Maple Pecan & Pumpkin Cheesecake Trifle (No-Bake) Recipe
A luscious no-bake Maple Pecan & Pumpkin Cheesecake Trifle featuring layers of spiced pumpkin cheesecake mousse, crunchy maple-glazed pecans, and moist gingersnap or cake crumbs, all topped with fluffy maple whipped cream. Perfectly spiced and sweetened with pure maple syrup, this festive dessert is easy to assemble and chilled to set for a delightful treat.
- Prep Time: 25 minutes
- Cook Time: 6 minutes
- Total Time: 1 hour 31 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Stovetop
- 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
- Pinch fine sea salt
- 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
- Pinch salt
Maple Pecans
- 1.5 cup pecan halves
- 3 tbsp pure maple syrup
- 1 tbsp unsalted butter
- 0.25 tsp cinnamon
- Pinch flaky or fine sea salt
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, for moistening)
- Maple syrup or caramel for drizzling (optional)
Instructions
- Prepare Maple Pecans: Warm a skillet over medium heat. Add pecans and toast for 2 to 3 minutes until fragrant. Stir in butter, maple syrup, cinnamon, and a pinch of salt. Cook while stirring for another 2 to 3 minutes until glossy and lightly sticky. Spread the pecans on parchment paper to cool completely. Roughly chop half the pecans; leave the rest whole for garnish.
- Make Pumpkin Cheesecake Mousse: In a chilled bowl, whip 1 1/4 cups heavy cream to medium peaks without overwhipping. Refrigerate this whipped cream. In another bowl, beat the softened cream cheese with brown sugar until smooth, 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 the whipped cream into the pumpkin mixture in two additions until fully incorporated.
- Prepare Maple Whipped Cream: Whip 1 cup heavy cream with maple syrup, vanilla extract, and a pinch of salt until soft to medium peaks form. This will serve as the topping and layering cream.
- Prepare Cookie or Cake Layer: Crush the gingersnaps into chunky crumbs or cube the cake. If desired, sprinkle 1 to 2 tablespoons of bourbon, strong coffee, or apple cider over the crumbs to lightly moisten, avoiding sogginess.
- Assemble the Trifle: In a clear trifle bowl or individual glasses (10 to 12 servings), layer the ingredients starting with cookie or cake layer, then a layer of pumpkin cheesecake mousse, followed by chopped maple pecans, and a swoop of maple whipped cream. Repeat the layering to fill the dish. Finish with a generous layer of whipped cream, remaining whole maple pecans, and a drizzle of maple syrup or caramel.
- Chill and Serve: Cover and refrigerate the assembled trifle for at least 1 hour to let the flavors meld and layers set. Before serving, optionally sprinkle crushed cookies on top for extra crunch.
Notes
- Use cold heavy cream for best whipping results.
- Do not overwhip the cream; medium peaks are ideal for the mousse.
- Pumpkin pie spice can be substituted with cinnamon, nutmeg, and ginger if unavailable.
- Optional bourbon, coffee, or cider adds moisture and depth to the cookie or cake layer but can be omitted for a child-friendly version.
- Maple pecans can be made ahead and stored in an airtight container for up to a week.
- For a gluten-free version, use gluten-free cookies or cake.
