The BEST Mini No-Bake Funfetti Cheesecakes loaded with rainbow sprinkles. These mini birthday inspired cheesecakes have a buttery crust, no-bake vanilla cheesecake filled with colourful sprinkles, topped with dairy-free whipped cream and even more sprinkles. Vegan, No-Egg, No-Dairy, easily made gluten-free.
Mini No-Bake Funfetti Cheesecakes
I’m so exited to be sharing my brand new recipe today – vegan funfetti cheesecakes which also happen to be no-bake and individually sized. It’s my birthday next month (June) and what better way to get in the party mood than with some colourful funfetti cheesecakes. These cheesecakes are absolutely delicious, from their buttery biscuit base, vanilla and funfetti cheesecake filling, silky smooth whipped cream – each layer is heavenly. They’re perfect for parties, baby showers, special occasions or simply enjoy for yourself to make your day brighter!
Looking for more delicious cheesecakes? Check out my:
- Vegan Tiramisu Cheesecake
- Mini No-Bake Orange Cheesecakes
- Mini Vegan Pistachio Cheesecakes
- No-Bake White Chocolate Cheesecake Bars
- Viral Vegan Pistachio Cheesecake
Why you’ll love these funfetti cheesecakes
- Super colourful: Each bite is a burst of rainbow sprinkles, bringing joy to any occasion.
- Super smooth: The cashew and cream cheese cheesecake base offers a silky smooth and creamy texture that’s both indulgent and incredibly satisfying.
- No-bake: Quick to prepare and perfect for make-ahead desserts, saving you time without compromising on taste.
- Gluten-free option: Make this recipe gluten-free by using gluten / wheat-free biscuits for the base and as decoration.
- Individual sized: Mini-sized servings are great for sharing and serving.
- Customisable toppings: Easily personalise with fresh fruits, whipped cream, or additional sprinkles to suit your preferences. Go all out with some sauces such as melted dark / white chocolate, or even Biscoff spread.
- Fun for all: Ideal for parties, special occasions, celebrations, or as a delightful snack, these cheesecakes are sure to impress guests.
- Fun to make: Great for all to get involved in making and decorating, especially the kids (they’ll love adding all the sprinkles).
Layers to mini no-bake funfetti cheesecakes
- Base – For the base of these cheesecakes, I decided to use party ring biscuits (a sweet, crisp shortbread biscuit with a icing glaze). You’ll need to use a food processor to grind them fine, or bash them to a fine crumb with a rolling pin. Perfect for mixing with the melted dairy-free butter for a buttery biscuit base. You can use any plain biscuit / gluten-free to make this recipe gluten / wheat-free.
- Filling – I decided to make a simple vanilla bean cheesecake and added in a ton of colourful funfetti sprinkles. Ensure the sprinkles you use are vegan friendly. Keep an eye out for colours such as E120 (a red food colouring made from cochineal / crushed beetles). I have linked the sprinkles I use here. Other great brands for vegan friendly sprinkles are Sweetapolita and Baking Time Club!
- Toppings- The cheesecakes can be served with the base and filling, or you can get creative and decorate with some dairy-free whipped cream (I use The Coconut Collaborative Double Cream) and extra funfetti sprinkles. I also added sprinkles to the sides of each cheesecake, I love the effect this gives! I also topped each dessert with a mini party ring biscuit, you could use any festive biscuit (vegan friendly animal crackers or iced biscuits).
Recipe tips and tricks
- Use a loose base / push up tins: Whenever I share my no-bake cheesecake recipes over on Instagram the top question is ‘What tin do you use to get them out so neat?’. You’ll want to use a loose base / push up cookie cup tins. I have linked them here. They don’t require any lining or greasing (but it is optional). It allows the cheesecakes to come out neatly with smooth sides.
- Don’t over-mix the sprinkles: Over-mixing the sprinkles in the cheesecake batter risks the colours bleeding into the batter. Blend the cheesecake mixture then just before poruing into the tins, gently fold the sprinkles into the batter.
- Make sure the cheesecakes have set fully before removing from tin: In order to release the cheesecakes from the tin neatly, make sure they have fully set. You can place them in the freezer for 10 minutes before using a knife to help ease them out of the tin before pushing up.
- Use a high speed blender: The cheesecake mixture is definitely on the thicker side, so it’s vital to use a good quality / high speed blender to help blend it smooth and creamy. I use a Kitchenaid Power Plus Blender.
Storing details
- Storing: As these cheesecakes are no-bake and contain cream cheese, they will need to be kept chilled. Store in an air tight / sealed container in the fridge and enjoy chilled. Best enjoyed within 3-4 days of making. They can be frozen and allowed to come back to room temperature.
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram and Facebook! And if you want to pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Any questions regarding the recipe, ask in the comments below. Happy baking all!
Print
Mini No-Bake Funfetti Cheesecakes
- Total Time: Overnight
- Yield: 6 1x
- Diet: Vegan
Description
These Vegan, Mini No-Bake Funfetti Cheesecakes are easy homemade cheesecakes loaded with rainbow sprinkles, perfect for celebrations!
Ingredients
Ingredients for the base
- 40g of dairy-free butter (I use Flora Plant Block)
- 100g of plain biscuits (I use party ring biscuits) You can use gluten-free!
- 10g of funfetti sprinkles
Ingredients for the cheesecake
- 125g of cashew nuts (see step 1)
- 250g of vegan cream cheese (I use Violife Cream Cheese)
- 75g of icing / powdered sugar
- 1/2 tablespoon of vanilla (extract or vanilla bean paste)
- 50g of coconut cream
- 20g of funfetti sprinkles
Ingredients for the toppings
- 220ml of dairy-free cream
- Mini party ring cookies
- Funfetti sprinkles
Instructions
Method (base)
- Grease a 6 hole loose base / push up cookie cup tin with some dairy-free butter.
- Add the dairy-free butter into a small saucepan, place on the hob and heat over low until fully melted. Remove from the heat and add into a medium sized, heat-proof mixing bowl.
- Add the biscuits into a blender / food processor and blend until fine. Pour the biscuit crumbs into the melted butter and stir together using a wooden spoon or spatula. It should resemble wet sand, and when you press it between your fingers, should hold its shape. If it’s too wet, add in some more biscuit crumbs, if too dry, add in some more melted butter.
- Fold in the sprinkles.
- Press approximately 1 & 1/2 tablespoons of mixture into each tin, making sure to compact it in using clean hands or spoon. The more compact it is, the less likely it will crumble. It’s best to use a loose base tin, I’ve linked a great one here.
- Place aside whilst you make the cheesecake filling.
Method (cheesecake filling)
- The cashew nuts will need to be soaked overnight in water. See notes (at the bottom of the recipe card) for more details.
- Drain the cashew nuts from the water and place them into a food processor/blender along with the dairy-free cream cheese, icing sugar, vanilla and coconut cream. Whizz up on high speed for around 5 minutes until smooth. Add some more coconut cream if needed. I use a ‘Kitchenaid Powerplus blender’. It’s best to use a high-speed blender if possible as the mixture is quite thick, and you want it as smooth as possible. You might need to stop the mixture a few times and scrape down the sides to make sure everything is incorporated and smooth.
- Add in the sprinkles and very gently fold in, don’t over-mix or you risk the colours bleeding into the cheesecake mixture.
- Equally pour the mixture into each tin. Make sure to tap the cheesecakes onto the worktop to remove any air bubbles.
- Place into the fridge overnight to set.
- Once set, remove from the fridge, and push out the cheesecake (as the base is loose bottomed). To make it easier, place the tin into the freezer for 15 minutes to help firm up the cheesecakes, then slide a knife around the edges of the cheesecakes to help loosen them from the tin. Making the cheesecakes firmer will help push them out the tin and won’t damage them. Watch video for example!
- Pour some sprinkles on a plate then gently roll the sides of the cheesecakes in the sprinkles to cover. TIP: Do this while the cheesecakes are still firm to prevent them squishing.
Method (cream)
- Whip up the whipping cream (either in a stand mixer fitted with balloon whisk attachment, or with an electric hand whisk) until it holds a peak.
- Transfer the cream into a piping bag fitted with a medium round tip nozzle.
- Pipe a swirl on top of each cheesecake.
- Finish with a sprinkle of more funfetti sprinkles, and a mini party ring (iced biscuit) on top.
- Serve and enjoy.
Notes
To store: Keep the cheesecake fresh by storing in an air tight / sealed container in the fridge. Allow to come to room temperature before serving as this gives the butter in the base time to warm up and become less firm.
Best enjoyed within 3-5 days of making.
Soak the cashew nuts in a bowl of water overnight to help soften them ready for blending. Make sure the water is covering the nuts. Be sure to drain all the water before adding into the blender.
Coconut cream: You want to only use the thick white cream out of a can of coconut milk. Chill the cream overnight, drain out the clear liquid and only use the thick white cream.
- Prep Time: 5 minutes
- Category: cheesecakes
- Method: No-Bake
- Cuisine: American
