No Bake Funfetti Cheesecake Bars (Vegan & Gluten-Free)

No-bake funfetti cheesecake bars are vegan, gluten-free, and a healthy dessert for birthdays! The soft, sweet, and chewy crust is topped with a creamy layer of birthday cake cheesecake. The recipe is easy to make and secretly packed with wholesome ingredients (like cashews, medjool dates, and coconut milk). No matter the occasion, these raw cheesecake bars are a delicious way to celebrate!

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Rainbow sprinkles make everything more fun, and these no-bake funfetti cheesecake bars prove that to be true! The sticky-sweet crust is topped with a rich and creamy layer of cake batter cheesecake. Then, they’re topped with colorful sprinkles. Each bite is a delicious celebration of both birthday cake and cheesecake at once!

You would never guess these raw cheesecake bars are secretly packed with good-for-you ingredients. The crust is made with cashews, medjool dates, and coconut flour, while the cheesecake contains coconut milk and maple syrup. The recipe is entirely dairy-free, gluten-free, grain-free, and vegan friendly.

Although this healthy birthday dessert is meant for parties and celebrations, you certainly don’t have to wait for one to enjoy it. The guilt-free, nourishing ingredients make it suitable for truly any time. So, if it’s a boring afternoon, feel free to run to the kitchen and make them right away. I promise, you’ll love them!

PS: If you’re a fan of no-bake cheesecake bars, make sure you also try my No-Bake Lemon Cheesecake Bars and No-Bake Strawberry Cheesecake Brownies.

What are no-bake funfetti cheesecake bars made of?

• Cashews: Cashews are used for both the cheesecake crust and the filling. Make sure they are raw, not roasted and salted.
• Coconut flour: Coconut flour is just dried and finely-ground coconut meat. It’s a healthier, gluten-free alternative to regular flour. Its sweet taste contributes to the cake batter flavor we’re aiming for.
• Medjool dates: The no-bake crust is sweetened with medjool dates. Try to use fresh, soft dates because their sticky texture helps bind the ingredients together. Don’t forget to remove the pits before blending them.
• Coconut milk: Full-fat coconut milk is rich and creamy, which makes it perfect for dairy-free cheesecake recipes. Alternatively, you can use coconut cream. Make sure you’re using the canned kind, which can be found in the Asian cuisine aisle of the grocery store.
• Maple syrup: Maple syrup naturally sweetens the funfetti cheesecake filling, allowing the recipe to remain refined sugar-free.
• Coconut oil: Coconut oil helps achieve a smooth and creamy texture for the cheesecake filling. You can use unrefined or refined coconut oil. The unrefined variety has a coconutty flavor while the latter is completely flavorless.
• Sprinkles: Use your favorite rainbow sprinkles or any colored sprinkles to fit the occasion you’re making them for.
• Lemon juice: The tangy, sour flavor of lemon juice helps mimic real cheesecake.
• Vanilla extract: A spoonful of vanilla extract is used to imitate the flavor of vanilla birthday cake.
• Almond extract: Almond extract has an incredibly sweet flavor and aroma. It’s often used in homemade funfetti desserts because of this!
• Salt: A pinch of salt enhances the sweet ingredients.

How to make vegan funfetti cheesecake bars

For the full ingredient measurements and step-by-step instructions, scroll down to view the recipe card at the bottom of the page.

Step 1: Prepare the no-bake cheesecake crust

First, in a food processor, add cashews, pitted medjool dates, coconut flour, vanilla extract, and salt. Blend until a sticky, crumbled dough forms.

You should be able to pinch it together with your hands. If it isn’t sticky enough, add a few extra medjool dates and blend again.

Step 2: Prepare the no-bake funfetti cheesecake filling

Next, in a blender, add cashews, coconut milk (or coconut cream), maple syrup, melted coconut oil, vanilla extract, lemon juice, almond extract, and salt. Blend together until smooth and creamy. Set aside to cool down if it warms up while blending.

Step 3: Assemble and chill the no-bake funfetti cheesecake bars

After, line an 8×8-inch square baking dish with parchment paper. Transfer the crust to the pan. Using a rubber spatula or clean hands, firmly press the crust against the bottom of the pan. Pour the cheesecake filling over the top. Add rainbow sprinkles and swirl them around the cheesecake layer.

Lastly, store the funfetti cheesecake bars in the freezer for at least 4 hours (or until the filling sets). Remove from the freezer and let dethaw for 5 minutes before slicing. Enjoy!

Tips for making the best funfetti cheesecake bars

Below are all of my tips for perfecting these birthday cheesecake bars!

• Remove pits from the medjool dates. Don’t forget to use pitted medjool dates or remove them yourself before adding dates to the food processor.
• Shake the coconut milk or coconut cream. Canned coconut milk and coconut cream tends to separate. Make sure you shake the cans before opening them so the contents inside mix together.
• Use parchment paper. Parchment paper is essential for these no-bake funfetti cheesecake bars. Since the crust is made with medjool dates, it will easily stick to the bottom of the pan. Once the bars are ready to be sliced, you’ll be able to easily lift the cheesecake out of the pan.
• Let the cheesecake filling cool. If the cheesecake filling warms up while blending, be sure to let it cool a bit before pouring it over the cheesecake crust. If it is warm, the rainbow sprinkles may melt a little.
• Use any sprinkles for the occasion. These no-bake funfetti cheesecake bars are perfect for birthdays, but they also work well for holidays and celebrations! Feel free to change the sprinkles according to the time of year, like red and green for Christmas, pink for Valentine’s Day, etc.

Tips for making the best funfetti cheesecake bars

Store these no-bake birthday cheesecake bars inside a sealed container in the freezer. They will keep fresh for up to 2 months. Let them thaw for 5-10 minutes before enjoying.

If you try these No-Bake Funfetti Cheesecake Bars, please let me know your thoughts by leaving a rating and comment below! Ready for more? Subscribe to my newsletter or follow along on Instagram and YouTube!

This post was originally published in February 2022. The photos and recipe were updated and republished in April 2025.

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