Instant Pot Red Velvet Cheesecake Recipe 

This Instant Pot Red Velvet Cheesecake Recipe is going to knock your socks off! It’s bright red color, with a tasty Oreo crust, is precisely what you need for any holiday. It’s perfect for Valentine’s Day, Christmas dessert, or any other reason you want something that’s rich and decadent.

Every bite of this red velvet Oreo cheesecake is velvety, smooth, and perfectly creamy. The best part is you can make this amazing cheesecake in your pressure cooker. 

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Instant Pot Red Velvet Cheesecake Recipe 

You guys! You won’t believe how insanely good this pressure cooker red velvet cheesecake truly is until you bite into it. It is such a crowd-pleasing dessert; no one can resist how beautiful it is or the way it tastes. If you followed my blog at all, you already know that I have a massive love for anything that’s red velvet flavored.

Turning a cheesecake recipe into red velvet is like a dream come true for me. It’s the best of both worlds and anything I could ever ask for in a dessert.

It has chocolate from the Oreos, creaminess from the Cheesecake, and it’s red velvet!

It doesn’t matter if you are looking for something extra special for a bake sale, community event, or you just want to give a thoughtful gift for a new neighbor. Giving the gift of this red velvet cheesecake is going to make someone smile. This heavenly tasting cake is something that you will not forget after you taste it. 

Why Make Cheesecake In Instant Pot

I enjoy making cheesecakes in my instant pot because it is a really fast and easy method that I don’t really have to put a lot of work into. Basically, you prepare the cheesecake, cook it in the instant pot, and let it sit up in the fridge overnight. It’s pretty much effortless and saves you a lot of time. Plus, the creaminess that you get from cooking a cheesecake in the instant pot is one of the best things you’ll ever taste.  

Storing Cheesecake 

Red velvet cheesecake, you will need to be sure that it has cooled down after cooking. After it’s cooked, you’ll place it in the refrigerator overnight. The cheesecake will actually last in the refrigerator for up to four days.

Can you Freeze Leftover Red Velvet Cheesecake?

Yes, absolutely, you can freeze this leftover red velvet cheesecake. You can either slice it up individually and store each piece of cake, or you can keep the entire cheesecake. Wrap it up with a piece of plastic wrap then place the cheesecake inside of a freezer container. It will last in the freezer for up to three months. 

Topping Ideas for Cheesecake 

I like to add a ganache on top of the cheesecake, along with chocolate whipped cream. However, you could also sprinkle the top of the cake with crushed Oreos, mini chocolate chips, or white chocolate chips. All of those ideas would be absolutely delicious and be the perfect way to add some elegance to your red velvet cheesecake. 

What Does Natural Release Mean 

A natural lease means that you let the pressure in the instant pot release on its own. Sometimes this can take 15 or 20 minutes to complete a natural release. You will know in the natural release is done once you hear your instant pot beep. Then you’ll be able to remove the lid from your instant pot. Alternatively, a quick-release means that you physically remove the pressure from the instant pot by switching the valve to the venting position using a wooden spoon or kitchen towel.

Ingredients

Oreo Crust:

• 15 Oreos
• 3 TBSP unsalted butter, melted
• One 6in round springform pan

Red Velvet Filling:

• 2 – 8oz packs of cream cheese at room temperature
• ½ C sour cream
• 6 tbsp sugar
• 2 large eggs, room temp
• 1 tsp pure vanilla extract
• 3 tbsp unsweetened cocoa powder
• 2 tbsp red food color
• ½ C mini chocolate chips

Chocolate Ganache:

• ½ C chocolate chips
• ¼ C heavy whipping cream
• ¼ C mini chocolate chips

Chocolate whipped cream:

• ½ C of heavy whipping cream
• 3 tbsp cocoa powder
• 1 medium piping bag with a star tip

How to Make Red Velvet Cheesecake 

Crust Directions

1. Begin by preparing a springform pan by spraying it with nonstick spray.

2. Crush the Oreo cookies, so they are a sand-like texture. You can crush the cookies by placing them in a ziplock bag and using a rolling pin to go over the top of them or put them inside of your food processor and pulse.  

3. Place the cookies along with the melted butter in a large bowl. Stir the crumb mixture until it is well combined and moist. 

4. Press the Oreo crust into the springform pan. You can use your fingers, a cup, or even a measuring cup to push the crust down. Place the crust in the refrigerator for at least 20 minutes. 

Red Velvet Directions

1. Take a stand mixer or hand mixer and combine the cream cheese until it is light and fluffy. Add and the sugar and continue to blend. 

2. Mix and the sour cream, vanilla, cocoa powder, and red food coloring until combined. Add the eggs one at a time until their combined. 

3. Take the crust out of the refrigerator and pour the cheesecake filling inside of the springform pan. 

4. Place one cup of water inside of your instant pot and add the trivet. Then, cover your cheesecake with a paper towel and aluminum foil. This will prevent water from leaking inside of the cheesecake. 

5. Put the cheesecake on top of the trivet and turn your instant pot to high pressure. Cook for35 minutes and allow your instant pot to do a natural release for 10 minutes. After the natural release, go ahead and do a quick release. 

6. Take the cheesecake out of the instant pot and place it on a wire rack to let it cool. Put the cheesecake in the refrigerator to let it cool overnight. 

Chocolate Ganache Directions:

1.Cream in a small pot until it is simmering. Then pour some chocolate chips into a heatproof bowl. Pour the hot, heavy cream over the chocolate chips and allow them to sit for 1 to 2 minutes. 

2. Whiskey chocolate chips and heavy cream together until they are smooth and creamy. Pour over the cold cheesecake and smooth it out, so it’s even. Sprinkle with some chocolate chips. 

Chocolate whipped cream Directions:

1. Put whipped cream; you will need to combine the heavy cream and cocoa powder together. Mix until stiff peaks develop. 

2. Scoop the whipped cream into a Piping Bag and pipe dollops around the edge of the cheesecake.

Enjoy!

Now, remember to save this recipe on Pinterest for later 🙂

Instant Pot Red Velvet

 Instant Pot Red Velvet Cheesecake is one of my go-to homemade cheesecakes to make. A thick and rich red velvet Oreo cheesecake is one that will win over a crowd.

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Ingredients 

Oreo Crust:

• 15 oreos
• 3 TBSP unsalted butter, melted
• 1 6 in round springform pan

Red Velvet Filling:

• 2 - 8 oz packs of cream cheese at room temperature
• ½ C sour cream
• 6 tbsp sugar
• 2 large eggs, room temp
• 1 tsp pure vanilla extract
• 3 tbsp unsweetened cocoa powder
• 2 tbsp red food color
• ½ C mini chocolate chips

Chocolate Ganach:

• ½ C chocolate chips
• ¼ C heavy whipping cream
• ¼ C mini chocolate chips

Chocolate whipped cream:

• ½ C of heavy whipping cream
• 3 tbsp cocoa powder
• 1 medium piping bag with a star tip

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Instructions

Crust Directions

• Prep springform pan with non-stick spray. Set aside
• Crush cookies into a sand-like texture
• Combine cookie crumbs and melted butter in a large bowl.
• Stir until both ingredients are well combined.
• Transfer the mixture to the prepared pan. With a measuring cup press down on the mixture to make a crust. With this crush work to line the sides to about the middle of the pan.
• Move to the refrigerator and chill for at least 20 minutes

Red Velvet Directions

• Using a standing mixer or hand mixer, beat the cream cheese until light and fluffy
• Beat in the sugar until combined.
• Beat in the sour cream, vanilla, cocoa powder, and red food coloring until combined
• Beat in the eggs, one at a time until combined
• Remove the crust from the fridge and pour the cheesecake into the pan
• Pour 1 cup of water into your instant pot and place the trivet inside
• Cover the cheesecake with a paper towel and foil to avoid water leaking into the cheesecake
• Place on top of the trivet and set your instant pot on manual high pressure for 35 minutes
• Allow your instant pot to naturally release for 10 minutes
• Do a quick release to allow for more pressure to be let out
• Remove cheesecake from instant pot and place onto the counter to cool until room temperature
• Place in the fridge overnight

Chocolate Ganach Directions:

• Using a small pot, heat up the heavy whipping cream until simmering
• Pour the chocolate chips into a heatproof bowl
• Pour the hot heavy whipping cream over the chocolate chips and allow to sit for a minute or two
• Whisk until smooth
• Pour over the cold cheesecake and smooth evenly
• Sprinkle some chocolate chips over the ganache

Chocolate whipped cream Directions:

• Using a hand mixer, beat both ingredients until combined and stiff with peaks
• Scoop into the piping bag
• Pipe dollops along the edge of the cheesecake
• Enjoy!

Author: Laura

Check out these additional instant pot recipes. 

Instant pot applesauce cake – I love the flavor combination in this instant pot applesauce cake, and I’m sure you will too. 

Instant Pot pumpkin cake recipe – when fall is in the air, it makes sense to want to make yummy foods with pumpkin.

Instant pot Bailey’s cheesecake – here is another example of an amazing cheesecake that is rich and decadent.

Instant pot Oreo cheesecake – if you love Oreos and cheesecake, this is the perfect dessert for you.