This pumpkin cheesecake trifle with gingersnaps is the perfect recipe if you’re looking for a pumpkin-flavored dessert that will really wow your guests!

A simple no bake mason jar dessert combines some great flavors of fall and the holidays. It’s so easy to put together with cheesecake, pumpkin, gingersnaps, pound cake and whipped cream, and sure to impress everyone who tries it!

Pumpkin Cheesecake Trifle layered in Mason Jar with gingerbread man cookie on top
Pumpkin Cheesecake Trifle with Gingersnaps Recipe

No Bake Pumpkin Cheesecake Trifle 

Pumpkin cheesecake trifle with gingersnaps is delicious with every bite and one of our favorite fall dessert recipes!

For this pumpkin trifle, you’ll combine some great holiday classics: cheesecake filling, pumpkin puree, gingersnaps, pound cake cubes and of course, a topper of whipped cream.

It’s the perfect no-bake fall dessert and also is and adorable Christmas party food idea!

pumpkin cheesecake trifle with gingersnaps

Pumpkin Cheesecake Trifle with Gingersnaps

What makes this pumpkin dessert so good and crunchy are Gingersnaps! Gingersnaps are basically gingerbread cookies, maybe just a wee bit thinner than traditional gingerbread. They have this amazing crunchiness. Oh to have a glass of ice cold milk to dunk them in and you’ll be in heaven.

crushed Gingersnap Cookies

Ingredients for A Pumpkin Trifle

  • Gingersnap cookies – crushed lightly
  • Philadelphia Cheesecake Filling – Buying the pre-made filling makes this dessert so quick and easy!
  • Pumpkin puree – We used half of a can, but you can use it all if you like!
  • Ground cinnamon
  • Nutmeg
  • Pound cake – cut into cubes. Spice cake would be fantastic as well.
  • Whipped Cream – Learn how to make homemade whipped cream with my Tiktok video here.

3 Simple Steps to Making a Pumpkin Trifle

This adorable pumpkin cheesecake trifle is amazing for fall and winter holiday parties and very simple to make!

Step 1 – Make the pumpkin cheesecake filling

In a bowl, combine the cheesecake filling with the pumpkin puree. You can add more than the 1/2 can for a more pumpkin taste.  Add in cinnamon and nutmeg. Mix well.

Pumpkin and cheesecake trifle filling

Step 2 – Layer your pumpkin trifle

In your trifle dish (mason jars are perfect for creating individual portions, as well as tall shot glasses), begin with a layer of cubed pound cake and crushed gingersnaps.

Add your layer of pumpkin cheesecake filling next. Continue to alternate layers until your dish is full.

Mason Jars with cake cubes and cookies

Step 3 – Add The Toppings

Top the finished trifle with whipped cream, cookie crumbs and whole gingersnaps cookies or a gingerbread man cookie. Gingerbread man cookies are cute if making this trifle for a Christmas party dessert!

Pumpkin Cheesecake Trifle Recipe with Gingersnap Cookies in mason jar

How to store a trifle: Place in the refrigerator or freezer until ready to serve. This recipe makes one trifle dish or 6 mason jars full of mini trifles. Print the details below in the recipe card.

More Fall Recipes To Try

Pumpkin Cheesecake Trifle with Gingersnaps

This pumpkin cheesecake trifle is a simple no bake mason jar recipe that combines flavors of fall and the perfect pumpkin-flavored dessert for a holiday party! With cheesecake, pumpkin, gingersnaps, pound cake and whipped cream, it’s sure to impress everyone who tries it!
Prep Time20 mins
Total Time20 mins
Yield: 6
Author: Amy Locurto

Ingredients

  • 7 oz gingersnaps cookies crushed lightly (About half of a bag)
  • 24.3 oz Philadelphia Cheesecake No Bake Filling 1 tub
  • 7 oz pumpkin puree 1/2 of a 15 oz can
  • ½ teaspoon ground cinnamon
  • ½ teaspoon nutmeg
  • 1 Pound cake cut into cubes
  • 1.5 cups whipped cream

Instructions

  • In a large bowl, combine the cheesecake filling with the pumpkin puree.
  • Add in cinnamon and nutmeg. Mix well.
  • In your trifle dish or mason jar, begin with a layer of cubed pound cake and crushed gingersnaps.
  • Add a layer of pumpkin cheesecake filling.
  • Continue layering until your dish is full.
  • Top with whipped cream, cookie crumbs and either two whole gingersnaps or a gingerbread man cookie.
  • Place in the refrigerator or freezer until ready to serve.

Notes

  1. This makes one trifle dish or 6 mason jars full of mini trifles.
  2. You can add the entire can of pumpkin puree for a stronger pumpkin taste.  
 
Recipe and Photography by Divian Conner.
Plan To Make This?Please share if you do. Mention @LivingLocurto or tag #LivingLocurto on Instagram. We’d love to see!
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Course: Dessert
Cuisine: American
Keyword: cake mix cookies, cheesecake, christmas, fall dessert, gingersnaps, holiday party food, layered dessert, no bake, pumpkin, thanksgiving, trifle
Calories: 613kcal

Nutrition

Calories: 613kcal | Carbohydrates: 94g | Protein: 11g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 83mg | Sodium: 858mg | Potassium: 486mg | Fiber: 4g | Sugar: 23g | Vitamin A: 5318IU | Vitamin C: 3mg | Calcium: 97mg | Iron: 7mg
Pumpkin Cheesecake Trifle

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9 Comments

  1. Thank you! The premade cheesecake filling is so delicious and so diverse. I use it to fill cakes and it makes them taste divine!

  2. That sounds like a fabulous idea! Trying different variations would be great. I think it would also work with different types of cookies…shortbread, a nice butter or sugar cookie…I think would be heavenly!

  3. i so want to try this….not just for kids, but for me….would it be overkill to use actual gingerbread rather than the pound cake?

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