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Mini Pumpkin Cheesecake Trifles

These Mini Pumpkin Cheesecake Trifles are by far the mini best 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.

Course: Dessert
Keyword cheesecake, classic, dessert, easy, fall recipe, fluffy, holidays, homemade, indulge, mini, pecan, pecans, plant-based, pumpkin, pumpkin spice, recipe, southern, spices, sweets, vegetarian
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 4 servings
Creator Shanika | Orchids + Sweet Tea


  • 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!)


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

For Pumpkin Cheesecake:

  1. In the bowl of an electric mixer on medium-high speed, beat the cream cheese until smooth and fluffy.

  2. 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:

  1. 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.**

  2. Top everything with the Pecan Praline sauce or crumbled Graham Cracker/Cookie, if desired.

  3. Refrigerate until ready to serve.

  4. Bon Appetite!

Tips | Notes:

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.