PUMPKIN CHEESECAKE TRIFLES
If your Thanksgiving schedule looks anything like mine, you may be in search of a quick, delicious dessert that can be prepped and assembled in minutes. I'm coming to your rescue (and my own) with these simple Pumpkin Cheesecake Trifles. They start with a base of crushed Biscoff cookies followed by a velvety layer of pumpkin cheesecake filling and are finished with a swirl of whipped topping. In a small glass, these elegant trifles are sure to be a hit at any Thanksgiving table. And as a bonus, those little trifle glasses are dishwasher safe! Note:- The layering proportions will vary depending on what size container you use.
Provided by Hychelberger
Categories Dessert
Time 15m
Yield 4-6 glasses, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- 1. In a medium bowl, combine Biscoff Cookie crumbs and butter. Divide the crumbs into the bottoms of your trifle glasses. Gently press crumbs to form an even layer of crust.
- 2. In a large bowl with an electric mixer, beat cream cheese until smooth. Add pumpkin, vanilla, sugar and pumpkin pie spice. Beat until well combined and creamy.
- 3. Use a spatula to fold in half of the whipped topping. Gently combine ingredients until no streaks remain.
- 4. To Assemble the Trifles: Pipe or spoon a layer of pumpkin cheesecake onto the Biscoff crust followed by a layer of whipped topping. Repeat layers until your trifle reaches the to.
Nutrition Facts : Calories 561.2, Fat 42.5, SaturatedFat 25.3, Cholesterol 138.5, Sodium 300.8, Carbohydrate 41.2, Fiber 0.3, Sugar 34.6, Protein 6.6
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