Simple Pumpkin Cheesecake Trifles

by Jamie on November 21, 2011

Post image for Simple Pumpkin Cheesecake Trifles

I seriously can’t believe that Thanksgiving is in 3 days! I am so not ready, not even close. The post-it note hanging from my monitor that I creatively titled “Thanksgiving” has one item written on it – Turkey. Yep, according to my list, all I need is a turkey.

If I am being honest, cooking on Thanksgiving sort of annoys me. Sure it’s great to hang out with the family and eat until we all slip into a tryptophan-induced coma, but seriously have you ever actually analyzed the process? Let me break it down for you.

Here is how my prep goes:

Wednesday Morning: Make pie and pumpkin roll. (2 hours)
Wednesday Afternoon: Head to grocery store for all the fixings – after I finish my list. (1.5 hours)
Pick up the turkey that I ordered thanks to the aforementioned post-it note (30 minutes)
Wednesday Evening: Head to “stuffing night” with Brittani’s family (3 hours)
Wednesday Night: Brine Turkey (1 hour)
Thursday Morning: Start cooking and continue cooking all whilst making an insane mess and chasing off my father who will inevitably be trying to pluck turkey skin from a piping hot bird. (5 hours)
Thursday Evening: Eat dinner (10 minutes)
Thursday Evening: Clean the kitchen while everyone else suffers from the aforementioned turkey coma. (Eleventy billion hours)

So let’s see – 14 hours of prep and an endless line of dishes afterwards for 10 minutes of eating pleasure? Yeah – can ya tell why it kind of irks me?

If your Thanksgiving schedule looks anything like mine, you may be in search of a quick, delicious dessert that can be prepped and assembled in minutes. I’m coming to your rescue (and my own) with these simple Pumpkin Cheesecake Trifles. They start with a base of crushed Biscoff cookies followed by a velvety layer of pumpkin cheesecake filling and are finished with a swirl of whipped topping. In a small glass, these elegant trifles are sure to be a hit at any Thanksgiving table. And as a bonus, those little trifle glasses are dishwasher safe!

I hope your Thanksgiving week is off to a delicious start!


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Pumpkin Cheesecake Trifles

November 21st, 2011

Yield: 4-6 servings

Prep Time: 15 minutes

Ingredients:

12 Biscoff Cookies, crushed into crumbs
1 tablespoon unsalted butter, melted
8 ounces cream cheese, softened
1 cup pure pumpkin puree
1 teaspoon pure vanilla extract
1/2 cup sugar
2 teaspoons pumpkin pie spice
1 large tub (12 oz.) whipped topping (Cool Whip), thawed, divided

Directions:

1. In a medium bowl, combine Biscoff Cookie crumbs and butter. Divide the crumbs into the bottoms of your trifle glasses. Gently press crumbs to form an even layer of crust.

2. In a large bowl with an electric mixer, beat cream cheese until smooth. Add pumpkin, vanilla, sugar and pumpkin pie spice. Beat until well combined and creamy.

3. Use a spatula to fold in half of the whipped topping. Gently combine ingredients until no streaks remain.

4. To Assemble the Trifles: Pipe or spoon a layer of pumpkin cheesecake onto the Biscoff crust followed by a layer of whipped topping. Repeat layers until your trifle reaches the top of your glass or jar.

5. Store trifles in the refrigerator until ready to serve. If desired, garnish with Biscoff cookie crumbs.

Notes:

- The glasses and spoons seen in the photos are from Ikea.
- The layering proportions will vary depending on what size container you use.

My Baking Addiction

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{ 101 comments… read them below or add one }

avatar Tiffany October 5, 2012 at 3:39 pm

Ohhh my goodness, biscoff cookies AND pumpkin PLUS cream cheese?!?! All of my favorite things…I might just faint. Thanks for the awesome recipe! Definitely making these for Thanksgiving!

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avatar Venus_In_Stripes October 6, 2012 at 7:25 pm

Awesome! Hope you don’t mind if I steal it! Lol. Just finished making the pumpkin-cream cheese mixture ahead of time, for Thanksgiving, and couldn’t stop licking the spoon. Wonderful :)

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avatar Jamie October 8, 2012 at 7:22 pm

Venus-
I am so glad to hear you enjoyed the recipe. Thanks for stopping by and leaving your feedback – have a great day!
-Jamie

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avatar Mary Woods October 8, 2012 at 8:21 pm

I agree 100%, 2-3 days of way to much work for a 10 minute dinner. Your receipes look amazing, I will defiantly try them.

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avatar Melissa October 9, 2012 at 7:54 pm

These were amazing! made them for thanksgiving dinner and the entire family was super impressed. i substituted the cookies for graham crackers because i couldn’t find them and it was still amazing! super quick and looked great! thanks for the idea

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avatar Jamie October 14, 2012 at 2:29 pm

Melissa-
I am so happy to hear you enjoyed the recipe – thanks so much for leaving your feedback! Have a great day!
-Jamie

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avatar Joyce Mosby October 15, 2012 at 8:53 pm

this looks wonderful! I plan on making this for my 4 twentysomethings. We all love pumpkin?
question for you:
didn’t you say you were a ms teacher? how do you have energy to test recipes and write a blog after teaching all day? I am wiped out!!!
Sorry about all the capitalization mistakes. I am still getting used to the iPad. I love your blog and enjoy reading it.

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avatar Mary Ellen October 15, 2012 at 9:46 pm

Do you know the size/ounces of the glasses? I was thinking of doing these for book club. The nearest Ikea is Chicago … a 6 hour drive. I am thinking of using my 4 ounce jelly jars instead. But if you are using 8 oz. trifle dishes, I need to adjust my serving size I think….

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avatar Jamie November 1, 2012 at 4:55 pm

Mary Ellen-
Unfortunately I do not know the exact size of these glasses, but Pier One has some that are similar. I think your jelly jar idea is just perfect.
-Jamie

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avatar hager October 15, 2012 at 11:36 pm

That looks yummy… Do you use icing sugar or granulated sugar for this recipe?

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avatar Lydia (Thrifty, Frugal Mom) October 17, 2012 at 8:27 pm

Made these tonight using graham crackers instead of the cookies….they were SO good and I got rave reviews from our guests. Thanks for the great recipe!

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avatar Jamie October 17, 2012 at 10:17 pm

Lydia-
I am so happy to hear you enjoyed the recipe – thanks for stopping by and leaving your feedback! Have a great day.
-Jamie

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avatar Annika October 22, 2012 at 9:19 pm

This looks AMAZING! I am wondering if anyone has made it in a regular trifle bowl as opposed to individual glasses? If so, was it enough filling or should I double it? Thank you!!!

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avatar kathy October 25, 2012 at 4:29 pm

how far in advance can I make these?

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avatar Jamie October 26, 2012 at 6:08 pm

Kathy-
Hello! I would make them the day they are served. You wouldn’t want the cookies to get too soggy. I hope this helps.
-Jamie

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avatar newjulie October 26, 2012 at 3:54 am

Looks cool!
For non-USA readers what are Biscoff cookies are all about? Any ideas for an alternative for them?

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avatar Jamie October 26, 2012 at 6:06 pm

Julie-
I don’t know of a substitute in Russia, but any crisp cookie with a caramely, cinnamon flavor profile would work. You could also try gingersnaps or digestive biscuits if those are available near you. I hope this helps.
-Jamie

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avatar Linda October 30, 2012 at 1:22 pm

Can I make these a day ahead? It’s always great to know if something will keep. I usually make things the night before our work potlucks or church or family events.
Thank you!

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avatar Jamie October 30, 2012 at 7:11 pm

Linda-
I think you could definitely make these a day in advance, but I would definitely use the cookie crumbs as a topping as opposed to a crust. Simply sprinkle them on top right before serving.
-Jamie

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avatar Mary Wilson November 1, 2012 at 12:54 pm

How many do these make? I’m wondering if it would be possible to make one large trifle off this recipe as I don’t have trifle glasses but a large nice glass bowl that would work.
Thanks!

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avatar Jamie November 1, 2012 at 4:51 pm

Mary-
Hello. This recipe will make 4-6 servings depending on the size of your serving dishes. I have not attempted this recipe as a single trifle, but I would recommend doubling the recipe to start with. I hope this helps.
-Jamie

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avatar Mary November 1, 2012 at 4:57 pm

Thanks that helps a lot!

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avatar Annika November 1, 2012 at 8:55 pm

I doubled the recipe tonight (for a breakfast treat in the morning at work). I used it in my trifle bowl and it made PLENTY! I did pumpkin layer, whipped topping layer, crushed cookies, and then repeated. I easily filled my trifle bowl and even had enough for a mini trifle to leave for my family! They will be so happy b/c it tastes delicious!

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avatar inbal November 9, 2012 at 8:38 am

Thank you for a great dessert!

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avatar Lori November 17, 2012 at 7:52 am

What size can of pure pumpkin did you use?

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avatar Jamie November 17, 2012 at 6:43 pm

Lori-
I used one cup of pure pumpkin puree from a 15 ounce can of Libby’s 100% Pure Pumpkin. I hope this helps.
-Jamie

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avatar Lori November 18, 2012 at 9:28 am

Thanks, I misread the recipe as one can and not one cup.

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avatar Stacey November 21, 2012 at 10:10 am

Hi Jamie,

I’ve decided to make these this year for my Thanksgiving dinner (so thank you btw) :). Would you make these the night before or it’s better to make and serve them fresh?

Thanks & Happy Thanksgiving!

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avatar MBA November 21, 2012 at 1:48 pm

Stacey-
The trifles are much better fresh, so I would wait until the day of. Good luck and Happy Thanksgiving to you as well!
-Jamie

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avatar Sarah Stacey November 22, 2012 at 1:46 pm

Great recipe! I just finished making these, and they taste really good! I divided everything into 5 servings, it is a little much…probably could have gotten away with 8.

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avatar MBA November 24, 2012 at 7:54 pm

Sarah-
I am so glad you enjoyed the recipe! Thanks for stopping by and providing your feedback – have a great day!
-Jamie

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avatar Anne February 24, 2013 at 8:27 pm

Which kind of Biscoff cookies? According to their website they have multiple kinds.

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avatar Brittany September 8, 2013 at 9:30 pm

I just made these tonight and they were so delicious. I love pumpkin cheesecake and this was wonderful. I couldn’t find the cookies so I threw some ginger snaps in the food processor and it was a great substitution. Thanks for the simple and delicious recipe!

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avatar Becca September 29, 2013 at 10:39 am

I’m gluten free and was wondering what Biscoff cookies taste like so I could find a gluten free approximate. This would be perfect for either Thanksgiving (in a month and a half!) or Halloween! (Can you image the top decorated with little chocolate jack o’ lanterns and bats?) Thanks!

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avatar Jamie October 3, 2013 at 5:53 pm

Becca-
Biscoff cookies are very crunchy with a caramelized flavor. They also have a hint of cinnamon and other spices. I hope this helps.
-Jamie

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avatar Liane October 29, 2013 at 3:05 pm

How large is the serving that it yields? 8 ounces?

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avatar Jamie January 10, 2014 at 9:21 pm

I’d say it’s more like 6 ounces.
- Jamie

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avatar kristina November 13, 2013 at 10:23 am

this looks soo delicious! can’t wait to make these for thanksgiving – i have a question regarding step 3 – “use a spatula to fold in half of the whipped topping. Gently combine ingredients until no streaks remain.” am i folding the cool whip in to the pumpkin cheesecake mix? please help clarify so i can make sure to do this correctly!! =)

Thank you!

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avatar Jamie January 10, 2014 at 6:56 pm

Kristina, yes, you’re folding it into the pumpkin cheesecake mix.
- Jamie

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avatar Momma November 27, 2013 at 6:19 pm

Spending time with you…..PRICELESS…….momma

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