Instant Pot Froot Loops Cheesecake

This instant pot froot loops cheesecake is one of my family’s favorite cheesecakes. The kids especially love the fact that they can enjoy their favorite cereal in the form of dessert. Taking a bite into this decadent cheesecake is like taking a stroll down memory lane back to your best childhood days. If you enjoyed this instant pot Froot Loops cheesecake recipe, you have got to try this Instant Pot Strawberry Crunch Cheesecake and this Instant Pot Death by Chocolate Cheesecake.

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An Explanation Of The Ingredients

• Froot Loops Cereal – The crust is made from Froot Loops cereal and you’ll also need enough for the filling and topping.
• Butter – The butter keeps the crust together.
• Cream Cheese – Use good quality cream cheese like the Philadelphia brand.
• Sour Cream – The sour cream will balance out the sweetness.
• Milk – Use whole milk for this cheesecake recipe.
• Vanilla Extract – The vanilla extract will give the cheesecake a light vanilla flavor.
• Eggs – Mix the eggs into the cheesecake batter last.
• Sugar – Use white granulated sugar for this recipe.

Start by soaking the Froot Loops cereal in milk for at least 20-30 minutes.

Pour the cheesecake filling into the crust.

How To Make The Crust

1. In a food processor or blender, add 2 1/2 cups of Froot Loops and pulse until you have fine crumbs.
2. Melt the butter in the microwave in 30 second intervals.
3. In a bowl, combine the melted butter and froot loop crumbs.
4. Generously grease a springform pan. You may use round parchment paper if you’d like. Grease the parchment paper as well if using.
5. Pour the crumb mixture into the springform pan and use a measuring cup to press the crust down into the pan and up the sides to form the cheesecake crust.
6. Place the crust in the freezer while you prepare the Froot Loops cheesecake filling.

How To Make Instant Pot Froot Loops Cheesecake

1. Before preparing the crust, add 1/2 cup of Froot Loops and 1/2 cup of milk to a bowl. This should be done at least 30 minutes in advance to give the milk enough time to absorb the flavors from the cereal.
2. In a stand mixer or bowl if using a hand mixer, combine the cream cheese, sugar and sour cream. Mix on low speed until creamy.
3. Pour the Froot Loops cereal and milk through a strainer and add only the flavored milk to the cheesecake batter. Discard the cereal (or eat it). Add the vanilla extract and mix on low to combine.
4. Add one egg at a time while mixing.
5. Remove the crust from the freezer and pour the cheesecake filling into the crust.
6. Tap the pan against the counter to bring the air bubbles to the surface. Use a fork to pop as many air bubbles as you can.
7. Cover the cheesecake with aluminum foil. You may cover the bottom of the pan as well if you have trouble with the pan leaking.
8. Add water to the instant pot. Check notes below for quantities.
9. Place the cheesecake on the sling or the trivet if you don’t have a sling.
10. Lower the cheesecake into the instant pot and close the lid.
11. Cook on high pressure for 40 minutes with a 10 minute natural release.
12. Quick release any remaining pressure and open the lid to remove the cheesecake.
13. Uncover the cheesecake so any condensation on top can evaporate. Let the cheesecake come to room temperature for at least 45 minutes to an hour.
14. Run a small pairing knife around the cheesecake to gently release the sides from the springform pan. Do not remove it from the pan until you’re ready to serve.
15. Cover the cheesecake once again and cool in the refrigerator for 8 hours or overnight.
16. Finally, top with icing and Froot Loops cereal before serving and enjoy!

Prepare the Vanilla Icing

1. In a bowl, combine the powdered sugar, milk and vanilla extract.
2. Use a whisk to break up any lumps from the sugar.
3. Pour over the cheesecake and top with Froot Loops cereal before serving.

Tips For Making The Perfect Instant Pot Cheesecake

• Before preparing the crust, start by soaking the Froot Loops cereal in a bowl with milk. Use a spoon to submerge the cereal into the milk. You want to let the cereal soak for at least 20-30 minutes or until the milk tastes like Froot Loops.
• Do not over mix the cheesecake filling. Mixing causes air bubbles which can cause cracks. Mix the ingredients just until combined.
• Use 1 cup of water for a 6 qt instant pot, 1 1/2 cups for an 8 qt and 2 cups for a 10 qt.
• This is a creamy cheesecake recipe, therefore the center will jiggle when you remove it from the instant pot. This is normal and it will finish setting in the refrigerator.
• Use a sling to easily remove the cheesecake from the instant pot.
• Always read your instant pot manual before using it.

More Instant Pot Cheesecake Recipes To Try

• Instant Pot RumChata Cheesecake
• Instant Pot Banana Cream Pie Cheesecake