This is an easy, no‑bake trifle that layers pumpkin cheesecake filling, whipped cream, and angel food cake to make a showy, fall‑flavored dessert.
Why I’ll Love This Recipe
I love recipes that look elegant but are simple to assemble. This trifle gives me creamy cheesecake flavor, light whipped cream, and soft cake—all without turning on the oven. The pumpkin and warm spices make it perfect for autumn gatherings or holidays.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the trifle base
22 ounces angel food cake (cut into pieces)
Whipped cream
1 pint heavy whipping cream
½ cup powdered sugar
½ teaspoon vanilla extract
Pumpkin cheesecake layer
16 ounces cream cheese (softened)
15 ounces pure pumpkin puree (not pumpkin pie filling)
¾ cup brown sugar
2 teaspoons vanilla extract
3 teaspoons pumpkin pie spice (plus extra for dusting)
directions
In a mixing bowl (or stand mixer), whip the heavy whipping cream with powdered sugar and ½ teaspoon vanilla extract until stiff peaks form. Set aside a portion for layering.
In another bowl, beat the cream cheese until smooth and light.
Add the pumpkin puree, brown sugar, vanilla extract, and pumpkin pie spice to the cream cheese. Continue beating until everything is fully combined.
Gently fold in one third of the whipped cream into the pumpkin‑cheesecake mixture to lighten it.
Cut the angel food cake into bite‑sized pieces.
In your trifle dish (or clear glass bowl), layer as follows: a. One third of the cake pieces b. One third of the pumpkin cheesecake mixture c. One third of the remaining whipped cream
Repeat the layering two more times (cake, pumpkin cheesecake, whipped cream), ending with the whipped cream layer on top.
Sprinkle a little extra pumpkin pie spice over the top as garnish (optional).
Refrigerate until ready to serve. The trifle tastes best if chilled for at least 2 hours.
Servings and timing
Makes about 16 servings
Prep time: ~ 15 minutes
No baking required
Chill time: at least 2 hours
Variations
Instead of angel food cake, I sometimes use pound cake or a vanilla sponge.
For a spicier twist, I increase the pumpkin pie spice or add a pinch of ground ginger or cloves.
To lighten it further, I could incorporate more whipped cream into the cheesecake layer.
I also like adding a layer of crumbled gingersnap cookies or graham crackers for extra texture.
storage/reheating
I store the assembled trifle in the refrigerator, covered, for up to 1 day. If I want to prepare ahead, I might make the components (cake, pumpkin cheesecake, whipped cream) separately and assemble just before serving (those can last up to 3 days refrigerated). Whipped cream is best when made fresh or a day before. There is no reheating — serve cold.
FAQs
What kind of pumpkin should I use?
I always use pure pumpkin puree, not pumpkin pie filling (which has added sugar and spices).
Can I use a different cake instead of angel food cake?
Yes — angel food gives a light texture, but pound cake, sponge cake, or even crumbled cookies work well.
Can I make this ahead of time?
Yes. The full trifle can be made and refrigerated (covered) for 1 day. For more advance prep, make the components separately and assemble closer to serving.
How do I avoid the trifle becoming soggy?
I make sure the cake pieces aren’t too damp, and I try not to over‑soak them. Also, folding only part of the whipped cream into the cheesecake helps keep structure.
Can I reduce the sugar or make a lighter version?
Yes, I sometimes use less brown sugar or use lower‑fat cream cheese. But doing so may change the richness and texture slightly.
Conclusion
I find this Pumpkin Cheesecake Trifle to be a perfect dessert when I want something impressive but stress‑free. The layers balance richness, lightness, and fall flavor. Whether for a family dinner, holiday, or potluck, it’s become one of my go‑to desserts in pumpkin season.
An easy, no-bake trifle that layers creamy pumpkin cheesecake, whipped cream, and angel food cake—perfect for fall gatherings and holidays.
Ingredients
22 ounces angel food cake, cut into pieces
1 pint heavy whipping cream
½ cup powdered sugar
½ teaspoon vanilla extract (for whipped cream)
16 ounces cream cheese, softened
15 ounces pure pumpkin puree
¾ cup brown sugar
2 teaspoons vanilla extract (for cheesecake)
3 teaspoons pumpkin pie spice (plus extra for dusting)
Instructions
In a mixing bowl or stand mixer, whip the heavy whipping cream with powdered sugar and ½ teaspoon vanilla extract until stiff peaks form. Set aside a portion for layering.
In another bowl, beat the cream cheese until smooth and light.
Add the pumpkin puree, brown sugar, 2 teaspoons vanilla extract, and pumpkin pie spice to the cream cheese. Beat until fully combined.
Gently fold in one third of the whipped cream into the pumpkin‑cheesecake mixture to lighten it.
Cut the angel food cake into bite‑sized pieces.
In a trifle dish or clear glass bowl, layer one third of the cake pieces, followed by one third of the pumpkin cheesecake mixture, then one third of the remaining whipped cream.
Repeat the layering two more times, ending with a whipped cream layer on top.
Sprinkle a little extra pumpkin pie spice over the top as garnish (optional).
Refrigerate until ready to serve. Chill for at least 2 hours for best flavor and texture.
Notes
Use pure pumpkin puree, not pumpkin pie filling.
Pound cake or sponge cake can be substituted for angel food cake.
Assemble up to 1 day ahead; for longer prep, keep components separate until serving.
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