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a small round cookies and cream cheesecake on a wide white plate in a horizontal shot, a smooth creamy slice flecked with dark cookie pieces, crushed cookies dusted on top and a fork beside it on a clean counter, bright natural light, shallow depth of field, landscape orientation

Instant Pot Cookies and Cream Cheesecake

A deliciously creamy and compact cheesecake made perfectly in the Instant Pot.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 slices
Ingredients Method Notes

Ingredients
  

  • 16 chocolate sandwich cookies crushed
  • 3 tbsp butter melted
  • 16 oz cream cheese softened
  • 1/2 cup granulated sugar
  • 1/4 cup sour cream
  • 2 eggs
  • 1 tsp vanilla extract
  • 6 chocolate sandwich cookies chopped

Method
 

  1. Press the cookie crust into a greased 7-inch push-pan and freeze briefly.
  2. Beat cream cheese, sugar, sour cream, eggs, and vanilla until smooth, then fold in chopped cookies.
  3. Pour the batter over the crust and cover the pan tightly with foil.
  4. Set the pan on the trivet over 1 cup water and cook on high pressure 35 minutes.
  5. Let the pressure release naturally for 10 minutes, then remove and cool.
  6. Chill at least 4 hours before unmolding and slicing.

Notes

A foil sling makes lifting the hot pan out so much easier.