Description
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.
- Store covered in the fridge and serve cold.
- Whipped cream is best fresh or made a day before.
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 22g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
