I’m no stranger to cheesecakes in the instant pot, and so far they’ve all worked out really well. So, I thought I would try my hand at making one of my favorite cheesecakes in the pressure cooker. After all, what’s better than rainbow sprinkles in your cheesecake?

This cheesecake recipe is super simple and is pretty much fool proof too. And trust me, I know cheesecakes can be tricky and finicky at best. But, this one isn’t - I promise! It’s as tasty as it is easy to make too. Plus, did I mention that it’s basically fool proof? A fool proof cheesecake? Yes, please!

So the next question is, how did I lighten it up? Well, to be honest there’s so few ingredients here that all I did was swap in neufchâtel for regular cream cheese. What? Yep! That’s it. I would have swapped around the sugar for sweetener, but… you know what? I just didn’t feel like it today. Sorry, not sorry.

Classics are classics for a reason. And there just wasn’t any reason to mess with this too much since it ended up at under 300 calories in a serving anyway.

Instant Pot Funfetti Cheesecake

Yield: 12

Author: The Skinny Fork (Amanda Plott)

Prep time: 10 MinCook time: 40 MinInactive time: 6 H & 40 MTotal time: 7 H & 30 M

A simple cheesecake with a butter cookie crust and sprinkles that's made right in the instant pot for a fool proof dessert that's sure to impress!

Ingredients

4 Oz. Butter Cookies
3 Tbsp. Melted Butter
16 Oz. Neufachtel Cream Cheese, Softened
1/2 C. Sugar
1/2 C. Plain Fat Free Greek Yogurt
1 Tsp. Vanilla Extract
2 Whole Large Eggs
1/4 C. Rainbow Jimmies

Instructions

Lightly coat the inside of a 7" springform pan with non-stick baking spray and set aside.
Place the 4 Oz. cookies into a food processor or blender and blend until fine crumbs are made.
Add in the 3 Tbsp. melted butter and blend again to mix well.
Transfer the mixture to the bottom of the prepared springform pan and place the pan into the freezer for about 15 minutes.
While the crust is chilling, beat the 16 oz. cream cheese and 1/2 C. sugar in a large mixing bowl or the base of a stand mixer until light and fluffy.
Add in the 1/2 C. greek yogurt, and 1 Tsp. vanilla and beat again until well combined.
Stir in the 2 eggs just until combined.
Finally, fold in the 1/4 C. sprinkles.
Remove the crust from the freezer and transfer the batter to the springform pan. Cover tightly with foil.
Add 1 C. water to the base of your instant pot and lower the cheesecake into the instant pot with the trivet.
Secure the lid and set the steam valve to sealed. Cook on manual for 40 minutes and then allow the pressure to release naturally.
Remove the cheesecake from the instant pot and remove the foil; allow to completely cool on the counter.
Once cooled, place in the fridge for at least 6 hours or overnight.
When chilled, remove from the fridge and slice to enjoy!

Nutrition Facts

Calories

272.98

Fat (grams)

19.59 g

Sat. Fat (grams)

10.86 g

Carbs (grams)

20.10 g

Fiber (grams)

0.08 g

Net carbs

20.02

Sugar (grams)

14.05 g

Protein (grams)

4.94 g

Sodium (milligrams)

183.61 mg

Cholesterol (grams)

88.34 g

Nutritional Claims: Low Potassium • Kidney Friendly • Vegetarian • Pescatarian • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Kosher