Another great holiday recipe I’m excited to share with you! I know that generally no-bake is all the rage in the summertime when you’re not feeling too keen on wanting to turn on your oven or stove but I say lets continue that tradition into fall shall we? When I think no bake I think one word: EASY! Typical cheesecake is anything but. I’ve had my fair share of experiences with cheesecake to be able to tell you that it’s no walk in the park (i.e Copycat Cheesecake Factory White Chocolate Raspberry Truffle Cheesecake!). Now this version on the other hand? I was inspired by my Cheesecake Parfaits and Pumpkin Cheesecake with Gingersnap-Pecan Crust. Essentially I morphed the two together. Results? Perfection! Easy peasy lemon squeezy. Err should I say pumpkin squeezy? Plus, I was uber excited to use those adorable little Weck Jelly Jars because they are just too dang cute! Especially perfect for portion control (which lets be honest, I could use all the help I can get!).
In case you missed them, Monday I posted my No Bake Pumpkin Cheesecake Icebox Cake and yesterday I posted my 3-Ingredient Pumpkin Dip. I mentioned it in each of the posts before, but If you’re local and need something to do this weekend, I’ll be at the Deseret News Fall Home Show making all of these scrumptious easy-breezy treats! The theme of my hour is Festive Fall No Bake Treats and I’ll be on the stage at 1:00 PM, I’d love to see you! Plus who doesn’t love free food right? I’ve got one more delicious no bake dessert I’m posting tomorrow that will be perfect all season long! Whether it be for your Halloween plans or even Thanksgiving plans, this week is apple and pumpkin deliciousness all around.
Items used in this post:
No Bake Pumpkin Cheesecake Parfait
This delicious No Bake Pumpkin Cheesecake Parfait is perfect for your holiday get togethers. Made with a creamy light pumpkin cheesecake filling you'll love this and so will your guests!
- 1 c. gingersnap cookies
- 1/4 c. pecans
- 1 tbsp. organic sugar
Pumpkin Cheesecake Filling
- 1 8 oz. cream cheese, softened
- 1/2 c. pumpkin puree
- 3 tbsp. organic sugar
- 1 tsp. vanilla
- 1/2 tsp. pumpkin pie spice
- 2 c. Heavy cream whipped
- 1/2 c. whipped cream
- 1/4 c. chopped pecans
- 1/4 tsp. pumpkin pie spice
In a blender, or using your hand chopper finely crush the gingersnap cookies, pecans and sugar. Set aside.
In the bowl of your stand mixer whip together your cream cheese, pumpkin, sugar, vanilla and pumpkin pie spice until light and creamy. Gently fold in whipped cream.
In a small glass, place 1-2 tbsp. of gingersnap crust followed by 1/3 c. cheese mixture. Top with your whipped cream, sprinkle with chopped pecans and pumpkin pie spice.
For best results, refrigerate at least 30 minutes (but can be eaten immediately).