Maple Pecan & Pumpkin Cheesecake Trifle (No-Bake) Recipe

Jump to Recipe Print Recipe

The Comfort of Maple Pecan & Pumpkin Cheesecake Trifle (No-Bake) Recipe

There’s just something about a trifle that feels like a warm embrace after a busy week, don’t you think? The Maple Pecan & Pumpkin Cheesecake Trifle (No-Bake) Recipe is one I’ve come back to every fall when I want to treat my family with something that’s both indulgent and effortless. Layers of velvety pumpkin cheesecake mousse paired with crunchy, glossy maple pecans create such a comforting, autumn-inspired dessert.

I love how this recipe lets you savor the best flavors of the season—maple, pumpkin, and warm spices—without turning on the oven. You’ll notice the gentle balance between the creamy mousse and the lightly crisp cookie or cake layer, creating a texture that’s simply irresistible with every spoonful.

Plus, it’s a no-bake wonder which means more time chatting with guests or relaxing with a cup of coffee—and less time hovering over heat. Trust me, once you bring this trifle out for family or friends, you’ll see why it quickly becomes a favorite.

Ingredient Guide

• Cream cheese: The creamy base for the cheesecake mousse; room temp helps blend smoothly.
• Pumpkin puree: Adds seasonal richness without extra sweetness; not pie filling for best texture.
• Light brown sugar: Brings warm caramel notes and moisture to the mousse.
• Pure maple syrup: For natural sweetness and that signature depth in both mousse and topping.
• Pumpkin pie spice: A fragrant blend of cinnamon, nutmeg, and clove; feel free to adjust to taste.
• Vanilla extract: Amplifies all the other flavors, especially in the whipped creams.
• Heavy cream: Cold and whipped to medium peaks for that luscious mousse and maple whipped cream topping.
• Pecans: Toasted and glazed in maple butter, providing a delightful crunch and aroma.
• Gingersnaps or cake: For layering, crushed or cubed. Adds textural contrast and soaks up the layers.
• Bourbon, coffee, or apple cider (optional): A light splash to moisten cookie or cake layers for flavor complexity.
• Maple syrup or caramel: Drizzled at the end for a shiny, sweet finish.

Prep Before You Begin

When making your Maple Pecan & Pumpkin Cheesecake Trifle (No-Bake) Recipe, prepping everything in advance makes all the difference. Soften your cream cheese to room temperature at least 30 minutes beforehand, and have your heavy cream well chilled—it whips better that way. Toast your pecans just before maple glazing to keep that fresh crunch. No oven needed, just a well-organized countertop and chilled bowls to whip your cream efficiently.

How to Make Maple Pecan & Pumpkin Cheesecake Trifle (No-Bake) Recipe

Let’s break it down into steps that feel manageable and satisfying.

1. Toast the pecans: Warm a dry skillet over medium heat. Add pecans and toast while stirring for 2–3 minutes until fragrant. This wakes up their natural nuttiness and adds to the final crunch.
2. Glaze pecans: Add butter, maple syrup, cinnamon, and a pinch of salt to the warm pecans. Cook, stirring frequently, for another 2–3 minutes until the nuts turn glossy and sticky. Spread on parchment paper to cool completely. I like to chop half roughly for layering texture, leaving the rest whole for a pretty garnish. This contrast adds such a lovely mouthfeel.
3. Whip pumpkin cheesecake mousse: In a chilled bowl, whip the 1¼ cups of heavy cream just to medium peaks—this gives a fluffy yet velvety body. Be careful not to overwhip or you twist the texture. Refrigerate while you work on the cheesecake base.
4. Mix cheesecake base: Beat the softened cream cheese with brown sugar until smooth and silky, about 1-2 minutes. Add pumpkin puree, maple syrup, pumpkin pie spice, vanilla, and salt. Beat again until combined and glossy. The aroma here is wonderfully warm and inviting.
5. Fold in whipped cream: Gently fold your whipped cream into the cheesecake base in two additions. This keeps the mousse light and airy but still richly creamy. No streaks means perfect mixing.
🚀

Expert Tips to Nail It

To keep your mousse light, whip heavy cream just until medium peaks form—you’ll see soft but defined peaks that hold shape without stiffness. When folding, use a gentle folding motion to preserve air bubbles. For the maple pecans, don’t rush cooling or they can stick together; spreading them out well will help keep that crunch.

6. Prepare the cookie or cake layer: Roughly crush gingersnaps or vanilla wafers, or cube your favorite pound or spice cake into ½-inch pieces. If you like, gently splash 1 to 2 tablespoons of bourbon, strong coffee, or apple cider to lightly moisten them. Keep these layers barely damp to avoid sogginess but enough to absorb flavors and soften just right.
7. Whip maple cream topping: Whip cold heavy cream with maple syrup, vanilla, and salt until soft-medium peaks form. This becomes your luscious topping and a sweet counterpoint to the pumpkin mousse layers.
8. Assemble the trifle: In a clear trifle bowl or individual glasses, layer in this order for the best textural experience: cookie or cake layer first, followed by pumpkin cheesecake mousse, then chopped maple pecans, and a swoop of maple whipped cream. Repeat the layers until your dish is full. Finish with a generous cloud of whipped cream, decorate with whole maple pecans, and drizzle with maple syrup or caramel for a shiny, inviting finish.
9. Chill and serve: Cover and refrigerate the trifle for at least 1 hour. This resting time is key for the flavors to meld beautifully and the layers to set up just right. Just before serving, you can scatter a bit of crushed cookies over the top for a fresh crunch. Each bite will have that perfect harmony of creamy, crunchy, and sweet.

Creative Variations for Maple Pecan & Pumpkin Cheesecake Trifle (No-Bake) Recipe

• Swap pecans for toasted walnuts or almonds if you prefer a different nutty crunch.
• Add a drizzle of espresso syrup or amaretto to the cake layer for an adult twist.
• Incorporate a layer of caramel or butterscotch sauce for extra richness.
• Use a gingerbread cake during the holidays to amp up the spices.
• For a vegan take, try coconut cream-based mousse and nut-based cream cheese alternatives.
• Top with fresh pomegranate seeds or dried cranberries for a pop of color and tartness.

Storage, Freezing & Reheating

• Refrigerate: Keep the trifle covered in the fridge for up to 3 days. Best enjoyed within 24-48 hours when textures are freshest.
• Freeze: Not recommended due to cream texture changes, but you can freeze individual components like the maple pecans separately.
• Prep ahead: Assemble up to 6 hours in advance for convenience, then add final pecan garnish and drizzle just before serving.
• Leftovers: Store sealed in individual containers; freshness dips after a couple days but still tasty for snacking.

Maple Pecan & Pumpkin Cheesecake Trifle (No-Bake) Recipe FAQs

• Can I make this without alcohol? Absolutely! Bourbon or other spirits are optional, and apple cider or coffee are lovely non-alcoholic alternatives for moistening cake or cookies.
• What’s the best pumpkin puree to use? Use pure pumpkin puree, not pumpkin pie filling, to control the flavors and sweetness better.
• How do I prevent the cookies from getting soggy? Add just a light splash of liquid to moisten—too much will cause sogginess. Also, layering with mousse helps keep the crumb texture intact.
• Can I use whipped cream stabilizer? You certainly can if you want your whipped creams to hold shape longer, especially if making far ahead or for warm settings.
• Is this recipe suitable for a crowd? Yes! Using a large trifle bowl or individual glasses makes it perfect for sharing. You can easily double or triple quantities based on your gathering size.

Print