Delightfully layered Pumpkin Cheesecake Mini Trifles combine soft pumpkin bread, creamy pumpkin cheesecake filling, and crunchy ginger snap cookies topped with whipped cream, perfect for a festive and easy dessert.
Total Time:4 hours 20 minutes
Yield:6 servings
Ingredients
Base
1 loaf pumpkin bread, cubed
Cheesecake Filling
16 ounces cream cheese, softened
1 cup sugar
15 ounces pumpkin puree
Topping
3 cups crushed ginger snap cookies, plus more for garnish
16 ounces frozen whipped topping, thawed
Instructions
Make the cheesecake filling: Beat the cream cheese and sugar together with an electric mixer until light and fluffy to ensure a smooth texture.
Add pumpkin puree: Mix in the pumpkin puree and continue beating until the mixture is smooth and well combined.
Fold in whipped topping: Gently fold half of the thawed whipped topping into the pumpkin cheesecake mixture to lighten the texture.
Layer pumpkin bread: Place a layer of cubed pumpkin bread at the bottom of each trifle dish, creating the base for your dessert.
Spoon cheesecake mixture: Spoon the pumpkin cheesecake mixture evenly over the pumpkin bread layer in each dish.
Sprinkle crushed cookies: Sprinkle the crushed ginger snap cookies generously on top of the pumpkin cheesecake layer for added crunch and flavor.
Add remaining whipped topping: Spread the remaining whipped topping over the cookie layer to finish the trifles.
Chill the trifles: Cover the dishes with plastic wrap or lids and refrigerate for at least four hours, preferably overnight, to set and meld the flavors.
Garnish and serve: Before serving, garnish each trifle with additional crushed ginger snap cookies and small pieces of pumpkin bread for a decorative and tasty finish.
Notes
Use full-fat cream cheese for the creamiest texture and best flavor.
Chilling overnight improves the flavor and texture, making the dessert easier to serve.
For a spiced variation, add cinnamon or pumpkin pie spice to the cheesecake mixture.
You can substitute ginger snap cookies with gingersnap or graham cracker crumbs for a different flavor profile.
This dessert can be made in individual glasses or a large trifle bowl depending on presentation preference.
