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These fun, rainbow Vegan Mini Sprinkle Cheesecakes are a delicious alternative to traditional cheesecakes, and they’re packed with nutritious ingredients that your body will thank you for. Plus, they’re so easy to make that even non-bakers can whip them up in no time. Perfect for Birthday party-time!

More delish cheesecake? You’ll love this Easiest Vegan Biscoff Cheesecake Recipe, and these luscious Mini Vegan Raspberry Cheesecakes as well!

Why You’ll Love These Vegan Funfetti Cheesecakes

Are you tired of missing out on the heavenly taste of cheesecake because you follow a vegan lifestyle? Well, have no fear because we have the perfect solution for you – vegan mini cheesecakes with sprinkles!

Easy to make recipe using easy ingredients without a lot of fuss. No cashews needed!
By using plant-based ingredients, these cheesecakes offer a guilt-free way to satisfy your sweet tooth.
Made with a delicate balance of tangy vegan cream cheese and a bursting with sprinkles of colorful toppings, each bite is a burst of flavor and texture.
These festive cheesecakes are perfect for parties, gatherings, or just a solo indulgence.

So go ahead, treat yourself to these vegan-friendly, hard-to-resist mini cheesecakes and satisfy your cravings without any guilt.

Ingredients You Need

Vegan Mini Cheesecakes Recipe

Graham cracker Crust

1 ¾ cups Graham Cracker crumbs, 12 rectangles
6 tablespoons unsalted vegan butter, melted
2 tablespoons organic sugar

Homemade Heavy Whipping Cream, like Silk or Country Crock (or you can use or 4 cups of already prepared vegan whipped cream, like COCOWHIP)

2 cups vegan heavy whipping cream
¼ cup organic powdered sugar, sifted
½ teaspoon vanilla extract

Cheesecake Filling

1 ½ cups vegan cream cheese, room temperature (12 oz)
3/4 cup organic powdered sugar, add ¼ cup more if you want sweeter
2 cups whipped cream filling – homemade or premade
1 teaspoon vanilla extract
3/4 cup vegan-friendly rainbow Jimmie, sprinkles plus extra for topping

Instructions How to Make Vegan Mini Sprinkle Cheesecakes

Graham cracker Crust

Prepare a cupcake pan or muffin pan with 12 cupcake liners.
Place the graham crackers into a food processor and process until you have fine crumbs or add them to a zip lock bag and use a rolling pin to bash them up into fine crumbs.
Add the melted butter and sugar to the food processor and process until combined. The cookie mixture should now look like damp sand.
Divide the cookie mixture between the 12 cupcake liners and press the mixture into the muffin cups using the back of a spoon or fingertips, making sure to compact it very well into a layer on the bottom of the liner. Set aside while you make the cheesecake filling.

Homemade Heavy Whipping Cream, like Silk or Country Crock (or you can use or 4 cups of already prepared vegan whipped cream, like COCOWHIP)

Add the vegan heavy whipping cream to a mixing bowl. Whisk the heavy whipping cream and powdered sugar to stiff peaks. Add in vanilla and set aside.

Cheesecake Filling

In a separate bowl, add the cream cheese, powdered sugar and vanilla extract. Beat until fully combined and creamy.
Add half of the whipped heavy cream to the cream cheese mixture. Using a spatula or wooden spoon to gently fold the whipped cream into the cream cheese mixture. (Place the remaining whipped cream in an airtight container and place in the fridge until ready to decorate the tops of the cheesecakes.)
Add the sprinkles and gently fold them into the cheesecake mixture.
Divide the cheesecake mixture between the cupcake liners and level cheesecake mixture with a spoon.
Cover the muffin tins with plastic wrap and put it into the freezer for 60 minutes or the fridge for 2 hours or so.

Decorating the mini Cheesecakes

When the mini cheesecakes have set. Remove them from the freezer or fridge to decorate.
Dollop or transfer the whipped cream to a piping bag fitted with a star nozzle. Pipe swirls on top of each mini cheesecake and add more sprinkles to the top of each one to decorate.

Storing Vegan Mini Sprinkle Cheesecakes

Store your funfetti mini cheesecakes in the fridge for 2 days, or store undecorated mini cheesecakes in the freezer for up to 1 month.

More Variations for Your Mini Funfetti Cheesecakes

Want a different crust? Use crushed oreo cookie crumbs or any other vegan crushed cookies you have on hand, like Biscoff!
To make holiday mini cheesecakes, use sprinkles coordinated with with whatever season or holiday you are celebrating instead of multi colored sprinkles.
Top these cheesecakes with fruit pie fillings, chocolate ganache, fresh fruits and berries, salted caramel or chocolate chips or shavings! The sky’s the limit!

FAQs About Vegan Funfetti Cheesecake

Can these mini funfetti cheesecakes be made gluten-free?

Yes – there are no gluten-containing ingredients in the cheesecake batter. Use gluten-free graham crackers for the crust and ensure the sprinkles are gluten-free.

How long does the cheesecake need to be refrigerated?

These mini cheesecakes should be refrigerated for at least 2-4 hours, or preferably overnight.

Can funfetti cheesecake be frozen?

To freeze mini cheesecakes, place the mini cheesecakes on a cookie sheet and freeze until solid. Then wrap in plastic wrap and aluminum foil. Unwrap before thawing in the refrigerator.

In conclusion, vegan sprinkle mini cheesecakes are not only a delicious and indulgent dessert, but these cheesecakes offer a guilt-free way to satisfy your sweet tooth.

So why not give this mini vegan cheesecake recipe a try and join the movement towards a more compassionate and conscious way of living. Whether you’re a seasoned vegan or just curious about the plant-based lifestyle, there’s always room at the table for delicious and compassionate choices. So grab your sprinkle-topped mini cheesecake and take a bite out of a better future for all.

More Decadent Treats!

Vegan Mini Sprinkle Cheesecakes

These fun, rainbow Vegan Mini Sprinkle Cheesecakes are a delicious alternative to traditional cheesecakes, and they're packed with nutritious ingredients that your body will thank you for. Plus, they're so easy to make that even non-bakers can whip them up in no time. Perfect for Birthday party-time!

Print Recipe Pin Recipe

Prep Time 20

Chill in fridge 2

Course Dessert

Servings 12 Servings

Ingredients

GRAHAM CRACKER CRUST

1 ¾ cups Graham Cracker crumbs 12 rectangles
6 tablespoons unsalted vegan butter melted
2 tablespoons organic sugar
HOMEMADE HEAVY WHIPPING CREAM

HOMEMADE HEAVY WHIPPING CREAM - USING SILK OR COUNTRY CROCK (OR YOU CAN USE OR 4 CUPS OF ALREADY PREPARED VEGAN WHIPPED CREAM, LIKE COCOWHIP)

2 cups vegan heavy whipping cream
¼ cup organic powdered sugar sifted
½ teaspoon vanilla extract

CHEESECAKE FILLING

1 ½ cups vegan cream cheese room temperature (12 oz)
3/4 cup organic powdered sugar add ¼ cup more if you want sweeter
2 cups whipped cream filling - homemade or premade
1 teaspoon vanilla extract
3/4 cup vegan-friendly rainbow Jimmie sprinkles plus extra for topping

Instructions

GRAHAM CRACKER CRUST

Prepare a cupcake pan with 12 cupcake liners.
Place the graham crackers into a food processor and process until you have fine crumbs or add them to a zip lock bag and use a rolling pin to bash them up into fine crumbs.
Add the melted butter and sugar to the food processor and process until combined. The cookie mixture should now look like damp sand.
Divide the cookie mixture between the 12 cupcake liners and press the mixture into the muffin cups using the back of a spoon or fingertips, making sure to compact it very well into a layer on the bottom of the liner. Set aside while you make the cheesecake filling.

HOMEMADE HEAVY WHIPPING CREAM, LIKE SILK OR COUNTRY CROCK (OR YOU CAN USE OR 4 CUPS OF ALREADY PREPARED VEGAN WHIPPED CREAM, LIKE COCOWHIP)

Add the vegan heavy whipping cream to a mixing bowl. Whisk the heavy whipping cream and powdered sugar to stiff peaks. Add in vanilla and set aside.

CHEESECAKE FILLING

In a separate bowl, add the cream cheese, powdered sugar and vanilla extract. Beat until fully combined and creamy.
Add half of the whipped heavy cream to the cream cheese mixture. Using a spatula or wooden spoon to gently fold the whipped cream into the cream cheese mixture. (Place the remaining whipped cream in an airtight container and place in the fridge until ready to decorate the tops of the cheesecakes.)
Add the sprinkles and gently fold them into the cheesecake mixture.
Divide the cheesecake mixture between the cupcake liners and level cheesecake mixture with a spoon.
Cover the cupcake pan with plastic wrap and put it into the freezer for 60 minutes or the fridge for 2 hours or so.

DECORATING THE MINI CHEESECAKES

When the mini cheesecakes have set. Remove them from the freezer or fridge to decorate.
Dollop or transfer the whipped cream to a piping bag fitted with a star nozzle. Pipe swirls on top of each mini cheesecake and add more sprinkles to the top of each one to decorate.

Keyword cheesecake, dairy-free, no bake, sprinkles

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Vegan Mini Sprinkle Cheesecakes

Why You’ll Love These Vegan Funfetti Cheesecakes