Pressure Cooker Cookie Butter Cheesecake Recipe

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Pressure Cooker Cookie Butter Cheesecake combines the sweet creaminess of plain cheesecake with the distinctive spice flavor of Biscoff and cookie butter. Using an electric pressure cooker to make this delicious treat means you don’t have to turn on the oven and heat up the kitchen!

Pressure Cooker Cookie Butter Cheesecake Recipe From Val's Kitchen

Cheesecake, my most favorite dessert in the world. Biscoff, one of my favorite store-bought cookies in the world. Combine the two and you have the absolutely amazing Cookie Butter Cheesecake. Cookie Butter Cheesecake combines the sweet creaminess of plain cheesecake with the distinctive spice flavor of Biscoff and cookie butter. 

What could make an amazing dessert like Cookie Butter Cheesecake even better? Preparing it in an electric pressure cooker, so you don’t heat up the kitchen by using the oven! Pressure Cooker Cheesecake is fairly simple to make. The texture of the cheesecake is rich, creamy and smooth. The Biscoff crust adds flavor and texture.

Here’s how I make Pressure Cooker Cookie Butter Cheesecake.

Pressure Cooker Cookie Butter Cheesecake

6-8 servings

Prep Time: 15 minutes
Cook Time: 35 minutes
Chill Time: 8 hours

Equipment Needed

Ingredients

Cheesecake

Crust

Other

  • 1.5 cups water
  • Biscoff cookies for garnish
  • whipped cream for garnish

Pressure Cooker Cookie Butter Cheesecake Recipe From Val's Kitchen

Instructions

Cover the bottom of the springform pan with aluminum foil.

Spray the entire pan with nonstick cooking spray.

Place 16 Biscoff cookies into a ziploc bag. Crush the cookies using the flat side of a meat tenderizer then pour them into a medium mixing bowl.

Melt the butter. (I microwaved on medium power until the butter liquified.)

Pour the melted butter into the medium sized bowl with the cookie crumbs and combine thoroughly.

Place the cookie mixture into the bottom of the springform pan, making sure you distribute it evenly. Press down until the cookie crumbs form a bottom.

Place the cream cheese into the large mixing bowl. If the cream cheese isn’t at room temperature, soften it a little by warming in the microwave on half power for a minute or so.

Add the sugar and brown sugar to the bowl. Use a handheld blender to combine.

Add the eggs, vanilla extract and heavy cream to the bowl and thoroughly combine until the mixture is smooth.

Pour the cheesecake batter into the springform pan, using a silicone spatula to scrape the bowl and distribute the mixture as evenly as you can.

Soften the cookie butter until it’s almost liquid in the microwave. I did this on 50% power for 1 minute.

Drizzle the cookie butter on top of the cheesecake surface.

Gently use a knife to pull the cookie butter through the top of the cheesecake.

Cover the springform pan with a piece of aluminum foil.

Plug the pressure cooker in.

Place 1.5 cups of water into the pressure cooker pot.

Place the foil covered springform pan onto the silicone vegetable steamer and place it into the pressure cooker.

Put the cover onto the pressure cooker and close to seal.

Set the pressure cooker to cook for 35 minutes on manual high pressure.

Once the cooking cycle has finished, let pressure release naturally for 15 minutes. Manually release any remaining pressure, although it is likely there won’t be any.

Lift the pan out of the pressure cooker using the handles of the silicone vegetable steamer.

Move the cheesecake to a cooling rack.

Let the cheesecake cool for 1 hour, which should bring it near room temperature.

Place the cake into the fridge and allow to set for 8 hours.

Garnish with some crumbled Biscoff cookies and whipped cream when serving.

Enjoy!

If you enjoy cheesecake, be sure to check out my other cheesecake recipes, including Pressure Cooker Banana Cheesecake. If you prefer to bake your cheesecake in the oven, check out my recipes for Oreo Cheesecake, Lemon Vanilla Oreo Cheesecake, Reese’s Peanut Butter Cheesecake, Cranberry Cheesecake, Apple Cheesecake, and Pumpkin Cheesecake.

Pressure Cooker Cookie Butter Cheesecake Recipe From Val's Kitchen

 

Pressure Cooker Cookie Butter Cheesecake

Pressure Cooker Cookie Butter Cheesecake Recipe From Val's Kitchen

Instructions

  1. Cover the bottom of the springform pan with aluminum foil.
  2. Spray the entire pan with nonstick cooking spray.
  3. Place 16 Biscoff cookies into a ziploc bag.
  4. Crush the cookies using the flat side of a meat tenderizer then pour them into a medium mixing bowl.
  5. Melt the butter. (I microwaved on medium power until the butter liquified.)
  6. Pour the melted butter into the medium sized bowl with the cookie crumbs and combine thoroughly.
  7. Place the cookie mixture into the bottom of the springform pan, making sure you distribute it evenly. Press down until the cookie crumbs form a bottom.
  8. Place the cream cheese into the large mixing bowl. If the cream cheese isn't at room temperature, soften it a little by warming in the microwave on half power for a minute or so.
  9. Add the sugar and brown sugar to the bowl. Use a handheld blender to combine.
  10. Add the eggs, vanilla extract and heavy cream to the bowl and thoroughly combine until the mixture is smooth.
  11. Pour the cheesecake batter into the springform pan, using a silicone spatula to scrape the bowl and distribute the mixture as evenly as you can.
  12. Soften the cookie butter until it's almost liquid in the microwave. I did this on 50% power for 1 minute.
  13. Drizzle the cookie butter on top of the cheesecake surface.
  14. Gently use a knife to pull the cookie butter through the top of the cheesecake.
  15. Cover the springform pan with a piece of aluminum foil.
  16. Plug the electric pressure cooker in.
  17. Place 1.5 cups of water into the pressure cooker pot.
  18. Place the foil covered springform pan onto the silicone vegetable steamer and place it into the pressure cooker.
  19. Put the cover onto the pressure cooker and close to seal.
  20. Set the pressure cooker to cook for 35 minutes on manual high pressure.
  21. Once the cooking cycle has finished, let pressure release naturally for 15 minutes. Manually release any remaining pressure, although it is likely there won't be any.
  22. Lift the pan out of the pressure cooker using the handles of the silicone vegetable steamer.
  23. Move the cheesecake to a cooling rack.
  24. Let the cheesecake cool for 1 hour, which should bring it near room temperature.
  25. Place the cake into the fridge and allow to set for 8 hours.
  26. Garnish with some crumbled Biscoff cookies and whipped cream when serving.
  27. Enjoy!

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14 comments

Emman Damian June 27, 2019 - 8:26 am

I don’t have pressure cooker at home but my parents have. Pressure Cooker Cookie Butter Cheesecake sounds so easy to do and it looks so yummy! I’ll try it this weekend.

Reply
Brandy Caldwell June 27, 2019 - 12:04 pm

I’ve been wanting a pressure cooker! This might be the first thing I make it int! Sounds so yummy!

Reply
Bill Sweeney June 27, 2019 - 12:18 pm

Who would have thought one could make a cheesecake in a pressure cooker? When I think of a pressure cooker, desserts do not immediately come to mind! This is awesome!

Reply
Viktoria Altman June 27, 2019 - 3:12 pm

Yummy this look absolutely delicious. Would love to try this out, but I need to get a pressure cooker first!

Reply
Ntensibe Edgar Michael June 28, 2019 - 5:18 am

Hhhhmmmm….I love cake. This particular one could be my next try!

Reply
Nelly| Explorewithnelly June 28, 2019 - 6:10 am

This looks so delicious and kids would love this, helping to make and eating it as well. I have something for the weekend. Thanks for the recipe

Reply
Ray June 28, 2019 - 7:40 am

Yumm! Pressure cookers are amazing. Can’t wait to try your recipe. Thank you for sharing.

Reply
Amy-Lynn Denham June 28, 2019 - 10:12 am

As someone who’s working hard to be vegan this isn’t exactly my style BUT I think it’s super neat that you can do this in a frigging pressure cooker!

Reply
Lavern Moore June 28, 2019 - 11:22 am

Wow, this is a recipe that I would like to try especially since it is made using a pressure cooker. It looks and sounds so delicious.

Reply
Ashley Rice June 28, 2019 - 2:29 pm

I’ve never thought to make a cheesecake in a pressure cooker! I’ll have to see if I can make a vegan version of this! Yum!

Reply
Anna June 28, 2019 - 2:40 pm

Yum! Cheesecake is one of my most favorite desserts ever! I love your recipe – will definitely try it! Pinned

Reply
Frederique June 28, 2019 - 3:48 pm

I don’t have a pressure cooker unfortunately but this looks soooo good. I love cheesecake!

Reply
Sara | mshealthesteem.com June 28, 2019 - 10:14 pm

Such a cool use of a pressure cooker! That’s awesome. I never would have imagined making a dessert in one. You’ve changed the game!

Reply
Heather June 29, 2019 - 12:24 am

Holy moly this recipe looks amazing. Can’t wait to give it a try.

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