Instant Pot Froot Loops Cheesecake

instant pot Froot Loops cereal cheesecake

Instant Pot Froot Loops Cheesecake

This instant pot froot loops cheesecake will take you on a trip down memory lane. If you loved froot loops cereal as a kid, this dessert will surely become one of your favorites.

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Keyword: instant pot cheesecake, froot loops cheesecake, desserts made with cereal, cereal desserts, froot loops recipe

Prep Time: 45

Cook Time: 40

Chilling Time: 8 45

Total Time: 10 10

Servings: servings

Calories: 435kcal

Equipment

Ingredients

Ingredients For The Crust

2 1/2 cups froot loops cereal
3 tbsp unsalted butter melted

Ingredients For The Cheesecake Filling

1/2 cup froot loops cereal soaked in milk
1/2 cup milk combine with the cereal
16 oz cream cheese softened
1/3 cup sour cream
1/2 cup white granulated sugar
1 tsp vanilla extract
3 eggs 2 whole and 1 yolk at room temperature

Ingredients For The Vanilla Icing

1 cup powdered sugar
2 tbsp milk
1 tsp vanilla extract optional

Instructions

How To Make The Crust

In a food processor or blender, add 2 1/2 cups of Froot Loops and pulse until you have fine crumbs.
Melt the butter in the microwave in 30 second intervals.
In a bowl, combine the melted butter and froot loop crumbs.
Generously grease a springform pan. You may use round parchment paper if you’d like. Grease the parchment paper as well if using.
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.
Place the crust in the freezer while you prepare the Froot Loops cheesecake filling.

How To Make The Cheesecake Filling

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.
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.
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.
Add one egg at a time while mixing.
Remove the crust from the freezer and pour the cheesecake filling into the crust.
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.
Cover the cheesecake with aluminum foil. You may cover the bottom of the pan as well if you have trouble with the pan leaking.
Add water to the instant pot. Check notes below for quantities.
Place the cheesecake on the sling or the trivet if you don’t have a sling.
Lower the cheesecake into the instant pot and close the lid.
Cook on high pressure for 40 minutes with a 10 minute natural release.
Quick release any remaining pressure and open the lid to remove the cheesecake.
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.
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.
Cover the cheesecake once again and cool in the refrigerator for 8 hours or overnight.
Finally, top with icing and Froot Loops cereal before serving and enjoy!

Prepare The Vanilla Icing

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

Notes

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.

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