Description
A no-bake Pumpkin Cheesecake Trifle layered with spiced pumpkin cheesecake, whipped topping, and crushed gingersnaps. Perfect for fall gatherings and holiday desserts.
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
Instructions
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Add pumpkin puree, maple syrup (or powdered sugar), vanilla extract, cinnamon, nutmeg, and cloves. Mix until smooth and well combined.
- Gently fold in half of the whipped topping to lighten the mixture.
- In a trifle dish or individual glasses, begin layering: start with crushed gingersnaps, followed by the pumpkin cheesecake mixture, then a layer of whipped topping.
- Repeat the layers until the dish is full, finishing with a dollop or swirl of whipped topping on top.
- Garnish with extra cookie crumbs, chopped pecans, or a drizzle of caramel sauce as desired.
- Chill in the refrigerator for at least 2 hours before serving to allow the flavors to meld.
Notes
For a lighter version, use light cream cheese and sugar-free whipped topping.
To make it vegan, use coconut whipped cream and dairy-free cream cheese, and check that your cookies are vegan-friendly.
Crushed graham crackers or vanilla wafers can be substituted for gingersnaps.
This dessert is best served chilled and keeps for up to 3 days in the fridge.
Do not freeze, as the texture will change after thawing.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 18g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg
