Pumpkin Cheesecake Trifle with Brown Sugar Whipped Cream

This no-bake trifle substitutes cheesecake-style filling and cookies for the traditional sponge cake or ladyfingers and custard. We’ve loaded it with fall flavour, including pumpkin and warm spices, and a decadent whipped cream made with our Golden Yellow Sugar for an extra dollop of rich sweetness. It’s more than just a “trifle” delicious!

Prep Time
30 minutes 6 hrs to overnight chilling time
Family-size pumpkin cheesecake trifle in a large, stemmed glass bowl with cookie crumble on top

Trifle bowl OR 3 quart (12 cup) straight-sided bowl or container

Medium bowl

Stand mixer with paddle attachment and whisk attachment OR large bowl with hand mixer

Rubber spatula x 2

Scale OR dry measuring cups

Measuring spoons

Liquid measuring cup

Large bowl

Plastic wrap

Fine mesh sieve (optional)

8 to 12 servings
  • 4 cups (300 g) coarsely broken-up speculoos cookies or gingersnaps
For the pumpkin cheesecake filling:
  • 2 cups (454 g) cream cheese, brick-style, cubed
  • 1½ cups (375 ml / 360 g) pumpkin puree, canned (not pumpkin pie filling)
  • ⅔ cup (145 g) Redpath® Golden Yellow Sugar, packed
  • 2½ tsp (12 ml) pure vanilla extract
  • 2½ tsp (8 g) ground cinnamon
  • 1 tsp (2 g) ground ginger
  • 1 tsp (2 g) ground nutmeg
  • ½ tsp (3 g) salt
  • ½ tsp (1 g) ground allspice
  • ¼ tsp (1 g) ground cloves
For the brown sugar whipped cream:
  • 2½ cups (625 ml) heavy cream, cold
  • ¾ cup (163 g) Redpath® Golden Yellow Sugar, packed
  • 2 tsp (10 ml) pure vanilla extract
  • ½ tsp (3 g) salt
Garnish (optional):
  • Additional speculoos cookie or gingersnaps pieces
  • Cinnamon Sugar
  • Ground cinnamon

Step 1

In a bowl, break the speculoos cookies (or gingersnaps) into 1-inch pieces or into thirds or quarters. Set aside until needed.

For the pumpkin cheesecake filling:

Step 1

In the bowl of a stand mixer fitted with the paddle attachment, cream the cream cheese on medium speed until smooth and no lumps remain. Scrape down the bowl as necessary.

Step 2

Add in the pumpkin puree, the Redpath® Golden Yellow Sugar, vanilla extract, cinnamon, ginger, nutmeg, salt, allspice, and cloves. Beat on medium to medium-high speed until mixture is thoroughly combined and free of any lumps.

Step 3

If using the stand mixer for the brown sugar whipped cream, transfer the pumpkin mixture to another bowl, cover with plastic wrap and place into the fridge.

For the brown sugar whipped cream:

Step 1

In the clean bowl of a stand mixer with the whisk attachment, or in a large bowl using a hand mixer, combine the cold heavy cream, the Redpath® Golden Yellow Sugar, vanilla extract, and salt. Whip on medium speed until slightly thickened then increase speed to medium-high and whip until stiff peaks form; about 5 minutes. Do not over-whip.

Step 2

Remove pumpkin mixture from the fridge. Gently fold in ⅓ of the whipped cream into the pumpkin cheesecake mixture until no streaks remain. 

Step 3

In a 3 quart (12 cup) straight-sided trifle bowl, spread ⅓ of the brown sugar whipped cream into the bottom of the bowl. Evenly scatter half of the broken cookie pieces over the whipped cream, making sure all edges are covered. Transfer half of the pumpkin cheesecake mixture over the cookies. Repeat process with the remaining ingredients, ending with the layer of brown sugar whipped cream.

Step 4

Cover with plastic wrap, and let set and chill in the fridge for at least 6 hours, but preferably overnight, to allow flavours to mix and the cookies to slightly soften.

Step 5

Before serving, crumble additional cookies into smaller pieces and sprinkle around the edge or the entire surface of the trifle, and/or sprinkle with one of the Cinnamon Sugars, and/or use a fine mesh sieve to dust the top lightly with cinnamon, if desired.

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