No Bake Cheesecake Stacks

In a small bowl with an electric mixer, whip together the whipping (heavy) cream and icing (powdered) sugar until stiff peaks form. Set aside.

In a separate bowl, with an electric mixer, combine the cream cheese, granulated sugar, and vanilla. Mix until smooth. Fold the whipped cream into the cream cheese mixture until well combined.

To assemble your cheesecake stacks, spoon about 2 – 3 tablespoons of the cheesecake mixture between layers of chocolate wafer cookies, being careful not to press down on the cookies while making the stacks. Top each cheesecake stack with a dollop of the cheesecake mixture and top with caramel drizzle and fresh fruit. Refrigerate for several hours or overnight. This last step is important so that the cookies will absorb some of the moisture from the cheesecake mixture and become soft.