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
Scale
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.