These Mini Pumpkin Cheesecake Trifles are by far the best mini sweet treats for the Fall season. A velvety and creamy base with bold spice flavor and a beautiful crunch from each tucked away Graham Cracker and Pecan Praline topping, makes this recipe the perfect easy dessert option that is a sure crowd pleaser. No baking required. Made in under 20 minutes.

OK, for those of you who follow Orchids + Sweet Tea on a regular basis might have already noticed, I’ve been a bit obsessed with the upcoming Fall season and everything P U M P K I N. Yum.

So, you know that this recipe wouldn’t disappoint either! Here, you have a delicious Pumpkin Cheesecake Trifle.

Usually close enough to Thanksgiving, I would make pumpkin cheesecake (which is an absolute favorite in my house), however, this year has been all about trying new things, so I chose to make a trifle instead.

Previously, I made a Cherry Cheesecake Trifle, which was pretty good. However, I must admit that this one takes the win! Once again, the subtle sweetness of the pumpkin puree adds a nice richness to this dessert like it does with many other dishes.

The Fall season is truly one of my favorites for TWO reasons. For one, it means that we’re closer to Christmas which is one of my favorite holidays ever! Secondly, I truly enjoy the bold spice flavors that Fall has to offer. All that pumpkin spice, sweet potato, apple, chai—goodness wrapped in so many different recipes.

What’s So Special About This Recipe?

Honestly, I can understand why trifles are such a staple in some households, especially during the holiday season. 

It’s not only a super easy dessert to whip together, but it’s also beautiful (when you perfectly layer all ingredients) and the possibilities are endless when it comes to the many flavors that can be created using various ingredients.

Need a bit of Inspiration for using Pumpkin?

When it comes to this Delicious Vegan Pumpkin Pie, things look rather simple on the outside but are so amazingly complex in flavor on the inside. Made with an orange infused, buttery, flaky crust and topped with a creamy pumpkin-spiced filling, this recipe is sure to please the crowd during the Holiday season, once slice at a time.

This Pumpkin French Toast + Praline Sauce recipe is irresistibly good and is the perfect fall season treat for those early mornings or that holiday get together! Super easy to make and can be whipped together in a few short minutes. Completely dairy-free. Vegan option available.

If you’re a lover of Fall spices and sweet flavors, then these Delicious Homemade Pumpkin Spice Cinnamon Rolls are the best thing you’ll ever taste–seriously! Big, fluffy, tender, brioche-thick and smothered in a rich, but light pumpkin spice cream cheese glaze, these cinnamon rolls are sure to winner for any sweet tooth.

These Pumpkin Spice Chocolate Chip Scones are the perfect breakfast sweets to enjoy during the Fall season. Full of pumpkin spice flavor, these scones are packed with mini chocolate chips that melt in your mouth with every bite, are fluffy, balancing the right amount of sweetness. Let’s not forget that they come topped with a sweet vanilla icing and then glazed with more pumpkin spice flavor. Double win!

These Healthy Pumpkin Quinoa Pancakes + Praline Syrup are the best thing that you’ll ever encounter for breakfast. In true Fall fashion, these vegan pancakes come loaded with pumpkin + spice flavor and topped with a sweet, dairy-free + vegan praline sauce that is packed with toasted pecans. Completely easy to make and can be whipped together in just 30 minutes. Bon Appetite!

These Vegan Pumpkin Cinnamon Rolls most certainly live up to being the best. They are moist, soft, thick, sweet, and surely does just melt in your mouth. Not being your typical Cinnamon Roll, this recipe is topped with a mouth-watering Maple Glaze that will leave you wanting more. Definitely not your average vegan sweet treat, but 100% homemade and filled with pure goodness!

For this recipe, I chose to use Graham Crackers, however, you can add a hint of bold flavor by using Ginger Snap cookies because they are a bit spicy (due to the ginger spice) and it’s distinct taste pairs really well with pumpkin. It’s truly up to you and your taste buds.

Looking for a Healthier Sweetener Option?

The Best Healthy Sugar Alternatives + Substitutes list is all about finding better ways to enjoy your favorite sweets without compromising your healthy lifestyle. For those who follow a vegetarian and/or vegan lifestyle, this lists offers a few great ideas to incorporate healthy sweeteners into your diet.

What Did I use in this Pumpkin Cheesecake Trifle Exactly?

It’s super easy to make.

Requires minimal ingredients.

The perfect amount of sweetness.

So creamy.

Customizable—-Graham Crackers or Ginger Snap?

NO BAKING required.

Great for family gatherings or holidays.

Jam-packed with flavor.

Did I mention—absolutely delicious?

Let’s dig right into this recipe, shall we?

Mini Pumpkin Cheesecake Trifles

Prep Time: 15 mins

Cook Time: 5 mins

Total Time: 20 mins

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Ingredients

• 1 (14 oz.) box Graham Crackers (See Notes!)
• 8 oz. organic cream cheese, softened at room temp.
• 1 1/2 cups 100% pure pumpkin puree (Not Pumpkin Pie Filling!)
• 2 tsps vanilla extract
• 1 cup organic cane sugar (See Notes!)
• 3 tsps pumpkin pie spice (See Notes!)
• 1 (8 oz.) container Cool Whip! or Homemade Whipped Cream (See Notes!)
• Pecan Praline Sauce (See Notes!)

Instructions

• Begin by crushing the Graham Crackers into small to medium sized pieces and set aside.

For Pumpkin Cheesecake:

• In the bowl of an electric mixer on medium-high speed, beat the cream cheese until smooth and fluffy.
• Reduce the speed on low and add in the vanilla, pumpkin puree, cane sugar, and pumpkin pie spice, mixing until well combined and smooth. **NOTE: If lumps are visible, increase speed and beat (using the whisk attachment) until everything is smooth.**

Trifle Assembly:

• Layer Graham Cracker pieces, then pumpkin cheesecake mixture, then whipped cream, repeating steps until your trifle bowl or mini glasses are filled. **NOTE: Make sure that the whipped cream is the final layer.**
• Top everything with the Pecan Praline sauce or crumbled Graham Cracker/Cookie, if desired.
• Refrigerate until ready to serve.
• Bon Appetite!

Tips & Tricks

STORAGE: Leftovers can be refrigerated for up to 4-5 days in a tightly sealed container or dish that is well covered by plastic wrap (day 2 having the best results!). 

COOKIE: If preferred, you can always use Ginger Snap Cookies in replace of Graham Crackers, which gives this recipe more depths of flavor.

SWEETENER: Instead of pure cane sugar, you can always use brown sugar or pure maple syrup as great substitutes. 

PUMPKIN SPICE: If you don't have Pumpkin Spice readily available, you can use the following: 2 tsps ground cinnamon, 1 tsp ground nutmeg, 1/2 tsp ground ginger, 1/4 tsp ground cloves, and a pinch of allspice. 

HOMEMADE WHIPPED CREAM: In the bowl of an electric mixer on medium-high speed, whip the organic heavy cream (2 cups), using the whisk attachment for 4-5 minutes, until fluffy peaks begin to form. **NOTE: When it begins to thicken after the first 2-3 minutes, gradually add in 1 Tbsp vanilla extract and a pinch of sea salt.*

PECAN PRALINE SAUCE: Ingredients needed: 1/2 cup organic brown sugar, 2 Tbsps butter, 1/3 cup canned coconut milk, and 1/3 cup chopped pecans (toasted).

Directions: In a small saucepan (heated on medium-high heat), add the butter, organic brown sugar, and sea salt, stirring until well combined. Once heated through, this mixture will begin to liquify a bit and become bubbly. Continue to simmer for 2-3 minutes, whisking occasionally. Add canned coconut milk, whisking frequently, for about 3-4 minutes until the sauce becomes like caramel sauce (although it will be liquid-y at first). Remove from heat and fold in the toasted pecans. Keep stirring (using a rubber spatula) for another minute or so until pecans are well dressed in the sauce. Set aside to cool for about 5 minutes so that the sauce can thicken.

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Mini Pumpkin Cheesecake Trifles.

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