Mini Caramel Apple Cheesecake Trifles

These Mini Caramel Apple Cheesecake Trifles are the sweetest little treat to add to your holiday dessert table! With layers of creamy dairy-free cheesecake filling, tender cinnamon-spiced apples, and rich homemade caramel, each mini trifle is packed with all the cozy flavors of fall in one adorable dessert.

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They’re completely dairy-free, gluten-free, and refined sugar-free, so you can enjoy a delicious holiday treat made with better-for-you ingredients without sacrificing flavor. They’re easy to assemble, perfectly portioned, and almost too cute to eat! Whether you’re hosting a holiday gathering, bringing dessert to a festive dinner, or simply craving something sweet and seasonal, these mini caramel apple cheesecake trifles are sure to be a crowd favorite.

Why you will love this recipe

All the cozy fall flavors – Sweet cinnamon apples, creamy cheesecake, and rich caramel come together for the ultimate fall-inspired dessert.
Dairy, gluten, and refined sugar free – A delicious treat made with wholesome ingredients so everyone can enjoy dessert!
Perfectly portioned – These individual mini trifles are adorable, easy to serve, and great for sharing at holiday gatherings.
No baking required – Simple to assemble without spending hours in the kitchen.
Beautiful holiday dessert – Their cute layered presentation makes them a festive addition to any Thanksgiving or Christmas dessert table.
Easy to make ahead – Prep the layers in advance and assemble or chill until you’re ready to serve.
Naturally sweetened – Enjoy all the sweetness and flavor without any refined sugar.
A fun twist on a classic – All the flavors of caramel apple cheesecake come together in a fun, bite-sized dessert!
Crowd-pleasing – Even guests who don’t follow a dairy-free or gluten-free lifestyle will love these delicious little treats.

Ingredients you will need

DF Cream Cheese – This creates the rich, creamy cheesecake layer that makes these trifles taste like a classic cheesecake. Use your favorite dairy-free cream cheese brand for the best results.

Coconut Cream – Adds creaminess and richness to both the cheesecake filling and homemade caramel. Be sure to use the thick cream from a can of full-fat coconut milk or canned coconut cream.

Apples – Fresh apples add natural sweetness, a little tartness, and the perfect tender bite. I recommend using Honeycrisp, Fuji, or Gala apples.

Powdered Monk Fruit – A great refined sugar-free sweetener that adds sweetness to the cheesecake filling without any gritty texture. Make sure to use the powdered variety for a smooth, creamy consistency.

GF Cinnamon Cookies – These create the delicious cookie crumb layers throughout the trifles. They add a little crunch and warm cinnamon flavor that pairs perfectly with the caramel apples.

Pecans – Chopped pecans add a delicious nutty flavor and a little crunch to the top of each trifle. They pair beautifully with the cinnamon apples and caramel.

Coconut Sugar – Used to naturally sweeten the caramel and cheesecake filling. It has a warm, caramel-like flavor that complements the apples and creates a rich, delicious homemade caramel sauce.

Cinnamon – Adds that cozy, warm spice that makes these trifles taste like fall. It pairs perfectly with the sautéed apples and caramel.

Vanilla Extract – Enhances the sweetness and flavor of both the cheesecake filling and caramel. A little vanilla goes a long way!

Coconut Oil – Used to sauté the apples until tender and lightly caramelized. It helps bring out their natural sweetness while adding a subtle richness.

How to make the mini caramel apple trifles

Make the Vegan Caramel

First, add the coconut cream and coconut sugar to a small saucepan over medium heat. Stir to combine and then bring the mixture to a boil, then reduce the heat to low and let it simmer for 20–25 minutes, stirring occasionally, until thickened. Remove from the heat, stir in the vanilla extract, and set aside to cool.

Prepare the Cinnamon Apples

While the caramel simmers, peel and dice the apples into small cubes. Heat 1 tablespoon of coconut oil in a skillet over medium heat. Add the apples and cinnamon, and sauté until the apples are tender. Remove from the heat and set aside to cool.

Make the Cheesecake Filling

Next, add the cream cheese, coconut cream, powdered monk fruit, coconut sugar, and vanilla extract to a food processor or blender. Blend until smooth and creamy. Transfer the cheesecake mixture to the refrigerator and chill for 1 hour before assembling the trifles.

Prepare the Cookie Crust

Add the cookies to a food processor and pulse until fine crumbs form.

Assemble the Trifles

Divide the cookie crumbs evenly among four small trifle dishes, creating the bottom layer. Remove the chilled cheesecake mixture from the refrigerator and spread a layer over the cookie crumbs in each dish.(I find that using a frosting piping bag works well.)

In a bowl, combine the sautéed apples with about two-thirds of the cooled caramel sauce. Reserve approximately ½ cup of the caramel apple mixture, then divide the remaining mixture among the trifle dishes to create the next layer.

Add another layer of the cheesecake filling on top of the caramel apples, followed by the reserved caramel apple mixture. Add the toppings. Garnish each trifle with crushed cookies and chopped pecans, then drizzle with the remaining caramel sauce.

Enjoy immediately, or cover and store in the refrigerator for up to 5 days. For the best flavor and texture, enjoy the trifles shortly after assembling.

Tips and Tricks

Use full-fat coconut cream. This helps create a rich, creamy vegan caramel and a luscious cheesecake filling. Use the thick cream portion for the best consistency.
Keep an eye on the caramel. Simmer the coconut cream and coconut sugar over low heat, stirring occasionally to prevent burning. The caramel will continue to thicken as it cools, so don’t worry if it looks slightly thin while warm.
Let everything cool completely. Allow the caramel and sautéed apples to cool before assembling the trifles. This prevents the cheesecake filling from becoming too soft or runny.
Dice the apples into small, even pieces. Smaller cubes make the trifles easier to layer and ensure you get a little apple in every bite.
Don’t overcook the apples. Sauté them until fork-tender but not mushy. You want them to hold their shape and add a delicious texture to each layer.
Chill the cheesecake filling. Refrigerate the filling for at least 1 hour before assembling. This helps it firm up and makes layering much easier.
Make the layers neat and even. Use a spoon or piping bag to add the cheesecake filling for a clean, beautiful presentation. Clear glass trifle dishes make the gorgeous layers stand out!
Save some caramel for the topping. Reserve extra caramel sauce to drizzle over the trifles just before serving for that irresistible caramel apple flavor.
Add the crunchy toppings right before serving. Crushed cookies and chopped pecans add the perfect crunch. Adding them just before serving helps keep them from becoming soft in the refrigerator.

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Mini Caramel Apple Cheesecake Trifles

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Total Time 2

Course Dessert

Cuisine American

Servings 4 trifles

Equipment

1 Blender or Food Processor

Ingredients

16 oz Dairy free cream cheese room temp
1 cup coconut cream from the can
1 cup powdered monk fruit
3 larger sized apples
2 cup gluten free/vegan refined sugar-free cinnamon cookies
1/4 cup chopped pecans or almonds
2 tbsp coconut sugar
1/2 tsp cinnamon
1 tbsp coconut oil
1 tbsp vanilla extract

For the Vegan Caramel:

1 cup coconut cream
1/2 cup coconut sugar
1 tsp vanilla extract

Instructions

Make the vegan caramel: Add the coconut cream and coconut sugar to a small saucepan over medium heat. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20–25 minutes, stirring occasionally, until thickened. Remove from the heat, stir in the vanilla extract, and set aside to cool.
Prepare the cinnamon apples: While the caramel simmers, peel and dice the apples into small cubes. Heat 1 tablespoon of coconut oil in a skillet over medium heat. Add the apples and cinnamon, and sauté until the apples are tender. Remove from the heat and set aside to cool.
Make the cheesecake filling: Add the cream cheese, coconut cream, powdered monk fruit, coconut sugar, and vanilla extract to a food processor or blender. Blend until smooth and creamy.
Transfer the cheesecake mixture to the refrigerator and chill for 1 hour before assembling the trifles.
Prepare the cookie crust: Add the cookies to a food processor and pulse until fine crumbs form.
Assemble the trifles: Divide the cookie crumbs evenly among four small trifle dishes, creating the bottom layer.
Remove the chilled cheesecake mixture from the refrigerator and spread a layer over the cookie crumbs in each dish.(I find that using a frosting piping bag works well.)
In a bowl, combine the sautéed apples with about two-thirds of the cooled caramel sauce. Reserve approximately ½ cup of the caramel apple mixture, then divide the remaining mixture among the trifle dishes to create the next layer.
Add another layer of the cheesecake filling on top of the caramel apples, followed by the reserved caramel apple mixture.
Add the toppings. Garnish each trifle with crushed cookies and chopped pecans, then drizzle with the remaining caramel sauce.
Enjoy immediately, or cover and store in the refrigerator for up to 5 days. For the best flavor and texture, enjoy the trifles shortly after assembling.