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Mason Jar Pumpkin Cheesecake Trifles

Prep Time15 mins
Total Time15 mins
Course: Dessert
Servings: 4
Author: Aimee


  • Biscoff cookies crushed (about 12-14)
  • 1 tablespoon butter melted
  • 8 ounces cream cheese softened
  • 1 cup canned pumpkin
  • 1 teaspoon vanilla extract
  • 1/2 cup sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 2 teaspoons pumpkin pie spice creamer
  • For the whipped cream:
  • 1 cup heavy cream
  • 1-2 tablespoons sugar
  • 1/2 teaspoon vanilla extract


  • In a medium bowl, combine cookie crumbs and butter. Divide the crumbs into the bottoms of 4 mason jars. Gently press to form an even layer of crust.
  • In a large bowl with an electric mixer, prepare the whipped cream. Set aside.
  • In a large bowl with an electric mixer, beat cream cheese until smooth. Add pumpkin, vanilla, sugar, cinnamon and nutmeg, then add the creamer. Beat until well combined.
  • Use a spatula to fold in half of the whipped topping.
  • To assemble: spoon a layer of pumpkin cheesecake onto the crust followed by a layer of whipped topping. It's easiest to control, if you put the mixtures in a piping bag. Repeat layers until you reach the top!
  • Store in the refrigerator, covered until ready to serve. Garnish with additional whipped cream and cookie crumbs.