Whip out those instant pots and have some fun with this creamy, delicious and irresistible Funfetti Instant Pot Cheesecake. A family favorite hit!
I love my instant pot, whether it be for dinner meals or baking, yes baking! We love making sweets in our instant pot. I know that there is a lot of people who haven’t tried that.
Trust me, you need to try desserts in your instant pot for sure, this Funfetti Instant Pot Cheesecake is one of our favorite desserts we make in ours.
It always comes out creamy, delicious and absolutely beautiful just as if you were to make a cheesecake in your oven, but a little faster! I can always do faster.
I like quick and easy desserts and this Instant Pot Cheesecake really gets cut down on time when you make it in the instant pot, it takes on ly 35 minutes.
But don’t be fooled your still have to cool it like the normal cheesecake recipe, but it just gets done faster than if you were to bake this up in your oven.
Some of my favorite cheesecake type desserts that we have on our site include Classic Cheesecake, Maple Cheesecake Bars and these delicious Mini Cheesecakes!
Cheesecake has really been one of my absolute favorite recipes since I was a kid, it really didn’t matter what kind it was I was such a cheesecake lover.
Don’t even get me started with my husband, he could live off of cheesecake if he got the chance to, I swear that man would sit and eat a whole cheesecake in one sitting.
I mean no shame, everyone has their quirks, ours just happens to be food. Food is our love language and sweets is pretty much where we head to first.
WHY THIS RECIPE WORKS:
- It cuts down on the initial time it takes to make a cheesecake.
- You can do various flavors, we like sprinkles for this recipe.
- It makes a smaller portion so you won’t have so much leftover.
HOW TO MAKE INSTANT POT CHEESECAKE, STEP BY STEP:
Crust:
- Prepare a deep 7” springform pan with nonstick spray making sure to spray the sides and set aside.
- Add golden Oreos to a food processor and pulse until you get about 1 ½ cups of cookie crumbs (about 18-20 cookies)
- Add the melted butter and salt into the food processor and pulse until well combined.
- Pour the cookie crumbs into the springform and use the back of a spoon to gently press and form a crust. Make sure to bring the crust up about an inch up the sides as well. Place in the freezer until the filling is done.
Filling:
- In the bowl of a stand mixer equipped with a paddle attachment, add the softened cream cheese and cream on high speed for 6-7 minutes. This is an important step, do not skip it.
- When the cream cheese is light and fluffy and there is no lumps, scrape the sides of the bowl and add the granulated sugar and mix for an additional 2-3 minutes.
- Scrape the sides and bottom of the bowl and add in the vanilla extract and sour cream. Mix until just combined.
- At this point, scrape the sides and bottom of the bowl and make sure there are no lumps of cream cheese in the batter, if there is, mix on high speed for a few additional minutes.
- With the mixer on low speed, add the eggs in one at a time and mix just until combined. Be careful not to overmix here! As soon as the yolk disappears, stop mixing.
- Remove the bowl from the stand and fold in the sprinkles.
- Pour the batter into the prepared springform pan and gently tap on the counter to remove any air bubbles.
- Cover the springform pan tightly with aluminum foil.
- Prepare your Instant Pot by adding 1 cup of water and a trivet into the inner pot. Place the cheesecake on the trivet and place the lid on sealing.
- Cook on high for 35 minutes and allow a natural release. Once you can open the lid, remove the cheesecake and allow to cool completely on the counter. (If the cheesecake looks undercooked when you take it out, it is OK! It will set up in the fridge)
- Once the cheesecake has cooled to room temperature, place in the refrigerator overnight to set.
- Once the cheesecake has set, top with fresh whipped cream and more sprinkles and enjoy!
Look at that pretty color of the cheesecake and the sprinkles mixed in! I love it! You really need not be afraid to make cheesecakes, they are a really simple recipe.
I have had some people I know who are scared to make them as they seem intimidating, but in reality you just mix everything in one bowl, pour and bake and you are good!
HOW TO STORE AN INSTANT POT CHEESECAKE:
For the short term this Instant Pot Cheesecake will last for about 3-4 days in the refrigerator wrapped in tinfoil or plastic wrap.
For the long term such as freezing bake and cool as directed, once cooled in the refrigerator, remove your springform pan sides and place uncovered in freezer for about one hour, then remove and remove from the bottom of the springform pan.
Wrap tightly in plastic wrap or tin foil and place in an airtight container or a large ziplock bag, this should keep for about 3-4 months.
Let defrost in your refrigerator fully before serving!
DO I NEED TO USE OREOS AS THE CRUST?
No, you don’t. We like the extra added sweet flavor that you get from the Oreos but you can also use graham crackers, just make sure you use roughly the same amount as it calls for in the recipe.
This Funfetti Instant Pot Cheesecake has been one of our go-to instant pot baking recipes for a while. It turns out delicious every time and everyone always asks for it.
Some people don’t believe that it is actually made in the instant pot when I tell them, but they are thrilled because they are always looking for more things to make in there.
It is one appliance that really can do it it all! But baking has become one of my favorite things to use it for these days, especially during the holidays.
TIPS AND TRICKS:
- Make sure to beat your cream cheese well, this is important for making sure you have no lumps in your cheesecake.
- Adding in eggs one by one ensures that they are evenly distributed.
- Make sure you scrape down the sides when mixing, this will also help with keeping lumps out of your cheesecake recipe.
- Cheesecakes usually call for a water bath to prevent cracking, this has it when adding water to the bottom of the instant pot.
- Make sure to cool your cheesecake on the counter before placing in the refrigerator, this is an important step.
- To cut the perfect slice, heat a knife under hot water and wipe dry before slicing.
- You can substitute the cookie crust for a graham cracker crust if you’d like.
- This can be frozen, please see my tips above on how to freeze.
If you want to try out baking in your instant pot then you have to try this Funfetti Instant Pot Cheesecake, super easy and absolutely delicious!
If you like this recipe you might also like:
If you’ve tried this FUNFETTI INSTANT POT CHEESECAKE or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Funfetti Instant Pot Cheesecake
Ingredients
Crust:
- 1 1/2 cups golden Oreo cookie crumbs with cream
- 4 Tbs butter melted
- 1/4 tsp salt
Filling:
- 16 oz. cream cheese room temperature
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 cup sour cream room temperature
- 2 eggs room temperature
- 1/4 cup rainbow sprinkles
Instructions
- Prepare a deep 7” springform pan with nonstick spray making sure to spray the sides and set aside.
- Add golden Oreos to a food processor and pulse until you get about 1 ½ cups of cookie crumbs (about 18-20 cookies).
- Add the melted butter and salt into the food processor and pulse until well combined.
- Pour the cookie crumbs into the springform and use the back of a spoon to gently press and form a crust. Make sure to bring the crust up about an inch up the sides as well. Place in the freezer until the filling is done.
Filling:
- In the bowl of a stand mixer equipped with a paddle attachment, add the softened cream cheese and cream on high speed for 6-7 minutes. This is an important step, do not skip it.
- When the cream cheese is light and fluffy and there is no lumps, scrape the sides of the bowl and add the granulated sugar and mix for an additional 2-3 minutes.
- Scrape the sides and bottom of the bowl and add in the vanilla extract and sour cream. Mix until just combined.
- At this point, scrape the sides and bottom of the bowl and make sure there are no lumps of cream cheese in the batter, if there is, mix on high speed for a few additional minutes.
- With the mixer on low speed, add the eggs in one at a time and mix just until combined. Be careful not to overmix here! As soon as the yolk disappears, stop mixing.
- Remove the bowl from the stand and fold in the sprinkles.
- Pour the batter into the prepared springform pan and gently tap on the counter to remove any air bubbles.
- Cover the springform pan tightly with aluminum foil.
- Prepare your Instant Pot by adding 1 cup of water and a trivet into the inner pot. Place the cheesecake on the trivet and place the lid on sealing.
- Cook on high for 35 minutes and allow a natural release. Once you can open the lid, remove the cheesecake and allow to cool completely on the counter. (If the cheesecake looks undercooked when you take it out, it is OK! It will set up in the fridge)
- Once the cheesecake has cooled to room temperature, place in the refrigerator overnight to set.
- Once the cheesecake has set, top with fresh whipped cream and more sprinkles and enjoy!
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