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.
Step-by-Step Photos:
