Pumpkin Cheesecake Trifles
Creamy pumpkin cheesecake, Biscoff crumbs and whipped topping layer into easy no-bake trifles with cozy spice and a crisp cookie base.
Prep 20 min · Total 1 hr 20 min · Makes 6 trifles
Ingredients
- 12 Biscoff Cookies, crushed into crumbs
- 1 tablespoon unsalted butter, melted
- 8 ounces cream cheese, softened
- 1 cup pure pumpkin puree
- 1 teaspoon pure vanilla extract
- 1/2 cup sugar
- 2 teaspoons pumpkin pie spice
- 1 large tub whipped topping, thawed, divided
Directions
- Stir the crushed Biscoff cookies together with the melted butter in a medium bowl. Spoon the mixture into the bottom of your trifle glasses, dividing it evenly, then lightly press it down so each glass has a level crust.
- In a large bowl, use an electric mixer to whip the cream cheese until it is completely smooth.
- Add the pumpkin, vanilla, sugar and pumpkin pie spice, and beat until the mixture looks creamy and evenly blended.
- With a spatula, fold in half of the whipped topping. Mix gently, just until the filling is uniform and you do not see any streaks.
- Spoon or pipe the pumpkin cheesecake mixture over the Biscoff crust, then add a layer of whipped topping. Continue layering until the trifle fills the glass or jar.
- Refrigerate the trifles until you are ready to serve them. Add Biscoff crumbs on top, if desired.