Instant Pot Funfetti Cheesecake: The Easiest & Most Festive Dessert Recipe
Imagine a dessert that’s not just incredibly delicious but also bursting with vibrant colors and joyful spirit. This Instant Pot Funfetti Cheesecake is exactly that – a creamy, dreamy vanilla cheesecake generously swirled with a rainbow of sprinkles, all atop a delightful sandwich cookie crust. It’s truly a party in a pan, and thanks to the magic of your Instant Pot, it’s surprisingly simple to create!
Why This Instant Pot Funfetti Cheesecake Recipe Works
Cheesecake can sometimes intimidate home bakers, often due to the perceived difficulty of achieving that perfect creamy texture without cracks. This is where the Instant Pot truly shines! By cooking cheesecake in a pressure cooker, you create a perfectly moist, dense, and incredibly smooth texture every single time. The sealed, steam-filled environment of the Instant Pot provides a gentle, consistent “water bath” effect, preventing cracks and ensuring an evenly cooked cheesecake without the fuss of traditional oven-baked methods. This innovative approach to cheesecake baking delivers consistent, professional-quality results with minimal effort.
We’ve successfully perfected this method with our popular Instant Pot Cherry Cheesecake and Instant Pot Strawberry Cheesecake, so it was only natural to introduce an even more celebratory and visually appealing version: the Funfetti Cheesecake! This recipe is a fantastic choice for any occasion that calls for a touch of fun, from birthday parties to holiday gatherings, or even just a vibrant weeknight treat. It’s a wonderful alternative for those who prefer the rich, tangy goodness of cheesecake over traditional cake, and its colorful appearance makes it an instant hit with both children and adults. Get ready for rave reviews!
Ingredients You Will Need
Below, you’ll find a detailed list of all the ingredients, precise measurements, and step-by-step instructions in the printable recipe card at the end of this post. Before diving into the preparation, take a moment to review the key components and our expert tips for best results, ensuring a smooth and successful baking experience.
Ingredient Info and Substitution Suggestions
Crafting the perfect Instant Pot Funfetti Cheesecake starts with understanding your ingredients. Here’s a deeper dive into each component and some helpful substitution tips:
CHEESECAKE FILLING – For the ultimate creamy texture and to avoid any lumps in your batter, using full-fat cream cheese at **room temperature** is absolutely essential. Cold cream cheese will not blend smoothly, leading to a lumpy and undesirable filling. To help your cream cheese come to room temperature faster, remove it from its packaging, cut it into 1-inch cubes, separate the cubes on a plate, and allow them to sit at room temperature for about 30-60 minutes. The **granulated sugar** not only provides sweetness but also contributes to the cheesecake’s tender crumb. The **eggs** act as a crucial binding agent, giving the cheesecake its structure. Use **large eggs** at room temperature; jumbo eggs can alter the delicate balance of the recipe, potentially leading to a looser set or textural issues. Avoid overmixing the eggs into the batter, as this can incorporate too much air, causing the cheesecake to puff up excessively during cooking and then crack upon cooling. **Sour cream** is a key ingredient for that signature tangy flavor and incredibly moist texture. If sour cream isn’t available, full-fat plain Greek yogurt can be a suitable substitute, though it might slightly alter the tanginess; ensure it’s also at room temperature. Do not skip out on the **all-purpose flour** or attempt to substitute it with other flours like almond or coconut flour, as their properties are very different. A small amount of flour is vital for stabilizing the cheesecake, helping it set firmly and preventing cracks during baking and cooling. Finally, **vanilla extract** enhances all the other flavors, providing a warm, aromatic backbone to the sweet and tangy cheesecake. For the **funfetti sprinkles**, these are the heart of the “funfetti” experience! For best results and to prevent the colors from bleeding excessively, gently fold them into the batter just before pouring. Jimmie sprinkles (rod-shaped) tend to hold their color and shape better than nonpareils (tiny round balls), which can sometimes dissolve and streak into the batter.
CRUST – The delightful crust is traditionally made with vanilla sandwich cookies, with **Golden Oreos** being a popular choice for their distinct flavor and texture. If you don’t have access to Golden Oreos or prefer a different base, several tasty alternatives work wonderfully. **Graham crackers** are a classic and widely available option; for a graham cracker crust, you’ll typically need about 1.5 cups of graham cracker crumbs mixed with 1/4 cup of melted butter and 2 tablespoons of granulated sugar. You can see our Instant Pot Cherry Cheesecake recipe for detailed instructions on how to prepare a graham cracker base. Other suitable cookie options include vanilla wafers, shortbread cookies, or even plain sugar cookies, which can be crushed into fine crumbs. The **melted unsalted butter** is essential for binding the cookie crumbs together, creating a firm and flavorful crust that won’t crumble when sliced. Using unsalted butter allows you to control the overall saltiness of your dessert.
How to Make Instant Pot Funfetti Cheesecake
These step-by-step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Grease your 7-inch springform pan sides with cooking spray or butter to ensure easy release. Place a parchment paper round or cut a sheet of parchment paper into the bottom of the pan. Pour 1.5 cups of water into the bottom of your Instant Pot liner; this creates the essential steam bath for your cheesecake.
- Use a food processor to finely crush 12 vanilla sandwich cookies into crumbs. Transfer these crumbs to a medium bowl, add the melted unsalted butter, and mix thoroughly until all crumbs are moistened. Press this mixture firmly and evenly into the bottom of your prepared springform pan. A flat-bottomed glass or the back of a spoon can help achieve a compact crust. Place the pan in the freezer to chill and firm up while you prepare the cheesecake filling – this step helps prevent a soggy crust.
- In a large mixing bowl, preferably using a stand mixer with the paddle attachment (or a hand mixer), combine the softened cream cheese and granulated sugar. Beat on medium speed until the mixture is completely smooth and creamy, with no lumps. Scrape down the sides of the bowl as needed. Add the large eggs one at a time, mixing only until just combined after each addition. Be careful not to overmix at this stage to avoid incorporating too much air. Finally, mix in the room temperature sour cream, sifted all-purpose flour, and vanilla extract until just blended and the batter is homogeneous. Gently, using a spatula, fold in the funfetti sprinkles until they are evenly distributed throughout the batter. Overmixing here can cause the vibrant colors to bleed into the cheesecake.
- Carefully pour the vibrant cheesecake filling over the chilled cookie crust in the springform pan. Use a small spatula or the back of a knife to gently smooth the top surface of the cheesecake. To protect the cheesecake from condensation during cooking, tightly wrap the entire pan with aluminum foil, ensuring no gaps for moisture to drip onto the cheesecake. Place your trivet inside your 6-quart Instant Pot liner. Carefully lower the foil-wrapped cheesecake onto the trivet. Secure the Instant Pot lid, ensuring the steam release valve is set to the “Sealing” position. Select the “Manual” or “Pressure Cook” setting and set the cooking time to “High Pressure” for 35 minutes.
- Once the cooking cycle is complete, allow for a **natural pressure release (NPR)** for 10 minutes. This means you do nothing; let the Instant Pot naturally depressurize. After 10 minutes, carefully switch the steam release valve to the “Venting” position for a **quick release (QR)** of any remaining steam. This two-stage release helps prevent cracking.
- Open the Instant Pot lid and carefully remove the cheesecake from the pot using the trivet handles. Remove the aluminum foil and let the cheesecake cool on a wire rack on the counter for approximately 15 minutes. This allows for a gradual temperature change before refrigeration.
- Transfer the slightly cooled cheesecake to the refrigerator. It’s crucial to chill the cheesecake for a minimum of 6 hours, or ideally, overnight. This chilling period is essential for the cheesecake to fully set and achieve its signature dense, creamy texture.
- When ready to serve, remove the cheesecake from the springform pan. For a beautiful presentation and an extra layer of decadence, spread a generous layer of whipped cream across the top. Sprinkle with additional funfetti sprinkles to amplify the festive look. Slice with a sharp, warm knife (wiping it clean between slices for neat cuts) and serve immediately!
Frequently Asked Questions & Expert Tips
You can store any remaining funfetti cheesecake in an airtight container in the refrigerator for 4-5 days. Ensure it’s covered to prevent it from absorbing other food odors and drying out, maintaining its freshness and flavor.
It’s completely normal for the center of your cheesecake to be slightly jiggly immediately after cooking in the Instant Pot. This subtle jiggle indicates that it’s perfectly cooked and will finish setting during the essential chilling process in the refrigerator. If it appears excessively runny or liquidy, you can return it to the Instant Pot for an additional 5-10 minutes of high-pressure cooking.
Springform pans are highly recommended for making cheesecakes as they allow for effortless release. Simply unclip the side latch to expand and remove the ring. If you find the cheesecake sticking slightly to the sides, carefully run a thin, warm butter knife or offset spatula around the edges before releasing the springform ring. This will ensure clean sides for your beautiful dessert.
Absolutely! Cheesecake freezes beautifully. To freeze, ensure the cheesecake is completely cooled and fully set after chilling. Wrap it tightly in several layers of plastic wrap, then add an additional layer of aluminum foil or freezer paper to prevent freezer burn. It can be stored in the freezer for about 4-5 months. When you’re ready to enjoy it, thaw it slowly in the refrigerator overnight. Top with fresh whipped cream and sprinkles just before serving.
While funfetti sprinkles (jimmies) are classic for this recipe, feel free to experiment with other types! Chocolate sprinkles, seasonal sprinkles, or even sugar pearls can add a unique touch. Just be mindful that some very thin sprinkles (like nonpareils) might dissolve slightly and cause their colors to bleed into the batter more readily than jimmies.
This recipe is specifically developed for a 6-quart Instant Pot and a 7-inch springform pan. Using a different size pan may require adjusting cooking times or result in a different height for your cheesecake. A larger Instant Pot (e.g., 8-quart) will also work, but ensure the trivet and pan fit comfortably inside without touching the sides too much.
The Instant Pot method naturally helps prevent cracks due to the moist, even cooking environment. Key tips include: using room temperature ingredients (especially cream cheese and eggs), not overmixing the batter (particularly after adding eggs), allowing for the recommended natural pressure release, and ensuring slow, gradual cooling and chilling. These steps minimize drastic temperature changes that can cause cracks.
Serving Suggestions
This vibrant Funfetti Cheesecake is a showstopper on its own, but a few additional touches can elevate it even further. Keep the cheesecake well-chilled until just before serving to maintain its perfect texture. For an extra flourish, crumble a few reserved vanilla sandwich cookies over the top along with the whipped cream and a generous dusting of extra sprinkles – this adds a delightful textural contrast. Feeling a bit more adventurous? Arrange fresh berries like raspberries or sliced strawberries elegantly around the base or on top for a pop of fresh flavor and color. A drizzle of white chocolate ganache or a simple vanilla glaze could also add a touch of sophistication.
This cheesecake is truly versatile, making it perfect for birthday celebrations, potlucks, baby showers, or simply as a delightful treat to brighten any ordinary day. Because honestly, does one really need a specific reason to indulge in such a joyful dessert?
More Delicious Cheesecake Recipes
If you loved this Instant Pot Funfetti Cheesecake, be sure to explore our other delightful cheesecake creations:
- Mini Cheesecakes
- Oreo Cheesecake Bars
- Strawberry Swirl Cheesecake
- No Bake Pumpkin Cheesecake
- Chocolate Cheesecake Brownies
- No Bake Strawberry Cheesecake Bars
- Instant Pot Lemon Curd Cheesecake
- Instant Pot Oreo Cheesecake
- Salted Caramel Cheesecake
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Instant Pot Funfetti Cheesecake
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
Crust
- 12 golden Oreos or any vanilla sandwich cookie, crushed into fine crumbs
- 3 Tbsp unsalted butter melted
Cheesecake Filling
- 16 oz cream cheese full-fat, softened at room temperature
- ½ cup granulated sugar
- 2 large eggs at room temperature
- ¼ cup sour cream full-fat, at room temperature
- 3 Tbsp all-purpose flour sifted, to prevent lumps and stabilize
- 1 tsp vanilla extract
- ¼ cup funfetti sprinkles jimmie style work best to prevent color bleed
- 1 ½ cup water for the bottom of the Instant Pot
- 1 cup whipped cream optional, for serving and garnish
Things You’ll Need
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6 qt Instant Pot Duo
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7 inch springform pan
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Stand mixer
Before You Begin
- For the creamiest and smoothest cheesecake texture, always use full-fat cream cheese and eggs that are at **room temperature**. This ensures they blend seamlessly into the batter, preventing lumps and promoting even baking.
- It is normal for the cheesecake to be slightly jiggly in the center immediately after cooking. This indicates that it’s perfectly cooked and will firm up as it cools and finishes setting during the refrigeration process. If the cheesecake appears excessively runny, return it to the Instant Pot to cook for another 5-10 minutes.
- **Springform pans** are highly recommended for making cheesecakes due to their design, which allows for effortless release of the finished dessert without damaging the delicate sides. If you encounter any sticking, a thin, warm butter knife run carefully around the edges before unclipping the pan can help.
Instructions
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Grease your 7-inch springform pan sides with cooking spray or butter and place a parchment paper round or cut sheet into the bottom of the pan. Pour the 1 ½ cup of water into the bottom of your Instant Pot liner to create the steam bath.
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Use a food processor to crush vanilla sandwich cookies into fine crumbs. Add the crumbs to a bowl with the melted butter and mix well until thoroughly moistened. Press the crust mixture tightly and evenly into the bottom of your prepared springform pan. Place the pan in the freezer to chill while you prepare the cheesecake filling; this helps ensure a firm crust.
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In a large mixing bowl or stand mixer, add the softened cream cheese and granulated sugar. Blend the mixture until completely smooth and creamy. Add the large eggs one at a time, mixing only until just combined after each addition. Mix in the sour cream, sifted all-purpose flour, and vanilla extract until just blended and the batter is homogeneous. Gently fold in the funfetti sprinkles with a spatula until evenly distributed.
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Pour the cheesecake filling onto the chilled cookie crust. Use a small spatula or knife to smooth out the top of the cheesecake. Wrap aluminum foil tightly over the pan to prevent excess moisture from dripping onto the cheesecake while cooking. Lower the cheesecake on the trivet inside of your Instant Pot and close the lid. Turn the steam valve to “Sealing” and choose “Manual” or “Pressure Cook” (High Pressure) for 35 minutes. Allow for a natural pressure release for 10 minutes after cooking, and then quick release any remaining steam.
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Carefully remove the cheesecake from the Instant Pot. Remove the aluminum foil and let the cheesecake cool on the counter for 15 minutes.
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Transfer the slightly cooled cheesecake to the refrigerator and chill for at least 6 hours, or ideally overnight, for it to fully set and firm up.
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When ready to serve, remove the cheesecake from the pan and spread whipped cream across the top. Garnish with extra sprinkles, slice with a warm knife, and serve!
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.