Dairy Free Caramel Apple Cheesecake Cups (Gluten Free) Recipe
These Dairy Free Caramel Apple Cheesecake Cups are a delicious, no-bake dessert perfect for fall. Made with gluten free and vegan ingredients, they combine a creamy dairy free cheesecake filling, spiced apple pie filling, crunchy gluten free cinnamon graham cracker crumbs, and a drizzle of dairy free caramel sauce for a decadent treat without any cashews, tofu, or food processing.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 cups
- Category: Desserts
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
Ingredients
Dairy Free Cheesecake Filling:
- 8 ounces dairy free cream cheese (e.g., Violife or Daiya)
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 9-ounce container So Delicious Cocowhip coconut whipped cream
Assembly:
- 21-ounce can apple pie filling
- 3 to 4 ounces gluten free cinnamon graham crackers or spice cookies (homemade or store-bought; e.g., Simple Mills honey cinnamon sweet thins or Kinnikinnick graham crackers for nut-free)
- ¼ cup homemade dairy free caramel sauce
Instructions
- Make the Cheesecake Filling: In a medium bowl, beat the dairy free cream cheese until softened and smooth. Add the powdered sugar and vanilla extract and beat until fully incorporated. Pour in half of the So Delicious Cocowhip and beat until blended and smooth. Gently fold in the remaining Cocowhip using a spatula for a light, fluffy texture. Transfer the mixture into a large piping bag and set aside.
- Prepare Crumbs: Place the gluten free cinnamon graham crackers or spice cookies in a resealable bag and crush them into coarse crumbs using a rolling pin or your hands.
- Assemble the Cups: Arrange 4 small dishes or glasses for layering. Start by spooning 2–3 tablespoons of apple pie filling into the bottom of each cup. Sprinkle 1–2 tablespoons of the crushed cookie crumbs over the apple layer. Pipe a generous layer of the cheesecake filling on top. Repeat layering with apple filling, cookie crumbs, and cheesecake filling until the cups are full, finishing off with apple pie filling and a light dusting of cookie crumbs.
- Add Caramel Topping: Drizzle the dairy free caramel sauce over the top of each cup. If serving later, chill the cups in the refrigerator and add the caramel sauce just prior to serving to keep it from hardening.
- Serve or Chill: These cheesecake cups can be enjoyed immediately, which yields a soft and whipped texture, or chilled to achieve a firmer, no-bake cheesecake consistency.
Notes
- So Delicious CocoWhip is a coconut-based, dairy free and soy-free whipped cream alternative that’s essential for the light texture.
- You can use homemade gluten free cinnamon graham crackers or trusted store-bought brands such as Simple Mills (which contains cashew) or Kinnikinnick for a nut-free option.
- If chilling, apply caramel sauce just before serving to prevent it from firming in the fridge.
- No cashews, tofu, or food processor needed—this recipe is quick and straightforward.
