Description
This Dairy Free Pumpkin Trifle is a luscious gluten-free dessert that layers creamy dairy-free pumpkin cheesecake filling with crunchy gluten-free graham crackers and light coconut whipped cream. Combining warm pumpkin pie spices with a smooth, creamy texture, this no-bake trifle is perfect for fall celebrations or anytime you crave a dairy-free sweet treat.
Ingredients
Scale
Pumpkin Cheesecake Filling
- 7 ounces dairy free cream cheese (we used Violife)
- ½ cup powdered sugar
- ¼ cup + 2 Tablespoons canned pumpkin
- 1 teaspoon vanilla extract
- ½ teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- Dash of salt
Topping & Layers
- 4 ounces (1/2 container) So Delicious Cocowhip (coconut whipped cream)
- 5 gluten free graham crackers, crushed (or allergy friendly gingerbread cookies)
Instructions
- Soften the Cream Cheese: In a medium-sized bowl, beat the dairy free cream cheese until soft and creamy. This step is essential to achieve a smooth and creamy cheesecake filling.
- Mix Pumpkin Cheesecake Filling: Add the powdered sugar, canned pumpkin, vanilla extract, pumpkin pie spice, ground cinnamon, and a dash of salt to the softened cream cheese. Beat all ingredients together until the mixture is smooth and well combined.
- Layer the Trifle: Using two small glasses or glass dishes, begin layering the dessert by first adding a layer of crushed gluten-free graham crackers. Next, add a layer of the pumpkin cheesecake mixture, followed by a layer of coconut whipped cream. Repeat these layers until the glasses are nearly full.
- Finish the Top Layer: The final layer should be the coconut whipped cream, topped with a sprinkle of crushed gluten-free graham crackers for texture and presentation.
- Serve or Chill: Serve the trifles immediately for the freshest texture, or make them ahead of time by covering and refrigerating for a few hours. This allows the flavors to meld beautifully.
- Serving Suggestions: The recipe yields two glasses of trifle that can be shared between four people since it is rich. Alternatively, divide the mixture into four smaller glasses for individual portions. For parties, consider layering in shooter glasses and using a piping bag to dispense the pumpkin cheesecake mixture cleanly.
Notes
- Beating the cream cheese before adding other ingredients is key to a smooth, creamy texture.
- You can substitute gluten-free graham crackers with allergy-friendly gingerbread cookies for a different flavor twist.
- The trifle can be assembled ahead of time and refrigerated to allow the flavors to develop.
- For mini party desserts, use shooter glasses and a piping bag for neat layering.
- Sharing the two glasses among four people helps control portion size since the dessert is rich.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: Dairy Free Pumpkin Trifle, Gluten Free Dessert, Pumpkin Dessert, No Bake Pumpkin Recipe, Dairy Free Cheesecake, Fall Dessert, Coconut Whipped Cream Dessert
