Vegan Strawberry Cheesecake Trifle

The Vegan Strawberry Cheesecake Trifle is a delicious dessert. You can easily make this sweet dessert with vegan ingredients. Vegans can have this without the guilt of taking in any dairy ingredients. 2 hours and 20 minutes is the requirement for making this dessert. This Vegan Strawberry Cheesecake Trifle is a light and creamy one. This trifle feels fancy without needing to give too much time to its preparation. You can consider making this sweet dessert for occasions like any event, gatherings, after-meal dessert, celebrations, or even birthdays. This dessert offers you flexibility with many ingredients.

STATS:

• Caloric count: 280 kcal
• Prep duration: 20 minutes
• Cook duration: 0 minutes
• Chilling duration: 2 hours
• Total duration: 2 hours & 20 minutes
• Portion size: 1 cup
• Serving: 6
• Cuisine: American
• Course: Dessert
• Diet: Vegan

EQUIPMENT:

• Trifle bowl
• Measuring spoons & cups
• Spatula
• Hand whisk
• Mixing bowls

INGREDIENTS:

STRAWBERRY LAYER:

• 2 cups fresh strawberries (chopped)
• Two tbsp sugar
• 1 tsp lemon juice

CHEESECAKE CREAM LAYER:

• 1½ cups vegan cream cheese
• One cup coconut cream (thick part only)
• Half a cup of powdered sugar
• 1 tsp vanilla extract
• One tbsp lemon juice

CAKE LAYER:

• 2½ cups vegan vanilla sponge cake (cubed)

INGREDIENT NOTES:

STRAWBERRIES:

• Strawberries provide the main flavor in this trifle. They are colorful and sweet as well. Alternative options can include berry blend, blueberries, or raspberries.

SUGAR:

• Sugar helps in making the strawberries give out their sweet juice. It also makes the trifle sweet. You can also use maple syrup. Other options are date syrup or coconut syrup.

VEGAN CREAM CHEESE:

• Since this is a cheesecake trifle, we use vegan cream cheese. This is the core flavor in this recipe. You may also use cashews (soaked & blended).

COCONUT CREAM:

• The cheesecake layer settles down when refrigerated with the use of coconut cream. Coconut cream also makes the trifle richer. For an alternative use, thick oat cream.

POWDERED SUGAR:

• When we include sugar in the cream, it makes it smoother. It can also mix with ease in its powdered form. Using coconut sugar in its powder form is also an option.

VEGAN SPONGE CAKE:

• There needs to be a cake layer in a trifle. For this version of the recipe, we use vegan sponge cake in cubes to make layers. Another idea for the cake layer can be using vegan brownies, biscuits, or graham crackers.

INSTRUCTIONS:

1. First, make a mixture of sugar, lemon juice, and chopped strawberries in a bowl.
2. Put the bowl on one side for about 10 minutes.
3. Take another bowl, put vegan cream cheese in it, and whisk it.
4. Include lemon juice, vanilla, powdered sugar, and coconut cream in it.
5. Then take the trifle bowl and start layering the dessert.
6. First, place the cake cubes, then spread the cheesecake cream.
7. Place some strawberries along with some juice from the same bowl.
8. Keep doing these steps till you fill the trifle bowl using all the products.
9. Cover the top of the bowl and refrigerate it for about 2 hours.
10. Then your delicious trifle is ready to eat.

SERVING SUGGESTIONS:

• You can use clear glasses to place in the trifle to see the nice layers of the dessert.
• For the final topping over the trifle, add more freshly chopped strawberry pieces.
• Another topping idea is crushing some vegan biscuits and sprinkling them over the chilled dessert.
• Spreading some strawberry syrup will give more flavor to the dessert.

TIPS:

• You can consider refrigerating the coconut cream for one night to provide a nice texture to the dessert.
• Be sure to taste the layers individually so that you can increase the sweetness level to your liking.
• If you slice the vegan sponge cake into equal pieces, the final layering will provide a nice look.

STORAGE INFORMATION:

FRIDGE:

• If you require refrigeration of this dessert, cover it up first, and place it for only three days.

FREEZER:

• Freezing this trifle is not a good choice since the textures will alter once you defrost it.

FAQs:

Is making this trifle in advance possible?

• You can prepare it and refrigerate it for one night before serving.

How can I remove the use of gluten from this dessert?

• For that purpose, use a vegan sponge cake that is gluten-free.

Will frozen strawberries also work?

• Yes, they can work just fine for the trifle. Just defrost them and remove any extra water.

NUTRITIONAL INFORMATION:

Portion size: 1 cup

Serving: 1

Total carbs: 34 g

Net carbs: 30 grams

Fiber: 4 g

Protein: 5 grams

Fat: 14 g

Calcium: 120 grams

Calories: 280 kcal

Iron: 2 g

Vitamin A: 450 IU

Sodium: 180 g

Potassium: 260 grams