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. 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.
Try also my No-Bake Pumpkin Cheesecake Cups and Layered Caramel Apple Trifle Cups.
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 the 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 halfway.
4. Place the 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 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.
