Easy No-Bake Pumpkin Dessert
Pumpkin Cheesecake Parfait
No-Bake Pumpkin Cheesecake Parfaits are so delicious and a breeze to make! This Easy No-Bake Pumpkin Dessert features scrumptious layers of crushed gingersnaps and creamy no-bake pumpkin cheesecake filling. These layered mini pumpkin cheesecake jars are fabulous individual dessert that is perfect for fall and winter and special occasions like Thanksgiving Day and more! This pumpkin dessert recipe is always a huge hit.
Fall, Winter and Thanksgiving Dessert
For all you lovers of fall and winter and of course all things pumpkin and pumpkin spice this is the perfect dessert for you! Between the lovely rustic colors of fall and the fragrant and delicious scents of fall like cinnamon, nutmeg and pumpkin spice it gives us that cozy feeling inside and out. This is an easy recipe but it's one delicious dessert that is sure to please!
I love simple and easy-to-make recipes and bonus when they are also a no-bake dessert, no need to turn the oven on! Yet dessert recipes like these cute ones in a jar are always a hit, they never fail to impress, no need to tell anyone just how easy it was to make it. While pumpkin pie might the the standard pumpkin dessert I enjoy ones like this pumpkin parfait a lot more.
I love desserts in a jar and some of my favorite and our most popular recipes are our dessert jars like our Strawberry Shortcake in a Jar, No Bake Oreo Cheesecake in a Jar or if you want to stick to a fall and winter-themed cozy desserts our Caramel Apple Trifle-Mason Jar Desserts is another fall and winter favorite.
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Ingredients
Servings: 3 servings in 8 oz mason jars with the given quantities *Double the quantities to make 6 servings
Prep Time: Approximately 20 minutes
Chilling Time: At least 1 hour, or until ready to serve
For the complete ingredient list and detailed instructions to make these layered pumpkin cheesecake jars, scroll to the bottom of this post for the FREE printable recipe card.
See recipe card for quantities.
Instructions
In a food processor, process the gingersnap cookies until they form crumbs.
In a medium bowl, combine gingersnap cookie crumbs, melted butter and granulated sugar. Stir until evenly mixed.
In a separate large bowl, beat cream cheese with an electric mixer until smooth. Add in pumpkin puree, brown sugar, vanilla extract, cinnamon, ginger, nutmeg, and salt. Beat until well combined. Now you have your pumpkin mixture, this is the pumpkin cheesecake filling layer.
In another large bowl, beat heavy cream with an electric mixer on high speed until stiff peaks form. Add in powdered sugar and continue to beat until well combined.
How do you make gingersnap crumbs for a crust?
With the food processor: Simply add the gingersnap cookies and and let the processor do the work. Just remember our tip to not let them get powdery. It's better to have big crumbs than powder.
Without a food processsor: Put the gingersnap cookies in a ziploc bag and use a rolling pin to crush them while in the bag.
Pumpkin filling and layering
To assemble the pumpkin cheesecake in a jar, spoon a layer of the gingersnap mixture into the bottom of each serving glass. Top with a layer of the pumpkin cheesecake mixture, then a layer of the whipped cream. Repeat layers until the glasses are full, ending with a layer of whipped cream and one gingersnap cookie.
You want these layers to get a nice mix of all the flavors from the gingersnap "crust" to the pumpkin cream cheese layer and of course, the whipped cream layer to tie it together for this easy but rich and decadent dessert
Refrigerate the parfaits for at least 1 hour, or until ready to serve.
Adjusting the recipe for smaller mason jars: Depending on the size of your mason jars, you will need to adjust the quantities of the ingredients to fit the jars. Consider the layers and make sure you have enough gingersnap mixture, pumpkin cheesecake mixture, and whipped cream for each jar.
Easy Pumpkin Dessert
This easy pumpkin dessert doesn't mean you can't wow people with it's visual appeal. You can sprinkle some reserve gingersnap crumbs and sprinkle them on top of the final layer of whipped cream. Optionally, you can also garnish with a small gingersnap cookie or a sprinkle of cinnamon for added decoration. You can also use some fancier glass dishes instead of jars, just make sure they're tall enough to do the layering for the dessert.
Tips for the No-Bake Pumpkin Dessert
Processing the gingersnap cookies: When processing the gingersnap cookies in a food processor, make sure to pulse them until they turn into crumbs. Be careful not to over-process, as it might result in a texture that is too powdery. It is better to have larger crumbs than a powdery mixture.
Whipped Cream
Whipping the cream: When whipping the heavy cream, ensure that it is cold, as it will whip up faster and hold its shape better. You can place the bowl and whisk in the refrigerator for about 15 minutes prior to whipping the cream. Trust me it makes a difference.
Piping Bag
Use a piping bag to add the pumpkin layer and the whipped cream layers. It easier to add using the piping bag, less messy and when you use the tips you get a decorative look with the whipped cream, especially for the top layer.
Storage for No-Bake Pumpkin Cheesecake Parfaits
Chilling and serving: Refrigerate the pumpkin cheesecake parfaits in the mason jars for at least 1 hour or until ready to serve. To serve, you can enjoy the parfaits directly from the mason jars which makes things oh so easy. If you want to store the parfaits with the mason jar lid on then don't put a top layer of whipped cream on until you're ready to serve. I don't recommend freezing this dessert but they should last up to 7 days in the fridge with the lids on the jars. Keep in mind the gingersnap crust will soften the longer it is stored.
No-Bake Pumpkin Dessert Substitutions
- Do NOT use pumpkin pie puree instead of pumpkin puree.
- If you don't have cinnamon, ginger and nutmeg then you can use a pumpkin pie spice mix
Variation
If you really love that pumpkin spice flavor you can add some pumpkin spice to the whipped cream for another kick of these spices or you could make it just a cinnamon whipped cream for a slightly different flavor profile.
Equipment for No-Bake Pumpkin Cheesecake
- Measuring cups and spoons
- Spatula
- 8 oz mason jars
- Food processor
- Medium mixing bowl
- Large mixing bowl
- Hand or stand mixer
- Piping bags & tips - very helpful for layering the pumpkin cheesecake filling and the whipped cream
Top Tip
I always add vanilla to my whipped cream for extra flavor and it goes with everything. So even if you add some pumpkin spice to your whipped cream it will pair nicely with the vanilla.
FAQ
Can this recipe be made vegan?
I haven't done a vegan version of this recipe so I can't speak to whether this would work or not but I would assume you'd have to try a vegan or dairy-free cream cheese and a dairy-free whipped cream like a coconut whipped cream. This of course will change the texture and flavor profile but you can certainly try it out.
Taste and Texture:
The gingersnap cookie crust provides a warm and slightly spicy taste that complements the pumpkin and cheesecake layers. The pumpkin puree contributes a sweet and earthy flavor, while the cream cheese adds a tangy and creamy element. The brown sugar, vanilla extract, cinnamon, ginger, and nutmeg enhance the overall flavor profile with warm and aromatic undertones.
The pumpkin cheesecake mixture, with its creamy and smooth texture, is complemented by the layer of light and airy whipped cream. Each spoonful combines the warmth of the spices, the creaminess of the cheesecake, and the slight crunch of the cookie crumbs.
Related
Looking for other recipes like this? Try these:
- Fudge No Bake Cheesecake in a Jar Recipe
- Pumpkin Spice Cake Recipe
- Pumpkin Caramel Poke Cake
- Homemade Donuts Recipe: Maple Pumpkin Maple Creme
Now let's get to the full recipe shall we?
Easy No-Bake Pumpkin Dessert - Pumpkin Cheesecake Parfait
No-Bake Pumpkin Cheesecake Parfaits are so delicious and a breeze to make! This Easy No-Bake Pumpkin Dessert features scrumptious layers of crushed gingersnaps and creamy no-bake pumpkin cheesecake filling. These layered mini pumpkin cheesecake jars are fabulous individual dessert that is perfect for fall and winter and special occasions like Thanksgiving Day and more!
Ingredients
- 1 ½ cups gingersnap cookies (135 grams)
- ½ cup unsalted butter, melted (113 grams)
- ¼ cup granulated sugar (50 grams)
- 8 ounces of cream cheese, softened (227 grams)
- ½ cup canned pumpkin puree (120 grams)
- ½ cup brown sugar (100 grams)
- 1 teaspoon vanilla extract (5 milliliters)
- ½ teaspoon ground cinnamon (2.5 milliliters)
- ¼ teaspoon ground ginger (1.25 milliliters)
- ¼ teaspoon ground nutmeg (1.25 milliliters)
- ¼ teaspoon salt (1.25 milliliters)
- 1 ½ cups heavy cream (355 milliliters heavy cream)
- ¼ cup powdered sugar (30 grams)
Instructions
In a food processor, process the gingersnap cookies until they form crumbs.
In a medium bowl, combine gingersnap cookie crumbs, melted butter and granulated sugar. Stirl until evenly mixed.
In a separate large bowl, beat cream cheese with an electric mixer until smooth. Add in pumpkin puree, brown sugar, vanilla extract, cinnamon, ginger, nutmeg, and salt. Beat until well combined.
In another large bowl, beat heavy cream with an electric mixer on high speed until stiff peaks form. Add in powdered sugar and continue to beat until well combined. I also add vanilla extract (1 tsp) but that is optional)
To assemble the parfaits, spoon a layer of the gingersnap mixture into the bottom of each serving glass. Top with a layer of the pumpkin cheesecake mixture, then a layer of the whipped cream. Repeat layers until the glasses are full, ending with a layer of whipped cream and one gingersnap cookie.
Refrigerate the parfaits for at least 1 hour, or until ready to serve.
Notes
- Adjusting the recipe for smaller mason jars: Depending on the size of your mason jars, you will need to adjust the quantities of the ingredients to fit the jars. Consider the layers and make sure you have enough gingersnap mixture, pumpkin cheesecake mixture, and whipped cream for each jar.
- Decorative serving: To make the parfaits visually appealing, you can reserve some gingersnap crumbs and sprinkle them on top of the final layer of whipped cream. Optionally, you can also garnish with a small gingersnap cookie or a sprinkle of cinnamon for added decoration.
- Chilling and serving: Refrigerate the parfaits in the mason jars for at least 1 hour or until ready to serve. To serve, you can enjoy the parfaits directly from the mason jars.
- Processing the cookies: When processing the gingersnap cookies in a food processor, make sure to pulse them until they turn into crumbs. Be careful not to over-process, as it might result in a texture that is too powdery. It is better to have larger crumbs than a powdery mixture.
- Whipping the cream: When whipping the heavy cream, ensure that it is cold, as it will whip up faster and hold its shape better. You can place the bowl and whisk in the refrigerator for about 15 minutes prior to whipping the cream.
Nutrition Information:
Yield:
3Serving Size:
8 ozAmount Per Serving: Calories: 220Total Fat: 12ggSaturated Fat: 4gCholesterol: 24mgSodium: 82mgCarbohydrates: 12gFiber: 2gSugar: 8gProtein: 2g
Please note that we can not guarantee the accuracy of the nutritional information. They are a best guess calculation.