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Personal Pumpkin Cheesecake Trifles
What a mouthful, and a mouthful it is. Want a decadent, healthier version of the standard pumpkin cheesecake? These are a must-try. The greek yogurt adds some protein and negates some of the fat and the individual-sized portions help with portion control. Also, aren't they adorable?!
- Prep Time25 min
- Total Time25 min
For the whipped greek yogurt layer
- 8 oz plain Greek yogurt
- 6 ounces heavy cream
- 3 tbsp maple syrup
- ¼ tsp vanilla extract
- Pinch of salt
For pumpkin cheesecake layer
- 8 oz block cream cheese
- ½ cup powdered sugar
- 1 cup canned pumpkin puree (not pie filling)
- 1 tsp Pumpkin Pie Spice
- 1 tsp vanilla extract
- Crumbled gingersnap cookies
Combine Greek yogurt, cream, syrup, vanilla, and a pinch of salt in the bowl of a standing mixer fitted with a whisk attachment.
Mix at low speed to start, then increase to high and whip until the mixture is thick and stiff, about 5 minutes. Set aside in the fridge while preparing pumpkin layer.
Blend the cream cheese in a large bowl until smooth. Add powdered sugar, pumpkin, pumpkin pie spice and vanilla, and blend until smooth and well incorporated.
Remove whipped Greek yogurt cream from the fridge and gently fold in about 1/2 of it into the pumpkin mixture. Reserve the other 1/2 of the whipped yogurt cream.
Add a thin layer of crumbled cookies to the bottom of each glass, then add a layer of pumpkin filling, then whipped yogurt cream. Repeat this pattern (cookies, pumpkin, whipped cream).
Garnish with a bit of additional crumbled cookie. Serve immediately or keep in the fridge up to 2 hours.