Make Ahead Pumpkin Cheesecake Parfaits

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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.



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


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.


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.


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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