Go Back
–+ servings
Side view of a pumpkin cheesecake parfait in a glass.
Print Recipe
5 from 1 vote

No Bake Pumpkin Cheesecake Parfaits

Amazing layers of no bake pumpkin cheesecake, whipped cream and gingersnap cookies all come together in these incredible pumpkin cheesecake parfaits!
Course: Breakfast, Dessert
Cuisine: American
Keyword: autumn, fall, No Bake Pumpkin Cheesecake Parfaits
Servings: 8 -10

Ingredients

For the Pumpkin Cheesecake Layer

  • 8 oz cream cheese
  • 1 cup canned pumpkin puree
  • 1/4 cup white sugar
  • 1 tsp pumpkin pie spice
  • 1/2 tsp vanilla extract
  • 6 oz cool whip (or homemade whipped cream)

For the Parfaits

  • 10 oz cool whip
  • 2 cups ginger snap cookies

Instructions

  • Stir together your cream cheese, pumpkin puree, sugars, pumpkin pie spice and vanilla until combined.
  • Gently fold in your cool whip.
  • Scoop about 2 TBS of pumpkin cheesecake mixture into a cup.
  • Top with a few pieces of broken up gingersnap cookies.
  • Spread about 2 TBS of whipped topping over cookies.
  • Repeat with another layer of pumpkin, cookies and whipped topping.
  • Top with 1 whole gingersnap cookie.
  • Repeat with additional cups until ingredients are all finished.