Pumpkin Cheesecake Trifle
This Pumpkin Cheesecake Trifle is a no-bake dessert that comes together in less than 20 minutes! Its a perfect treat for the fall season, combining layers of fluffy angel food cake, creamy pumpkin cheesecake filling, and light whipped cream. This easy, stunning dessert will definitely WOW your guests!
Ingredients:
For the Whipped Cream:
1 pint heavy whipping cream 拏
cup powdered sugar
teaspoon vanilla extract
For the Pumpkin Cheesecake:
16 ounces cream cheese light cream cheese can be used 燎
15 ounces pure pumpkin not pumpkin pie filling
cup brown sugar
2 teaspoons vanilla extract
3 teaspoons pumpkin pie spice, plus extra for dusting
For the Angel Food Cake:
22 ounces angel food cake
Instructions:
1 Make the Whipped Cream:
In a large bowl or using a stand mixer, beat the heavy whipping cream, powdered sugar, and teaspoon vanilla extract together until stiff peaks form. Set aside.
2 Prepare the Pumpkin Cheesecake Layer:
In a separate medium bowl, beat the cream cheese until light and fluffy.
Add the pumpkin puree, brown sugar, vanilla extract, and pumpkin pie spice. Continue beating until thoroughly combined.
Gently fold in one-third of the whipped cream you made earlier, mixing until smooth.
3 Layer the Trifle:
Cut the angel food cake into small pieces and layer one-third of the cake at the bottom of your trifle dish.
Add one-third of the pumpkin cheesecake mixture on top of the cake layer, followed by one-third of the remaining whipped cream.
Repeat the layers twice, finishing with the remaining whipped cream on top.
4 Garnish and Chill:
Dust the top with additional pumpkin pie spice for a festive touch.
Refrigerate the trifle until ready to serve. Its best after chilling for at least 2 hours to allow the flavors to meld together.
Servings: 16
Calories per serving: 364 kcal
This Pumpkin Cheesecake Trifle is a crowd-pleasing, no-bake dessert thats sure to impress during the fall season or at any holiday gathering!