Easy Pumpkin Cheesecake Parfaits
These no-bake pumpkin cheesecake parfaits are so remarkably easy and are made with just a few ingredients, in less than 20 minutes. Layers of creamy, warm fall flavors, crisp ginger snap cookies, and fluffy whipped cream make this a perfect fall dessert.
Hello and Welcome to September’s Pinterest Challenge!
Each month, our lovely host Cindy from CountyRoad407.com, chooses a photo or theme each month to inspire a group of creative blogging buddies. Using the inspiration photo or theme, create something in our own personal style.
Cindy changed up the challenge a bit this month. Instead of home decor, the Pinterest Challenge for September is all about pumpkin recipes! There’s no inspiration photo. Instead, we’re all welcome to see where our creativity takes us. I know you will love all of the delicious pumpkin recipes!
If you are visiting from Diane of South House Designs, welcome! I am so glad you are here! Diane always shares the most wonderful ideas and recipes. Her delicious pumpkin marshmallow recipe is no exception!
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Fall Recipes
Do you love the rich, warm flavors of fall and pumpkin spice? You may also enjoy these perfect pumpkin bars and these easy pumpkin muffins with crumb topping.
What is a Parfait?
Served in individual portions, a parfait is a sweet dessert, made with layered ingredients.
Why You’ll Love Pumpkin Cheesecake Parfaits
- Quick and easy – made in less than 20 minutes
- Individual servings/portions
- Layers of creamy, warm fall flavors, crisp ginger snap cookies, and fluffy whipped cream make this a perfect fall dessert.
Pumpkin Cheesecake Parfait Ingredients
Pumpkin Cheesecake Layer
- whipped cream cheese
- pumpkin
- pumpkin pie spice
- pure vanilla extract
Cookie Layer
- Gingersnap cookies
Whipped Cream
- heavy whipping cream
- confectioner’s sugar
- pure vanilla extract
How to Make Pumpkin Cheesecake Parfaits
Pumpkin Cheesecake Layer
- Using a hand mixer or stand mixer, combine whipped cream cheese, pumpkin, brown sugar, vanilla extract, and pumpkin pie spice. Mix on medium speed, scraping the sides, for 2 minutes until the ingredients are well incorporated. It will be a light orange color.
Whipped Cream Layer
- The recipe I always use for whipped cream is one from Sally’s Baking Addiction. In a chilled bowl, mix cold heavy whipping cream, confectioner’s sugar, and vanilla on medium-high speed for 3-4 minutes.
Tips for Layering Parfaits
- Begin by spooning or piping the pumpkin cheesecake layer in the bottom of the dessert dish.
- Crush ginger snap cookies. I used 2 cookies per serving for a total of 16 cookies.
- Add the cookies on top of the pumpkin cheesecake layer.
- Top with whipped cream
- Sprinkle pumpkin pie spice on top of the whipped cream to finish.
How to Store Pumpkin Cheesecake Parfaits
Refrigerate – I put a toothpick at the top of each one and then wrapped each parfait in plastic wrap. They can be refrigerated for up to two days. Be mindful that the ginger snap cookies may soften.
Pumpkin Cheesecake Parfait Tips and Variations
- Substitute ginger snap cookies with molasses cookies, graham crackers, or Biscoff cookies.
- Make this recipe gluten free! Skip the cookies or use gluten free cookies or graham crackers. You can also add pecans or a layer of caramel instead.
- For a softer layer, use cubed spiced cake, pumpkin bread, pound cake, or angel food cake.
- Use the filling in a graham cracker crust for a no-bake pie.
- Instead of homemade whipped cream, feel free to use canned whipped cream or Cool Whip.
- Use a piping bag or a cut the corner of a ziplock bag to pipe cheesecake filling and whipped cream into glasses, individually.
Thank you so much for visiting today! Now, be sure to head over to visit my creative friend Marty of A Stroll Thru Life. You don’t want to miss her famous pumpkin bread! Then, enjoy all of the amazing recipes from my talented friends at the bottom of this post.
If you have any questions about anything, please feel free to reach out to me. I would love to connect with you on Facebook, Instagram, Pinterest, or here on the blog!
Pumpkin Cheesecake Parfaits
Equipment
- 1 mixer hand mixer or stand mixer
- 8 dessert cups
Ingredients
Pumpkin Cheesecake
- 16 ounces whipped cream cheese
- 15 ounces pumpkin puree not pumpkin pie filling
- 3/4 cup brown sugar
- 2 tsp pure vanilla extract
- 2 1/2 tsp pumpkin pie spice
Whipped Cream
- 1 cup heavy whipping cream
- 2 tbsp confectioner's sugar
- 1/2 tsp pure vanilla extract
Cookie Layer
- 16 ginger snap cookies crushed
Instructions
Pumpkin Cheesecake Layer
- Using a hand mixer or stand mixer, combine whipped cream cheese, pumpkin, brown sugar, vanilla extract, and pumpkin pie spice. Mix on medium speed, scraping the sides, for 2 minutes until the ingredients are well incorporated. It will be a light orange color.
Whipped Cream Layer
- The recipe I always use for whipped cream is one from Sally's Baking Addiction. In a chilled bowl, mix cold heavy whipping cream, confectioner's sugar, and vanilla on medium-high speed for 3-4 minutes.
Tips to Layer Pumpkin Cheesecake Parfaits
- Begin by spooning or piping the pumpkin cheesecake layer in the bottom of the dessert dish.
- Crush ginger snap cookies. I used 2 cookies per serving for a total of 16 cookies.
- Add the cookies on top of the pumpkin cheesecake layer.
- Top with whipped cream.
- Sprinkle pumpkin pie spice on top of the whipped cream to finish.
Notes
- Substitute ginger snap cookies with molasses cookies, graham crackers, or Biscoff cookies.
- Make this recipe gluten free! Skip the cookies or use gluten free cookies or graham crackers. You can also add pecans or a layer of caramel instead.
- For a softer layer, use cubed spiced cake, pumpkin bread, pound cake, or angel food cake.
- Use the filling in a graham cracker crust for a no-bake pie.
- Instead of homemade whipped cream, feel free to use canned whipped cream or Cool Whip.
- Use a piping bag or a cut the corner of a ziplock bag to pipe cheesecake filling and whipped cream into glasses, individually.
This looks like such a quick and easy way to celebrate the season, Lynne. I love how you presented them in a footed dessert cup too. It brings back the best childhood memories. Can’t wait to make these for our family too. Big hugs, CoCo
These look so yummy Lynne! Thanks for sharing!
Oh my goodness I can’t wait to try this. It’s a great alternative to pie!
Your pumpkin cheesecake parfaits are almost too pretty to eat Lynne! Pinning your recipe to make this fall! I love these cute dishes by the way!
This sounds delicious and oh so easy. Love the sugar snap cookie crunch, too. Definitely trying! Pinned:)
I’m not sure I could stop with just one parfait! This sounds so yummy. I need to make these for our dinner party next week. Telling Alexa to add cream cheese to the shopping list right now! You’d think I’d have that on hand at all times but I never do. Ayi yi yi. Thanks for joining in.
I love parfaits… and this is definitely on the top of the list now! Pinned! So fun to do this hop with you, dear friend!
Wow, this looks so amazing Lynne, the cookie crunch is perfect! Thanks for sharing!!
Quick and easy ✔️, customizable ✔️, pretty ✔️, delicious ✔️
Winner! Winner! Yeah Lynn, I have just the occasion for these coming up!
These are so pretty, and look absolutely delicious. I can’t wait to try them!
Thank you so much, Niky!!