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A Mini Pumpkin Cheesecake Trifle in a jar
Recipe

Mini Pumpkin Cheesecake Trifles

  • Author: Lindsay
  • Prep Time: 3 hours
  • Cook Time: 0 minutes
  • Total Time: 3 hours
  • Yield: 6-7 Trifles
  • Category: Dessert
  • Method: No Bake
  • Cuisine: American

Description

These Mini Pumpkin Cheesecake Trifles are a delicious combination of no bake pumpkin cheesecake, whipped cream and angel food cake! They’re super light and festive – I just love them! And you will too!


Ingredients

  • 8 oz cream cheese, room temperature
  • 1/2 cup sugar
  • 1/2 cup + 3 tbsp pumpkin puree
  • 1/2 tsp pumpkin pie spice
  • 12 oz cool whip, divided (or homemade whipped cream)
  • Angel food cake, cut into pieces*

Instructions

1. Beat cream cheese and sugar until smooth.
2. Add pumpkin puree and pumpkin pie spice and mix until smooth.
3. Fold in 4 oz of Cool Whip.
4. Place an even layer of angel food cake pieces into the bottom of the cups or jars you’re using.
5. Add an even layer of pumpkin cheesecake on top of the cake.
6. Top pumpkin cheesecake with a layer of cool whip.
7. Repeat steps 4-6. Sprinkle a little pumpkin spice or cinnamon on top.
8. Store trifles in fridge for 2-3 hours, or until ready to serve.
*You’ll only need about half (around 6-7 ounces) of an angel food cake.

Nutrition

  • Serving Size: 1 Trifle
  • Calories: 546
  • Sugar: 53 g
  • Sodium: 550.2 mg
  • Fat: 23.6 g
  • Carbohydrates: 78.5 g
  • Protein: 8 g
  • Cholesterol: 32.8 mg