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Pumpkin Cheesecake Trifle Recipe
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Pumpkin Cheesecake Trifles

Here is the full recipe of Pumpkin Cheesecake Trifles recipe with KitchenAid Blender and create some holiday comfort food recipes this winter with pumpkins.
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Dessert
Cuisine: Italian
Servings: 4
Author: Hina Gujral

Ingredients

  • 12 Chocolate Cookies crushed into crumbs
  • 1 Cup cream cheese softened
  • 1 cup pumpkin puree ready made or homemade
  • 1 teaspoon vanilla extract
  • Cup regular sugar
  • 1 teaspoon Tea Masala Chai Ka Masala or Pumpkin Pie Spice
  • 1 Cup heavy cream or whipping cream

Instructions

  • To make pumpkin puree at home, use the darkest golden colour pumpkin you can find for this recipe. Remove skin, dice into small cubes and boil in some water till soft. Drain and blend till you get a fine puree. This can be made in advance and stored in fridge.
  • Whip heavy cream using whisk attachment of the blender until stiff peaks form. Keep in fridge until required.
  • Divide the cookie crumbs into the bottoms of your trifle or serving glasses. Gently press crumbs to form an even layer of crust. Set aside.
  • In a large bowl with an electric mixer, beat cream cheese until smooth. Add pumpkin puree, vanilla extract, sugar and tea spice. Beat until well combined and creamy.
  • Use a spatula to fold in half of the whipped cream. Gently combine ingredients until no streaks remain.
  • To Assemble the Trifles: Pipe or spoon a layer of pumpkin cheesecake onto the cookie crust followed by a layer of whipped cream. Repeat layers until your trifle reaches the top of your glass or jar.
  • Store trifles in the fridge until ready to serve. If desired, garnish with crushed cookie crumbs or grated chocolate.