You know what’s kinda cool? When you’re putting on a fancy dinner or a feast like Thanksgiving, you can knock off a showstopper of a dessert ahead of time. Even better? When it’s an easy, no-cook, and very fun dessert like these Pumpkin Cheesecake Parfaits.
Pumpkin Cheesecake Parfaits
Pumpkin Spice Cheesecake Parfaits – ya gotta love this simple make-ahead dessert that looks so much fancier than it is! Customize it too, by topping with crushed gingersnaps, crushed chocolate-covered almonds, or chocolate toffee bits.
About Pumpkin Cheesecake Parfaits:
Can’t you just picture yourself bringing these to the table? Or maybe putting them out on a dessert bar? I promise you’ll get a few ooohs and ahs. I mean, c’mon, just look at them! There is some drama in that presentation!
And ya have to love a seasonal dessert that has all the flavors we expect from fall. A rich, perfectly spiced pumpkin mousse layered with whipped cream, a bit of the intensity from the gingersnaps, and just a hint of chocolate from chocolate-covered almonds or chocolate-covered toffee bits.
That’s going to give you cool and creamy smooth with just the right amount of crunch to keep things interesting.
Pumpkin Cheesecake Parfaits
Making Pumpkin Cheesecake Parfaits:
The no-bake pumpkin cheesecake part is pretty standard, but you will want to pay attention to the whipped cream layer and topping.
- The whipped cream layer can be sweetened to taste with powdered sugar. That option makes this such an easy dessert, perfect any time.
- To hold up better, the optional step in this recipe is to stabilize the whipped cream. This option is best if made ahead, and is perfect for a dinner party or get-together.
Stabilized whipped cream with gelatin will not only hold longer, but it will also give your parfaits a professional bakery look. If you’ve ever wondered why bakery desserts with whipped cream are always better than those at home, that’s why!
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To Assemble:
This is a super-rich dessert, & the parfaits aren’t huge, so you’ll want to be careful that you don’t end up with the first few overfilled and the last skimpy.
It’s helpful to put the mousse and cream into separate Ziploc bags. When ready to assemble, snip off a corner and pipe into the glass rather than using a spoon. You’ll have more control.
Keep that in mind when assembling that there is more whipped cream than pumpkin mousse.
Make Ahead:
These can be made the day ahead, and have to be made at least three hours ahead (so they can chill).
I have included an optional step to stabilize the whipping cream so it will hold up better for longer, a day or two more.
For a larger batch, if space in the fridge is limited, consider (depending on the glass) layering them: put down a layer of the parfaits. Place a small rack or sheet pan on top (even a piece of sturdy cardboard will work), then add another layer.
Leftover Pumpkin Cheesecake Parfaits:
Store in the refrigerator, tightly covered; don’t sit on it! It’s best consumed asap. This will not freeze well.
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Other Pumpkin Dessert Recipes You Might Like:
- Martin Sheen’s Pumpkin Cheesecake – so good I don’t even want to try other pumpkin cheesecakes!
- Pumpkin Spice Sheet Cake – fun and casual and perfect to tote along anywhere or of course, eat at home.
- Grandma’s Pumpkin Bread – this really is the tastiest pumpkin bread I’ve ever made or had!
Saving Money on Groceries:
What you pay for groceries depends on not just WHERE you shop, but WHEN. Be strategic and stock up at rock-bottom prices.
- The best sales are before holidays; check out Win at the Grocers. Think beyond the occasion & use the opportunity to stock up at a low for the coming weeks to months.
- If available, take advantage of discount stores like Aldi or Lidl. The pricing at Buyer’s clubs is not always the lowest, but can trump in quality. Be selective when shopping there.
Canned Pumpkin:
- Pumpkin puree will always be lowest before the Winter Holidays. A good sale is half off or more. You may find good pricing after the holiday, or later in the discount bins, but that’s iffy.
- Stock up for the year & for next year’s Thanksgiving season. Canned pumpkin improves when “aged.” It mellows, and flavors take on a caramelly note.
Cream:
- Cream is always cheaper at discount groceries like Aldi & Lidl. Their everyday price beats out the buyer’s club and the best grocery store holiday sales price.
- Cream keeps for weeks, so if the standard grocery is the only option, get in the habit of picking up at a low price before holidays.
Gelatin:
- Generally inexpensive, gelatin will keep for a long time past any dates if stored correctly: cool and dry.
- Don’t automatically toss if a packet is older; test a small amount to check the set.
Cream Cheese:
- Will be on sale before almost every holiday, especially the big “baking” holidays like Easter, Thanksgiving, and Christmas. The discount stores, Aldi & Lidl, as well as buyer’s clubs, have great pricing and Holiday sales, too.
- Check dollar stores around Christmas; in the past few years, I’ve picked up packages for a dollar (2024).
- Know your pricing: the regular price, sale price, and great sale price. Don’t be afraid to stock up at rock bottom. Cream cheese keeps for weeks after the “best by” date. It can be frozen, but once thawed is best used in recipes.
- Neufchatel is often less expensive than full-fat. Some brands rely on “gums” for thickening, which can affect no-bake items that need to set up w/o heat.
Hello Frugal Friends, old and new! I love these parfaits and I think you will, too. By the way, they’re just as good in a plastic cup as a fancy glass, so don’t hesitate, whatever the fall/winter occasion, to get a little pumpkin spice in your life with these Pumpkin Cheesecake Parfaits!
Mollie
Pumpkin Cheesecake Parfaits
Pumpkin Cheesecake Parfaits
An easy make ahead, no-bake dessert; this is very rich and the servings are smaller. Don’t let the piping scare you off; it makes it so much easier to put together. Use a Ziploc if you don’t have a piping bag.
- Total Time: 40 minutes plus chill
- Yield: 8 servings 1x
- Category: Desserts Cheesecake
- Cuisine: American
Ingredients
For the Stabilized Whipped Cream:
- 2 teaspoons unflavored gelatin
- 2 1/2 tablespoons cold water
- 2 cups cream, cold
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
For the No-Bake Cheesecake:
- 1 8-ounce package of cream cheese, softened
- 1/2 cup packed brown sugar, preferably dark
- 1 15-ounce can pure pumpkin
- 1 1/2 teaspoons pumpkin pie spice
For the Assembly:
- 2 cups crumbled gingersnap cookies
- 1 1/4 cup chocolate covered almonds, crushed
Instructions
For the Stabilized Whipped Cream:
In a small microwave-safe bowl, add water and sprinkle gelatin over the top. Set aside for several minutes so the gelatin can soften. Heat in the microwave to melt the gelatin, five to 10 seconds. No need to boil. Gently stir and set aside.
In a mixing bowl, whip cream, sugar, and vanilla until soft peaks form. Turn mixer to low and while the mixer is moving, carefully pour the gelatin mixture into the whipped cream. Turn mixer up and beat until stiff peaks form. Place whipped cream into a piping bag with a large tip or Ziploc bag (you’ll trim off the corner when ready to pipe) and set aside.
For the No-Bake Cheesecake:
Add cream cheese to the mixing bowl (no need to rinse bowl or beaters) and on medium speed, beat cream cheese until fluffy. Gradually beat in brown sugar until smooth. Add pumpkin, vanilla and pumpkin pie spice. Mix until smooth, scraping side of bowl as needed; fill a second piping bag or Ziploc. Set aside.
Assembly:
In a medium bowl, combine cookies and chopped nuts, setting a little aside for garnishing the tops of the parfaits. Divide half the remaining cookie mixture among 8 parfait glasses. Divide half of pumpkin mixture among glasses, followed by half of whipped cream. Repeat layering of cookie mixture, pumpkin and whipped cream. Use remaining cookie mixture to garnish the tops of the parfaits.
Chill, then cover when cold, refrigerating at least 3 hours or up to 1 day if not stabilized; if planning on keeping for two to three days, use the stabilized whipped cream.
Notes
Stabilizing the whipping cream with the gelatin/water mixture is optional but highly recommended, especially if keeping for more than 24 hours in the fridge.
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I’ll be linking Pumpkin Cheesecake Parfaits to Fiesta Friday this week, and I’m one of the co-hosts, along with Judi @ cookingwithauntjuju.com. Take a minute to click over and check out all the posts!
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