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Creamy No-Bake Pumpkin Cheesecake Parfaits

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These creamy no-bake pumpkin cheesecake parfaits are an easy, crowd-pleasing fall dessert that requires no baking. With a spiced graham cracker crust and a silky, mousse-like pumpkin filling, they are perfect for potlucks or weeknight treats.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • ½ teaspoon ground cinnamon
  • 16 ounces (450g) full-fat cream cheese, softened to room temperature
  • 1 cup heavy cream, cold
  • 1 cup (245g) pure pumpkin puree
  • ½ cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons pumpkin pie spice
  • ¼ teaspoon salt
  • Whipped cream, for garnish (optional)
  • Toasted pumpkin seeds, for garnish (optional)
  • Cinnamon sticks, for presentation (optional)

Instructions

  1. Crush the graham crackers into fine crumbs and place them in a medium bowl.
  2. Add the melted butter, granulated sugar, and cinnamon to the crumbs. Stir until the mixture resembles wet sand.
  3. In a large bowl, beat the softened cream cheese, brown sugar, vanilla, pumpkin pie spice, and salt on medium speed until smooth and creamy (about 2-3 minutes).
  4. Add the pure pumpkin puree to the cream cheese mixture and beat on low speed until just combined.
  5. In a separate cold bowl, whip the heavy cream on high speed until stiff peaks form.
  6. Gently fold the whipped cream into the pumpkin cream cheese mixture in two or three additions until no white streaks remain.
  7. Spoon a small amount of the graham cracker mixture (1-2 tablespoons) into the bottom of serving glasses.
  8. Spoon or pipe the pumpkin cheesecake filling over the crust, filling the glasses about ¾ full.
  9. Repeat layers if desired, or top with remaining crust and filling.
  10. Garnish with whipped cream, toasted pumpkin seeds, or a dusting of cinnamon.
  11. Refrigerate for at least 4 hours or overnight to set before serving.

Notes

Ensure cream cheese is softened to room temperature to avoid lumps. Keep the bowl and beaters cold when whipping heavy cream. Do not use pumpkin pie filling; use 100% pure pumpkin puree. These parfaits are best made ahead of time to allow flavors to meld. They keep in the fridge for up to 3 days but should not be frozen.

Nutrition

Keywords: pumpkin cheesecake, no-bake dessert, fall recipes, easy dessert, pumpkin parfait, graham cracker crust, cream cheese filling

Find it online: https://mandydishes.com/creamy-no-bake-pumpkin-cheesecake-parfaits-best-easy-fall-recipe/