If you want a cherry cheesecake fast without waiting for the cheesecake to cook or set up in the fridge, make our beautiful dairy free cherry cheesecake trifle! This creamy and gorgeous dessert comes together quickly and is also gluten free and can easily be made vegan as well.This cheesecake dessert is made without cashews - no need to soak cashews for this recipe!Makes about 4 to 6 servings, depending on the size of your cupsGluten free, dairy free, peanut free
In a medium bowl, beat the dairy free cream cheese until it is softened.
Beat in the powdered sugar and vanilla.
Beat in half the container of CocoWhip until blended and smooth.
Fold in the other half the of the So Delicious CocoWhip.
Scoop the cheesecake filling into a large piping bag and set aside.
Putting everything together:
Place the vanilla wafer cookies in a bag and crush into coarse crumbs.
Set out 4 small dishes or glasses. Assemble by adding 2-3 Tablespoons of pie filling into the bottom of the cups, sprinkle some cookie crumbs on top (about 1 Tablespoon), pipe on a layer of cheesecake filling, and repeat until your ingredients are used up, ending with a little pie filling and dusting of cookie crumbs.
You can serve these immediately or chill them for later. If you chill these for later, the cheesecake filling will firm up quite a bit more and be a bit more like a no-bake cheesecake in texture. If you eat these immediately, the cheesecake filling will be more soft like whipped cream.
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Notes
* So Delicious CocoWhip is a coconut-based dairy free and soy-free whipped cream**For vegan, use sugar cookie crumbles without eggs (the Kinnikinnick vanilla wafers contain eggs).