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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!

[pinit]

Pumpkin cheesecake trifles lined up with spoons leaning on the side

Pumpkin Cheesecake Trifles

Yield: 4-6 servings
Prep Time: 15 minutes
Total 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

Instructions

  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.

Notes

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

Did you make this recipe?

Tag me on social! I want to see what you made! @jamiemba

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Henny

Saturday 10th of October 2020

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  

Maira

Wednesday 27th of June 2018

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

Jamie

Thursday 28th of June 2018

Thanks so much for stopping by! -Jamie

Linda

Monday 21st of November 2016

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

Can't wait to try this!!

Linda

Jamie

Tuesday 22nd of November 2016

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!

Cory Young

Wednesday 12th of October 2016

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

Jamie

Thursday 13th of October 2016

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

Mindy

Tuesday 1st of December 2015

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.

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