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!


Pumpkin Cheesecake Trifles

Yield: 4-6 servings

Prep Time: 15 minutes


  • 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


  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.
  3. Add pumpkin, vanilla, sugar and pumpkin pie spice. Beat until well combined and creamy.
  4. Use a spatula to fold in half of the whipped topping. Gently combine ingredients until no streaks remain.
  5. 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.
  6. Store trifles in the refrigerator until ready to serve. If desired, garnish with Biscoff cookie crumbs.


  • 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

124 Responses to “Simple Pumpkin Cheesecake Trifles”

  1. 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!


  2. 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 :)


    • Jamie — October 8, 2012 at 7:22 pm

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

  3. 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.


  4. 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


    • Jamie — October 14, 2012 at 2:29 pm

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

  5. 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.


  6. 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….


    • 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.

  7. hager — October 15, 2012 at 11:36 pm

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


  8. 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!


    • Jamie — October 17, 2012 at 10:17 pm

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

  9. 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!!!


  10. kathy — October 25, 2012 at 4:29 pm

    how far in advance can I make these?


    • Jamie — October 26, 2012 at 6:08 pm

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

  11. 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?


    • Jamie — October 26, 2012 at 6:06 pm

      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.

    • Blanca — October 22, 2014 at 6:06 am

      Hi newjulie,

      If I’m not wrong, Biscoff cookies are what we call ‘Speculoos’ in central Europe, or ‘pepparkaka’ in Scandinavia (although the last ones are not exactly the same)

    • Jamie — October 22, 2014 at 7:59 am

      Thanks for the tips. I appreciate you stopping by.


  12. 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!


    • Jamie — October 30, 2012 at 7:11 pm

      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.

    • Cookykamp — December 5, 2014 at 2:46 pm

      I actually had about 3 of these leftover after Thanksgiving, that did not get finished until 5 days later…the crumbs did not get soggy at all.

  13. 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.


    • Jamie — November 1, 2012 at 4:51 pm

      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.

    • Mary — November 1, 2012 at 4:57 pm

      Thanks that helps a lot!

    • 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!

  14. inbal — November 9, 2012 at 8:38 am

    Thank you for a great dessert!


  15. Lori — November 17, 2012 at 7:52 am

    What size can of pure pumpkin did you use?


    • Jamie — November 17, 2012 at 6:43 pm

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

    • Lori — November 18, 2012 at 9:28 am

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

  16. 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!


    • MBA — November 21, 2012 at 1:48 pm

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

  17. 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.


    • MBA — November 24, 2012 at 7:54 pm

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

  18. Anne — February 24, 2013 at 8:27 pm

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


  19. 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!


  20. 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!


    • Jamie — October 3, 2013 at 5:53 pm

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

  21. Liane — October 29, 2013 at 3:05 pm

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


    • Jamie — January 10, 2014 at 9:21 pm

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

  22. 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!


    • Jamie — January 10, 2014 at 6:56 pm

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

  23. Momma — November 27, 2013 at 6:19 pm

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


  24. Cassie Dowling — October 22, 2014 at 1:13 pm

    We absolutely loved your pumpkin cheesecake trifles recipe. We loved it so much we featured your recipe on our 13 Pumpkin Goodies to Serve at Your Wedding via The Temple Square Wedding blog. This blog post also has a contest associated with it – even though we featured your recipe, you can still enter our contest if you’d like! :)

    Thanks so much for posting such a nummy recipe!! It’s delicious!


  25. natalie — November 26, 2014 at 6:22 am

    By any chance do you have a recipe that’s ajusted for one big trifle bowl ??


    • Jamie — January 28, 2015 at 11:53 pm


      I would double or triple this recipe. That should make enough filling and crust layers to fill a large trifle bowl.

      – Jamie

  26. janet — November 27, 2014 at 8:01 pm

    Happy Thanksgiving and thank you for the best pumpkin recipe ever. Even non pumpkin fans raved and took home an extra. It was very easy and I used my new ninja with the mixing bowl and it went together while the turkey was cooking. The ninja was an excellent investment btw if anyone is considering one. Much stronger than the original. Thank you again for a delicious dessert.


    • Jamie — November 28, 2014 at 9:39 am

      I’m so glad you enjoyed the recipe. Thanks for visiting.


  27. Manda Striefel — November 28, 2014 at 12:38 pm

    This recipe was delicious, I made it for my family for thanksgiving yesterday and everyone loved it! I did make two adjustments, I added a teaspoon of cinnamon for added flavor, and I used gingersnap cookies for the crust and layers/ garnish! Thank you so much!!!


    • Jamie — November 29, 2014 at 10:26 am

      I’m so glad you enjoyed the recipe. Your adjustments sound wonderful. Thanks for stopping by.


  28. Cookykamp — December 5, 2014 at 2:41 pm

    I made these for Thanksgiving instead of the usual Pumpkin Pie with Whipped Cream…OMG! These were absolutely “swoon-worthy”. Everyone loved them! The only thing I did differently was to add more pumpkin pie spice (can’t get enough of that). We’re having a Christmas Open House for 40 people and are going to make these for desert. I know they will be a huge hit!


    • Jamie — December 5, 2014 at 8:24 pm

      Yay! So happy to hear you enjoyed them! You’re like me – there can never be enough pumpkin pie spice! Thanks so much for stopping back and sharing your thoughts on the recipe. Happy Holidays to you!

  29. Gaye L — October 7, 2015 at 11:18 am

    I see these in our Church Thanksgiving future!


  30. sandyra — November 22, 2015 at 9:18 pm

    Wouldn’t it be easier to use gingersnaps for the base of this dessert??


    • Jamie — November 23, 2015 at 4:17 pm

      You can use any cookie that you prefer.

  31. Mindy — December 1, 2015 at 5:37 pm

    You can easily make this ahead of time by taking the ingredients after Step #3  in a piping bag and assemble when you need it. It stores and tastes great days later. Make sure to clip off the end so it does not go through the piping tip until you want it to.


  32. Cory Young — October 12, 2016 at 11:19 am

    These are amazing — in the vain of pumpkin spiced ‘everything,’ this are the real deal! Will absolutely be making them for thanksgiving!


    • Jamie — October 13, 2016 at 5:31 pm

      Thank you, Cory! I hope you have a great Thanksgiving!

  33. Linda — November 21, 2016 at 1:48 pm

    Should I double or triple the recipe for a large trifle bowl?

    Can’t wait to try this!!



    • Jamie — November 22, 2016 at 11:31 am

      Hi, Linda! I’ve never made these in a large trifle bowl, but I would say double the recipe. I hope you enjoy it! Let me know how it goes!


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