Introduction

These Pumpkin Cheesecake Mini Trifles are a delightful and easy dessert perfect for fall gatherings. Layers of pumpkin bread, spiced pumpkin cheesecake filling, and ginger snap cookies create a festive treat everyone will love.

The image shows four clear glass cups filled with a layered dessert. Each cup has a bottom layer of smooth, light orange pudding, topped by a thick, white whipped cream layer. The whipped cream is decorated with crumbled cookie pieces and two small square pieces of golden-brown cake. Additionally, one round, beige cookie is placed upright in the whipped cream on each cup. The glasses rest on a white marbled surface, with more cookies and cake pieces visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 loaf pumpkin bread, cubed
16 ounces cream cheese, softened
1 cup sugar
15 ounces pumpkin puree
3 cups crushed ginger snap cookies, plus more for garnish
16 ounces frozen whipped topping, thawed

Instructions

Step 1: In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy.
Step 2: Add the pumpkin puree to the cream cheese mixture and stir until fully combined.
Step 3: Gently fold in the thawed whipped topping until well incorporated and fluffy.
Step 4: In serving glasses or small bowls, layer cubed pumpkin bread, a scoop of the pumpkin cheesecake mixture, and a sprinkle of crushed ginger snap cookies.
Step 5: Repeat the layers until the containers are filled, finishing with a layer of whipped topping and extra crushed ginger snaps for garnish.
Step 6: Chill the mini trifles in the refrigerator for at least 2 hours before serving to allow flavors to meld.

Tips & Variations

Use store-bought or homemade pumpkin bread for convenience and added flavor.
For extra spice, add 1 teaspoon of pumpkin pie spice to the cream cheese mixture.
Try layering with chopped pecans or walnuts for a crunchy texture.

Storage

Store the mini trifles covered in the refrigerator for up to 3 days. They can be prepared a day in advance to save time. Serve chilled for the best texture and flavor. Avoid freezing, as the whipped topping and pumpkin bread may change texture.

How to Serve

The image shows four clear glass cups filled with a three-layer dessert. The bottom layer is light orange, smooth and creamy, followed by a thick, white, fluffy whipped topping layer. On top, there are crumbly brown pieces and bigger square chunks of what looks like golden cake. Each cup is also garnished with a round brown cookie standing against the side. The dessert cups are placed on a white marbled surface with some scattered cookies and an orange fruit in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

Canned pumpkin pie filling contains added sugar and spices, which may alter the sweetness and flavor balance. It’s best to use plain pumpkin puree for this recipe.

Can I make these trifles dairy-free?

Yes, substitute the cream cheese with a dairy-free cream cheese alternative and use a dairy-free whipped topping to make a dairy-free version.

Pumpkin Cheesecake Mini Trifles Recipe

Print Recipe

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These Pumpkin Cheesecake Mini Trifles are a festive and delicious dessert perfect for fall gatherings. Layers of spiced pumpkin bread, creamy pumpkin cheesecake mixture, crunchy ginger snap cookies, and fluffy whipped topping come together to create an easy, make-ahead treat that delights every bite.

Author: Zane
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 2 hours 20 minutes (includes chilling time)
Yield: 8 servings 1x
Category: Dessert
Method: No-Cook
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Pumpkin Bread Layer

1 loaf pumpkin bread, cubed

Pumpkin Cheesecake Filling

16 ounces cream cheese, softened
1 cup sugar
15 ounces pumpkin puree

Crunchy Cookie Layer

3 cups crushed ginger snap cookies, plus more for garnish

Whipped Topping

16 ounces frozen whipped topping, thawed

Instructions

Prepare the Pumpkin Cheesecake Filling: In a large bowl, beat the softened cream cheese with the sugar until smooth and creamy. Gradually add the pumpkin puree and continue to mix until fully combined and silky.
Assemble the Trifles: In individual serving glasses or bowls, start by placing a layer of cubed pumpkin bread at the bottom. Add a spoonful of the pumpkin cheesecake filling over the bread, then sprinkle a generous layer of crushed ginger snap cookies for added texture.
Add the Whipped Topping: Top each trifle with a layer of thawed whipped topping. Repeat the layering process if your serving dish allows, finishing with a final dollop of whipped topping.
Garnish and Chill: Sprinkle additional crushed ginger snap cookies on top of the whipped topping for decoration. Refrigerate the mini trifles for at least 2 hours to allow the flavors to meld and the dessert to set properly before serving.

Notes

For best results, let the cream cheese soften to room temperature before mixing to avoid lumps.
These trifles can be assembled ahead of time and refrigerated overnight.
Use fresh pumpkin bread or store-bought for convenience.
Ensure whipped topping is fully thawed before layering to maintain smooth texture.
For a spicier touch, add a pinch of cinnamon or pumpkin pie spice to the cheesecake filling.

Keywords: pumpkin cheesecake, mini trifles, pumpkin bread dessert, no-bake dessert, fall dessert, layered dessert