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Single serve pumpkin cheesecake trifle with a spoon
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Pumpkin Cheesecake Trifle Recipe

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.
Course Dessert
Cuisine American
Prep Time 15 minutes
Assemble time 10 minutes
Total Time 25 minutes
Servings 6
Calories 673kcal

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.

Notes

Substitute Cool Whip Topping for the homemade whipped cream.
Use wide mouth glasses or jars for easier assembly.
You can serve immediately but preparing the day before is great too.
Store in the refrigerator for 3-4days.
Substitute fat free cream cheese for even lower calories

Nutrition

Calories: 673kcal | Carbohydrates: 89g | Protein: 13g | Fat: 31g | Saturated Fat: 18g | Cholesterol: 102mg | Sodium: 810mg | Potassium: 451mg | Fiber: 3g | Sugar: 49g | Vitamin A: 10616IU | Vitamin C: 3mg | Calcium: 224mg | Iron: 1mg