Go Back

No-Bake Pumpkin Gingersnap Cheesecake Trifle

A rich, creamy dessert combining ginger snap cookies and pumpkin cheesecake layers, topped with fluffy whipped cream - no oven required!
Print Recipe Pin Recipe
Prep Time 25 minutes
Total Time 1 hour 25 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 362
Ingredients Method Notes

Ingredients
  

For the crust and filling
  • 1 package ginger snap cookies Medium-sized pieces for texture
  • 12 ounces cream cheese, softened Let sit at room temperature for easy mixing
  • 2 teaspoons vanilla extract For added flavor
  • 1.5 cups pumpkin puree Use plain pumpkin puree, not pie filling
  • 1 cup sugar May substitute with maple or brown sugar
  • 3 teaspoons pumpkin pie spice Spice blend
For the whipped cream
  • 1 pint whipping cream Whip until stiff peaks form
  • 1 cup powdered sugar To sweeten the whipped cream

Method
 

Preparation
  1. Crush the ginger snap cookies into medium-sized pieces. Set aside a small amount of the crumbs for the topping.
  2. In a large bowl, beat the softened cream cheese until smooth. Add the vanilla extract, pumpkin puree, sugar, and pumpkin pie spice; mix until creamy.
  3. In another bowl, whip the whipping cream with the powdered sugar until it holds stiff peaks.
Assembly
  1. In a trifle dish or 9x13 pan, layer the crushed ginger snap cookies, the pumpkin cheesecake mixture, and whipped cream. Repeat layers, finishing with whipped cream.
  2. Sprinkle the reserved cookie crumbs on top.
Chill
  1. Chill the trifle for 30 to 60 minutes before serving.

Notes

For best texture, assemble the trifle within a few hours of serving. Store leftovers in an airtight container in the refrigerator for 2 to 3 days. Freezing is not recommended due to texture changes in cream layers.