Mini Pumpkin Trifles

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These Pumpkin Trifles come together super quick and feature a smooth pumpkin cheesecake layer, fluffy whipped cream, and a buttery cookie layer.

Pumpkin Trifles

Mini Pumpkin Trifles

These trifles are the perfect way to celebrate the coming fall flavors while the weather is still a bit too warm to be excited about turning on the oven.

No-Bake Desserts are a family favorite year-round, but especially in the warmer months of the year.

Pumpkin Trifle

A while back, I put together these cute little pumpkin trifles on a whim. They were super easy to make and looked pretty cute too.

The trifles start with a crunchy gingersnap cookie crust, layered with a smooth pumpkin cheesecake and topped with fluffy whipped cream.

The no-bake pumpkin cheesecake filling makes these trifles a breeze to make. So, pin them now to help remember them next time you need a fast dessert!

Pumpkin Trifles are a no-bake fall favorite

Pumpkin Trifle Recipe

  1. With an electric mixer, beat the softened cream cheese and brown sugar together until smooth. Add the pumpkin puree, pumpkin pie spice, and vanilla. Beat again until smooth. Fold in 2 cups of whipped cream.
  2. To assemble the trifles, divide half of the crumbled cookies into the bottom of four mini trifle dishes or other small dishes. Divide half of the pumpkin cheesecake mixture between the dishes and top with half of the remaining whipped cream. Repeat the layers.
  3. Repeat the layers ending with a pretty swirl of whipped cream topped with a whole cookie or additional cookie crumbs.
No Bake Pumpkin Trifles

For a few more terrific no-bake pumpkin dessert choices, try the No-Bake Pumpkin Cheesecake, Pumpkin Pie Truffles, and Pumpkin Oreo Fudge!

These No-Bake Pumpkin Dream Bars are on my list to try soon too.

Pumpkin Trifles

Pumpkin Trifles

Pumpkin Trifles come together super quick and feature a smooth pumpkin cheesecake layer, fluffy whipped cream, and a buttery cookie layer.
Prep Time: 15 mins
Total Time: 15 mins
Course: Dessert
Cuisine: American
Servings: 4 miniature trifles

Ingredients 

  • 8 ounces cream cheese softened
  • ½ cup brown sugar
  • cups pumpkin puree
  • teaspoons pumpkin pie spice
  • ½ teaspoon vanilla extract
  • 2 cups sweetened whipped cream or whipped topping divided
  • cups crumbled gingersnap cookies

Instructions

  • With an electric mixer, beat the softened cream cheese and brown sugar together until smooth. Add the pumpkin puree, pumpkin pie spice, and vanilla. Beat again until smooth. Fold in 2 cups of whipped cream.
  • To assemble the trifles, divide half of the crumbled cookies into the bottom of four mini trifle dishes or other small dishes. Divide half of the pumpkin cheesecake mixture between the dishes and top with half of the remaining whipped cream. Repeat the layers.
  • Repeat the layers ending with a pretty swirl of whipped cream topped with a whole cookie or additional cookie crumbs.

Notes

The trifles are best when served within an hour of making them, while the cookies still have their crunch. You can make them the day ahead but be warned that the cookie chips will absorb some of the liquid, giving them a softer texture. The trifles are delicious both ways.

Nutrition

Calories: 663kcal · Carbohydrates: 77g · Protein: 9g · Fat: 37g · Saturated Fat: 21g · Polyunsaturated Fat: 2g · Monounsaturated Fat: 11g · Cholesterol: 103mg · Sodium: 430mg · Potassium: 510mg · Fiber: 3g · Sugar: 45g · Vitamin A: 13091IU · Vitamin C: 3mg · Calcium: 196mg · Iron: 4mg
Tried this recipe?Mention @chocolatewithgrace or tag #chocolatewithgrace!

{originally published 10/27/14 – recipe notes and photos updated 3/30/22}

Pumpkin Trifles are a fall favorite

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