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Easy No-Bake Pumpkin Cheesecake Parfaits: Perfect Fall Dessert

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These creamy, spiced, no-bake pumpkin cheesecake parfaits come together in just 15 minutes of active work and require no oven. Layered with a crunchy graham cracker crust and topped with whipped cream, they’re the perfect make-ahead fall dessert for any occasion.

Ingredients

Scale
  • 8 oz (226g) cream cheese, softened to room temperature
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (120ml) pumpkin puree (100% pure pumpkin)
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1 cup (240ml) heavy whipping cream, cold
  • 1 cup (120g) crushed graham crackers (about 8 full sheets)
  • 2 tablespoons (30g) unsalted butter, melted
  • 1 tablespoon (15ml) maple syrup or honey
  • 1/8 teaspoon cinnamon (optional, for crust)
  • 1/2 cup (120ml) heavy whipping cream, cold (for topping)
  • 1 tablespoon (15g) powdered sugar (for topping)
  • 1/4 teaspoon vanilla extract (for topping)
  • Caramel sauce for drizzling
  • Flaky sea salt for garnish
  • Toasted pecans or pumpkin seeds for garnish

Instructions

  1. Make the Graham Cracker Crust: In a small bowl, combine the crushed graham crackers, melted butter, maple syrup, and cinnamon. Stir until the mixture looks like wet sand. Set aside.
  2. Whip the Cream: In a large mixing bowl, add the cold heavy whipping cream. Beat on medium-high speed until soft peaks form, about 2-3 minutes. Add the powdered sugar and vanilla, then continue beating until stiff peaks form. Set aside.
  3. Make the Pumpkin Cheesecake Filling: In another large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy, about 2 minutes. Scrape down the sides. Add the pumpkin puree, vanilla extract, cinnamon, ginger, nutmeg, and cloves. Beat until well combined and silky.
  4. Fold in the Whipped Cream: Take about one-third of the whipped cream and fold it into the pumpkin mixture using a rubber spatula. Gently fold in the remaining whipped cream until no white streaks remain.
  5. Assemble the Parfaits: In serving glasses, start with a layer of the graham cracker mixture (about 2 tablespoons per glass). Press down lightly. Spoon or pipe the pumpkin cheesecake mixture into the glasses, filling them about halfway. Add another layer of graham cracker crumbs (about 1 tablespoon), then top with the remaining pumpkin cheesecake mixture. Leave room for the whipped cream topping.
  6. Chill: Cover the glasses with plastic wrap and refrigerate for at least 4 hours, but overnight is best.
  7. Add Toppings and Serve: Just before serving, whip the remaining heavy cream with powdered sugar and vanilla until stiff peaks form. Pipe or spoon onto the top of each parfait. Drizzle with caramel sauce, sprinkle with toasted pecans or pumpkin seeds, and finish with a tiny pinch of flaky sea salt. Serve cold.

Notes

Make sure cream cheese is at room temperature to avoid lumps. For best texture, chill overnight. If pumpkin puree is watery, blot with a paper towel. Use a piping bag for clean layers. Parfaits can be stored in the refrigerator for up to 3 days. For a dairy-free version, use dairy-free cream cheese and coconut cream. For gluten-free, use gluten-free graham crackers or crushed pecans.

Nutrition

Keywords: no-bake pumpkin cheesecake, pumpkin parfaits, fall dessert, easy pumpkin dessert, no-bake dessert, pumpkin cheesecake parfaits

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