Description
These Mini No-Bake Funfetti Cheesecakes are a delightful vegan and dairy-free treat featuring a crunchy biscuit base with funfetti sprinkles and a smooth, creamy cashew-based cheesecake filling. Perfect for celebrations or anytime you want a colorful, sweet dessert without baking.
Ingredients
Scale
Base Ingredients
- 40g dairy-free butter (Flora Plant Block recommended)
- 100g plain biscuits (party ring biscuits or gluten-free alternative)
- 10g funfetti sprinkles
Cheesecake Filling
- 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
Topping and Decoration
- 220ml dairy-free cream for whipping
- Mini party ring cookies (iced biscuits) for garnish
- Additional funfetti sprinkles for rolling and decoration
Instructions
- Prepare the Base: Grease a 6-hole loose base or push-up cookie cup tin with some dairy-free butter. Melt the 40g of dairy-free butter in a small saucepan over low heat on the hob. Once melted, pour it into a medium heat-proof mixing bowl. Blend the plain biscuits in a food processor until fine crumbs form. Combine the biscuit crumbs with melted butter until the mixture resembles wet sand and holds shape when pressed. Adjust by adding more crumbs or butter if needed. Fold in 10g of funfetti sprinkles gently. Press about 1.5 tablespoons of this mixture firmly into each tin hole, compacting well to avoid crumbling. Set aside.
- Prepare the Cheesecake Filling: Drain cashew nuts soaked overnight and place them in a high-speed blender or food processor along with vegan cream cheese, icing sugar, vanilla extract, and coconut cream. Blend on high for about 5 minutes until very smooth and creamy, stopping as needed to scrape down the sides. Add more coconut cream if the mixture is too thick. Gently fold in 20g of funfetti sprinkles without overmixing to prevent color bleeding.
- Assemble and Chill: Evenly pour the cheesecake filling over the biscuit bases in the tins. Tap the tin on the counter to release air bubbles. Refrigerate the cheesecakes overnight to allow them to set firm.
- Remove from Tins and Decorate: For easier removal, place the cheesecake tin in the freezer for 15 minutes to firm up. Slide a knife around each cheesecake edge to loosen, then carefully push out each cheesecake from the loose base tin. Roll the sides of each cheesecake gently in funfetti sprinkles to cover the edges while the cheesecakes are still firm.
- Whip and Pipe Cream Topping: Whip the dairy-free cream using a stand mixer with a balloon whisk or an electric hand whisk until it holds a peak. Transfer the whipped cream into a piping bag fitted with a medium round tip nozzle. Pipe a swirl of cream atop each cheesecake.
- Final Garnish and Serve: Sprinkle additional funfetti sprinkles over the cream topping and top each cheesecake with a mini party ring cookie. Serve immediately and enjoy the colorful, festive mini cheesecakes.
Notes
- Cashew nuts must be soaked in water overnight to soften for blending.
- If the biscuit base mixture is too wet, add more crushed biscuits; if too dry, add more melted dairy-free butter.
- Use a high-speed blender for the smoothest filling texture; scrape sides as needed.
- Do not overmix the sprinkles into the filling to avoid color bleeding.
- Chilling overnight is essential to properly set the cheesecakes.
- Freezing briefly before removing from tins helps keep the shape intact.
- Dairy-free creams and cheeses can be substituted to maintain vegan status.
- Prep Time: 20 minutes (plus overnight soaking for cashews)
- Cook Time: 0 minutes (no baking required)
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan, Dairy-Free
Keywords: mini cheesecakes, no-bake dessert, vegan cheesecake, funfetti dessert, dairy-free cheesecake, party dessert, gluten-free option
