Instant Pot Funfetti Cheesecake

Vanilla cheesecake with oreo crust and colorful sprinkles

5 from 2 reviews

Colorful, joyful, Instant Pot Funfetti Cheesecake!



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


  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.


  • 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