Description
No-bake, mini Pumpkin Cheesecake Trifle Cups layered with pumpkin-spice cheesecake mousse, gingersnaps or cake, and a fluffy whipped-cream swirl. Make-ahead friendly for Thanksgiving and parties—ready in 10–15 minutes.
Ingredients
8 oz (226 g) cream cheese, room temperature
1/2 cup (100 g) sugar or 6 Tbsp maple syrup
1/2 cup + 3 Tbsp (≈185 g) pumpkin purée (not pie filling)
1/2–3/4 tsp pumpkin pie spice
1 tsp vanilla extract
8 oz (225 g) whipped topping OR 3 cups stabilized whipped cream
4–5 cups cake cubes OR 2–2½ cups crushed cookies (gingersnaps/graham/Biscoff)
Toppings: whipped cream, salted caramel, chopped pecans, pumpkin spice
Instructions
1. Beat cream cheese and sugar until very smooth; mix in pumpkin purée, pumpkin pie spice, and vanilla.
2. Gently fold in whipped topping (or stabilized whipped cream) until just combined.
3. Layer crumbs/cake and mousse into 6–12 cups (6–8 oz) for 2–3 layers.
4. Top with whipped cream; add caramel, pecans, or a light dusting of pumpkin spice.
5. Serve now for crunch or chill 2–4 hours for cleaner, bakery-style layers.
Notes
Make-Ahead: Assemble 12–24 hours ahead; pipe final whipped cream just before serving.
Storage: Refrigerate covered 2–3 days (best within 24 hours). Do not freeze assembled cups.
Base Tips: Gingersnaps hold best overnight; if using Biscoff, reduce sugar in mousse to ~1/3 cup.
Pro Tip: If pumpkin seems watery, blot 1–2 minutes with paper towels to prevent weeping.
- Prep Time: 10
- Category: Healthy-ish Desserts
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup (8-oz/240-ml)
- Calories: 270
- Sugar: 25
- Sodium: 210
- Fat: 13
- Saturated Fat: 7
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 34
- Fiber: 1
- Protein: 3
- Cholesterol: 25