Pumpkin Cheesecake Parfaits
Pumpkin Cheesecake Parfaits are a no-bake fall dessert featuring layers of creamy spiced pumpkin cheesecake mousse and crunchy granola. This quick and easy treat is perfect for gatherings or cozy nights in.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4–6 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 8 oz cream cheese, softened
- 1 cup pumpkin purée
- 1/3 cup maple syrup or brown sugar
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1 cup whipped cream or whipped topping
- 2 cups granola
- Optional garnish: extra whipped cream, cinnamon, or crushed pecans
Instructions
- Beat the softened cream cheese in a bowl until smooth and lump-free.
- Add the pumpkin purée, maple syrup or brown sugar, vanilla extract, and pumpkin pie spice. Mix until fully combined.
- Gently fold in the whipped cream using a spatula until light and fluffy, with no white streaks remaining.
- In clear serving glasses or jars, layer granola and pumpkin mousse, repeating once or twice depending on glass size. End with mousse on top.
- Chill in the refrigerator for at least 1 hour before serving.
- Garnish with whipped cream, cinnamon, or crushed pecans if desired.
Notes
- Use Neufchâtel for a lighter version of the mousse.
- Substitute granola with crushed ginger snaps for added spice.
- To make dairy-free, use vegan cream cheese and coconut whipped cream.
- Ensure cream cheese is softened fully to prevent lumps in the mousse.
Find it online: https://www.recipebyelena.com/pumpkin-cheesecake-parfaits/