Name: Pumpkin Cheesecake Trifle
Prep time: 15 min
Total time: 2 h 15 min
Cuisine: American
Ingredients: 1 (15 oz) can pumpkin puree; 1 (8 oz) package cream cheese, softened; 1/3 cup maple syrup or powdered sugar; 1 tsp vanilla extract; 1/2 tsp ground cinnamon; 1/4 tsp ground nutmeg; 1/8 tsp ground cloves; 1 (8 oz) tub whipped topping or coconut whipped cream; 2 cups gingersnap cookies, crushed; Optional: chopped pecans, caramel sauce, extra whipped cream for topping

A Pumpkin Cheesecake Trifle is the kind of dessert I turn to when I want something quick, impressive, and full of cozy fall flavors. With layers of spiced pumpkin cheesecake, fluffy whipped topping, and crunchy gingersnaps, it captures all the best tastes of the season—without needing to turn on the oven. It’s the perfect no-bake treat for Thanksgiving, a fall gathering, or just a quiet night when I’m craving something sweet and creamy.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 (15 oz) can pumpkin puree

1 (8 oz) package cream cheese, softened

1/3 cup maple syrup or powdered sugar

1 tsp vanilla extract

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/8 tsp ground cloves

1 (8 oz) tub whipped topping or coconut whipped cream

2 cups gingersnap cookies, crushed

Optional: chopped pecans, caramel sauce, extra whipped cream for topping

Directions

I start by beating the softened cream cheese until smooth in a large mixing bowl. Then I mix in the pumpkin puree, maple syrup (or powdered sugar), vanilla extract, and warm spices—cinnamon, nutmeg, and cloves—until the mixture is silky and well-blended.

To lighten it up, I gently fold in half of the whipped topping. In my trifle dish or serving glasses, I begin layering: a spoonful of crushed gingersnaps, followed by a generous layer of the pumpkin cheesecake mixture, then a fluffy layer of whipped topping. I keep repeating these layers until the dish is full, finishing with a swirl or dollop of whipped topping on top.

For garnish, I like to sprinkle some extra cookie crumbs, chopped pecans, or a light drizzle of caramel sauce. I always chill it for at least 2 hours before serving so the flavors come together beautifully.

Servings and timing

This trifle serves 6 people.

Prep Time: 15 minutes

Chill Time: At least 2 hours

Total Time: About 2 hours 15 minutes

Calories: Approximately 290 kcal per serving

Variations

Lighter version: I sometimes swap in light cream cheese and sugar-free whipped topping for a lower-calorie dessert.

Spice it up: A dash of pumpkin pie spice or cardamom can add even more depth.

Nutty twist: Chopped walnuts or candied pecans add great texture and flavor.

Individual servings: I layer everything in mason jars or small cups for a cute, portable version.

Vegan option: I use coconut whipped cream and a dairy-free cream cheese alternative, and make sure my gingersnaps are vegan-friendly.

Storage/Reheating

I store any leftovers in the refrigerator, tightly covered. The trifle keeps well for up to 3 days, although the cookie layers soften over time. I personally love the texture even more after a day, as the flavors continue to meld. Since this is a no-bake chilled dessert, there’s no need to reheat it—just enjoy it straight from the fridge.

FAQs

What can I use instead of gingersnaps?

If I don’t have gingersnaps on hand, I use graham crackers, speculoos cookies, or even crushed vanilla wafers. Each gives a slightly different flavor but still works beautifully.

Can I make this ahead of time?

Absolutely—I often make this the night before a holiday meal. It gives the layers time to set and the flavors to develop. Just keep it covered in the fridge until ready to serve.

Is this dessert freezer-friendly?

I don’t recommend freezing this trifle, as the texture of the whipped topping and cream cheese mixture can change after thawing. It’s best enjoyed fresh or stored in the fridge for a few days.

How do I make it more decorative for serving?

For a festive touch, I top it with piped whipped cream, a sprinkle of cinnamon, chopped pecans, or a drizzle of caramel sauce. In individual cups, clear glasses really show off the layers.

Can I use fresh whipped cream instead of store-bought?

Yes, I often whip my own heavy cream with a little sugar and vanilla for a homemade touch. It tastes richer and gives more control over sweetness.

Conclusion

This Pumpkin Cheesecake Trifle is one of my go-to fall desserts for good reason—it’s effortless, eye-catching, and packed with cozy flavor. Whether I’m hosting a holiday dinner or just looking to indulge in a sweet seasonal treat, this layered no-bake dessert always delivers. I love how versatile it is, and how it brings together everything I enjoy about fall in one beautiful dish.

Recipe:

Pumpkin Cheesecake Trifle

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Author: Sophia
Total Time: 2 hours 15 minutes
Yield: 6 servings
Diet: Vegetarian

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Description

A no-bake Pumpkin Cheesecake Trifle layered with spiced pumpkin cheesecake, whipped topping, and crushed gingersnaps. Perfect for fall gatherings and holiday desserts.