There is something truly magical about combining two irresistible treats into one show-stopping dessert: cookie dough and cheesecake. This Instant Pot Cookie Dough Cheesecake Recipe brings together the creamy, dreamy richness of classic cheesecake with little pockets of soft, chocolate-studded cookie dough throughout. The Instant Pot makes it easy and quick to get that perfect texture with no cracks and a luscious finish every time. If you love the decadence of cookie dough and the silky goodness of cheesecake, this recipe is about to become your new favorite go-to dessert for any occasion.
Ingredients You’ll Need
The beauty of this Instant Pot Cookie Dough Cheesecake Recipe is how simple and straightforward the ingredients are, yet how each one plays a crucial role. From buttery crust to creamy filling and those delightful cookie dough bites, every component adds layers of flavor, texture, and just the right amount of sweetness.
- Unsalted sweet cream butter (1 tablespoon, softened): Essential for the cookie dough, it keeps it soft and rich.
- Sugar (1 tablespoon): Sweetens the cookie dough lightly without overpowering.
- Light brown sugar (1 tablespoon, packed): Adds warmth and moisture to the cookie dough.
- Water (1 teaspoon): Helps blend the cookie dough into a perfect consistency.
- Pure vanilla extract (¼ teaspoon for dough, 1 teaspoon for filling): Brings out the flavors with its aromatic sweetness.
- Flour (2 tablespoons): Gives the cookie dough the right chewiness without baking it.
- Mini semi-sweet chocolate chips (¼ cup + ½ cup for filling, plus extra for sprinkling): The little pockets of melty chocolate gold throughout the cheesecake.
- Oreo cookies (15): Crushed to create a rich, chocolatey crust that complements the filling.
- Unsalted butter (3 tablespoons, melted): Binds the crust and adds a velvety taste.
- Cream cheese (16 oz, softened): The star of the show, making the cheesecake luxuriously creamy.
- Sugar (½ cup for filling): Sweetens the cheesecake while balancing the tang from the cream cheese.
- Cornstarch (1 tablespoon): Helps stabilize the cheesecake, giving it a smooth, silky texture.
- Large eggs (3, room temperature): Provide structure and richness to the filling.
- Heavy cream (½ cup, room temperature): Adds extra creaminess and lightness to the cheesecake.
- Chopped walnuts (â…“ cup): Adds a lovely crunch and nutty flavor contrast.
- Cool Whip (for serving): Optional, but perfect for topping with a fluffy touch.
How to Make Instant Pot Cookie Dough Cheesecake Recipe
Step 1: Prepare the Cookie Dough
Start by mixing softened butter, sugar, light brown sugar, water, and vanilla extract until well combined and smooth. Slowly add the flour to create a soft dough, and then fold in the mini semi-sweet chocolate chips. This no-bake cookie dough will become the delightful surprise inside your cheesecake—those little bites you’ll look forward to in every slice!
Step 2: Make the Crust
Crush the Oreo cookies until fine crumbs form, then stir in the melted butter. Press this mixture firmly into the bottom of a greased 7-inch springform pan to create a fudgy chocolate crust base. It’s the perfect foundation, providing crunch and chocolatey depth that contrasts beautifully with the creamy filling.
Step 3: Prepare the Cheesecake Filling
Beat the softened cream cheese and sugar together until perfectly smooth. Add cornstarch for stability and then beat in the eggs one at a time. Gently mix in the heavy cream and vanilla extract for that creamy texture, then fold in the remaining mini chocolate chips, chopped walnuts, and chunks of the prepared cookie dough. This mixture promises that luscious, chewy, and chocolate-studded bite in every forkful.
Step 4: Cook in the Instant Pot
Pour the cheesecake filling over the Oreo crust in the springform pan. Cover the pan tightly with foil to prevent water from seeping in. Place the pan on a trivet inside your Instant Pot, add a cup of water to the bottom, seal the lid, and cook on high pressure for about 28 minutes. After cooking, let the pressure release naturally for the best texture, then cool to room temperature before refrigerating to set fully.
How to Serve Instant Pot Cookie Dough Cheesecake Recipe
Garnishes
Topping your Instant Pot Cookie Dough Cheesecake Recipe with a swirl of fluffy Cool Whip and an extra sprinkle of mini chocolate chips instantly elevates its presentation and flavor. For an extra indulgent touch, add some chopped walnuts or drizzle with chocolate sauce—each garnish adds a personalized flair that’s just as delightful to look at as it is to taste.
Side Dishes
Pairing this rich dessert with fresh berries or a small scoop of vanilla ice cream makes for a refreshing contrast. Light fruit like raspberries or sliced strawberries add a bright, tart note that complements the sweetness and richness of the cheesecake, helping balance every bite perfectly.
Creative Ways to Present
For a fun twist, serve individual portions of the Instant Pot Cookie Dough Cheesecake Recipe in mini glass jars or pretty dessert cups layered with extra cookie crumbs and whipped cream. This approach not only looks charming but makes sharing or gifting the dessert super easy and special.
Make Ahead and Storage
Storing Leftovers
You can keep any leftover Instant Pot Cookie Dough Cheesecake Recipe covered tightly in the refrigerator for up to 4 days. Chilling helps the flavors meld and the texture stay firm, so it’s just as delicious the next day.
Freezing
This cheesecake also freezes beautifully. Wrap tightly in plastic wrap and foil, and it will keep in your freezer for up to 2 months. Thaw overnight in the fridge before serving to maintain that perfect creamy texture.
Reheating
Because it’s a cheesecake, reheating isn’t really necessary and can change the texture. Instead, simply let it come to room temperature for about 15-20 minutes before slicing and serving for the best eating experience.
FAQs
Can I use regular chocolate chips instead of mini ones?
Absolutely! Regular chocolate chips will work just fine, but mini chips distribute more evenly throughout the cheesecake for consistent bursts of chocolate in every bite.
Do I need to grease the springform pan?
Yes, make sure to grease it well or line the bottom with parchment paper to prevent sticking and make releasing your cheesecake easier.
Can I substitute walnuts with other nuts?
Definitely! Pecans or almonds also pair wonderfully with the cookie dough flavor and add a great crunch if you’re looking to switch it up or avoid walnuts.
Is it necessary to cover the pan with foil while cooking?
Covering the pan with foil is important as it protects the cheesecake from moisture and ensures a smooth, stable cooking environment inside the Instant Pot.
What’s the best way to slice this cheesecake?
For clean slices, run a sharp knife under hot water, wipe it dry, and slice slowly. Repeat warming the knife between cuts for perfectly smooth pieces.
Final Thoughts
Trying the Instant Pot Cookie Dough Cheesecake Recipe means inviting a little magic into your kitchen. It’s a dessert that combines the best of both worlds with creamy cheesecake and luscious cookie dough, all made easier with the Instant Pot. Whether it’s a family gathering, special celebration, or just a weekend treat, this recipe promises smiles and full plates. Trust me, once you try it, you’ll want to make it again and again!
Print
Instant Pot Cookie Dough Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 28 minutes
- Total Time: 4 hours 58 minutes (including chilling time)
- Yield: 8 servings
- Category: Dessert
- Method: Instant Pot
- Cuisine: American
Description
Indulge in a decadent Instant Pot Cookie Dough Cheesecake that combines a rich, creamy cheesecake base with delightful chunks of cookie dough and chocolate chips. This no-bake cookie dough topping paired with a buttery Oreo crust creates a perfect dessert that’s both irresistible and quick to prepare using your Instant Pot.
Ingredients
Cookie Dough
- 1 tablespoon unsalted sweet cream butter, softened
- 1 tablespoon sugar
- 1 tablespoon light brown sugar, packed
- 1 teaspoon water
- ¼ teaspoon pure vanilla extract
- 2 tablespoons flour
- ¼ cup mini semi-sweet chocolate chips
Crust
- 15 Oreo cookies
- 3 tablespoons unsalted butter, melted
Cheesecake Filling
- 16 oz cream cheese (2 packages), softened
- ½ cup sugar
- 1 tablespoon cornstarch
- 3 large eggs, room temperature
- ½ cup heavy cream, room temperature
- 1 teaspoon vanilla extract
- ½ cup mini chocolate chips (plus extra for sprinkling)
- â…“ cup chopped walnuts
Topping
- Cool Whip, for garnish
Instructions
- Prepare the cookie dough: In a small mixing bowl, cream together the softened butter, sugar, and light brown sugar until smooth. Add water and vanilla extract, mixing well. Stir in the flour and mini semi-sweet chocolate chips until just combined. Set aside.
- Make the crust: Crush the Oreo cookies finely and combine them with the melted butter. Press this mixture evenly into the bottom of a greased 7-inch springform pan to form the crust.
- Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese until smooth. Add sugar and cornstarch, mixing until well combined. Beat in the eggs one at a time, ensuring each is fully incorporated. Stir in the heavy cream and vanilla extract until the batter is creamy and smooth. Fold in the mini chocolate chips and chopped walnuts gently.
- Assemble and cook: Pour the cheesecake filling over the prepared Oreo crust in the springform pan. Dollop spoonfuls of the prepared cookie dough evenly over the batter, then sprinkle additional mini chocolate chips on top. Cover the pan with foil. Place it on a trivet inside the Instant Pot and add 1 cup of water to the pot. Seal the lid and cook on high pressure for 28 minutes. Allow a natural release for 15 minutes, then release remaining pressure. Remove carefully and let cool completely before refrigerating for at least 4 hours or overnight.
- Serve: Once chilled, remove the cheesecake from the pan, garnish with Cool Whip, and extra mini chocolate chips if desired. Slice and enjoy your creamy, rich Instant Pot Cookie Dough Cheesecake.
Notes
- Ensure all ingredients for the cheesecake filling are at room temperature for a smooth batter.
- Do not skip the natural pressure release to prevent cracks in the cheesecake.
- Use a 7-inch springform pan for best fit inside the Instant Pot.
- For a nut-free version, omit walnuts or substitute with additional chocolate chips.
- Cookie dough ingredients are safe to eat without baking as they contain no eggs and use heat-treated flour.
