Pumpkin Pie Cheesecake Trifle

This trifle is creamy, spiced, and layered with all the best fall flavors. Each spoonful has smooth pumpkin pie filling, fluffy cheesecake cream, and soft cookie or cake layers that soak up every bit of sweetness. I made it for Thanksgiving once, and it was the first dessert to disappear.

I love how easy it is to put together—no need to bake or fuss over perfection. The layers look beautiful in a glass bowl, and the flavors blend perfectly as it chills. It’s light, rich, and comforting all at once.

If you want a dessert that’s simple but looks fancy, this Pumpkin Pie Cheesecake Trifle is the one. Let’s make it together—you’ll love how creamy, cozy, and crowd-pleasing it turns out.

Why You’ll Love This Recipe

• No Baking Required: Simply layer the ingredients and chill. The hardest part is waiting to dig in.
• Make-Ahead Wonder: Prepare up to 24 hours before serving, making it great for busy holidays.
• Crowd Pleaser: The combination of pumpkin spice and cheesecake wins over everyone at the table.
• Easy to Customize: Swap ingredients or add toppings to match your taste.
• Beautiful Presentation: The layered glass dish shows off every delicious component.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 20 minutes
• Chill Time: 2 hours minimum
• Total Time: About 2 hours 20 minutes

Servings: This recipe serves 10-12 people. Use a large trifle dish or individual serving glasses for a fancy touch.

Difficulty: Easy. No special skills needed, just mixing and layering.

Required Kitchen Tools

• Large mixing bowls
• Electric hand mixer or stand mixer
• Trifle dish or large glass bowl
• Measuring cups and spoons
• Rubber spatula
• Knife for cutting cake

Ingredients

This dessert brings together simple ingredients that create something special. The angel food cake gives a light base, while the pumpkin cheesecake filling adds rich, seasonal flavor. Fresh whipped cream ties everything together.

For the Whipped Cream:

• 2 cups heavy whipping cream, cold
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract

For the Pumpkin Cheesecake Filling:

• 8 ounces cream cheese, softened to room temperature
• 1 cup pumpkin puree
• 1/2 cup brown sugar
• 2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract

For Assembly:

• 1 store-bought angel food cake, cut into cubes
• Extra whipped cream for topping
• Optional: graham cracker crumbs, cinnamon, or caramel sauce

Variations for Pumpkin Pie Cheesecake Trifle

• Add Crunch: Layer in crushed gingersnap cookies or graham crackers between the cake and filling.
• Try Different Cake: Use pound cake or vanilla sponge cake instead of angel food cake.
• Extra Spice: Add a pinch of cinnamon or nutmeg to the whipped cream.
• Chocolate Twist: Drizzle chocolate sauce between layers or fold mini chocolate chips into the filling.
• Maple Flavor: Replace brown sugar with maple syrup for a different sweetness.

How to Make Pumpkin Pie Cheesecake Trifle Step-by-Step Instructions

1. Make the Whipped Cream

Pour cold heavy cream into a large bowl. Add powdered sugar and vanilla extract. Beat with an electric mixer on medium-high speed until stiff peaks form, about 3-4 minutes. Set aside half for the filling and save the rest for layering and topping.

2. Prepare the Pumpkin Cheesecake Filling

In another bowl, beat softened cream cheese until smooth and fluffy. Add pumpkin puree, brown sugar, pumpkin pie spice, and vanilla extract. Mix until well combined and creamy. Gently fold in half of the whipped cream you made earlier.

3. Cut the Cake

Take the angel food cake and cut it into bite-sized cubes, about 1-inch pieces. You want enough to create at least two layers in your trifle dish.

4. Start Layering

Place one-third of the cake cubes in the bottom of your trifle dish. Spread half of the pumpkin cheesecake filling over the cake layer. Add a layer of plain whipped cream on top of the filling.

5. Repeat the Layers

Add another layer of cake cubes, then the remaining pumpkin filling, followed by more whipped cream. Finish with a final layer of cake cubes.

6. Top and Chill

Cover the top with the remaining whipped cream. You can make it smooth or create decorative swirls. Cover the dish with plastic wrap and refrigerate for at least 2 hours, though overnight works even better.

Serving and Decoration

Serve this trifle cold, straight from the refrigerator. Scoop down through all the layers so each person gets cake, filling, and cream in every bite.

Decoration Ideas:

• Dust the top with cinnamon or pumpkin pie spice
• Sprinkle crushed gingersnap cookies or graham crackers
• Add a drizzle of caramel sauce
• Place a few whole cinnamon sticks on top
• Pipe extra whipped cream rosettes around the edge
• Garnish with candied pecans

For individual servings, layer the trifle in clear glasses or mason jars. This makes portion control easy and looks beautiful on a dessert table.

Storing Pumpkin Pie Cheesecake Trifle

• Refrigerator: Keep covered in the fridge for up to 3 days. The cake will soften as it sits, which many people prefer.
• Make-Ahead: Assemble the trifle up to 24 hours before serving. The flavors blend together nicely overnight.
• Freezing: Not recommended, as the whipped cream and cake texture change when frozen.

Tips and Tricks for Success

• Room Temperature Cream Cheese: Soft cream cheese mixes smoothly without lumps. Leave it out for 30 minutes before starting.
• Cold Cream: Make sure your heavy cream is very cold for the best whipped cream. Put your mixing bowl in the fridge for 10 minutes before whipping.
• Don’t Overmix: Stop beating the whipped cream as soon as stiff peaks form. Overmixing turns it grainy.
• Let It Set: Give the trifle time to chill. The layers settle and the flavors come together during this rest period.
• Use Real Pumpkin: Check that you have pumpkin puree, not pumpkin pie filling, which already contains sugar and spices.
• Level Your Layers: Use a spatula to spread each layer evenly for a prettier presentation.

Nutrition

Nutrient	Per Serving
Calories	320
Total Fat	18g
Saturated Fat	11g
Cholesterol	55mg
Sodium	240mg
Total Carbohydrates	36g
Dietary Fiber	1g
Sugars	26g
Protein	4g

Nutritional information is approximate and based on 12 servings.

Pumpkin Pie Cheesecake Trifle FAQs

Can I use homemade angel food cake? Yes, homemade angel food cake works perfectly. Just make sure it is completely cooled before cutting into cubes.

What if my cream cheese has lumps? Let it sit at room temperature longer, then beat it by itself before adding other ingredients. A few seconds in the microwave can help soften it too.

Can I make this dairy-free? Substitute coconut cream for heavy cream and use dairy-free cream cheese. The texture will be slightly different but still tasty.

How do I know when whipped cream is ready? Stiff peaks mean the cream holds its shape when you lift the beaters. It should stand up straight without drooping.

Can I use fresh pumpkin instead of canned? Yes, but make sure to cook and puree it first, then drain any excess liquid. Canned pumpkin is more consistent and easier.

Conclusion

This Pumpkin Pie Cheesecake Trifle brings together the cozy flavors of fall in a dessert that looks as good as it tastes. The creamy pumpkin filling pairs beautifully with light angel food cake and sweet whipped cream. Whether you serve it at Thanksgiving dinner or a casual weekend gathering, this no-bake treat will have everyone asking for the recipe.