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Muller

Pumpkin Cheesecake Trifle

A creamy, no-bake fall dessert layered with angel food cake, pumpkin cheesecake filling, and fresh whipped cream. Beautiful, easy, and perfect for Thanksgiving and holiday gatherings.
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Prep Time 25 minutes
Total Time 36 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 22 oz angel food cake, cut into pieces
  • 1 pint heavy whipping cream
  • ½ cup powdered sugar
  • ½ teaspoon vanilla extract
  • 16 oz cream cheese, softened
  • 15 oz pure pumpkin purée
  • ¾ cup brown sugar
  • 2 teaspoons vanilla extract
  • 3 teaspoons pumpkin pie spice
  • Extra pumpkin spice for dusting

Equipment

  • Trifle bowl or large clear glass bowl
  • Electric mixer
  • Spatula
  • Mixing bowls

Method
 

  1. Beat heavy cream, powdered sugar, and vanilla until stiff peaks form. Set aside.
  2. In another bowl, beat cream cheese until fluffy. Add pumpkin, brown sugar, vanilla, and pumpkin pie spice until smooth.
  3. Fold ⅓ of the whipped cream into the pumpkin mixture.
  4. Cut angel food cake into bite-size pieces.
  5. In a trifle bowl, layer: cake → pumpkin mixture → whipped cream. Repeat 3 times.
  6. Dust top with pumpkin spice (optional).
  7. Chill at least 2 hours before serving.

Notes

  • Use a clear glass bowl for the best layered presentation.
  • You may use store-bought angel food cake for convenience.
  • Fold gently to keep the filling light and creamy.
 

Storage & Freezing

  • Store assembled trifle in fridge up to 1 day.
  • Leftovers keep 2–3 days refrigerated.
  • Components can be prepared 3 days ahead and assembled later.
  • Not recommended for freezing (cream separates).