Instant Pot Funfetti Cheesecake

Introduction

This Instant Pot Funfetti Cheesecake brings celebration-worthy joy with minimal effort. You get a creamy, perfectly set cheesecake infused with vanilla and dotted with colorful sprinkles, all without turning on your oven. It’s a fun and surprisingly simple dessert that’s sure to impress.

Prep & Cook Time

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: About 4 hours 30 minutes (includes pressurizing, cooking, natural release, 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 (for serving)

Instructions

1. Prepare the Pan: Lightly grease a 6 or 7-inch springform pan. If desired, place a parchment paper round in the bottom for easier removal.
2. Make the Crust: In a small bowl, combine the crushed cookie crumbs and melted butter until the mixture resembles wet sand. Press the mixture firmly and evenly into the bottom of the prepared springform pan. Place the pan in the freezer while you prepare the filling.
3. Make the Filling: In a large mixing bowl, beat the softened cream cheese and sugar together on medium speed until completely smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl.
4. Add Wet Ingredients: Beat in the eggs, one at a time, fully incorporating each before adding the next. Mix in the sour cream and vanilla powder (use half this amount if you prefer less rich vanilla flavor).
5. Add Dry Ingredients: Gently fold in the sifted flour until just combined. Avoid overmixing. Finally, gently fold in the funfetti sprinkles.
6. Assemble: Pour the cheesecake filling over the chilled crust and gently smooth the top with a spatula. Cover the pan tightly with a double layer of aluminum foil.
7. Prepare the Instant Pot: Pour the 1 1/2 cups of water into the inner pot of your Instant Pot. Place the trivet that came with the appliance inside.
8. Cook: Carefully lower the foil-covered cheesecake pan onto the trivet. Lock the lid, set the valve to “Sealing,” and select Manual/Pressure Cook on High Pressure for 35 minutes. The pot will take about 10-15 minutes to come to pressure.
9. Natural Release: Once the cook time is complete, allow the pressure to release naturally for 20 minutes. After 20 minutes, carefully turn the valve to “Venting” to release any remaining pressure.
10. Chill: Remove the lid. Carefully lift the pan out using the trivet handles. Uncover the foil. The center should be set but may still be slightly jiggly. Run a knife around the edge of the cheesecake to loosen it from the pan. Let it cool to room temperature on a wire rack, then refrigerate for at least 4 hours, or preferably overnight.
11. Serve: Before serving, release the springform pan sides. Slice and top each piece with a dollop of the whipped cream.

Variations

• Cookie Butter Swirl: Before cooking, dollop 1/4 cup of cookie butter on top of the filling and use a knife to gently swirl it into the batter.
• Chocolate Chip: Replace the funfetti sprinkles with an equal amount of mini chocolate chips for a classic flavor.
• Graham Cracker Crust: Substitute the golden Oreos with about 1 1/2 cups of graham cracker crumbs for a more traditional base.
• Individual Servings: Divide the batter among 4-6 small (4 oz) mason jars or ramekins and reduce the cooking time to 15-18 minutes.

Tips for Success

• Ensure your cream cheese and eggs are truly at room temperature to prevent a lumpy filling.
• For a super clean slice, dip your knife in hot water and wipe it clean between each cut.
• The foil covering is crucial to prevent condensation from dripping onto the cheesecake surface.

Storage & Reheating

Store leftover cheesecake covered tightly in the refrigerator for up to 5 days. This cheesecake is best served cold and does not require reheating. For longer storage, you can wrap individual slices tightly in plastic wrap and foil and freeze for up to 2 months; thaw overnight in the fridge.

FAQ

1. Can I use regular Oreos for the crust?

Yes, you can, but the chocolate flavor will be prominent. Golden Oreos or vanilla sandwich cookies provide a more neutral, classic cheesecake crust flavor that pairs well with the funfetti.

1. My springform pan is 8-inch. Can I use it?

An 8-inch pan is likely too wide for the Instant Pot insert. Stick to a 6 or 7-inch pan to ensure it fits safely inside your pot with room for the foil covering.

1. Why does my cheesecake have cracks?

Cracks are often caused by overmixing the batter (which incorporates too much air) or a drastic temperature change. Allowing the pressure to release naturally for the full 20 minutes helps prevent this.

1. Can I make this without a springform pan?

You can use a 6 or 7-inch round cake pan, but lining it well with parchment paper is essential for removing the cheesecake in one piece. A push-pan or silicone pan would also work.

1. Can I double this recipe?
2. Are the sprinkles supposed to bleed color?

Some nonpareil sprinkles may bleed their color slightly into the batter during mixing and cooking. For vibrant, distinct sprinkles, look for “confetti quins” or “jimmies,” which are less prone to bleeding.