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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

By: Jamie
4.47 from 97 ratings
Prep: 15 minutes
Total: 15 minutes
Servings: 4 servings


  • 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
  • ½ cup sugar
  • 2 teaspoons pumpkin pie spice
  • 12 ounces frozen whipped topping thawed, divided


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

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  1. Sarah says:

    Hello! Im going to making these for our fall themed wedding on 11.11.23 and I will be doing this dessert!! so excited… how much do you think i should double if i’m doing the same style in 3oz parfait cups for about 100+ people. <3 thank you!

    -New Orleans, LA.

    1. Jamie says:

      Hi Sarah – I’m not really sure. I would do a test run so you can be certain how many batches you’ll need. Good luck! Happy baking –

  2. Henny says:

    No sizes were listed so I tripled the recipe for my family. It made a large trifle bowl. Looks great but the bowl is to the rim without the top whipped cream  

  3. Maira says:

    Really, super simple and easy to do. I loved the idea

    1. Jamie says:

      Thanks so much for stopping by!

  4. Linda says:

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

    Can’t wait to try this!!


    1. Jamie says:

      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!

  5. Cory Young says:

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

    1. Jamie says:

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

  6. Mindy says:

    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.

  7. sandyra says:

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

    1. Jamie says:

      You can use any cookie that you prefer.

  8. Gaye L says:

    I see these in our Church Thanksgiving future!

  9. Cookykamp says:

    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!

    1. Jamie says:

      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!