This no-bake Vegan Pumpkin Cheesecake Trifle features layers of a spiced pecan-date crumble, creamy pumpkin “cheesecake” filling, and coconut whipped cream for the ultimate fall treat.

Layered vegan pumpkin cheesecake trifle in a glass jar with pecan-date crumble and coconut whipped cream

I have a bit of a love-hate relationship with this recipe. Love: because it tastes insanely good. Hate: because I sliced two of my fingers while testing it—ouch! But the end result was worth it, and I can’t wait to share it with you.

When I was deciding what to call this recipe, I opened it up for suggestions on Instagram. I initially thought about calling it pumpkin tiramisu jars (even though there’s no coffee in it), but one of you suggested pumpkin cheesecake trifle, and I thought, that’s perfect!

Anyways, it’s hard not to love this recipe. I mean, look at those delicious layers? And the best part is that it’s made with 100% healthy, wholesome, plant-based ingredients. Am I dreaming?

If you loved my Mini Vegan Pumpkin Cheesecakes, you’re going to love this recipe.

It all starts with a pecan-date crumble that’s filled with warm pumpkin spices, followed by a creamy pumpkin “cheesecake” layer made from cashews and real pumpkin puree, topped with a light and airy coconut whipped cream, and repeated until the jar is full.

Why You’ll Love This Vegan & Gluten-Free Pumpkin Cheesecake Trifle

  • No baking required! Perfect for those who want a hassle-free dessert to make for Halloween, Thanksgiving or a dinner party.
  • Made with 100% healthy, wholesome, plant-based ingredients.
  • Vegan, gluten-free, and refined sugar-free.

Ingredients Needed

  • Pecans – to make the pecan-date crumble. Pecans are a great source of healthy fats and add a nice crunch to the trifle.
  • Medjool dates – naturally sweet and sticky, they serve as a perfect binder for the crumble. I use Joolies Dates (shop with my discount code: BOOBOO for money off).
  • Cashews – Provides a creamy texture for the pumpkin cheesecake layer.
  • Pumpkin puree – The star ingredient that gives this trifle its pumpkin flavor and beautiful orange color!
  • Coconut cream – be sure to use canned full-fat coconut cream to get that rich and creamy texture.
  • Non-dairy milk – I like to use soy milk, but any non-dairy milk will work.
  • Maple syrup – the all natural sweetener.
  • Pumpkin pie spice – adds warm fall spices.
  • Vanilla extract – flavor enhancer.
  • Salt – balances the sweetness and enhances overall flavor.

How to Make Healthy Pumpkin Cheesecake Trifle

  1. Prepare the Pecan-Date Crumble. In a food processor, combine the pecans, medjool dates, pumpkin pie spice, vanilla extract, and a pinch of salt. Pulse until a crumbly mixture forms and transfer to a bowl.
  2. Make the Pumpkin Cheesecake Filling: In the food processor (just wipe it down), combine the cashews, pumpkin puree, coconut cream, non-dairy milk, maple syrup, vanilla extract, and pumpkin pie spice. Blend until creamy and smooth.
  3. Assemble the Trifles. In individual-sized jars, layer the pecan-date crumble, pumpkin cheesecake filling, and coconut whipped cream. Repeat the layers until the jars are full.

Serving Suggestions

These cute individual jars are perfect for a fall dinner party or Halloween gathering! Your guests will go crazy for these delicious and adorable desserts, and the best part is that you don’t have to share… technically.

Close-up of no-bake vegan pumpkin cheesecake trifle with layers of pumpkin cheesecake and coconut whipped cream topped with pecan date crumble

Frequently Asked Questions

Can I make this trifle ahead of time?

Yes, this trifle can be made a day in advance. Just assemble the layers and refrigerate until you’re ready to serve. This allows the flavors to meld together beautifully!

How long will the trifle last in the fridge?

It can be stored in the refrigerator for up to 3 days. Just be sure to keep it covered to maintain freshness.

Can I make one big trifle instead of individual servings?

Definitely! You can layer all the ingredients in a large glass bowl or trifle dish instead of individual jars. Just adjust the layering as needed, and enjoy it as a centerpiece dessert for autumn gatherings!

More Healthy Sweet Treats for Fall

If you love this recipe, be sure to check out some of my other healthy fall desserts:

Find all of my Halloween recipes here and all of my pumpkin recipes here.

Enjoy this No-Bake Vegan Pumpkin Cheesecake Trifle and let me know how it turns out in the comments!

If you make this recipe, please be sure to leave a comment and ★★★★★ star rating below letting me know how you liked it! This helps others find my recipes. I appreciate your support, as always. xo, Megan

Layered vegan pumpkin cheesecake trifle in a glass jar with pecan-date crumble and coconut whipped cream
No ratings yet

No-Bake Vegan Pumpkin Cheesecake Trifle

This no-bake Vegan Pumpkin Cheesecake Trifle features layers of a spiced pecan-date crumble, creamy pumpkin “cheesecake” filling, and coconut whipped cream for the ultimate fall treat.

Ingredients
 

Pecan-Date Crumble

Pumpkin "Cheesecake" Filling

Instructions
 

Prepare the Pecan-Date Crumble

  • In a food processor, add the pecans, pitted medjool dates, pumpkin pie spice, vanilla extract, and a pinch of salt. Pulse until a crumbly mixture forms, then transfer to a bowl and set aside.

Make the Pumpkin "Cheesecake" Filling

  • Wipe down the food processor, then add the soaked and drained cashews, pumpkin puree, coconut cream, non-dairy milk, maple syrup, vanilla extract, and pumpkin pie spice. Blend until creamy and smooth, about 2-3 minutes.

Assemble the Trifles

  • Grab four or six individual-sized jars (depending on the size of the jars, I used 3-inch tall jars and got six trifles). Layer the pecan-date crumble, pumpkin cheesecake filling, and coconut whipped cream. Repeat the layers until the jars are full. Enjoy right away, or place in the fridge to allow the layers to set more fully.
Calories: 367kcal, Carbohydrates: 35g, Protein: 6g, Fat: 25g, Saturated Fat: 6g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 12g, Sodium: 6mg, Potassium: 445mg, Fiber: 4g, Sugar: 24g, Vitamin A: 2159IU, Vitamin C: 1mg, Calcium: 56mg, Iron: 3mg
Did you make this recipe?Tag @booboosbakeryy with hashtag #booboosbakery on Instagram. We love to see what you make!