Easy Dairy Free Tiramisu (with Gluten Free Option)
Missing decadent tiramisu due to food allergies? We have an easy dairy free version that is creamy and delicious, and we include gluten free and egg free cookie options as well!Dairy free, options for gluten free and egg free
Servings 6 servings
Calories 243kcal
Equipment
Ingredients
- 7 to 8 ounces dairy free cream cheese (we used Violife)
- 2 Tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 4.5 ounces (1/2 container) So Delicious Cocowhip* (Cocowhip comes in a 9 ounce container)
- 1 cup brewed and cooled espresso
- 15 ladyfinger cookies or gluten free ladyfingers** (3.5 ounces of cookies)
- 1 Tablespoon cocoa powder
Instructions
- Brew your espresso and allow it to cool to room temperature. I usually brew mine into a frozen chiller cup to help it cool down faster without diluting it like adding ice can.
- Soften the dairy free cream cheese in a medium sized bowl by using a hand mixer and beating it until it is soft and creamy.7 to 8 ounces dairy free cream cheese
- Add the powdered sugar and the vanilla and mix again, scraping down the sides as needed.2 Tablespoons powdered sugar, 1 teaspoon vanilla extract
- Divide the 4.5 ounces of Cocowhip (or other dairy free whipped cream) into 2 parts. Mix the first half of the whipped cream into the cream cheese, then add the rest of the whipped cream until it is all mixed together. Set aside.4.5 ounces (1/2 container) So Delicious Cocowhip*
- Dip the ladyfinger cookies briefly into the espresso, making sure to get all sides, and place it in your 9x5-inch glass loaf pan along the bottom of the pan in one layer. This should be about half the cookies if your package has 15 cookies like mine did. You'll want to dip them and place them in the pan, don't let them soak in the coffee too long.15 ladyfinger cookies or gluten free ladyfingers**, 1 cup brewed and cooled espresso
- Once the cookies are in a single layer in the pan, divide the cream cheese mixture in half, and spread half the cream cheese mix evenly over the coffee-dipped cookies.
- Dip the remaining cookies in espresso and lay them on top of the cream cheese mixture until it is covered.
- Spread the remaining cream cheese mixture evenly on top of the second layer of dipped cookies.
- Use a mini sifter or tea strainer and sift the cocoa powder over the top of the cream cheese as thick or as thin as you like. Cover and chill for several hours or overnight.1 Tablespoon cocoa powder
- I prefer letting this chill overnight to thicken up the cream cheese and soften the cookies more, but you can serve this within a few hours of assembling if you are short on time.
- Scoop and serve. Store this tightly covered in the fridge for up to 4 days.
Notes
*Cocowhip is a dairy free coconut-based whipped cream that comes in a 9 ounce container. You can use another brand of dairy free whipped cream in this recipe if you want, such as whipped cream made from the Silk dairy free heavy whipping cream.
If you use an unsweetened dairy free whipped cream, add an additional 2 Tablespoons powdered sugar to this recipe.
**If you can't find gluten free ladyfingers, we tested the Kinnikinnick gluten free vanilla wafer cookies in this recipe and they work well as a replacement. The recipe instructions are the same if you use the wafer cookies.
Nutrition
Calories: 243kcal | Carbohydrates: 26g | Protein: 3g | Fat: 13g | Saturated Fat: 10g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Cholesterol: 61mg | Sodium: 186mg | Potassium: 90mg | Fiber: 1g | Sugar: 6g | Vitamin A: 153IU | Vitamin C: 0.1mg | Calcium: 15mg | Iron: 1mg
