Pumpkin Cheesecake Trifle Recipe

Introduction

This Pumpkin Cheesecake Trifle is a delightful, layered dessert perfect for fall gatherings. Combining light angel food cake, creamy pumpkin cheesecake, and fluffy whipped cream, it’s both festive and easy to prepare. Serve chilled for a refreshing, flavorful treat.

Ingredients

• 22 ounces Angel Food Cake
• 1 pint heavy whipping cream
• ½ cup powdered sugar
• ½ teaspoon vanilla extract
• 16 ounces cream cheese (light works well)
• 15 ounces pure pumpkin (not pumpkin pie filling)
• ¾ cup brown sugar
• 2 teaspoons vanilla extract
• 3 teaspoons pumpkin pie spice, plus extra for dusting

Instructions

1. Step 1: In a large bowl or stand mixer, beat the heavy whipping cream, powdered sugar, and ½ teaspoon vanilla extract together until stiff peaks form. Set aside.
2. Step 2: In a separate medium bowl, beat the cream cheese until light and fluffy.
3. Step 3: Add the pumpkin puree, brown sugar, vanilla extract, and pumpkin pie spice to the cream cheese. Beat until thoroughly combined.
4. Step 4: Gently fold one third of the whipped cream into the pumpkin cheesecake mixture to lighten it.
5. Step 5: Cut the angel food cake into small pieces and place one third of the pieces in the bottom of your trifle dish.
6. Step 6: Layer with one third of the pumpkin cheesecake mixture, then one third of the remaining whipped cream.
7. Step 7: Repeat the layering two more times, finishing with the remaining whipped cream on top.
8. Step 8: Sprinkle the top with additional pumpkin pie spice as desired.
9. Step 9: Refrigerate the trifle for at least 2 hours before serving to allow flavors to meld.

Tips & Variations

• Use homemade pumpkin puree instead of canned for a fresher taste.
• For added texture, sprinkle chopped pecans or gingersnaps between the layers.
• Swap angel food cake with sponge cake or pound cake for a richer base.
• Make the trifle a day ahead—the flavors improve with time.

Storage

Store the trifle covered in the refrigerator for up to 3 days. Keep it chilled until ready to serve. If needed, let it sit at room temperature for 10-15 minutes before serving for a softer texture, but do not leave out longer to prevent spoilage.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of pure pumpkin?

It’s best to use pure pumpkin puree because pumpkin pie filling contains added spices and sugar, which can alter the taste and texture of the trifle.

How long can I prepare the trifle in advance?

You can assemble the trifle up to 24 hours before serving. The flavors will meld beautifully, but avoid making it too far in advance to keep the cake from becoming overly soggy.

Pumpkin Cheesecake Trifle Recipe

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4.8 from 121 reviews

A festive and light Pumpkin Cheesecake Trifle that combines layers of airy angel food cake, creamy pumpkin cheesecake, and fluffy whipped cream, making it a perfect holiday dessert that’s easy to assemble and delightful to eat.

• Author: Naya
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 2 hours 20 minutes (including chilling time)
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Angel Food Cake

• 22 ounces Angel Food Cake

Whipped Cream

• 1 pint heavy whipping cream
• ½ cup powdered sugar
• ½ teaspoon vanilla extract

Pumpkin Cheesecake

• 16 ounces cream cheese (light preferred)
• 15 ounces pure pumpkin puree (not pumpkin pie filling)
• ¾ cup brown sugar
• 2 teaspoons vanilla extract
• 3 teaspoons pumpkin pie spice, plus extra for dusting

Instructions

1. Prepare Whipped Cream: In a large bowl or the bowl of a stand mixer, beat the heavy whipping cream, powdered sugar, and ½ teaspoon vanilla extract together until stiff peaks form. Once whipped, set aside for layering.
2. Make Pumpkin Cheesecake Mixture: In a separate medium bowl, beat the cream cheese until it is light and fluffy. Add the pumpkin puree, brown sugar, vanilla extract, and pumpkin pie spice. Continue beating until all ingredients are thoroughly combined, creating a smooth and creamy mixture. Fold in one third of the prepared whipped cream gently until incorporated.
3. Cut Angel Food Cake: Slice the angel food cake into small, bite-sized pieces suitable for layering in the trifle dish.
4. Assemble the Trifle: Place one third of the angel food cake pieces at the bottom of the trifle dish. Layer with one third of the pumpkin cheesecake mixture followed by one third of the remaining whipped cream. Repeat this layering process two more times, finishing with the top layer of whipped cream.
5. Finish and Chill: Dust the top layer with additional pumpkin pie spice to enhance flavor and presentation. Refrigerate the trifle for at least 2 hours before serving to allow the layers to set and flavors to meld together.

Notes

• Use pure pumpkin puree instead of pumpkin pie filling to control sweetness and texture.
• For best texture, chill the trifle for at least 2 hours or overnight.
• Light cream cheese can be used to reduce fat content without sacrificing creaminess.
• Adjust the amount of pumpkin pie spice to taste if you prefer a milder or stronger spice flavor.

Keywords: pumpkin cheesecake trifle, pumpkin dessert, no-bake pumpkin dessert, holiday dessert, angel food cake trifle