Description
This No-Bake Pumpkin Cheesecake Trifle is filled with a creamy cheesecake batter that’s swirled with pumpkin and topped with pound cake!
Ingredients
- 6 slices Slices Pound Cake, Cut Into Cubes
- 8 ounces, weight Cream Cheese
- 1 cup Heavy Whipping Cream
- 4 Tablespoons White Sugar
- 2 teaspoons Pumpkin Pie Spice
- ½ teaspoons Vanilla
- ¾ cups Pure Pumpkin
Preparation
Place about half of the pound cake cubes into the bottom of trifle glasses or a trifle bowl. Set aside.
In a large bowl, whip cream cheese, heavy cream, sugar, pumpkin pie spice, and vanilla extract using a stand mixer with a fitted paddle attachment or hand mixer until smooth. Add pumpkin and mix until combined.
Spoon half of the mixture over the pound cake cubes. Top the pound cake cubes with the rest of the cream cheese mixture. Refrigerate for at least 30 minutes or until set.
Top with additional pound cake cubes and whipped cream, if desired. Enjoy!
