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You are here: Home / Recipes by Category / Desserts / Instant Pot Funfetti Cheesecake

Instant Pot Funfetti Cheesecake

April 9, 2021

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Vanilla cheesecake with oreo crust and colorful sprinkles
Vanilla cheesecake with oreo crust and colorful sprinkles

Instant Pot Funfetti Cheesecake is gonna take your birthday cake game to a whole new level!  Beautiful, colorful, sprinkle filled cake to make kids (and maybe even adults) explode with joy!


Vanilla cheesecake with oreo crust and colorful sprinkles

This Funfetti Cheesecake originally came from my Instant Pot Dessert Cookbook called Instantly Sweet.  More on that below! 

SPRINKLES!  I do LOOOOVVEE me some sprinkles.

People see sprinkles and they immediately swoon and exclaim, “Oh it's so cuuuuuutttte!”

It hardly matters how it tastes because the cute factor is just blowing it off the charts.

No worries though, because this here sweet vanilla cheesecake also flaunts that classic “cake batter” flavor that the whole world also goes gaga over.

Cute, colorful, and takes you back to the days of licking the beaters from your mom's old school hand mixer.

This Funfetti Cheesecake is destined to put a big smile on your face.

Vanilla cheesecake with oreo crust and colorful sprinkles

WHY YOU WILL LOVE INSTANT POT FUNFETTI CHEESECAKE

  • Pressure Cookers are known for making next-level creamy, smooth cheesecake like you can't get anywhere else.
  • Golden Oreos create the perfect vanilla crust that actually has a crunch to it (which doesn't always happen with pressure cooker cheesecakes).
  • Full Cake Batter flavor with your choice of colorful sprinkles make eating it alone feel like a party.
  • Sweet, light, fluffy whipped cream on top to add more interest and texture.
  • Every child's eyes will sparkle with amazement when you show up with this cheesecake – this is my favorite part.

HOW TO MAKE FUNFETTI CHEESECAKE IN THE PRESSURE COOKER

  1. Mix Golden Oreo crumbs with butter and press it into a springform pan
  2. Use a hand mixer to mix cream cheese and sugar until smooth
  3. Add yogurt, cake mix, and vanilla and mix until smooth
  4. Stir in eggs one at a time just until incorporated
  5. Add sprinkles
  6. Lightly mix in to incorporate
  7. Pour over the crust
  8. Place on a trivet in the pressure cooker
  9. Cook and behold your perfect Funfetti Cheesecake

step by step collage of how to make funfetti cheesecake in the Instant Pot

SEE RECIPE CARD BELOW FOR DETAILED COOKING INSTRUCTIONS

Jaws will drop.  Children will cheer. YOU will feel like a flippin' rockstar.

TIPS FOR MAKING A SUCCESSFUL FUNFETTI CHEESECAKE

  • This is an opinion, but I feel quite strongly about it.  Don't use the standard grocery store sprinkles with brown sprinkles mixed in.  Brown is not a Funfetti color (don't make me repeat myself).  Find colors that are vibrant and beautiful and will stand out next to the white cheesecake
  • Once you add the sprinkles, stir them in quickly and get the filling into the crust.  Being slow about this process might lead to some bleeding out of the color from the sprinkles.
  • Be aware that the addition of the cake mix adds ingredients that will cause the cake to rise a bit which means you won't get a perfectly smooth, flat, crack-free top with this cheesecake.  Hence the addition of the whipped cream topping.  It adds flavor but it also keeps things beautiful.

Vanilla cheesecake with oreo crust and colorful sprinkles

MORE GENERAL TIPS FOR MAKING CHEESECAKE IN THE INSTANT POT

These tips can also be found in my recipe for Instant Pot Caramel Apple Cheesecake

  • Don't press the crust more than halfway up the pan.  If it gets moisture on it while cooking, it'll get soggy
  • Use room temperature cream cheese and eggs.  It will mix up much smoother than if you use cold
  • Don't use low fat/nonfat ingredients.  Whole fat cream cheese and at least 2% Greek yogurt is a must for texture
  • Get the cheesecake mixture smooth and well blended before adding the eggs
  • Once you add the eggs, very gently stir them in just until incorporated.  If you overbeat the eggs, your cheesecake may overflow while cooking.  It will still be tasty, but it'll look a bit of a mess
  • Unplug the cooker after it beeps so it doesn't continue to cook the cake, then let it rest at least 10 – 15 minutes.  I've found a quick release on cheesecakes increases the chance of the cheesecake rising and falling.  Be patient!
  • Let it chill in the fridge completely, at least 4 hours.  The texture is so much creamier and richer tasting, overnight is even better
  • Top it with whipped cream or ganache.  Not only will this hide any imperfections, but the contrast in texture is what really makes a cheesecake dreamy, in my opinion

Vanilla cheesecake with oreo crust and colorful sprinkles

HOW TO MAKE A CHEESECAKE WITH A FOOD PROCESSOR

I am a huge fan of using a food processor to make cheesecake.  I feel like it does an amazing job at getting the mixture ultra smooth and creamy.

It also prevents over mixing the eggs which is a huge culprit of ugly cheesecakes.  When I add the eggs, I pulse it twice, then remove the lid and stir them in the rest of the way with a spatula.

The only downside, of course, is needing to stir around the center tube, but I've had many, MANY successful cheesecakes using the food processor so I say it's worth it!

For a step by step collage of the food processor process, see my recipe for Instant Pot White Chocolate Lemon Cheesecake

FUNFETTI CHEESECAKE VARIATIONS

  • Cook the filling without the cookie crust and make Cheesecake Pops!
    • Once your cheesecake has cooled, use a cookie scoop to make balls, roll them in cookie crumbs, and push a sucker stick into the center.  For more details on how to do this, visit Barbara at Pressure Cooking Today where she also dips her pops in chocolate (not a bad idea here either!)
  • Omit the sprinkles for a fabulous and simple Cake Batter Cheesecake.

As I mentioned above, this cheesecake was originally written for my dessert cookbook that I wrote with Barbara called Instantly Sweet.

If you love desserts and want to really push the limits on what you can make in the Instant Pot, this book is for you!  Here's a little sneak peek of the goodies you'll find in the cookbook.

Collage of pressure cooker desserts

MORE INSTANT POT CHEESECAKES

  • Instant Pot German Chocolate Cheesecake
  • Instant Pot White Chocolate Lemon Cheesecake
  • Instant Pot Caramel Apple Cheesecake
  • Instant Pot White Chocolate Raspberry Cheesecake
  • Instant Pot Triple Layered Chocolate Cheesecake

TOOLS USED TO MAKE INSTANT POT FUNFETTI CHEESECAKE

  • Instant Pot
  • 7 inch Springform Pan
  • Helix Hand Mixer
Print

Instant Pot Funfetti Cheesecake

Vanilla cheesecake with oreo crust and colorful sprinkles
Print Recipe

★★★★★

5 from 2 reviews

Colorful, joyful, Instant Pot Funfetti Cheesecake!

  • Author: Marci
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 75 minutes
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Pressure Cooker
  • Cuisine: American

Ingredients

Scale

For the Crust

  • Nonstick cooking spray, for preparing the pan
  • 1 1/2 cups Golden Oreo crumbs (about 18 cookies, crushed)
  • 3 tablespoons butter, melted

For the Filling

  • 2 packages (8 ounces each) cream cheese, at room temperature
  • 1/2 cup sugar
  • 1/4 cup plain 2% Greek yogurt
  • 1/2 cup boxed yellow cake mix
  • 2 teaspoons vanilla extract
  • 2 large eggs, at room temperature
  • 1/4 cup sprinkles, plus more for garnishing

For Serving

Vanilla Whipped Cream

  • 2 cups heavy cream
  • 1/2 cup powdered sugar
  • 2 teaspoons vanilla extract

Instructions

  1. To make the crust: Coat a 7-inch (18 cm) springform pan with nonstick cooking spray.
  2. In a small bowl, stir together the cookie crumbs and melted butter. Spread the crust evenly in the bottom and no more than 1 inch up the side of the prepared pan. Freeze for 10 minutes.
  3. To make the filling: in a large bowl, with a handheld electric mixer, mix the cream cheese and sugar on medium speed until smooth.
  4. Blend in the yogurt, cake mix, and vanilla.
  5. One at a time, add the eggs and mix just until blended. Do not overmix.
  6. Working quickly so the color on the sprinkles doesn’t run, stir in the sprinkles and pour the batter over the crust.
  7. Pour 1 cup of water into the pressure cooker cooking pot and place a trivet in the bottom. Carefully center the filled pan on a sling and lower the pan onto the trivet.
  8. Lock the lid in place and turn the pressure release valve to the Sealed position.
  9. Select High Pressure and 35 minutes cook time.
  10. When the cook time ends, turn off the pressure cooker. Let the pressure release naturally for 10 minutes, and finish with a quick pressure release.
  11. When the valve drops, carefully remove the lid. The cheesecake should be slightly jiggly in the center.  If it's underdone, cook for another 5 minutes in the pressure cooker.
  12. With the sling, transfer the pan to a wire rack to cool. Soak up any water that may have collected on top of the cheesecake with the corner of a paper towel.
  13. When the cheesecake is cool, refrigerate, covered with plastic wrap, for at least 4 hours, or overnight, until ready to serve.
  14. Just prior to serving, spread or pipe the whipped cream on top of the cheesecake. Garnish with a few more sprinkles.

To make Vanilla Whipped Cream

  1. In a medium bowl, using a handheld electric mixer, beat the cream on medium-high speed until it starts to thicken.
  2. Add the powdered sugar and vanilla and continue to beat until stiff peaks form.

Notes

  • Always use room temperature cream cheese and eggs
  • Stir eggs in gently by hand to prevent cheesecake from overflowing the pan while cooking
  • See notes in post for my many Instant Pot Cheesecake Tips

Keywords: Instant Pot Cheesecake, Funfetti Cheesecake, Confetti Cake

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Marci at Tidbits
Marci

Welcome! I’m Marci, wife to my motorcycle dream man and mother of 3. I have a passion for creating and cooking delicious masterpieces in my kitchen and am ecstatic to share my discoveries on TIDBITS! I like my food tasty, wholesome, memorable, and always, ALWAYS followed by dark, salty chocolate.

I love to see what you're cooking from my blog! Show me your creations on Instagram using hashtag #MARCITIDBITS
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Tags: butter, cream cheese, egg, greek yogurt, oreo cookies, sugar, vanilla extract
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Reader Interactions

Comments

  1. Andrea says

    December 28, 2022

    I have an 8inch pan. Do you think the cooking time needs to be adjusted? Thanks!

    Reply
    • Marci says

      January 10, 2023

      Hi Andrea, Yes, you should probably decrease the cook time. I’d say between 5-10 minutes so maybe go with 7 minutes 🙂

      Reply
  2. Candi says

    February 15, 2021

    What if I want to bake in the oven instead of the instant pot?

    Reply
    • Marci says

      February 16, 2021

      Candi, I think that would work great. I’ve never tried it, but the ingredient ratios are similar to what an oven-baked cheesecake is. Do a google search for oven-baked cheesecakes and use the time and temperature as a guideline. When the center is slightly jiggly and the edges set, it’s done.

      Reply
  3. Alicia says

    November 15, 2020

    Super easy recipe and very good! I even made the whipped cream which I have never done before. My husband even liked it and he isn’t too much of a sweets person.

    ★★★★★

    Reply
    • Marci says

      November 16, 2020

      Alicia, I’m glad you guys liked it! I love the colors of this cake, just makes it fun to eat, ya know 🙂

      Reply
  4. Christina says

    October 25, 2020

    Hi!

    I’ve made a few instant pot cheesecake recipes and they’ve called for the pan to be covered in foil before being cooked.

    Does this need to be covered in foil or is uncovered okay and wipe up the moisture after cooking?

    Thanks!

    Reply
    • Marci says

      October 26, 2020

      Christina, I’ve never covered my cheesecakes, I just use the corner of a paper towel to soak up any liquid, but if you prefer to cover it, just add 5 minutes to the cook time and it will work great 🙂

      Reply
  5. Michelle Levi says

    June 16, 2020

    This looks fabulous! I would love to try to make it a bit bigger- i just got a removable bottom (fat daddio) 8 x 3 pan and I’m hoping it will fit into my 8 qt Instant pot. Wondering how you would adjust the recipe in this case? Thanks in advance!!!

    Reply
    • Marci says

      June 16, 2020

      Michelle, I do think that size will fit in the 8 quart. I think doubling it might be a little much, but if you did 1 1/2 of the recipe, I bet that would work great.

      Reply
  6. Amy says

    May 9, 2020

    Super yummy! I made it without the cream topping and it was delicious!

    ★★★★★

    Reply
    • Marci says

      May 9, 2020

      Amy, Isn’t it fun!? My kids go crazy for this one, I’m glad you loved it 🙂

      Reply
  7. Joann g says

    September 26, 2019

    Can this be frozen after refrigerated. How long will it keep. Thank you for all of your wonderful recipes

    Reply
    • Marci says

      September 27, 2019

      Joann, I suspect this one would freeze really well. I would put the fresh whipped cream on after you thaw it though, which you probably already knew but I just wanted to make sure!

      Reply
  8. Carol G says

    September 26, 2019

    I have been wanting to make this cheesecake since seeing it in your cookbook…and I haven’t gotten around to it yet. Well, since no one that’s a cheesecake lover (or who isn’t dieting) has a birthday coming up…I think it would be a splendid idea to make a very happy UNbirthday cheesecake-just because. I mean any day that includes cheesecake is a celebration day….right? 🙂

    Reply
    • Marci says

      September 27, 2019

      Carol, Forget the birthday lets just eat sprinkle filled cheesecake because it makes us feel like a party inside;). I hope you get to enjoy it very soon!

      Reply

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