Instapot Oreo Cheesecake
Need: Vitamix & Instant Pot
7 inch Springform pan or parchment lined large soufflé dish
*If you do not have an InstaPot you can follow directions for baking a cheesecake in a conventional oven.
Prep Time: 1 hour 15 minutes
Cook Time: 35 minutes
Chill Time: 3 hours or overnight
Crust:
Use Chocolate Wafer “Oreo~Like” Cookie Recipe
*2 Cups cookie crumbs
3-4 Tbsp melted ghee or butter
*Place cookie chunks in food processor, I use Cuisinart.
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Pulse until all cookie pieces become fine crumbs.
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Add butter slowly through tube on top of processor.
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Blend just until crumbs pull from side of processor and begin to come together.
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Press crust into bottom of springform pan
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Place in the freezer while preparing the filling.
“Oreo~Like” Filling:
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2- 8 ounce packages organic cream cheese, room temperature
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1/2 cup heavy cream
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1/2 cup sour cream
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3 pastured eggs
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2 TBSP Lakanto powdered monkfruit sweetener
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2 droppers full of liquid Sweet Leaf vanilla creme flavor
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1 teaspoon ground vanilla bean
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1 tsp fresh lemon juice
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1/8 teaspoon sea salt
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1 1/2 cups chocolate wafer chunks, separated (saving 1/2 cup for garnish)
Directions:
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Place all filling ingredients (Except cookie chunks) into large capacity high speed blender, I use Vitamix
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Blend until creamy approximately 6 seconds, pausing once to scrape sides with rubber spatula.
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Transfer batter to bowl and fold in 1 cup cookie crumbles.
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Pour batter over chilled crust.
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Place onto trivet (rack with handles)
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Pour 1 1/2 cups water into your instapot container
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Add trivet with cheesecake
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Lock and seal the lid. Pressure Cook/Manual on High Pressure for 35 minutes.
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Once time expires, turn Instant Pot OFF and natural pressure release for 10 minutes, followed by quick pressure release.
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Remove cheesecake and trivet rack insert using handles of trivet.
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Allow to cool for at least an hour at room temperature before refrigerating.
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Cool overnight and garnish with remaining cookie crumbs and optional whipping cream before serving.
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Enjoy!