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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!

Course Dessert
Cuisine American
Keyword No Bake Pumpkin Cheesecake Parfait
Prep Time 12 minutes
Total Time 12 minutes
Servings 10
Calories 403 kcal
Author Yvonne



  • 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


  1. In a blender, or using your hand chopper finely crush the gingersnap cookies, pecans and sugar. Set aside. 

  2.  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.

  3. 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.

  4.  For best results, refrigerate at least 30 minutes (but can be eaten immediately).

Nutrition Facts
No Bake Pumpkin Cheesecake Parfait
Amount Per Serving
Calories 403 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 13g81%
Cholesterol 73mg24%
Sodium 138mg6%
Potassium 207mg6%
Carbohydrates 29g10%
Fiber 2g8%
Sugar 12g13%
Protein 3g6%
Vitamin A 2620IU52%
Vitamin C 0.7mg1%
Calcium 74mg7%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.