Maple Pecan & Pumpkin Cheesecake Trifle (No-Bake) Recipe
This Maple Pecan & Pumpkin Cheesecake Trifle is a decadent no-bake dessert perfect for fall gatherings. Layers of spiced pumpkin cheesecake mousse, crunchy maple-glazed pecans, and moist cake or cookie crumbs come together to create a rich, creamy, and textured treat. Finished with maple whipped cream and a drizzle of syrup, this trifle offers festive autumn flavors in an easy-to-assemble presentation.
- Prep Time: 25 minutes
- Cook Time: 6 minutes
- Total Time: 1 hour 31 minutes
- Yield: 10 to 12 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Pumpkin Cheesecake Mousse
- 12 oz cream cheese, softened to room temperature
- 1 cup canned pumpkin puree (not pie filling)
- 0.75 cup light brown sugar, packed
- 0.25 cup pure maple syrup
- 1.5 tsp pumpkin pie spice
- 1 tsp pure vanilla extract
- Pinch of fine sea salt
- 1.25 cup heavy cream, cold; whipped to medium peaks
Maple Whipped Cream
- 1 cup heavy cream, cold
- 2 tbsp pure maple syrup
- 1 tsp vanilla extract
- Pinch of salt
Maple Pecans
- 1.5 cup pecan halves
- 3 tbsp pure maple syrup
- 1 tbsp unsalted butter
- 0.25 tsp cinnamon
- Pinch of flaky or fine sea salt
Cookie or Cake Layer
- 4 cup gingersnaps or vanilla wafers, roughly crushed; or 4 cups 1/2-inch cubes of pound cake or spice cake
- 1 to 2 tbsp bourbon, strong coffee, or apple cider (optional, to lightly moisten)
- Maple syrup or caramel, for drizzling (optional)
Instructions
- Make Maple Pecans: Warm a skillet over medium heat. Add pecans and toast 2 to 3 minutes until fragrant. Stir in butter, maple syrup, cinnamon, and a pinch of salt. Cook, stirring frequently, for another 2 to 3 minutes until the pecans become glossy and lightly sticky. Spread the pecans on parchment paper to cool completely. Roughly chop half the pecans and leave the rest whole for garnish.
- Prepare Pumpkin Cheesecake Mousse: In a chilled bowl, whip 1 1/4 cups heavy cream to medium peaks; be careful not to overwhip. Refrigerate this while you prepare the base. In another bowl, beat softened cream cheese with brown sugar until smooth and creamy, about 1 to 2 minutes. Add pumpkin puree, maple syrup, pumpkin pie spice, vanilla extract, and a pinch of salt, beating until silky. Gently fold in the whipped cream in two additions until the mixture is uniform and no streaks remain.
- Make Maple Whipped Cream: Whip the remaining 1 cup heavy cream with maple syrup, vanilla extract, and a pinch of salt until soft to medium peaks form. This will be used for layering and topping the trifle.
- Prepare Cookie or Cake Layer: Crush gingersnaps into chunky crumbs or cube the cake. If desired, lightly sprinkle with bourbon, strong coffee, or apple cider to moisten the crumbs, aiming for barely damp rather than soggy.
- Assemble the Trifle: In a clear trifle bowl or 10 to 12 individual serving glasses, layer as follows: start with the cookie or cake layer, then a layer of pumpkin cheesecake mousse, followed by a sprinkle of chopped maple pecans, and a dollop of maple whipped cream. Repeat these layers until the dish or glasses are filled. Finish with a generous cloud of whipped cream on top, garnish with the remaining whole maple pecans, and drizzle with maple syrup or caramel if desired.
- Chill and Serve: Cover the assembled trifle and refrigerate for at least 1 hour to allow flavors to meld and layers to set. Just before serving, optionally sprinkle some crushed cookies on top for an extra crunchy texture.
Notes
- This is a no-bake recipe, perfect for easy preparation without an oven.
- Use canned pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices.
- To gently moisten cake or cookie crumbs, avoid soaking them to prevent sogginess.
- Maple pecans can be made in advance and stored in an airtight container.
- For a boozy twist, bourbon can be added to the cake or cookie layer, but it’s optional.
- Layering in individual glasses makes attractive portioned desserts ideal for parties.
