Description
These Pumpkin Cheesecake Mini Trifles are layered with spiced pumpkin bread, creamy cheesecake filling, crushed gingersnaps, and fluffy whipped topping. They’re the perfect no-bake fall dessert — festive, cozy, and ideal for parties or holiday gatherings.
Ingredients
Scale
- 1 loaf pumpkin bread, cubed
- 16 ounces cream cheese, softened
- 1 cup sugar
- 15 ounces pumpkin puree
- 3 cups crushed gingersnap cookies, plus more for garnish
- 16 ounces frozen whipped topping, thawed
Instructions
- In a large mixing bowl, beat cream cheese and sugar together until smooth and creamy.
- Add pumpkin puree to the cream cheese mixture and blend until fully combined and silky.
- Prepare serving glasses or small jars for the trifles.
- Layer the bottom of each glass with cubed pumpkin bread.
- Spoon a layer of pumpkin cheesecake mixture over the bread.
- Sprinkle with crushed gingersnap cookies.
- Add a layer of whipped topping.
- Repeat layers until glasses are filled, finishing with whipped topping.
- Garnish each trifle with extra crushed gingersnaps before serving.
Notes
- These trifles can be made a day ahead and stored in the fridge until serving.
- Try using homemade pumpkin bread for extra flavor.
- Serve in mason jars or clear glasses for a pretty presentation.
Nutrition
- Serving Size: 1 trifle
- Calories: 420
- Sugar: 34g
- Sodium: 320mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg
Keywords: pumpkin cheesecake trifles, mini trifles, fall dessert, no bake pumpkin dessert, holiday dessert recipe