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Mini Pumpkin Cheesecake Trifles

Mini Pumpkin Cheesecake Trifles That Wow in Every Bite

Mini Pumpkin Cheesecake Trifles are a delicious no-bake dessert that perfectly blends creamy pumpkin, warm spices, and light angel food cake.
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Prep Time 15 minutes
Chill Time 3 hours
Total Time 3 hours 15 minutes
Servings: 6 trifles
Course: DESSERTS
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Creamy Filling
  • 8 oz Cream Cheese softened
  • 1 cup Pumpkin Puree 100% pure
  • 3/4 cup Sugar adjust to taste
  • 1 tsp Pumpkin Spice or Cinnamon
  • 1 tsp Vanilla Extract pure recommended
For the Layers
  • 2 cups Whipped Cream homemade or store-bought
  • 1 large Angel Food Cake cut into pieces
For Garnish
  • 1 cup Additional Whipped Cream for topping
  • 1 tsp Ground Cinnamon for sprinkling

Equipment

  • Mixing Bowl
  • whisk
  • plastic wrap
  • individual cups

Method
 

How to Make Mini Pumpkin Cheesecake Trifles
  1. In a mixing bowl, combine softened cream cheese, pumpkin puree, sugar, pumpkin spice, and vanilla extract. Beat until smooth and creamy.
  2. Cut the angel food cake into bite-sized pieces for consistent texture.
  3. In individual cups, layer pumpkin cream filling, angel food cake pieces, and whipped cream. Repeat layers until filled.
  4. Cover with plastic wrap and refrigerate for at least 3 hours.
  5. Before serving, garnish with additional whipped cream and a sprinkle of ground cinnamon.

Nutrition

Serving: 1trifleCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 7gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 18gVitamin A: 5000IUVitamin C: 1mgCalcium: 80mgIron: 0.5mg

Notes

Ensure cream cheese is at room temperature for the best texture. Add whipped cream right before serving to maintain its lightness.

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