Pumpkin Cheesecake Trifles |
|
 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
|
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. Ingredients:
12 biscoff cookies, crushed into crumbs |
1 tablespoon unsalted butter, melted |
8 ounces cream cheese, softened |
1 cup pure pumpkin puree |
1 teaspoon pure vanilla extract |
1/2 cup sugar |
2 teaspoons pumpkin pie spice |
12 ounces whipped topping, thawed, divided (cool whip) |
Directions:
1. 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. 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. 3. Use a spatula to fold in half of the whipped topping. Gently combine ingredients until no streaks remain.
4. 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.
|
|