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Pumpkin Cheesecake Parfaits

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Pumpkin Cheesecake Parfaits are a no-bake fall dessert layered with spiced pumpkin puree, tangy cheesecake filling, and crunchy cookie crumbs. Creamy, cozy, and easy to assemble, they’re perfect for individual servings and make-ahead treats.

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

Instructions

  1. In a mixing bowl, beat softened cream cheese until smooth. Add 2 tablespoons brown sugar or maple syrup, vanilla extract, and a splash of heavy cream. Beat until light and fluffy.
  2. In another bowl, mix pumpkin puree with remaining brown sugar or maple syrup, cinnamon, nutmeg, and ginger.
  3. Fold whipped cream into both the pumpkin and cheesecake mixtures until smooth and mousse-like.
  4. Prepare cookie crumbs by crushing and mixing with melted butter if desired.
  5. In clear glasses or jars, layer cookie crumbs, pumpkin mixture, and cheesecake filling. Repeat layers if needed.
  6. Top with whipped cream, extra crumbs, chopped nuts, or caramel drizzle if desired.
  7. Chill for at least 1 hour before serving.

Notes

  • Use Biscoff cookies or gingersnaps for a spiced flavor boost.
  • Add a splash of bourbon or maple liqueur to the pumpkin layer for an adult version.
  • Make mini versions in shot glasses for parties.
  • Use Greek yogurt for a lighter variation.
  • Add toppings just before serving for the freshest presentation.

Nutrition

Find it online: https://cookedbymaya.com/pumpkin-cheesecake-parfaits/