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A dish of no bake cheesecake parfait with a gingersnap cookie on top
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4.55 from 11 votes

No-Bake Pumpkin Cheesecake Parfait

No-Bake Pumpkin Cheesecake Parfait has layers of crunchy gingersnap crumbles, fluffy pumpkin cheesecake, and creamy vanilla cheesecake. It is an impressive make-ahead dessert that is perfect for holiday parties.
Prep Time15 minutes
Total Time15 minutes
Course: Desserts
Cuisine: American
Keyword: no bake, no bake cheesecake, no bake desserts pumpkin cheesecake fluff, pumpkin cheesecake, pumpkin cheesecake parfait
Servings: 4 servings
Author: Joshua Boquist

Ingredients

Gingersnap crumble

  • 32 gingersnap cookies ½ of a 1 lb box
  • 4 tbsp butter melted
  • 2 tbsp sugar
  • 1 pinch salt

Cheesecake layers

  • 8 oz cream cheese softened
  • ⅓ cup brown sugar
  • ⅓ cup granulated sugar
  • 1 cup heavy whipping cream
  • 1 tsp vanilla extract
  • 1 cup pumpkin puree not pumpkin pie filling
  • 2 tsp pumpkin pie spice
  • ½ tsp cinnamon

Instructions

Gingersnap Crumble

  • Place the gingersnaps in a sealable bag and pound them with a rolling pin until you have fine, even crumbs. Dump the crumbs into a mixing bowl and add the butter, sugar, and salt then stir until well combined. Set aside while you make the two cheesecake layers. 

Vanilla and Pumpkin Cheesecake Fluff

  • Place the cream cheese, brown sugar, and granulated sugar in a mixing bowl and mix on medium speed until there are no lumps and the sugar dissolves. 
  • Add the heavy whipping cream and vanilla and blend on low speed until well blended. Increase the speed to high and beat for 2 to 3 minutes until the mixture is thick and has stiff peaks. 
  • Place half of the cheesecake mixture into a separate bowl. Stir in the pumpkin puree and the spices. 

Assemble the Parfaits

  • To assemble the parfaits, spoon alternating layers of gingersnap crumbles and pumpkin cheesecake filling then top with vanilla cheesecake filling. Garnish with extra gingersnap cookies.
  • Refrigerate up to 2 days until ready to serve.

Video

Notes

You will end up with approximately 1½ cups of gingersnap crumbs, 2 cups of pumpkin cheesecake fluff and 1 cup of vanilla cheesecake fluff. 

I placed the parfait ingredients in this order:

  • 2 tablespoons of gingersnap crumbs on the bottom
  • 4 tablespoons pumpkin cheesecake fluff
  • 2 tablespoons gingersnap crumbs
  • 4 tablespoons pumpkin cheesecake fluff
  • 4 tablespoons vanilla cheesecake fluff
  • 2 tablespoons gingersnap crumbs

Nutrition

Serving: 1g | Calories: 919kcal | Carbohydrates: 94g | Protein: 9g | Fat: 58g | Saturated Fat: 34g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.5g | Cholesterol: 155mg | Sodium: 614mg | Potassium: 489mg | Fiber: 3g | Sugar: 58g | Vitamin A: 11523IU | Vitamin C: 3mg | Calcium: 182mg | Iron: 5mg