Instant Pot Oreo Cheesecake Bites—mini cheesecakes with an Oreo crumb crust and whipped cream on top. A bite size dessert that is cute and delicious!
Instant Pot Oreo Cheesecake Bites
I am a huge fan of Oreo crusted anything so I knew that I would love these mini Oreo cheesecake bites. They turned out so tasty! The first time I made them I used whipped cream in a can for the topping. (This is what is pictured above). Delicious but it didn’t hold its shape and kind of melted down. So the recipe card below has a recipe for a stiffer homemade whipped cream topping with Oreo crumbs in it. You can also forego the topping all together if you want!
How To Make Instant Pot Oreo Cheesecake Bites:
Making Instant Pot cheesecake bites isn’t hard. It does take a bit of time because of the cooling and refrigeration that are needed. Ideally you would make these several hours or a day before you wanted to serve them. Here are the steps to make cheesecake bites:
- Make a oreo crumb crust and press it firmly into the bottom of the silicone molds.
- Beat the cream cheese filling and spoon it into the crusts.
- Pressure cook the cheese cake bites for 8 minutes with a 10 minute natural pressure release. Cool on the counter for 30 minutes and then refrigerate until set.
- Make a Oreo whipped cream topping and pipe or spoon it over the top of the chilled cheesecake bites. Top each bite with a mini Oreo.
- Eat and enjoy!
Helpful Notes About Instant Pot Oreo Cheesecake Bites:
Don’t overbeat the egg: The key to getting a creamy cheesecake filling is to start with cream cheese that is at room temperature. Beat the cream cheese until it’s completely creamy and then add in the sugar and vanilla and beat until creamy again. Add in an egg and mix on low until the egg is barely incorporated. If you beat the egg too much it can lead to cracking.
Prevent condensation dripping onto the cheesecake bites: If you don’t cover your molds the cheesecake will have a lot of moisture on the top of it. I placed a paper towel over the mold and then covered with foil. The paper towel helped soak up the excess liquid. If you have a pressure cooker safe lid you can use that in the place of the foil, but I would still use the paper towel under the lid.
Refrigerate: Unfortunately, one of the steps to getting perfect cheesecake bites is to refrigerating them for a couple of hours, at least. Cheesecake will taste so much better if you give it some time in the fridge. Don’t try to remove the cheesecake bites from the molds until they are cooled completely.
Freezing Instant Pot cheesecake bites: Cheesecake is freezable. If you’re lucky enough to have leftovers you can freeze them in an airtight container for another day.
I only have one egg bite mold, can I halve this recipe? This recipe makes 14 cheesecake bites. You will need two molds to make my full recipe. I used 2 of these Instant Pot Silicone Egg Bites Pans*. However, if you only have one egg bite mold you can halve this recipe. Keep the amount of water in the bottom of the Instant Pot the same. Halve all other ingredients (for the egg, just use an egg yolk). Pressure cook for the same amount of time as stated in the recipe.
Can I use fat free cream cheese or Neufchâtel? I haven’t tried this recipe with a lower fat option. It might “turn out” but I don’t think it will taste nearly as good!
More Sweet Instant Pot Recipes…
What equipment do I need to make Instant Pot Oreo Cheesecake Bites recipe?
You’ll need a 6 or 8 quart electric pressure cooker, 1 or (ideally) 2 egg bites silicone molds and a trivet with handles. Here are links to the equipment that I used:
What else can I make with my silicone egg bites molds?
I have some other great ways to use your silicone molds. Try these other recipes as well!
- Instant Pot Churro Bites
- Instant Pot Chocolate Chip Muffin Bites
- Instant Pot Meatloaf Bites
- Instant Pot Egg Bites
- Instant Pot Raspberry Cheesecake Bites
Mini cheesecakes with an Oreo crumb crust and whipped cream on top. A bite size dessert that is cute and delicious!
For the crust:
- 1 cup Oreo crumbs (about 10 Double Stuff Oreos or 11 regular Oreos)
- 2 Tbsp melted butter
For the cream cheese:
- 8 oz (1 brick) cream cheese, room temperature
- ¼ cup white sugar
- 1 tsp vanilla
- 1 egg, room temperature
For the optional topping:
- 1 cup heavy cream
- ⅓ cup powdered sugar
- 1 tsp vanilla
- 2 Tbsp Oreo crumbs
- 14 mini Oreos (for decoration)
- Make the crust: Stir the Oreo crumbs and melted butter together. Spray 2 egg bite silicone molds* lightly with non-stick cooking spray. Spoon 1 Tbsp of Oreo mixture into bottom of mold and pack it down with the back of a spoon.
- Make the filling: In a medium mixing bowl or in a stand mixer add the cream cheese. Beat it until it is smooth. Add in the sugar and the vanilla. Beat until smooth. Add in the egg and beat until barely incorporated. Spoon the filling into each of the molds evenly.
- Cook the cheesecake bites: Add 1 cup of water into the Instant Pot liner. Lay a paper towel over the top of the eggs bites molds and then cover tightly with foil. Place one of the molds on top of a trivet with handles* and then place the other mold on top. Lower the trivet with the molds on top into the bottom of the Instant Pot. Cover the pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 8 minutes. When the time is up let the pot sit for 10 minutes and then move the valve to venting. Remove the lid. Carefully remove the foil and paper towels from the molds.
- Refrigerate: Cool the cheesecake bites on the counter for 30 minutes and then place in the refrigerator for another 2-8 hours to set completely.
- Remove from molds: After cheesecakes have been refrigerated carefully pop them out of the molds. I used a butter knife to go around the edges and loosen them up. Place on a platter.
- Make the (optional) topping: With a hand mixer or stand mixer beat the cream, powdered sugar and vanilla until stiff peaks form. With a spatula, fold in the Oreo crumbs. Pipe or spoon the whipped cream on top of the cheesecake bites and top each Oreo with a mini Oreo.
- Serve and enjoy: Store leftovers in an airtight container in the refrigerator for 2-3 days. Or freeze for up to 3 months.
- Category: Desserts
- Method: Instant Pot
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.