Instant Pot Mint Oreo Cheesecake

I love this unbelievably delicious, smooth, and creamy mint Oreo cheesecake! And in the Instant Pot (get yours here:, there’s no need for fussy water baths or over-the-top cooking techniques to get marvelous cheesecake. Welcome to cheesecake bliss!

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This over-the-top Oreo-studded cheesecake will be the highlight of any occasion. It has a chocolate crust piled with light and fluffy cheesecake flavored with mint, stuffed with crushed Oreos, and topped with whipped cream, more Oreos and chocolate syrup!

Plus, this delicious dessert is made in a 7” pan, just the right size for a fulfilling treat without having leftovers tempting you for days. Even decadence needs a little moderation. 🙂

Pro Tips: Make sure cream cheese and eggs are at room temperature before starting or the cheesecake may get too fluffy and may not set properly. Be sure to use a hand mixer (not a stand mixer) to avoid overbeating. If the center isn’t set after cooking, reseal the pot and set for an additional 5 minutes with a QR.

This over-the-top Oreo-studded cheesecake will be the highlight of any occasion.


  • 1/2 cup crushed graham cracker cookies
  • 1 tbsp unsweetened cocoa powder
  • 2 tbsp butter, melted
  • 12 oz cream cheese, room temperature
  • 1/2 cup sugar
  • 1/4 cup heavy cream
  • 1/4 cup sour cream
  • 1 tsp vanilla extract
  • 1/8 tsp mint extract
  • 3-4 drops green food coloring (or more to achieve desired color, optional)
  • 1 tbsp all purpose flour
  • 2 eggs, room temperature
  • 1 egg yolk, room temperature
  • 8 whole Oreo cookies (regular or mint flavored), coarsely chopped
  • 1 cup water

To Finish:

  • 1 cup whipped cream or whipped topping
  • 8 whole Oreo cookies (regular or mint flavored), coarsely chopped
  • Chocolate sauce, for garnish


  1. Coat the inside of a 7” springform pan with nonstick spray (we used this one:, then line bottom and sides with parchment paper.
  2. In a small bowl, combine graham cracker crumbs, cocoa powder and melted butter until uniform. Press evenly into the bottom of the springform pan (use the bottom of a measuring cup as a press). Place in the freezer for 10 minutes.
  3. Meanwhile, in a medium bowl, use a hand mixer to beat cream cheese and sugar for one minute. Add cream, sour cream, vanilla, mint extract, food coloring and flour and beat for one minute.
  4. Add all eggs and beat just until combined. Do not overmix. Fold in chopped Oreo cookies.
  5. Pour batter evenly into pan. Tap the pan on the counter several times to force any bubbles to the surface. Pop bubbles with a toothpick or fork.
  6. Pour one cup of water in the Instant Pot and insert the steam rack. Carefully lower the springform pan on to the steam rack.
  7. Secure the lid, making sure the vent is closed.
  8. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 35 minutes.
  9. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  10. Carefully remove the pan from the pot to a wire rack. Use a paper towel to soak up any water on top of the cheesecake.
  11. Allow to cool to room temperature, then remove the sides of the springform. Parchment will have wrinkled during cooking. Peel it back and re-wrap it around the cheesecake, smoothing the sides as you go. Cover and refrigerate at least 4 hours or overnight.
  12. Unwrap the cheesecake, remove pan bottom and parchment. Place cheesecake on a serving plate.
  13. Before serving, top with whipped cream, chopped Oreo cookies and a drizzle of chocolate sauce.

*The MANUAL and PRESSURE COOK buttons are interchangeable.