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I seriously can’t believe that Thanksgiving is in 3 days! I am so not ready, not even close. The post-it note hanging from my monitor that I creatively titled “Thanksgiving” has one item written on it – Turkey. Yep, according to my list, all I need is a turkey.
If I am being honest, cooking on Thanksgiving sort of annoys me. Sure it’s great to hang out with the family and eat until we all slip into a tryptophan-induced coma, but seriously have you ever actually analyzed the process? Let me break it down for you.
Here is how my prep goes:
Wednesday Morning: Make pie and pumpkin roll. (2 hours)
Wednesday Afternoon: Head to grocery store for all the fixings – after I finish my list. (1.5 hours)
Pick up the turkey that I ordered thanks to the aforementioned post-it note (30 minutes)
Wednesday Evening: Head to “stuffing night” with Brittani’s family (3 hours)
Wednesday Night: Brine Turkey (1 hour)
Thursday Morning: Start cooking and continue cooking all whilst making an insane mess and chasing off my father who will inevitably be trying to pluck turkey skin from a piping hot bird. (5 hours)
Thursday Evening: Eat dinner (10 minutes)
Thursday Evening: Clean the kitchen while everyone else suffers from the aforementioned turkey coma. (Eleventy billion hours)
So let’s see – 14 hours of prep and an endless line of dishes afterwards for 10 minutes of eating pleasure? Yeah – can ya tell why it kind of irks me?
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!
I hope your Thanksgiving week is off to a delicious start!
[pinit]
Pumpkin Cheesecake Trifles
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
- ½ cup sugar
- 2 teaspoons pumpkin pie spice
- 12 ounces frozen whipped topping thawed, divided
Instructions
- 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.
- 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.
- Use a spatula to fold in half of the whipped topping. Gently combine ingredients until no streaks remain.
- 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 top of your glass or jar.
- Store trifles in the refrigerator until ready to serve. If desired, garnish with Biscoff cookie crumbs.
Notes
- The glasses and spoons seen in the photos are from Ikea.
- The layering proportions will vary depending on what size container you use.
The desserts make it all worth it! This one looks especially good :D
delicious and beautiful! I also hate that you prep for such a long time and only get to truly enjoy it for such a small amount of time. Ah the fickle ways of Thanksgiving…
mmmmm these trifles look so yummy! while i’ve never hosted thanksgiving dinner, i do help cook/bake and it always make me a little sad when i realize that the 10+ hours of prepping, cooking & baking will be gone in under 30 minutes. thank goodness for leftovers! anyways, thanks for sharing this awesome recipe. your photo is beautiful!
that looks so simple and elegant.
I don’t really get the fuss either … but the food – – oh my goodness, the food is worth it all. These are prefect little cheesecakes!!
Oh my gosh, I am totally rolling on the floor laughing reading this – I agree on the eleventy billion hours thing! And, as a girl who likes football, sometimes I’m annoyed because I’d like to sit down and watch the game too! Thanks for a lovely, quick dessert! :-)
These look awesome. I’m a little wary, though, of Cool Whip. I would prefer to use real whipped cream. Do you think I would need to add gelatin to stabilize it?
Wow! If I hadn’t already made a pumpkin cheesecake last night I would definitely be making this. Thankfully I am only in charge of dessert this year – the advantage of going to someone else’s home. I am sure I will be helping with the prep a little though,
I would dig my spoon deep to get to those cookie crumbs, yum!
I am with you, lots of cooking for a meal that ends up too quickly. I love though that the people who don’t cook normally offer to do the dishes.
Have a great turkey day!
Maybe we should start a new Thanksgiving tradition and declare it a cooking free day. It is an awful lot of work for a few minutes of eating and then the fridge is stuffed with leftover that no one wants to eat. At least it’s only once a year around here – we don’t do a big Christmas dinner. Your trifles are going on my must-make-these-soon list, they look delicious! And simple….big plus!