Go Back

Instant Pot Funfetti Cheesecake

Course Dessert
Prep Time 15 minutes
Cook Time 1 hour
Total Time 7 hours 15 minutes
Servings 8 Servings
This Instant Pot Funfetti Cheesecake is the ultimate birthday or celebration cheesecake! Creamy cheesecake loaded with colorful sprinkles, how can you resist???

Ingredients
  

Crust

  • 1 1/2 cups Nila Wafer crumbs
  • 3 tablespoons butte melted

Filling

  • 24 oz. cream cheese room temperature
  • 3/4 cup granulated sugar
  • 3 tablespoons flour
  • 2 teaspoon vanilla extract
  • 1/2 cup heavy whipping cream
  • 2 eggs
  • 3 tablespoons confetti sprinkles or colorful sprinkles of your choice

Topping:

  • 1/2 cup butter softened
  • 2 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons cream
  • blue food coloring
  • 2-3 packs Dunkaroo cookies optional
  • Confetti sprinkles

Instructions

Crust

  • Preheat your oven to 350 degrees/F.
  • Add Nila Wafer to a food processor until you get about 1 1/2 cups of crumbs. Add in the cinnamon and melted butter and pulse until combined.
  • Pour into the bottom of a greased 7″ springform pan and use your hand or the back of a spoon to press and form a crust bringing the crumbs up about 1 inch on the sides.
  • Bake the crust for 10 minutes or until golden. Remove and cool on a wire rack. TIP: You can also freeze the crust until ready to use.

Filling

  • In the bowl of a stand mixer (or use a hand mixer) with a paddle attachment, cream the cream cheese for 3-4 minutes or until completely smooth and there are no lumps.
  • Slowly pour in the sugar and flour and mix until just combined.
  • Add vanilla and heavy cream. Mix on low speed until combined. Slowly increase the speed to high for about 1 minute,
  • Scrape the sides and bottom of the bowl and make sure there are no lumps. Give one final mix before adding the eggs.
  • Add the eggs one at a time and mix just until the yolk disappears into the batter.
  • Fold in the sprinkles last until evenly distributed through the batter.
  • Pour the batter into the prepared crust and gently tap the bottom of the pan on the counter to release any air bubbles.
  • Cover the pan completely with aluminum foil. Add one cup of water into the inner pot of your Instant Pot and add in the trivet.
  • Place the cheesecake on top of the trivet and set your pot to high pressure for 50 minutes and allow to naturally release.
  • Once you can open the pot, remove the cheesecake and remove the aluminum foil. Allow to cool to room temperature on a wire rack.
  • Place the cheesecake in the refrigerator to set for at least 6 hours but overnight is recommended.

Topping:

  • Once the cheesecake is set, start the topping by adding the butter into the bowl of a stand mixer equipped with a paddle attachment. Cream for 1-2 minutes until smooth.
  • Add the powdered sugar and vanilla extract and mix until combined.
  • Add the heavy cream last and food coloring last. Mix on low until combined then increase speed to high for 3-4 minutes to get a nice whipped frosting.
  • Place the frosting in a piping bag equipped with a large piping tip.
  • Spread the frosting from the Dunkaroo packs on top of the cheesecake and smooth. You can also use any sort of funfetti frosting.
  • Pipe a swirl of frosting around the border of the cake and top with additional sprinkles and Dunkaroo cookies if desired.
  • Refrigerate until ready to serve.
  • Place any leftovers in an airtight container in the refrigerator for up to three days.

Equipment

Did you make this recipe?

Make sure to follow on Pinterest for more recipes!