Instant Pot Funfetti Cheesecake

A colorful rainbow of sprinkles swirled into a creamy vanilla cheesecake on top of a sandwich cookie crust, this instant pot funfetti cheesecake is a party in a pan!

Why this recipe works

Making cheesecake in the pressure cooker produces a creamy moist cheesecake. Having made instant pot cherry cheesecake and instant pot strawberry cheesecake, we knew we had to throw an even more fun one into the mix. Enter this colorful funfetti cheesecake!

This recipe is great for birthdays, especially for those who aren’t huge fans of cake but love that creamy goodness a cheesecake gives. It’ll be a huge hit between kids and adults alike.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

ingredients for Instant Pot Funfetti Cheesecake

Ingredient Info and Substitution Suggestions

CHEESECAKE – Using room temperature ingredients is important for the best creamy texture and for avoiding lumps. To help your cream cheese come to room temperature, remove it from the packaging and cut it into cubes. Separate the cubes on a plate and allow them to sit at room temp for around 30 minutes. Do not skip out on the flour or substitute, flour is important for firming up the cheesecake as well as the eggs which act as your bonding agent. Buy large eggs, not jumbo as that can change the science of the recipe.

CRUST – The crust is made with vanilla sandwich cookies, we use golden Oreos. If you don’t have access to golden Oreos then graham crackers, sugar cookies, or digestive biscuits are always a tasty base for cheesecake. See our instant pot cherry cheesecake for how to use a graham cracker base.

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 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.
Use a food processor to crush vanilla sandwich cookies into crumbs.Add to a bowl with the melted butter and mix well. Press the crust mixture tightly into the bottom of your springform pan and place in the freezer to chill while you prepare the cheesecake filling.
In a large mixing bowl or stand mixer, add the cream cheese and granulated sugar. Blend the cream cheese mixture until smooth and creamy. Add the eggs in, one at a time, until combined. Mix in the sour cream, flour, and vanilla extract until just blended. Gently fold in the funfetti sprinkles.
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 a 6 qt Instant Pot and close the lid.
Turn the steam valve to seal and choose manual high pressure for 35 minutes. Naturally release the steam for 10 minutes after cooking, and then quickl release any remaining steam.
Remove the tin foil and let the cheesecake cool on the counter for 15 minutes before placing in the refrigerator to chill. Chill for at least 6 hours or overnight.
When ready to serve, remove the cheesecake from the pan and spread the whipped cream across the top of the cheesecake. Garnish with extra sprinkles, slice and serve!

Frequently Asked Questions & Expert Tips

How do I store leftovers?

You can store leftover funfetti cheesecake in an airtight container kept in the refrigerator for 4-5 days.

Why is my cheesecake jiggly?

The cheesecake will be slightly jiggly in the center after cooking and finish setting after being chilled. If the cheesecake looks too runny, return to the Instant Pot to cook for another 5-10 minutes.

How do I remove the pan from the cheesecake?

Springform pans are recommended for easy release of the cheesecake. Use a warm butter knife to pull around the edges for the cheesecake if you’re having trouble releasing it from the pan.

Can I freeze this cheesecake?

Yes, you can easily freeze this cheesecake. To do so, let it cool completely, wrap your cheesecake in plastic wrap, then again in freezer paper. It can be kept in the freezer for around 4-5 months. When ready to serve, allow to thaw completely and top with whipped cream.

fork full of Instant Pot Funfetti Cheesecake

Serving Suggestions

You’ll want to keep this cheesecake chilled until ready to serve. Save a few extra vanilla sandwich cookies to crumble on top with the whipped cream and sprinkles if you’d like! And if you’re feeling extra fancy, go ahead and add some cherries around the outside of the cake.

Serve at birthday parties, or make it just because! There doesn’t always have to be a reason to make a funfetti cheesecake, right?

More Cheesecake Recipes

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Amanda Davis

President at Amanda's Creative Studio, Inc.

Amanda Davis is the entrepreneurial mom of four grown children and four step children. She and her husband, Chef Antoine, love to cook together creating recipes for this blog. Amanda also make kid's crafts and creates decorative items for her home. She is a crafting expert and guru in the kitchen and has appeared online and in print publications many times over the years. She is also a craft book author five times over and product developer as well as the owner of FunFamilyCrafts.com. You can find her on social media by using the buttons to the left!