Name: Mini No-Bake Funfetti Cheesecakes Recipe
Prep time: 20 min
Total time: 12 h 20 min
Cuisine: Vegan
Ingredients: 40g dairy-free butter (Flora Plant Block recommended); 100g plain biscuits (party ring biscuits or gluten-free alternative); 10g funfetti sprinkles; 125g cashew nuts (soaked overnight); 250g vegan cream cheese (Violife Cream Cheese recommended); 75g icing / powdered sugar; 1/2 tablespoon vanilla extract or vanilla bean paste; 50g coconut cream; 20g funfetti sprinkles; 220ml dairy-free cream for whipping; Mini party ring cookies (iced biscuits) for garnish; Additional funfetti sprinkles for rolling and decoration

Introduction

These Mini No-Bake Funfetti Cheesecakes are delightful, colorful treats that are perfect for any celebration or simply when you want a sweet, creamy dessert without turning on the oven. They combine a crumbly biscuit base with a smooth, vegan cream cheese filling studded with funfetti sprinkles for a playful twist.

The image shows a small layered cake with three clear layers, standing on a white marbled surface. The bottom layer is a light brown crumbly base with bits of color inside, giving a slightly rough texture. The middle layer is covered in white smooth frosting with thick, colorful sprinkles all around, featuring red, green, blue, yellow, pink, and orange sticks. The top layer is a dome of smooth white frosting with more sprinkles on top. Each cake is decorated with a small pink round donut with a white line in the center, placed upright on top. In the background, more similar cakes decorate the scene, and a gold spoon lies on the surface near the front cake. The setting has a soft, bright light with a white curtain and pastel balloon shapes blurred in the back. photo taken with an iphone --ar 4:5 --v 7

Ingredients

40g dairy-free butter (e.g., Flora Plant Block)

100g plain biscuits (e.g., party ring biscuits, gluten-free optional)

10g funfetti sprinkles (for the base)

125g cashew nuts (soaked overnight)

250g vegan cream cheese (e.g., Violife Cream Cheese)

75g icing / powdered sugar

1/2 tablespoon vanilla extract or vanilla bean paste

50g coconut cream

20g funfetti sprinkles (for the filling)

220ml dairy-free cream

Mini party ring cookies (for topping)

Additional funfetti sprinkles (for decoration)

Instructions

Step 1: Grease a 6-hole loose base or push-up cookie cup tin with some dairy-free butter.

Step 2: Melt the dairy-free butter in a small saucepan over low heat, then pour it into a medium heat-proof mixing bowl.

Step 3: Blend the biscuits until fine and mix the crumbs with the melted butter until the texture resembles wet sand and holds when pressed. Adjust with more crumbs or butter if necessary.

Step 4: Fold 10g funfetti sprinkles into the biscuit mixture.

Step 5: Press about 1 1/2 tablespoons of the biscuit mixture firmly into each tin cavity to form the base. Set aside.

Step 6: Drain the soaked cashew nuts and blend them with vegan cream cheese, icing sugar, vanilla, and coconut cream for about 5 minutes until very smooth, scraping down the sides as needed.

Step 7: Gently fold 20g funfetti sprinkles into the cheesecake filling without over-mixing to avoid color bleeding.

Step 8: Divide the filling evenly between the tins over the biscuit bases. Tap the tins on the counter to release air bubbles.

Step 9: Refrigerate overnight to set completely.

Step 10: To remove, place the tin in the freezer for 15 minutes to firm up, then carefully loosen edges with a knife and push out the cheesecakes.

Step 11: Roll the cheesecake sides in additional funfetti sprinkles while firm to coat them evenly.

Step 12: Whip the dairy-free cream until it holds a peak using a stand mixer or hand whisk.

Step 13: Transfer the cream to a piping bag with a medium round tip and pipe a swirl on top of each cheesecake.

Step 14: Garnish with extra funfetti sprinkles and a mini party ring cookie on top.

Step 15: Serve and enjoy your colorful, no-bake funfetti cheesecakes!

Tips & Variations

Soak the cashew nuts overnight to achieve the smooth, creamy texture needed for the filling.

Use a high-speed blender for the filling to ensure it blends silky smooth without lumps.

Press the biscuit base firmly to prevent crumbling when serving.

For a gluten-free version, substitute the plain biscuits with a gluten-free variety.

Feel free to swap vegan cream cheese brands based on your preference.

FAQs

Can I use nuts other than cashews for the filling?

Cashews provide the best creamy and mild base for vegan cheesecakes. While other nuts can be used, they may alter the texture and flavor. Soaking is essential for smooth blending.

Do I need a special tin for these cheesecakes?

A loose-bottom or push-up cookie cup tin is ideal for easy removal without damaging the cheesecakes. If you don’t have one, try lining a regular muffin tin with parchment paper for easier lifting.