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Pecan Pie Cheesecake Trifle

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This easy pecan pie cheesecake trifle layers buttery graham cracker crumbs, creamy cheesecake mousse, and gooey homemade pecan pie filling for a showstopping Thanksgiving dessert. It’s quick to assemble, crowd-pleasing, and perfect for holiday gatherings.

Ingredients

Scale
  • 2 cups graham cracker crumbs (about 16 crackers, crushed)
  • 1/4 cup unsalted butter, melted
  • 2 tbsp brown sugar (optional)
  • 8 oz cream cheese, softened
  • 1 cup cottage cheese or ricotta
  • 1/2 cup heavy whipping cream
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • Pinch of salt
  • 1 cup pecan halves, toasted
  • 1/2 cup packed light brown sugar
  • 1/3 cup pure maple syrup
  • 3 tbsp unsalted butter
  • 2 tbsp heavy cream
  • 1/2 tsp cinnamon
  • Pinch of salt
  • Whipped cream, for topping
  • Extra pecan halves or chopped pecans, for garnish
  • Caramel sauce (optional, for garnish)

Instructions

  1. Crush 16 graham crackers into fine crumbs (about 2 cups). Mix with 1/4 cup melted butter and 2 tbsp brown sugar in a small bowl until evenly moistened. Set aside.
  2. In a large mixing bowl, beat cream cheese until smooth and fluffy (about 2 minutes). Add cottage cheese and beat until well combined. Pour in heavy cream, granulated sugar, vanilla, and a pinch of salt. Beat for another 2-3 minutes until thick and mousse-like. Scrape the sides of the bowl to ensure even mixing.
  3. Toast pecan halves in a dry skillet over medium heat for 3-5 minutes until fragrant. In a medium saucepan, combine light brown sugar, maple syrup, butter, heavy cream, cinnamon, and a pinch of salt. Heat over medium, stirring often, until the mixture bubbles and thickens (about 5-7 minutes). Remove from heat and stir in toasted pecans. Let cool for 5-10 minutes.
  4. Spread a layer of graham cracker crumbs at the bottom of your trifle dish or glasses (about 1/3 of the mixture). Top with half of the cheesecake mousse, then spoon half of the pecan pie filling over the mousse. Repeat layers: graham cracker crumbs, remaining cheesecake mousse, remaining pecan pie filling.
  5. Finish with a sprinkle of crumbs, a dollop of whipped cream, extra pecans, and a drizzle of caramel sauce if desired.
  6. Cover and refrigerate for 2-4 hours to let the flavors meld. Serve chilled.

Notes

For best results, chill the trifle for several hours before serving. Toasting the pecans enhances their flavor. For gluten-free, use gluten-free graham crackers. For dairy-free, use plant-based cream cheese and coconut cream. Trifle can be made a day ahead and leftovers keep well for up to 3 days in the fridge.

Nutrition

Keywords: pecan pie cheesecake trifle, Thanksgiving dessert, easy trifle, holiday dessert, no bake dessert, layered dessert, pecan pie, cheesecake, trifle recipe

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