Instant Pot Samoa Cheesecake is a rich, creamy dessert made with ricotta cheese, cream cheese, and an Oreo cookie crust. Topped with caramel, shredded coconut, and melted chocolate, this pressure cooker cheesecake has all the delicious flavors of Samoa Girl Scout cookies.
I’ve always enjoyed making cheesecake in my Instant Pot, and using ricotta gives this one a lighter, softer texture than a traditional cheesecake. The combination of chocolate, coconut, and caramel makes it an extra-special dessert, especially when Samoa cookie season rolls around.
Why I Love This Recipe
About the Ingredients
- Ricotta Cheese: Gives the cheesecake a soft, creamy texture.
- Cream Cheese: Adds richness and that classic cheesecake flavor. Soften before mixing.
- White Sugar: Sweetens the cheesecake filling.
- Eggs: Help the cheesecake set as it cooks.
- Sour Cream: Adds creaminess and a slight tang.
- Cornstarch: Helps thicken and stabilize the filling.
- Flour: Adds structure to the cheesecake.
- Vanilla Extract: Adds a warm, sweet flavor.
- Oreo Cookies: Crushed cookies create the chocolate crust.
- Butter: Holds the cookie crumbs together to form the crust.
Be sure to check out the full recipe and ingredient list below
How to Make Instant Pot Samoa Cheesecake
Step 1: Make the Cheesecake Filling In a large mixing bowl, beat the softened cream cheese, ricotta cheese, and sugar together until smooth and creamy.
Step 2: Add the Eggs and Dry Ingredients Add the eggs one at a time, mixing gently after each addition. Mix in the flour, cornstarch, and vanilla extract until just combined.
Step 3: Fold in the Sour Cream Gently fold in the sour cream until incorporated. Avoid overmixing the cheesecake batter.
Step 4: Prepare the Oreo Crust Combine the crushed Oreo cookies and melted butter. Press the mixture firmly into the bottom of a 7-inch springform pan.
Step 5: Fill the Pan Pour the cheesecake batter over the Oreo crust and smooth the top.
Step 6: Prepare the Instant Pot Pour 1 cup of water into the Instant Pot and place the trivet inside. Make a foil sling to help lower the cheesecake pan onto the trivet.
Step 7: Pressure Cook Secure the lid and set the valve to Sealing. Cook on High Pressure for 40 minutes, then carefully perform a quick release.
Step 8: Chill the Cheesecake Carefully remove the cheesecake from the Instant Pot. Let it cool, then refrigerate for at least 2–4 hours, or until completely chilled and set.
Step 9: Add the Coconut Caramel Topping Mix the shredded coconut with the prepared caramel. Spread evenly over the chilled cheesecake.
Step 10: Drizzle with Chocolate Drizzle the melted chocolate over the coconut topping. Slice and serve!
Tips I found Helpful
- Use Room Temperature Ingredients: Soften the cream cheese and bring the eggs to room temperature for a smoother cheesecake filling.
- Don’t Overmix: Mix the eggs in gently to avoid adding too much air, which can cause cracks.
- Use a Foil Sling: It makes lowering and lifting the cheesecake pan out of the Instant Pot much easier.
- Cool Before Chilling: Let the cheesecake cool before placing it in the refrigerator to finish setting.
- Add Toppings After Chilling: Spread the coconut caramel topping over the cold cheesecake, then drizzle with melted chocolate.
- Refrigerator Storage: Keep leftover cheesecake covered in the refrigerator for up to 4 days.
More Cheesecake Recipes
Instant Pot Samoa Cheesecake
Instant Pot Samoa Cheesecake has a creamy ricotta and cream cheese filling, a chocolate Oreo crust, and a delicious coconut caramel topping finished with melted chocolate. All the flavors of Samoa cookies in one rich dessert!
Ingredients
- 8 ounces ricotta cheese
- 8 ounces cream cheese, softened
- ¾ cup white sugar
- 2 eggs
- 4 ounces sour cream
- 2 tablespoons cornstarch
- 3 tablespoons all-purpose flour
- 1 tablespoon vanilla extract
- 2 cups crushed Oreo cookies
- 2 tablespoons butter, melted
For the Topping
- 1 cup caramel sauce
- 1 cup melted chocolate
- 1 cup shredded coconut
Instructions
- Beat the softened cream cheese, ricotta cheese, and sugar together until smooth and creamy.
- Add the eggs one at a time, mixing gently after each addition. Mix in the flour, cornstarch, and vanilla extract until just combined.
- Gently fold in the sour cream.
- Combine the crushed Oreo cookies and melted butter. Press the mixture firmly into the bottom of a 7-inch springform pan.
- Pour the cheesecake batter over the Oreo crust and smooth the top.
- Pour 1 cup of water into the Instant Pot and place the trivet inside.
- Make a foil sling and carefully lower the cheesecake pan onto the trivet.
- Secure the lid and set the valve to Sealing. Cook on High Pressure for 40 minutes, then carefully perform a quick release.
- Remove the cheesecake from the Instant Pot and let it cool. Refrigerate for at least 2–4 hours, or until completely chilled and set.
- Mix the shredded coconut with the caramel sauce. Spread evenly over the chilled cheesecake.
- Drizzle the melted chocolate over the coconut caramel topping. Slice and serve.
Notes
Use room-temperature cream cheese and eggs for a smoother cheesecake filling.
Avoid overmixing after adding the eggs.
Use prepared caramel sauce for an easy coconut caramel topping.
Chill the cheesecake completely before adding the toppings and slicing.
Store leftovers covered in the refrigerator for up to 4 days.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 893Total Fat: 43gSaturated Fat: 23gUnsaturated Fat: 20gCholesterol: 134mgSodium: 568mgCarbohydrates: 114gFiber: 4gSugar: 84gProtein: 14g
Oh my goodness-this is just what I’ve been looking for-I LOVE Ricotta cheesecake and have a recipe I’ve been using for it for years. SO happy to have the instructions to make it in the pressure cooker. Thanks so much! Found you on Melt In Your Mouth Monday-boy am I glad I did!
Have a great week,
Carol
Could you clarify where in the recipe to add the vanilla?
How do you bake this without a quick pot??
I made this recipe today. The cheesecake turned out to be beautiful, but did you leave out a sweetener? The filling was a little on the bland side. I added extra chocolate and caramel to compensate, but you had vanilla in the ingredients, but not in the directions.
I made this last night. Did you forget the sugar for the recipe? The filling tasted rather bland. Also, the vanilla was not listed in the instructions.
I agree with some other posters – this definitely needs sugar – the filling is pretty much savoury, even with the vanilla. How much sugar would you suggest adding?
I did not use sugar but I would only put like half cup
So what about vanilla then?
Why do you need 2 7″ spring forms pans?
you don’t mention how you turn the can of sweetened condensed milk into a caramel topping.
You share such delicious recipes but I cannot get them because you don’t
include email among your ways to share.
This cheesecake looks delicious and I look forward to trying to make it very soon. However, I’m confused on one particular item. In the ingredients list, you include one can of sweetened condensed milk. Yet in your video nor in your instructions below, do you show using the sweetened condensed milk at all. Can I assume that I’m supposed to put it in with the ricotta cheese, cream cheese, etc.? Thanks
This cheesecake looks delicious and I look forward to trying to make it very soon. However, I’m confused on one particular item. In the ingredients list, you include one can of sweetened condensed milk. Yet in your video nor in your instructions below, do you show using the sweetened condensed milk at all. Can I assume that I’m supposed to put it in with the ricotta cheese, cream cheese, etc.? Thanks
can you make this in a regular oven?
I followed the directions but after 40 minutes the cheesecake is super wiggly in the middle. I assume it’s not cooked. I’m putting it back into the IP. I wonder what I did wrong.
Just making this cheesecake right now. It has now been in the instant pot for 67 minutes. It is still runny and not cooked at all in the middle. Any suggestions as to what I have done wrong? I have used your recipes before and love them but this one stumps me.
Amazing recipe! Made this for my daughter and the only thing I did different from the recipe was I toasted the coconut. Your recipes never disappoint me or my family.