Mini Pumpkin Cheesecake Trifles

Mini Pumpkin Cheesecake Trifles

In my last blog I showed my version of Pumpkin Walnut Bread to say hello to the fall baking season.  If you made a loaf then today's recipe is already half done.  All you need to do is mix up that fall spiced pumpkin cheesecake filling and your mundane breakfast bread has become a fab dessert.

And if you don't feel like making the pumpkin bread then any leftover spice cake should work well here. Heck you could even do this with crushed-up cookies or graham crackers too.

Quite frankly the real stars of the show in this dessert are the Mini Trifle Bowls you can pick up at Amazon for about $15.00.  Seriously, these bowls would make any dessert look spectacular.  I'm already dreaming up what I'm going to do next.

Mini Pumpkin Cheesecake Trifles

Prep time: 10 min

Assembly time: 5 min

Chill Time: 2-3 hours

Servings: 4 (1 cup trifle bowls)

Ingredients

• 8 oz cream cheese, very well softened
• ¾ cup brown sugar
• ½ tsp pumpkin pie spice
• 1 cup pumpkin puree
• ¼ cup heavy cream
• 1 tsp of vanilla
• pumpkin walnut spice bread, (4) ½ inch slices
• whipped cream to garnish the trifles

Video Tutorial: 

Instructions

1. Cut the pumpkin walnut spice bread into ½ inch slices then cut those slices into ½ inch cubes and set aside. 
2. In a medium bowl cream together the well softened cream cheese, brown sugar and pumpkin spice until well combined and smooth.
3. Add the pumpkin puree, heavy cream and vanilla and continue to mix until the mixture is as smooth as you can get it.  
4. Layer each of the trifles with a layer of spice bread then a layer of pumpkin cheesecake filling then repeat with a second layer of each and top with a few more cubes of the pumpkin bread.
5. Refrigerate for 2-3 hours to chill and set the filling then top with whipped cream and a sprinkle of pumpkin spice just before serving. 

Notes: Rather than chilling the trifles for 2-3 hours they can also be served immediately if you prefer a less of a set cheesecake texture.