Vegan strawberry cheesecake trifle with creamy dairy-free layers, fresh strawberries, and cake. An easy no-bake crowd-pleasing dessert.
⏱ Time
Prep: 20 minutes
Chill: 2 hours
Serves: 6–8
🧺 Ingredients
Cheesecake Cream
- 1½ cups raw cashews (soaked 4 hours)
- ¾ cup coconut cream
- ⅓ cup maple syrup
- 2 tbsp lemon juice
- 1 tsp vanilla extract
Layers
- 2 cups vegan sponge cake or biscuits, cubed
- 2 cups fresh strawberries, sliced
- ½ cup strawberry jam or compote
Optional Topping
- Coconut whipped cream
- Fresh mint or crushed biscuits
👩🍳 Instructions
Firstly, blend all cheesecake cream ingredients until smooth and fluffy.
Next, place a layer of cake cubes in the bottom of a trifle dish or jars.
Then, add a layer of cheesecake cream followed by strawberries and jam.
After that, repeat layers until ingredients are used.
Finally, chill for at least 2 hours before serving. Top with coconut whip if desired.
🌟 Tips & Variations
- Berry Swap: Replace strawberries with raspberries or blueberries.
- Gluten-Free: Use gluten-free cake or cookies.
- Lower Fat: Swap half the cashews with silken tofu.
- Chocolate Twist: Add chocolate shavings between layers.
- Extra Firm: Stir in 1 tsp agar-agar for structured layers.
🌿 Benefits of Vegan Strawberry Cheesecake Trifle
Firstly, strawberries provide vitamin C and antioxidants.
Secondly, cashews add healthy fats and plant protein.
Moreover, this dessert is dairy-free and egg-free.
In addition, no baking helps preserve nutrients.
As a result, you enjoy a lighter yet indulgent dessert.
🧒 Kid-Friendly Version
- Firstly, reduce lemon juice for a sweeter flavor.
- Then, use vanilla biscuits instead of sponge cake.
- Next, assemble in small cups for easy handling.
- Finally, top with colorful fruit or sprinkles.
🧮 Nutrition Facts (Per Serving – Approximate)
- Calories: 310 kcal
- Protein: 6 g
- Carbohydrates: 30 g
- Fat: 20 g
- Fiber: 3 g
- Sugar: 14 g
- Cholesterol: 0 mg
