These Mini No-Bake Pumpkin Cheesecake Trifles come together super quick and feature a smooth pumpkin cheesecake, fluffy whipped cream, and a buttery cookie chip layer.
We love having people over and hosting, and this past summer we were blessed with lots of guests and the trend has continued into the fall.
I have to admit, I still get a bit nervous when cooking meals for other people. I’m hoping more practice and experience will help with that and let me enjoy the time together even more.
A few weekends ago, we had filled our schedules pretty full with activities and house guests both Friday and Saturday night. After a busy but fun Friday night, I was left with just a few hours and no dessert for our dinner on Saturday.
I put together these cute little trifles. They were super easy to make and looked pretty cute too.
The trifles start with a crunchy cookie crust, layered with a smooth pumpkin cheesecake and topped with fluffy whipped cream. The crust features Cookie Chips.
But don’t panic if you can’t find this in a store, as much as I love these and they’re my first choice for this recipe, gingersnaps will work beautifully as well!
The no bake pumpkin cheesecake filling makes them a breeze to make. So, pin them now to help remember them next time you need a fast dessert!
No Bake Pumpkin Cheesecake Trifles
- 8 oz cream cheese softened (low fat is okay)
- 1/2 cup brown sugar
- 1 and 1/4 cup pumpkin
- 1 and 1/2 tsp pumpkin pie spice
- 1/2 tsp vanilla extract
- 4 cups sweetened whipped cream or whipped topping divided
- 1 and 1/2 cups cookie chips crushed
- 2 T butter
- With a mixer, beat together softened cream cheese and brown sugar until smooth. Add pumpkin, pumpkin pie spice and vanilla and beat again until smooth. Fold in 2 cups of the whipped cream. To make the cookie layer, pour the melted butter over the crushed cookie chips and stir until coated.
- To assemble the trifles, press about 3 T off the cookie layer into the bottom of a mini trifle bowl or other similar glass serving container. Top with an 8th of the pumpkin cheesecake mixture and then and 8th of the remaining whipped cream. Repeat the layers ending with a pretty swirl of whipped cream topped with a whole cookie chip.
- These are best when served within and hour after making while the cookie chips still have their crunch. You can make them the day ahead, but be warned the cookie chips will absorb some of the liquid, giving them a softer texture, which is still delicious.