Name: Pumpkin Cheesecake Parfaits
Prep time: 20 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 1 cup pumpkin puree (not pumpkin pie filling); 8 oz cream cheese, softened; 1/2 cup heavy cream or whipped topping; 1/4 cup brown sugar or maple syrup (divided); 1 tsp vanilla extract; 1/2 tsp ground cinnamon; 1/4 tsp ground nutmeg; 1/4 tsp ground ginger; 1 cup crushed graham crackers, gingersnaps, or Biscoff cookies; 2 tbsp melted butter (optional, for cookie crumbs); Optional toppings: whipped cream, extra crumbs, chopped pecans, caramel drizzle

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Pumpkin Cheesecake Parfaits are the ultimate no-bake dessert I reach for when I want something creamy, cozy, and packed with fall flavor. Layers of spiced pumpkin puree, smooth cheesecake filling, and crunchy cookie or graham cracker crumbs come together in perfect harmony. It’s all the flavors of pumpkin pie and cheesecake in a pretty, individual serving — no oven required. Whether I’m serving them at a dinner party or treating myself, these parfaits are always a hit.

Why You’ll Love This Recipe

I love how easy and fuss-free these parfaits are to put together. There’s no baking, no complicated steps, and they look so elegant in a glass. The pumpkin and spice blend beautifully with the tangy cheesecake layer, and the crumbly cookie base adds the perfect contrast in texture. I can make them ahead of time, and they hold up wonderfully in the fridge — making dessert stress-free and delicious.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Pumpkin puree (not pumpkin pie filling)
Cream cheese, softened
Heavy cream or whipped topping
Brown sugar or maple syrup
Vanilla extract
Ground cinnamon
Ground nutmeg
Ground ginger
Crushed graham crackers, gingersnaps, or Biscoff cookies
Butter (if toasting the crumbs)
Optional toppings: whipped cream, extra crumbs, chopped pecans, caramel drizzle

Directions

I start by beating the cream cheese until smooth, then add brown sugar, vanilla, and a little heavy cream. I whip until light and fluffy.
In a separate bowl, I mix the pumpkin puree with cinnamon, nutmeg, ginger, and a bit more sugar or maple syrup.
I fold some whipped cream into both the cheesecake and pumpkin layers to make them light and mousse-like.
I prepare the cookie crumbs by crushing them finely — sometimes I mix them with a bit of melted butter for extra richness.
To assemble, I layer the crumbs, pumpkin mixture, and cheesecake filling in clear glasses or jars. I repeat the layers depending on the glass size.
I finish each parfait with a swirl of whipped cream and a sprinkle of crumbs or chopped nuts.

Servings and timing

This recipe makes about 4 to 6 parfaits, depending on the size of the cups or jars. It takes roughly 20 minutes to prepare, plus at least 1 hour of chilling time in the fridge. I like to make them a few hours in advance so the flavors can set.

Variations

I swap graham crackers with gingersnaps or crushed Biscoff cookies for a deeper spice flavor.
For a lighter version, I use Greek yogurt in place of part of the cream cheese or whipped cream.
I sometimes add a splash of bourbon or maple liqueur to the pumpkin mixture for a grown-up twist.
Chopped toasted pecans or walnuts add a nice crunch to the layers.
I make mini versions in shot glasses for bite-sized treats at parties.

storage/reheating

I store the parfaits covered in the fridge for up to 3 days. They stay fresh and even taste better after a few hours of chilling. I don’t reheat these — they’re best served cold. If I’m prepping them ahead, I wait to add whipped cream or delicate toppings until just before serving to keep everything looking fresh.

FAQs

Can I use pumpkin pie filling instead of pumpkin puree?

I don’t recommend it. Pumpkin pie filling already has sugar and spices, which can throw off the flavor and texture of the layers. I always go with pure pumpkin puree and add my own seasoning.

Can I make this dessert ahead of time?

Yes, I usually make them the morning of or even the night before serving. They hold up beautifully in the fridge and taste even better once chilled.

What’s the best cookie base for the crumbs?

I like using gingersnaps or Biscoff cookies for a spiced, rich base. Graham crackers are classic too — it just depends on the flavor I’m going for.

Can I freeze these parfaits?

I wouldn’t freeze them — the texture of the cream and pumpkin layers can become grainy after thawing. They’re best made fresh and enjoyed within a few days.

How can I make this recipe dairy-free?

I use dairy-free cream cheese, whipped coconut cream, and check that the cookie crumbs are dairy-free. It still turns out rich and flavorful with a few swaps.

Conclusion

Pumpkin Cheesecake Parfaits are one of my favorite fall desserts — easy to make, full of cozy spice, and incredibly satisfying. With their creamy layers and crunchy base, they bring all the comfort of a baked dessert without the oven. Whether I’m serving them at a gathering or just indulging solo, they’re always a crowd-pleaser that I come back to again and again.