Funfetti Cheesecake

May 16, 2024Niketa
Funfetti Cheesecake

Prep time: 15 minutes

Cook time: 1 hour

Serves: 8 Servings

3.1

Funfetti Cheesecake a delicious, rich , creamy and above all a perfect birthday cheesecake. This cheesecake is studded with colorful sprinkles and blush pink butter cream frosting that makes this cake an absolute showstopper.

Cheesecake is our all time family favorite dessert. My daughter turned 4 and she requested a vanilla cheesecake with lots of sprinkles and pink buttercream and I exactly gave her that. I have made this creamy & rich textured vanilla cheesecake in an Instant Pot and added tons of sprinkles to make it bright & fun. Decorated with pink color buttercream. This cake certainly put wide smile on my daughter’s face.

This cake is ridiculously easy to make using an Instant Pot. It tastes exactly like it was baked in the oven but in half of the time. I like making cheesecake in IP as the steam in the cooker cooks the cheesecake faster than oven . The water you add to the bottom of the insert pot acts like a water bath, which cooks the cheesecake evenly.

Funfetti Cheesecake

Ingredients to make Funfetti Cheesecake

  • Cream Cheese: Full-fat cream cheese is the key ingredient to make silky, rich and creamy cheesecake. I use Philadelphia full fat cream cheese for the best results. Make sure you use blocks of real cream cheese at room temperature, not the cream cheese spread.
  • Sour Cream : Most cheesecake recipes use either heavy cream. My recipe uses sour cream for the soft texture. Alternatively, you can use hung Greek yogurt
  • Graham Crackers: I have used crushed Graham Crackers for the crust. Alternatively, you can use McVitie digestive biscuits, rolled oats powder, or ParleG. If you are looking for gluten free options use gluten free vanilla cookies or shortbread.
  • Eggs : I have added eggs to help this cheesecake set and rise. To make this cake eggless simply skip eggs and add 2 tbsp cornstarch mixed in 2 tbsp of water.
  • Vanilla Extract: I have used Vanilla extract to add subtle vanilla flavor to this cheesecake.
  • Red Food Color: Gives a beautiful pale pink color to this cheesecake frosting .

Equipment

  • Food processor or hand mixer
  • Instant pot : I have used my 6 quart instant pot for this recipe
  • Trivet
  • Springform pan: I have used 6″ Wilton springform pan in my 6 quart instant pot and it fits well. You can also use a cake push pan

How To make a perfect Funfetti Cheesecake:

Crust

  • I used 7 sheets of honey flavor graham crackers for the crust. Use a blender or a food processor to grind them. 7 sheets of crackers gives approximately 1 cup of crushed crackers. Alternatively use 1 cup of crushed digestive biscuits.
  • Mix crushed crackers with 3 tbsp of unsalted melted butter. Addition of butter not only adds flavor but also works as a binding agent for the crust.
  • Mix the ingredients well. If the crust sticks together this should indicate that you have enough butter for it to hold together in the pan. If the crust looks dry and cracks then feel free to add more melted butter to it.
  • Prepare your springform pan by lightly greasing it with butter and line it with parchment paper.
  • Add the crumbs to the pan, spread them evenly with your spatula. Use a measuring cup or straight sided drinking glass to firmly press the curst into the bottom of the pan and all the way up the sides. This will ensure that the crust is evenly distributed and is tightly packed and compact.
  • Freeze the crust for 15 minutes while you prepare the filling.

Cream Cheese filling

Use Room Temperature ingredients

Its best to use the ingredients at room temperature. The cold ingredients either make the filling gritty or lumpy. In order to make a smooth cream cheese filling make sure you bring the cream cheese, eggs and sour cream out of the refrigerator in advance.

Combine & Assemble the filling

  • In a food processor add cream cheese, sour cream, powdered sugar, eggs , and vanilla extract, combine until smooth.
  • Make sure you don’t overmix as it adds too much air to the batter and air bubbles in cheesecake.
  • Pour the batter over the crust in a pan, gently spread the filling. Tap the the springform pan gently against the counter to remove any air bubbles. Cover top with a paper towel then with foil.

Cook the Cheesecake:

Pour 1 cup water into the instant pot, then add the trivet. Gently place the pan in the instant pot. Close the lid, set it to “Sealing” and cook the cheesecake on high pressure for 35 minutes.

Cool and Chill the Cheesecake

  • Once the cheesecake is done cooking, allow the pressure to naturally release for 25 minutes, quick release the remaining pressure.
  • Remove the pan from the instant pot and transfer it on a cooling rack. Allow it to completely cool. Use a paper towel to gently blot up any condensation that may have settled on the top.
  • Cover with a cling warp & transfer it to the fridge to chill and set for 24 hours.

Decorate and Serve Funfetti Cheesecake:

  • Just before serving, peel the cling wrap.
  • Run a pairing knife around the edge of the cheesecake to gently loosen it from the sides of the pan. 
  • Remove side ring from the springform pan.
  • Decorate with butter cream frosting and sprinkles , chill it until ready to serve.

Can I make this recipe eggless:

If making an eggless version, skip eggs and add corn starch slurry in the cheesecake. Add 2 tbsp cornstarch mixed in 2 tbsp water . It helps the batter from cracking and makes the cake easier to cut into slices. It is the vital ingredient that helps thickening the eggless cheesecake. Corn flour is a yellow powder made from finely ground, dried corn, while corn starch is fine white powder made from starchy part of corn kernel. Both go by different names depending on where you live. If in India it goes by the name corn flour.

What is a Springform pan?

A springform pan is a round pan with removable side and bottom. The side of the pan is attached with a clamp, allowing you to release the spring when you want to remove the sides of the pan. I have used 6″ inch springform pan that fits in my 6 quarts instant pot. I have cooked this cheesecake for 35 minutes. So if you change the size of the pan you need to adjust the cooking time.

How To prevent cheesecake from cracking

  • Make sure all your ingredients are at room temperature – cream cheese, sour cream and eggs .
  • Do not aerate or overmix the cheesecake filling. Use a hand mixer to the lowest speed setting to whisk.
  • Both over cooking and under cooking can cause it to crack. Make sure you follow the directions to the recipe to a T.
  • Allow the cheesecake to cool until warm or room temperature. This slow cooling process ensures that your cheesecake wont crack during cooling.

How long does the Funfetti Cheesecake last?

The cheesecake keeps well in a closed container or wrapped in cling film in the fridge for about 5 days. But honestly it never lasts that long with all those lovely flavors involved.

More Dessert Recipes:

Rose Cheesecake| Instant Pot Eggless Cheesecake

Instant Pot Seviyan Kheer| Vermicelli Kheer

Gulab Jamun DonutsKhajur Burfi Recipe

Khajur Rolls |Dry Fruit Roll

If You Have Tried This Recipe, I Would Love To Hear Your Feedback:

If you make this recipe, be sure to leave a comment. Above all, I love to hear your feedback and I do my best to respond to each and every comment. And of course, if you recreate this recipe, please rate below and don’t forget to tag me on Instagram: @nikfoodamour

Print Recipe

Funfetti Cheesecake

  • Prep time: 15 minutes
  • Cook time: 1 hour
  • Total time: 7 hours 15 minutes
  • Serves: 8 Servings

This Funfetti Cheesecake is super creamy vanilla cheesecake that is loaded with sprinkles and decorated with buttercream. It makes a perfect birthday cake .

Ingredients

For The Crust

  • 1 cup Graham Cracker Crumbs
  • 3 tbsp Butter, unsalted

For The Filling

  • 16 oz Cream cheese, room temperature
  • 1/2 cup Sour Cream , or Hung Greek Yogurt full fat l
  • 1/2 cup Powdered Sugar
  • 2 tsp Vanilla Extract
  • 2 Eggs
  • 1/4 cup Rainbow Jammies

For Frosting & Toppings

  • 1/2 cup Butter, softened
  • 2 cups Powdered Sugar
  • 1/2 tsp Vanilla Extract
  • 2 tbsp Heavy Cream
  • 2 drops Red Food Coloring
  • 2-3 tbsp Funfetti Sprinkles

Method

Instructions For Making Crust

  • 1)

    Grease bottom and sides of 6inch round spring foam pan with butter or coat with oil. Line bottom of the pan with parchment paper.

  • 2)

    In a medium bowl, stir together crushed graham crackers, 3 tbsp of melted butter and combine well. Place graham cracker mixture in the bottom of the spring foam pan. Use a spatula or fingers to spread evenly. Press the mixture into the bottom and approximately 1/2 inch upsides of pan.

  • 3)

    Transfer the mixture to the freezer while you prepare the filling.

Instructions For The Filling

  • 1)

    In a  bowl add cream cheese, powdered sugar ,sour cream, vanilla extract , combine it well using an electric hand mixer on a low setting until smooth.

  • 2)

    Next add eggs and gently combine them in  using electric mixer on a low speed setting. Make sure you don’t overmix.

  • 3)

    Fold in the funfetti  sprinkles using a spatula, make sure you gently fold sprinkles & do not overmix.

  • 4)

    Pour the cream cheese batter into a springform pan with the chilled crust. Spread the filling evenly using a spatula. Gently tap the pan against the kitchen counter a few times to remove any possible bubbles. Cover the springform pan with a paper towel, then with a foil. Wrap a foil covering the base of pan too. Crimp the edges around the pan so its secured.

  • 5)

    Pour 1 cup water into 6 quart Instant Pot. Place Instant Pot trivet into the pan. Gently place spring form pan on the top. Lock the  lid and set the valve to sealing position. Set Instant Pot to pressure cook on high pressure for 35 minutes.

  • 6)

    Once the cooking cycle is done. allow the pressure natural release for 25 minutes. Then manually release the remaining pressure. Remove the spiniform pan from the Instant Pot, transfer to a cooling rack to cool completely (let it cool for an hour). Carefully peel off paper towel and foil. Use a paper towel to gently blot up any condensation that may have settled on the top.

  • 7)

    Once the cheesecake has cooled down completely,  cover it with a cling wrap and place into the fridge to chill for minimum of 4 hours. Best when chilled up to 24 hours.

  • 8)

    Bring the springform pan out of the refrigerator, peel the cling wrap. Run a pairing knife around the edge of the cheesecake to gently loosen it from the sides of the pan. Remove side ring from the spring form pan.

  • 9)

    Decorate the cheesecake by making the buttercream frosting ( recipe below)  .

Butter Cream Frosting

  • 1)

    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.

  • 2)

    Add powdered sugar, vanilla extract and mix until well combined. Add the heavy cream and food coloring. Mix on low setting until combined . Then increase the speed to high for 3-4 minutes to get a nice whipped frosting.

  • 3)

    Place the butter cream frosting in a pipping bag equipped with a large piping tip. Spread the frosting all over the top of the cheesecake a smoothen it out using a icing spatula.

  • 4)

    Pipe swril of frosting to cover the top of the cheesecake. Top the border of the cake with the sprinkles.

  • 5)

    Refrigerate until ready to serve.

Notes

  • Use real block of  cream cheese and not the cheese spread for the smooth texture.
  • For lump free cheesecake make sure all your ingredients are at room temperature.
  • Line the springform pan with parchment paper for easy release from the pan.
  • Make sure you freeze the crust before adding the cream cheese filling.
  • If the crust feels dry feel free to add more butter to it.
  • Do not over mix  batter, overmixing makes the batter runny resulting into cracks.
  • Make sure you cover the springform pan with paper towel and foil to avoid condensation. There still may be some condensation build, gently blot it using a paper towel.

 

Nutrition

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