Pumpkin Cheesecake Trifle
A no-bake, make-ahead layered dessert featuring pumpkin cheesecake mousse, whipped cream, and angel food cake or gingersnaps for clean, photo-ready bands—perfect for Thanksgiving and fall gatherings.
- Prep Time: 20 mins
- Cook Time: 0 mins
- Total Time: 20 mins + chill
- Yield: 12–16
Ingredients
Pumpkin Cheesecake Layer
– 16 oz cream cheese, softened
– 15 oz pumpkin purée (not pie filling)
– 3/4 cup brown sugar
– 2 tsp vanilla extract
– 3 tsp pumpkin pie spice
Whipped Cream
– 1 pint heavy cream (or 16 oz whipped topping), chilled
– 1/2 cup powdered sugar
– 1/2 tsp vanilla extract
Cake / Cookie Base
– 22 oz angel food cake, cut in 1-inch cubes (or 3–4 cups crushed gingersnaps)
Finish
– Pumpkin pie spice, for dusting
– Optional: crushed gingersnaps for garnish
Instructions
1. Beat the cream cheese until smooth. Add pumpkin purée, brown sugar, vanilla, and pumpkin pie spice; mix until fully combined.
2. Whip heavy cream with powdered sugar and vanilla to stiff peaks, or use thawed whipped topping. Fold a portion into the pumpkin mixture.
3. Layer the trifle: cake cubes (or cookie crumbs), pumpkin cheesecake mixture, whipped cream. Repeat.
4. Finish with a whipped cream cap and a light dusting of pumpkin pie spice. Chill 1–3 hours before serving.
Notes
For sharper layer definition, smooth each band against the glass with an offset spatula and chill briefly between layers if the kitchen is warm. Assemble 1–3 hours ahead for best slices.