Instant Pot Oreo Nutella Cheesecake
This mouth-watering Oreo Nutella Cheesecake is made in the Instant Pot, and it doesn’t require any baking! The combination of Nutella and Oreos gives this cheesecake a delicious chocolatey flavor that will have you coming back for more.
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I love making cheesecakes in the pressure cooker because it’s a natural water bath that keeps your cheesecake moist and makes cooking a cheesecake so much easier.
❤️ Why You’ll Love This Recipe
- The best part about this recipe is that it is made in the Instant Pot, so there is no need for a water bath or any special equipment.
- This cheesecake comes out perfectly every time, and the chocolatey flavor of the Nutella and Oreos is simply divine.
- If you’re looking for an impressive dessert that is sure to please, then this Instant Pot Oreo Nutella Cheesecake is it!
If you love Nutella recipes, you may also enjoy this Air Fryer Nutella Pop-Tarts recipe! So, so, so good!
🛒Ingredients
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Crust
- Oreo cookies, divided
- butter, melted
Nutella Cheesecake
- cream cheese, room temperature
- granulated sugar
- Nutella hazelnut spread
- large eggs, room temperature
- all-purpose flour
- heavy cream
- vanilla extract
Ganache
- heavy cream
- Nutella hazelnut spread
- butter
Whipped Cream
- heavy cream
- powdered sugar
See the recipe card below for quantities.
🔪 How to Make Instant Pot Oreo Nutella Cheesecake
Step 1: Prepare the pan
Prepare a 7.5-inch springform pan with non-stick cooking spray. Wrap aluminum foil around the bottom to protect from water seepage.
Step 2: Crush the cookies
In a food processor, place 20 Oreo cookies and pulse until it makes fine crumbs. Slowly add the melted butter and pulse until the cookies come together into a ball.
Step 3: Set some of the cookies aside
Remove and save 3 tablespoons of the Oreo crumbs.
Step 4: Press the crust into the pan
Press the remaining cookie crumbs into the springform pan. Place in the freezer for 10 minutes while the batter is prepared.
Step 5: Beat the cream cheese and sugar
In a medium bowl, beat cream cheese until soft and creamy. Add the sugar and continue beating until fluffy, about 2 minutes.
Step 6: Add Nutella, eggs, cream, flour, and vanilla
Add the Nutella, eggs, heavy cream, flour, and vanilla and beat just until combined.
Step 7: Layer the Oreo Nutella Cheesecake
Transfer half of the mixture to the springform pan and spread evenly. Sprinkle with the reserved Oreo crumbs. Pour the rest of the cheesecake batter over the Oreo crumbs. Cover the springform pan to avoid water dripping onto the cheesecake.
Step 8: Add the trivet and cheesecake to the pressure cooker
Place the trivet in the bottom of the electric pressure cooker liner. Add the minimum required amount of water according to the manufacturer’s instructions. Lower the cheesecake into the pressure cooker.
Step 9: Cook the cheesecake
Cover the electric pressure cooker and set the valve to seal. Program for manual or “pressure cook” for 35 minutes.
Step 10: Allow the pressure to naturally release
When the cooking cycle is complete, allow the electric pressure cooker to naturally release the pressure until the pressure pin drops. Remove the lid and allow the cheesecake to continue cooling inside the pressure cooker for 20 minutes before removing.
Step 11: Chill the cheesecake
Replace the aluminum foil with plastic wrap and refrigerate the cheesecake for at least 2 hours prior to serving.
Step 12: Use a knife to release the cheesecake
Run a knife around the edge of the springform pan before removing it.
Step 13: Make the chocolate ganache
Prepare the ganache by placing the heavy cream, Nutella, and butter in a microwave-safe bowl. Heat on high for 1 minute. Stir until completely blended. Cool slightly, stirring often.
Step 14: Pour the ganache on top of the cheesecake
Place the cheesecake over a wire rack. Pour the ganache over the top of the cheesecake.
Step 15: Make the whipped cream
Make the whipped topping by beating the heavy cream and powdered sugar until stiff peaks form. Transfer the whipped cream to a piping bag and garnish the cheesecake with 8 stars around the edges. (Reserved the remaining whipped topping for serving.)
Step 16: Cut up the Oreo cookies
Cut the remaining Oreo cookies in half and place one-half cookie over each star of whipped cream.
Hint: If you want to make sure that your cheesecake is extra smooth, beat the cream cheese for a few extra before you add the eggs. Make sure you won’t overmix after you add the eggs.
🥄 Equipment
- measuring cups and spoons
- 7.5-inch springform pan
- aluminum foil
- food processor
- medium bowl
- mixer – stand mixer or hand mixer
- trivet for Instant Pot
- Instant Pot
- butter knife
- microwave-safe bowl
- large bowl
- piping bag
🥫 Storage
Fridge: If you’re going to store your cheesecake in the fridge, it will last for around 3-4 days.
Freezer: If you want to freeze your cheesecake, it will last for around 2-3 months. Just be sure to thaw it out before eating.
💭 Tips
- You need to make sure that your ingredients are at room temperature before you start mixing your cheesecake. Room temperature eggs and cream cheese will give you the smoothest cheesecake possible.
- Do not overmix your cheesecake, mix the cream cheese and eggs until just combined.
- If you’re having trouble getting your cheesecake to release from the pan, try using a silicone or metal cake collar. This will help to hold the cheesecake in place and make it easier to remove from the pot.
- It’s important to make sure that your cheesecake is sealed with foil on the top and bottom to prevent water from getting into your springform pan.
- You can also make this cheesecake in a regular oven. Preheat the oven to 350 degrees Fahrenheit and bake for 45-50 minutes. You will need to use a water bath if you are baking this cheesecake in the oven.
- Instead of Oreo cookies, you can use graham crackers for the crust instead.
⁉️ FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
The main difference between New York cheesecake and regular cheesecake is the addition of sour cream. This gives New York cheesecakes a tangy flavor and a slightly denser texture.
The secret to making a good cheesecake is to make sure that you use room temperature cream chees and eggs. This will give the best result for a creamy cheesecake.
If you overmix cheesecake, the result will be a tough and dry cheesecake. This is because the proteins in the egg and cream cheese will start to toughen up when they are mixed too much.
🍽 More Cheesecake Recipes
Do you enjoy cheesecake? Try these delicious recipes:
🧾Instant Pot Oreo Nutella Cheesecake
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Instant Pot Oreo Nutella Cheesecake
Equipment
- measuring cups and spoons
- 7.5 inch springform pan
- aluminum foil
- food processor
- Medium bowl
- mixer – stand mixer or hand mixer
- trivet for Instant Pot
- Instant Pot
- butter knife
- microwave-safe bowl
- Large bowl
- piping bag
Ingredients
- 24 Oreo cookies divided
- 2 tablespoons butter melted
- 16 ounces cream cheese room temperature
- ½ cup granulated sugar
- ½ cup Nutella hazelnut spread
- 2 large eggs room temperature
- 1 tablespoon all purpose flour
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
For the Ganache
- ½ cup heavy cream
- 1 cup Nutella hazelnut spread
- 2 tablespoons butter
For the Whipped Cream
- 1 cup heavy cream
- 1 tablespoon powdered sugar
Instructions
- Prepare a 7.5 inch springform pan with non-stick cooking spray. Wra aluminum foil around the bottom to protect from water seepage.
- In a food processor, place 20 Oreo cookies and pulse until it makes fine crumbs. Slowly add the melted butter and pulse until the cookies come together into a ball.
- Remove and save 3 tablespoons of the Oreo crumbs.
- Press the remaining cookie crumbs into the springform pan. Place in the freezer for 10 minutes while the batter is prepared.
- In a medium bowl, beat cream cheese until soft and creamy. Add the sugar and continue beating until fluffy, about 2 minutes.
- Add the Nutella, eggs, heavy cream, flour, and vanilla and beat just until combined.
- Transfer half of the mixture to the springform pan and spread evenly. Sprinkle with the reserved Oreo crumbs. Pour the rest of the cheesecake batter over the Oreo crumbs. Cover the springform pan to avoid water dripping onto the cheesecake.
- Place the trivet in the bottom of the electric pressure cooker liner. Add the minimum required amount of water according to the manufacturer’s instructions. Lower the cheesecake into the pressure cooker.
- Cover the electric pressure cooker and set the valve to sealing. Program for manual or “pressure cook” for 35 minutes.
- When the cooking cycle is complete, allow the electric pressure cooker to naturally release the pressure until the pressure pin drops. Remove the lid and allow the cheesecake to continue cooling inside the pressure cooker for 20 minutes before removing.
- Replace the aluminum foil with plastic wrap and refrigerate the cheesecake for at least 2 hours prior to serving.
- Run a knife around the edge of the springform pan before removing.
- Prepare the ganache by placing the heavy cream, Nutella, and butter in a microwave safe bowl. Heat on hgh for 1 minute. Stir until completely blended. Cool slightly, stirring often.
- Place the cheesecake over a wire rack. Pour the ganache over the top of the cheesecake.
- Make the whipped topping by beating the heavy cream and powdered sugar until stiff peaks form. Transfer the whipped cream to a piping bag and garnish the cheesecake with 8 stars around the edges. (Reserved the remaining whipped topping for serving.)
- Cut the remaining Oreo cookies in half and place one half cookie over each star of whipped cream.
Notes
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
