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Pumpkin Spice Cheesecake Trifle: An Easy Autumn Treat
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Pumpkin Spice Cheesecake Trifle

Indulge in this decadent, no-bake Pumpkin Spice Cheesecake Trifle, a perfect centerpiece for your autumn gatherings. This elegant dessert features layers of velvety cream cheese whipped with seasonal pumpkin puree and warm spices, contrasted beautifully by the satisfying crunch of ginger snap cookie crumbles. It is an airy, sophisticated treat that captures the cozy essence of fall in every spoonful, requiring minimal effort but delivering maximum seasonal flavor.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 8 servings
Course: No Bake Dessert Recipes
Cuisine: American
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 16 oz cream cheese, softened
  • 1 cup pure pumpkin puree
  • 3/4 cup powdered sugar, sifted
  • 2 tsp pumpkin pie spice
  • 20 ginger snap cookies, crumbled
  • 8 oz whipped topping, thawed

Method
 

  1. Beat the softened cream cheese in a large mixing bowl until smooth.
  2. Add the powdered sugar and pumpkin pie spice, mixing until well incorporated.
  3. Gently fold in the pumpkin puree to maintain an airy consistency.
  4. Fold in the whipped topping with a spatula until light and fluffy.
  5. Place a layer of crushed ginger snap cookies at the bottom of a glass trifle dish.
  6. Spread one-third of the pumpkin cream mixture over the cookie layer.
  7. Repeat the layering process two more times.
  8. Garnish with extra cookie crumbles and a sprinkle of cinnamon before serving.

Notes

Use full-fat cream cheese for the best, most decadent texture. Ensure the pumpkin puree is plain and not pre-mixed pie filling to control the spice levels. Store covered in the refrigerator for up to 2 days, though it is best served shortly after assembly to keep the cookies crunchy.