No-Bake Pumpkin Pie Cheesecake Trifle
These Pumpkin Pie Cheesecake Trifles are an easy, no-bake pumpkin dessert made with layers of creamy pumpkin cheesecake, crunchy graham cracker crumbs, and fluffy whipped topping. They’re great for fall get-togethers, Friendsgiving, or even a sweet treat after Sunday dinner. Simple to make and ready in just 20 minutes!
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This is the kind of fall treat I like to make when I want something a little special but don’t have much time. You just layer crushed cookies or graham crackers, pumpkin cheesecake filling, and whipped topping. That’s it! You can even make it in a big trifle bowl or serve it in cute little jars or cups for individual desserts.
How to Make Pumpkin Pie Cheesecake Trifle
Ingredients you’ll need for this recipe
Step by Step Guide:
1. Start by adding your cream cheese, creamer, pudding mix, and cool whip to a large mixing bowl.
2. Mix on high until smooth. Place mixture into a piping bag. Fill each jar ⅓ of the way with cheesecake mixture.
3. Place crumbled cookies on top of the cheesecake layer, fill the jar a little over half way.
4. Place pumpkin pie mixture into a piping bag and fill each jar the rest of the way.
5. Top each jar with cool whip, a dash of pumpkin pie spice, and one cookie.
Serve Chilled and Enjoy!
Important Recipe Notes
- When using canned pumpkin puree, make sure it’s the plain kind (not pumpkin pie filling) so you can control the flavor and sweetness.
- Cream cheese should be soft – Let it sit at room temp for a bit so it blends up smooth and creamy without lumps.
- Crushed cookies or graham crackers both work – Use whatever you have on hand. Gingersnaps or vanilla wafers are fun too!
- Make it ahead – You can assemble the trifles a few hours before your event and keep them chilled. Just wait to add toppings (like extra crumbs or whipped cream) until right before serving.
- Layer how you like – There’s no “right” way to do it! Big bowl, little jars, a spoonful here or there—go with what’s easy.
- Keep leftovers in the fridge, covered, for up to 3 days. The layers may soften a bit, but they’ll still taste delicious!
Pumpkin Pie Cheesecake Trifle
Ingredients
- (1) 30 oz. cans of Libby’s Pumpkin Pie Mix
- 2 cups of Biscoff Cookies (crumbled)
- 8 oz. of Cream Cheese
- ¾ cup of Caramel Coffee Creamer
- 8 oz. of Cool Whip
- (1) 1 oz. package of Cheesecake Pudding Mix
- Additional Cool Whip (for topping)
- Extra Biscoff Cookies (for topping)
- Pumpkin Pie Spice (for topping)
Instructions
- Start by adding your cream cheese, creamer, pudding mix, and cool whip to a large mixing bowl.
- Mix on high until smooth. Place mixture into a piping bag. Fill each jar ⅓ of the way with cheesecake mixture.
- Place crumbled cookies on top of the cheesecake layer, fill the jar a little over half way.
- Place pumpkin pie mixture into a piping bag and fill each jar the rest of the way.
- Top each jar with cool whip, a dash of pumpkin pie spice, and one cookie.
- Serve chilled and enjoy! The perfect fall treat.
