Introduction
This Instant Pot Funfetti Cheesecake brings a celebration to your dessert table any day of the week. You get a rich, creamy cheesecake with a buttery cookie crust, speckled with colorful sprinkles for a fun, festive look. The Instant Pot method delivers a perfectly set, crack-free cheesecake with remarkably little effort.
Prep & Cook Time
- Prep Time: 20 minutes
- Cook Time: 35 minutes (plus natural pressure release)
- Total Time: About 1 hour 15 minutes (includes cooling and chilling time)
- Servings: 8
Ingredients
- 12 golden Oreos (or any vanilla sandwich cookie, crushed into crumbs)
- 3 Tbsp unsalted butter (melted)
- 16 oz cream cheese (softened at room temperature)
- 1/2 cup granulated sugar
- 2 large eggs (at room temperature)
- 1/4 cup sour cream
- 3 Tbsp all-purpose flour (sifted)
- 1 tsp vanilla powder (use half this amount if you prefer less rich vanilla flavor)
- 1/4 cup funfetti sprinkles
- 1 1/2 cup water (for the bottom of the instant pot)
- 1 cup whipped cream (optional, for serving)
Instructions
- Prepare the pan by greasing a 7-inch springform pan. Wrap the bottom of the pan tightly with a piece of aluminum foil to prevent water from seeping in.
- Make the crust by finely crushing the 12 golden Oreos into uniform crumbs. Mix the crumbs with the 3 tablespoons of melted unsalted butter until thoroughly combined. Press this mixture firmly into the bottom of the prepared pan. Place the pan in the freezer while you make the filling.
- In a large mixing bowl, beat the softened 16 oz cream cheese and 1/2 cup granulated sugar with an electric mixer on medium speed until completely smooth and creamy, about 2-3 minutes.
- Add the 2 large eggs, one at a time, beating just until each is incorporated. Scrape down the sides of the bowl as needed.
- Beat in the 1/4 cup sour cream, 1 teaspoon vanilla powder (use half this amount if you prefer less rich vanilla flavor), and the 3 tablespoons of sifted all-purpose flour. Mix on low speed until the batter is smooth and uniform, being careful not to over-mix.
- Gently fold in the 1/4 cup funfetti sprinkles using a spatula. Pour the filling over the chilled crust in the springform pan. Tap the pan gently on the counter to release any large air bubbles.
- Pour the 1 1/2 cups of water into the bottom of your Instant Pot. Place the trivet that came with the pot inside. Carefully lower the foil-wrapped cheesecake pan onto the trivet.
- Secure the lid, set the valve to “Sealing,” and select Manual/Pressure Cook on High Pressure for 35 minutes. Once the cook time is complete, allow the pressure to release naturally for 10 minutes, then perform a quick release for any remaining pressure.
- Carefully open the lid. The center of the cheesecake should be set but still have a slight jiggle. Use paper towels to absorb any condensation from the lid that may have dripped onto the cheesecake surface.
- Remove the cheesecake using the trivet handles. Let it cool on a wire rack to room temperature, then refrigerate for at least 6 hours, or preferably overnight.
- Before serving, run a thin knife around the edge of the pan to loosen, then release the springform ring. Slice and serve with optional whipped cream.
Variations
- Crust Swap: Instead of using a springform pan, you can make individual servings by pressing the crust mixture into the bottoms of small mason jars or ramekins before adding the filling and cooking.
- Serving Style: After chilling, use a warm knife to cut the cheesecake into small squares or bars for a fun, party-friendly finger food.
- Topping Bar: Serve plain slices with a topping bar setup, letting guests add their own whipped cream, a drizzle of chocolate or caramel sauce from the pantry, or extra sprinkles.
- Flavor Infusion: Add a subtle twist by swapping the vanilla powder (use half this amount if you prefer less rich vanilla flavor) for another pure extract you have on hand, like almond or lemon.
Tips for Success
- Ensure your cream cheese and eggs are truly at room temperature to prevent a lumpy batter and ensure a silky texture.
- Don’t skip sifting the flour; it prevents small lumps in your filling.
- For the cleanest slices, dip your knife in hot water and wipe it dry between each cut.
- Let the cheesecake chill fully—overnight is best—as this allows the flavors to develop and the texture to firm up perfectly for slicing.
Storage & Reheating
Store leftover cheesecake covered tightly with plastic wrap or in an airtight container in the refrigerator for up to 5 days. This cheesecake is best served chilled and does not need reheating; for the best texture, simply enjoy it straight from the fridge.
FAQ
Can I use regular Oreos instead of golden ones?
Yes, you can use regular chocolate Oreos for the crust. It will create a chocolate crust that pairs nicely with the funfetti filling.
Why do I need to wrap the pan in foil?
Wrapping the springform pan in foil creates a watertight seal, preventing the water in the Instant Pot from leaking into your cheesecake and making the crust soggy.
My Instant Pot size is different. Will this recipe still work?
Yes, this recipe works for 6-quart and 8-quart Instant Pots. The cook time remains the same. Ensure you are using a 7-inch springform pan so it fits inside.
Can I make this without a springform pan?
A springform pan is highly recommended for easy removal. If you don’t have one, a 7-inch round cake pan will work, but you will need to line it with parchment paper for lifting the cheesecake out, which is more difficult.
Why is my cheesecake cracked?
Cracking usually happens from over-mixing the batter (which incorporates too much air) or from a drastic temperature change. Using room temperature ingredients, not over-beating after adding the eggs, and allowing a natural pressure release all help prevent cracks.
Can I double this recipe?
You cannot double it in one pan, as it won’t cook through properly. To make two, you must prepare two separate cheesecakes and cook them one after the other, or use a pot-in-pot method with two smaller pans stacked if your Instant Pot is large enough.