Dairy Free Caramel Apple Cheesecake Cups (Gluten Free)
Create these easy caramel apple cheesecake cups in no time! Our gluten free and vegan no bake cheesecake cups are the perfect treat for fall and don't require cashews, tofu, or a food processor.Gluten free, Vegan, Dairy free, Egg free, peanut free
Course Desserts
Cuisine American
Keyword caramel apple cheesecake cups, vegan cheesecake cups
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 grahma crackers or spice cookies in a bag and crush into coarse crumbs.
Set out 4 small dishes or glasses. Assemble by adding 2-3 Tablespoons of apple pie filling into the bottom of the cups, sprinkle some cookie crumbs on top (about 1-2 Tablespoons), and pipe on a layer of cheesecake filling.
Repeat these layers until the cups are filled or your ingredients are used up, ending with some apple pie filling and dusting of cookie crumbs.
You can serve these immediately or chill them for later. If you chill these for later, don't add the caramel sauce until you remove them from the fridge.
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.