Maple Pecan & Pumpkin Cheesecake Trifle (No-Bake) Recipe
A luscious no-bake Maple Pecan & Pumpkin Cheesecake Trifle featuring layers of creamy pumpkin cheesecake mousse, maple-whipped cream, crunchy maple-glazed pecans, and spiced cookie or cake crumbs. This dessert combines autumnal flavors like pumpkin, maple, and warm spices into an elegant layered trifle perfect for fall gatherings or holiday celebrations.
- 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 temp
- 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
- Fine sea salt pinch
- 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
- Salt pinch
Maple Pecans
- 1.5 cup pecan halves
- 3 tbsp pure maple syrup
- 1 tbsp unsalted butter
- 0.25 tsp cinnamon
- Sea salt pinch, flaky or fine
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
- Maple Pecans: Warm a skillet over medium heat. Add pecan halves and toast for 2 to 3 minutes until fragrant. Stir in butter, maple syrup, cinnamon, and a pinch of salt. Cook, stirring constantly, for another 2 to 3 minutes until the pecans are glossy and lightly sticky. Spread the pecans on parchment paper to cool completely. Once cooled, roughly chop half of the pecans and leave the rest whole.
- Pumpkin Cheesecake Mousse: In a chilled bowl, whip 1 1/4 cups cold heavy cream to medium peaks, being careful not to overwhip. Refrigerate while preparing the base. Beat the softened cream cheese with light 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; beat until silky smooth. Gently fold in the whipped cream in two additions until fully incorporated and no streaks remain.
- Maple Whipped Cream: Whip 1 cup cold heavy cream with maple syrup, vanilla extract, and a pinch of salt to soft-medium peaks. This cream will be used for topping and layering in the trifle.
- Cookie or Cake Layer: Crush gingersnaps or vanilla wafers into chunky crumbs, or cube pound cake or spice cake into 1/2-inch pieces. If desired, lightly moisten the crumbs or cubes with bourbon, strong coffee, or apple cider (1 to 2 tablespoons), making sure they are barely damp and not soggy.
- Assemble: In a clear trifle bowl or 10 to 12 individual glasses, layer the dessert as follows: a layer of the cookie or cake mixture, a layer of pumpkin cheesecake mousse, a sprinkle of chopped maple pecans, and a swoop of maple whipped cream. Repeat layers until the dish is filled. Finish with a generous cloud of whipped cream on top, whole maple pecans, and a drizzle of maple syrup or caramel if desired.
- Chill and Serve: Cover the trifle and refrigerate for at least 1 hour to allow the flavors to meld and the layers to set. Just before serving, sprinkle with some extra crushed cookies for added crunch.
Notes
- Use canned pumpkin puree, not pumpkin pie filling, for the best texture and flavor.
- Ensure cream cheese is softened to room temperature for smooth mixing.
- Whip the heavy cream to medium peaks for the cheesecake mousse and soft-medium peaks for the maple whipped cream to maintain lightness.
- Maple pecans can be made ahead and stored in an airtight container at room temperature.
- Optional moistening of cookie or cake layer with bourbon, coffee, or cider adds depth but can be omitted for a non-alcoholic version.
- For a gluten-free version, use gluten-free gingersnaps or gluten-free cake.
