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Pumpkin Cheesecake Parfaits

These no-bake pumpkin cheesecake parfaits are so remarkably easy and are made with just a few ingredients in less than 15 minutes. Layers of creamy, warm fall flavors, crisp ginger snap cookies, and fluffy whipped cream make this a perfect fall dessert.
Print Recipe
Prep Time 20 minutes
Course Dessert
Servings 4 parfaits

Equipment

  • 1 mixer hand mixer or stand mixer
  • 4 dessert cups

Ingredients
  

Pumpkin Cheesecake

  • 8 ounces cream cheese softened
  • 1/2 cup pumpkin puree not pumpkin pie filling
  • 1/4 cup confectioner's sugar
  • 1 tsp pure vanilla extract
  • 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

  • 8 ginger snap cookies crushed

Instructions
 

Pumpkin Cheesecake Layer

  • Using a hand mixer or stand mixer, combine cream cheese, pumpkin, confectioner's 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 1-2 cookies per serving for a total of 8 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

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.
Keyword easy pumpkin muffins, fall dessert, pumpkin dessert