Meet your new crowd-pleasing holiday dessert. This Maple Pecan & Pumpkin Cheesecake Trifle is creamy, crunchy, and warmly spiced with ribbons of maple whipped cream and candied pecans in every spoonful. It looks stunning, yet it comes together with simple ingredients and zero baking.
Maple Pecan & Pumpkin Cheesecake Trifle (No-Bake)
Equipment
- 1 Skillet
- 1 Parchment Paper for cooling pecans
- 2 Mixing Bowls chilled for whipping cream, plus one for mousse base
- 1 hand mixer or stand mixer
- 1 Whisk
- 1 Rubber spatula for folding
- 1 Trifle bowl or 10–12 individual glasses
- 1 Measuring cups and spoons (optional)
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
- fine sea salt pinch
- 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
- salt pinch
Maple Pecans
- 1.5 cup pecan halves
- 3 tbsp pure maple syrup
- 1 tbsp unsalted butter
- 0.25 tsp cinnamon
- sea salt pinch; flaky or fine
Cookie or Cake Layer
- 4 cup gingersnaps or vanilla wafers roughly crushed; or use 4 cups 1/2-inch cubes of pound cake or spice cake
- 1 tbsp bourbon, strong coffee, or apple cider 1 to 2 tbsp to lightly moisten, optional
- maple syrup or caramel for drizzling, optional
Instructions
Maple Pecans
- Warm a skillet over medium heat. Add pecans and toast 2 to 3 minutes until fragrant. Stir in butter, maple syrup, cinnamon, and a pinch of salt. Cook, stirring, 2 to 3 minutes until glossy and lightly sticky. Spread on parchment to cool completely. Roughly chop half; leave the rest whole.
Pumpkin Cheesecake Mousse
- In a chilled bowl, whip 1 1/4 cups heavy cream to medium peaks. Do not overwhip. Refrigerate while you make the cheesecake base.
- Beat softened cream cheese with brown sugar until smooth, 1 to 2 minutes. Add pumpkin puree, maple syrup, pumpkin pie spice, vanilla, and a pinch of salt. Beat until silky. Gently fold in the whipped cream in two additions until no streaks remain.
Maple Whipped Cream
- Whip 1 cup heavy cream with maple syrup, vanilla, and a pinch of salt to soft-medium peaks. This will be your topping and layering cream.
Cookie or Cake Layer
- Crush gingersnaps into chunky crumbs or cube cake. If desired, sprinkle with bourbon, coffee, or cider to lightly moisten. Aim for barely damp, not soggy.
Assemble
- In a clear trifle bowl or 10 to 12 individual glasses, layer in this order: cookie or cake, pumpkin cheesecake mousse, chopped maple pecans, then a swoop of maple whipped cream. Repeat to fill the dish. Finish with a generous cloud of whipped cream, remaining whole pecans, and a drizzle of maple syrup or caramel.
Chill and Serve
- Cover and refrigerate at least 1 hour for flavors to marry and layers to set. Add a final sprinkle of crushed cookies right before serving for extra crunch.
Notes
Why You’ll Love This Maple Pecan & Pumpkin Cheesecake Trifle
- No-bake and stress-free, perfect for make-ahead entertaining.
- Balanced sweetness with cozy pumpkin spice and real maple.
- Dreamy cheesecake mousse meets crunchy maple pecans.
- Reliable set and clean layers with easy pro tips.
- Flexible: gluten-free, dairy-free, or individual jars.
Maple Pecan & Pumpkin Cheesecake Trifle Ingredients & Substitutions
| Servings | 10 to 12 |
| Prep Time | 25 minutes |
| Cook Time | 6 minutes on stovetop |
| Chill Time | 1 to 24 hours |
Pumpkin Cheesecake Mousse
- 12 oz cream cheese, softened to room temp
- 1 cup canned pumpkin puree (not pie filling)
- 3/4 cup packed light brown sugar
- 1/4 cup pure maple syrup
- 1 1/2 tsp pumpkin pie spice
- 1 tsp pure vanilla extract
- Pinch fine sea salt
- 1 1/4 cups cold heavy cream, whipped to medium peaks
Substitutions: Use mascarpone for ultra-smooth richness, or swap 1/3 of the cream cheese with thick Greek yogurt for a lighter tang. Light cream cheese works but the mousse will be softer.
Maple Whipped Cream
- 1 cup cold heavy cream
- 2 tbsp pure maple syrup
- 1 tsp vanilla
- Pinch salt
Substitutions: Use 8 to 12 oz thawed whipped topping. For dairy-free, whip chilled coconut cream and sweeten with maple.
Maple Pecans
- 1 1/2 cups pecan halves
- 3 tbsp pure maple syrup
- 1 tbsp unsalted butter
- 1/4 tsp cinnamon
- Pinch flaky or fine sea salt
Nut-free option: Use toasted pepitas or a crunchy granola.
Cookie or Cake Layer
- 4 cups roughly crushed gingersnaps or vanilla wafers, or 4 cups 1/2 inch cubes of pound cake or spice cake
- Optional: 1 to 2 tbsp bourbon, strong coffee, or apple cider to lightly moisten
Gluten-free option: Use gluten-free gingersnaps or cake.
Step-by-Step Instructions to Make Maple Pecan & Pumpkin Cheesecake Trifle
Step 1: Toast and Glaze the Maple Pecans
Warm a skillet over medium heat. Add pecans and toast 2 to 3 minutes until fragrant. Stir in butter, maple syrup, cinnamon, and a pinch of salt. Cook, stirring, 2 to 3 minutes until glossy and lightly sticky. Spread on parchment to cool completely. Roughly chop half; leave the rest whole.
Step 2: Whip the Cream for the Mousse
In a chilled bowl, whip 1 1/4 cups heavy cream to medium peaks. Do not overwhip. Refrigerate while you make the cheesecake base.
Step 3: Make the Pumpkin Cheesecake Base
Beat softened cream cheese with brown sugar until smooth, 1 to 2 minutes. Add pumpkin puree, maple syrup, pumpkin pie spice, vanilla, and a pinch of salt. Beat until silky. Gently fold in the whipped cream in two additions until no streaks remain.
Step 4: Make the Maple Whipped Cream
Whip 1 cup heavy cream with maple syrup, vanilla, and a pinch of salt to soft-medium peaks. This will be your topping and layering cream.
Step 5: Prep the Cookie or Cake Layer
Crush gingersnaps into chunky crumbs or cube cake. If desired, sprinkle with bourbon, coffee, or cider to lightly moisten. Aim for barely damp, not soggy.
Step 6: Layer the Trifle
In a clear trifle bowl or 10 to 12 individual glasses, layer in this order: cookie or cake, pumpkin cheesecake mousse, chopped maple pecans, then a swoop of maple whipped cream. Repeat to fill the dish. Finish with a generous cloud of whipped cream, remaining whole pecans, and a drizzle of maple syrup or caramel.
Step 7: Chill and Serve
Cover and refrigerate at least 1 hour for flavors to marry and layers to set. Add a final sprinkle of crushed cookies right before serving for extra crunch.
Tips for Success
- Blot watery pumpkin: Press pumpkin puree between paper towels to remove excess moisture for a thicker mousse.
- Room-temp cream cheese: Soft cream cheese blends lump-free and silky.
- Chill your tools: A cold bowl and whisk give loftier whipped cream.
- Gentle folding: Use a wide spatula and light strokes so the mousse stays airy.
- Crunch control: Reserve some pecans and cookie crumbs to add at the last minute.
Variations of Maple Pecan & Pumpkin Cheesecake Trifle
- Salted caramel swirl: Ripple 1/3 cup salted caramel between layers.
- Chocolate lovers: Add shaved dark chocolate or mini chips.
- Mini trifles: Layer in stemless wine glasses or jars for easy serving.
- Dairy-free: Use dairy-free cream cheese and coconut whipped cream.
- Extra maple: Add 1 to 2 tsp maple extract to the mousse for a bolder maple note.
Serving Suggestions: What to Pair with Maple Pecan & Pumpkin Cheesecake Trifle
- Freshly brewed coffee or espresso with a dusting of cinnamon.
- Chai or spiced black tea to echo the warm spices.
- Bourbon, tawny port, or apple cider for festive sips.
- A side of crisp apple slices for a refreshing contrast.
Storage & Reheating Instructions
Refrigerate covered for up to 3 days. For best texture, add a handful of freshly crushed cookies and a few pecans just before serving day-of or day-two. Do not freeze, as the mousse can separate and the cookies will turn icy.
Memories Made Around the Table
The first time I brought this trifle to a chilly fall potluck, it disappeared faster than the turkey. Everyone loved the maple crunch tucked into the silky pumpkin layers, and now it is our annual request.
FAQs
Can I make this trifle ahead?
Yes. Assemble up to 24 hours in advance. For the crispest crunch, keep pecans and a handful of cookie crumbs aside and add them just before serving.
How do I prevent soggy cookie layers?
Keep crumbs chunky, do not over-moisten, and chill at least 1 hour but not more than 24 for best texture. Add a fresh sprinkle of crumbs on top before serving.
Can I use whipped topping instead of whipped cream?
Absolutely. Use 8 to 12 oz whipped topping. Fold gently into the mousse and use the rest for layering. Reduce the brown sugar slightly if you prefer less sweet.
My mousse is too soft. What can I do?
Chill the bowl for 20 minutes, then fold in additional softly whipped cream. Next time, add 1 tbsp powdered sugar while whipping to stabilize, or whisk in 1 to 2 tsp instant vanilla pudding mix.
Can I omit the nuts?
Yes. Swap in toasted pepitas, granola, or extra cookie crumbs for crunch.
Final Thoughts
This Maple Pecan & Pumpkin Cheesecake Trifle is the easy yet elegant dessert that brings everyone back for seconds. Make it your own, layer it with love, and watch it steal the spotlight on your holiday table.