This Pumpkin Cheesecake Trifle celebrates the classic Fall flavors we all crave. It has layers of angel food cake and pumpkin cheesecake, topped with whipped cream, and sprinkled with roasted nuts for an additional crunch. This easy no-bake dessert is ready to serve in under 30 minutes and every spoonful has the perfect balance of flavor.
This season brings about many familiar comforts. The crisp morning air, beautiful fall colors, holidays, warming meals, family gatherings, and of course, pumpkin spice! This dessert, along with Pumpkin Cheesecake Bars, are just a couple more things to add to your list of everything you love about this time of year.
Think pumpkin pie meets cheesecake meets angel food cake. In every. Single. Bite.
What is Trifle?
Traditionally an English dessert, a trifle is a layered dessert consisting of sponge fingers soaked in fortified wine, fruit, custard, and topped with whipped cream. It’s usually served to a group from a large glass trifle bowl. Over time, people and places have adapted their own versions and this pumpkin cheesecake version is one of my favorites.
Whether you are steps ahead in your Thanksgiving plans or you’re searching for a quick last-minute dessert, this delicious trifle is definitely something you’ll want to add to your menu.
Serving them in individual glasses gives it the feeling of a parfait, and not only allows for your guests to have their own but it also looks gorgeous. For added convenience make them up to two days ahead of time and when ready to serve set them out on a dessert table for your guests to grab and mingle!
Ingredients Needed for this Pumpkin Cheesecake Trifle
Angel Food Cake, cut in cubes – This recipe uses pre-made
Whipped Cream
Sugar
Cinnamon
Pumpkin puree
Cream cheese (I like to use 1/3 less fat version)
Brown sugar
Pumpkin Pie Spice
Vanilla
Toasted pecans, optional
Caramel sauce for drizzle, optional
Pro Tip: To make this already simple recipe even easier, you can use a box mix or a premade cake from your local bakery and cool whip topping instead of homemade whipped cream.
How to make this trifle
For the whipped cream
In a medium bowl, mix the sugar and cinnamon with the whipping cream and beat with a mixer to form stiff peaks and set aside. Chilling your bowl ahead of time will allow for faster whip time and help with consistency and texture.
For the pumpkin cheesecake filling
In a separate bowl, mix the pumpkin puree, cream cheese, brown sugar, pumpkin pie spice, and vanilla together until combined and gently fold in 1/2 cup of the whipped cream. Be careful not to over mix, a gentle fold helps the air from escaping and will keep that light, airy and creamy texture.
How to assemble the trifle
You will need 6 individual glasses with a wide mouth opening for easier assembly. Place a layer of pumpkin mixture into the bottom of each glass and then add a layer of angel food cake on top.
Continue layering until you’ve reached the top of each glass and top with remaining whipped cream. If you are adding caramel drizzle or nuts, do this just before serving.
Chill in the fridge until you are ready to serve and enjoy!
What is pumpkin pie spice?
Pumpkin pie spice is a convenient blend of a number of spices found typically in pumpkin pie. Consisting of cinnamon, nutmeg, ginger, cloves, and allspice. You can easily make your own homemade pumpkin pie spice and have it on hand at all times.
How do I toast nuts?
Toasting nuts will enhance their flavor and crunchy texture and the simples way to do this is to add them to an ungreased pan on the stovetop for about 5 minutes, being careful to watch them as they can burn easily.
If you are wanting to roast more nuts at once and more evenly, you can also use the oven. Just keep in mind, the time it takes for the oven to preheat may not be worth the wait!
Love pumpkin recipes? Try these other healthy recipes too:
Ingredients
Angel Food Cake Layer:
- 3 cups angel food cake cut into ½ inch squares or smaller
Whipped cream Layer:
- 1.5 cups whipping cream
- ½ tablespoon sugar
- ½ teaspoon cinnamon
Pumpkin Cheesecake Layer
- 1 ½ cup pumpkin puree
- 8 ounces 1/3 less fat cream cheese
- 4 tablespoons brown sugar
- 2 teaspoons pumpkin pie spice
- ½ teaspoon vanilla
Optional:
- ¼ cup toasted pecans chopped
- Caramel sauce for drizzle
Instructions
For the Whipped Cream:
- In a medium bowl, mix the with sugar and cinnamon with the whipping cream.
- Beat with a mixer on medium speed high until stiff peaks form.
- Set aside.
For the Pumpkin Cheesecake Filling:
- In a separate bowl, mix the pumpkin puree, cream cheese, brown sugar, pumpkin pie spice and vanilla together until combined.
- Gently fold in ⅓ cup of the whipped cream.
- Save the remaining whipped cream to top each individual trifle.
To Assemble the Trifles:
- Place a layer of pumpkin mixture into the bottom of the glass.
- Add a layer of the angel food cake on top.
- Continue with another layer of pumpkin mixture then angel food cake until you reach the top fo the glass
- Then top each jar with the remaining whipped cream divided equally among the trifles.
- Chill in the refrigerator until ready to serve.
- Top with the pecans pieces and caramel drizzle if desired before serving.
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