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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 minutes
Cook Time: 40 minutes
Chilling Time: 8 hours 45 minutes
Total Time: 10 hours 10 minutes
Servings: 8 servings
Calories: 435kcal


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


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.


  • 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.


Calories: 435kcal | Carbohydrates: 41g | Protein: 7g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 142mg | Sodium: 272mg | Potassium: 156mg | Fiber: 1g | Sugar: 35g | Vitamin A: 1260IU | Vitamin C: 6mg | Calcium: 100mg | Iron: 2mg