Pumpkin Cheesecake Parfaits

These no bake Pumpkin Cheesecake Parfaits are great for fall celebrations or Thanksgiving! Simple to make, uses instant pudding and gingersnap cookies!


parfait in stemless wine glass on a gray marble background.


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Pumpkin Cheesecake Parfait in a stemless wine glass on a gray marble background.


I'm so ready for everything pumpkin!

Fall is my favorite foodie time of the year, because I love all things pumpkin, cranberry, soup and comfort food.

Today's easy no bake dessert is absolutely delicious! These pumpkin cheesecake parfaits can be made in 15 minutes. Allow some time for them to chill in the refrigerator and they'll be ready to serve to your family or guests for a party or holiday. 

This dessert is kind of like a no bake pie, but in parfait form. The crunchiness from the cookie crumbs is a perfect combo with the sweet, smooth and creamy cheesecake pumpkin pudding. The pudding is just like a mousse after it's mixed together and is so luscious!


Keep scrolling for tips, process photos and more pumpkin recipes! 


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Shopping list:


recipe ingredients displayed on a gray marble background.



Scroll down to the printable recipe card for measurements and instructions!


Recipe tips:

  • You can make 6 parfaits using 9 or 10 ounce plastic cups. We used stemless wine glasses, making 3 large parfaits that are great for sharing. If making 6 parfaits, save 6 gingersnap cookies before making into crumbs.
  • These are best eaten the same day as making them, otherwise the crumb layer will start to get soggy.
  • If you don’t have a food processor, add the cookies to a gallon ziploc bag and crush using a rolling pin or something similar.


gingersnap crumbs in a food processor.


More pumpkin recipes you might like:



You can add or substitute with these ingredients:


  • use vanilla wafer cookies instead of gingersnaps
  • add caramel syrup in each layer or drizzle over top
  • use graham cracker crumbs instead of gingersnaps
  • use oreo cookies instead of gingersnaps
  • use freshly whipped cream instead of cool whip. This version will be less sweet than made with cool whip.
  • use cookie crumbs for the garnish instead of whole cookies


cool whip being mixed into pumpkin pudding.


Our favorite kitchen equipment and supplies used with this recipe:



I hope you enjoy this recipe as much as we did!


Pumpkin Cheesecake Parfaits in a stemless wine glass.
Yield 3 large parfaits
Author Hot Eats and Cool Reads
Prep time
15 Min
Inactive time
1 Hour
Total time
1 H & 15 M

Pumpkin Cheesecake Parfaits

Ingredients

  • 2 - 3.4 ounce boxes pumpkin spice instant pudding mix
  • 8 ounces cream cheese
  • 2 cups milk
  • 1 - 8 ounce container cool whip
  • 1 - 12 ounce box gingersnap cookies (about 60 cookies)
  • whipped cream, for topping
  • pumpkin pie spice, for topping

Instructions

  1. In a medium mixing bowl, beat cream cheese until smooth. Set aside.
  2. In a large mixing bowl, whisk together pumpkin spice pudding mix and milk, until pudding begins to thicken. Add cream cheese and cool whip to the bowl, and whisk or use the mixer to combine.
  3. Set aside 3 gingersnap cookies for topping. To your food processor, add remaining gingersnap cookies, and pulse to crumbs.
  4. Take ⅓ of the cookie crumbs and divide evenly among your parfait cups. Add a layer of the pudding mixture and smooth into the cup. Divide another ⅓ of the crumbs to create the next layer. Add another layer of pudding mixture. Divide the remaining cookie crumbs among the cups, and add a final layer of the pudding mixture.
  5. Cover the cups with foil or plastic wrap, and move the parfaits to the refrigerator to chill for at least an hour.
  6. Before serving, top with whipped cream, a sprinkle of pumpkin pie spice and a gingersnap cookie.

Notes

You can make 6 parfaits using 9 or 10 ounce plastic cups. We used stemless wine glasses, making 3 large parfaits that are great for sharing. If making 6 parfaits, save 6 gingersnap cookies before making into crumbs.


These are best eaten the same day as making them, otherwise the crumb layer will start to get soggy.

Nutrition Facts

Calories

1345.93

Fat

64.96 g

Sat. Fat

37.98 g

Carbs

179.95 g

Fiber

0 g

Net carbs

157.6 g

Sugar

112.48 g

Protein

14 g

Sodium

1645.14 mg

Cholesterol

99.52 mg

Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. 


You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.



Pumpkin Cheesecake Parfait in a stemless wine glass with a recipe title text overlay.


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