How to Make an Easy No Bake Pumpkin Cheesecake Parfaits

The flavors of pumpkin and cheesecake combine with these delicious and easy no bake pumpkin cheesecake parfaits that are perfect for Fall!

Pumpkin Cheesecake No Bake Parfaits

That’s right, you read that correctly.  This recipe is the best of both worlds for me because I love anything pumpkin and I love cheesecake and you are going to love these No Bake Pumpkin Cheesecake Parfaits. 

This is an easy dessert recipe, as most of mine are, because really who has a lot of time to cook and bake these days?  This is also a no bake dessert and will make a great addition to your dessert table this holiday season.

I love using mason jars to serve a no bake dessert in.  I’ve used mason jars this summer to make my No Bake Pudding Desserts.  It’s easy to make the desserts the day before if you’re preparing for company using mason jars like I did for our daughter’s bridal shower.

These desserts are great for every day snacking too!  They’re easy to store in the refrigerator and the kids can just grab an easy treat after school.

Helpful Kitchen Tools

This post contains affiliate links. Your cost is the same, but I earn a commission when you shop through them. For more information, click here.

• 4 ounce and the 8 ounce sized mason jars – I used both for this recipe
• Batter bowl – this is one my favorite bowls to use
• Cookie Scoops – it really does help to get the pudding and everything layered neatly

How to Make Pumpkin Cheesecake No-Bake Parfaits

For the Graham Cracker Crust

• 1 1/2 cups graham cracker crumbs
• 1/3 cup white sugar
• 6 Tablespoons melted butter

For the Pumpkin Cheesecake

• 8 ounces cream cheese; softened
• 1/4 cup white sugar
• 1/4 cup brown sugar
• 1 can pumpkin puree; not pumpkin pie mix
• 1 teaspoon vanilla extract
• 1 Tablespoon pumpkin pie spice
• 1 container whipped topping

Add a layer of the graham cracker crust to the bottom of the mason jars. You can see that I used both the 8 ounce and 4 ounce sizes.

Now add the pumpkin cheesecake layer.

Followed by the whipped topping.  Continue layering until you get to the top of the mason jar.

Chopped pecans on top add just the right amount of crunch to the recipe.

Tips for Serving the Pumpkin Cheesecake Dessert

• Cover with the mason jar tops and refrigerate at least one to 2 hours before serving.
• Just before serving, remove the mason jar tops and add the final layer of whipped topping, pecans and graham cracker crumbs.

Beautiful and delicious because we always eat with our eyes first!

Print

Pumpkin Cheesecake Parfaits

Prep Time

20 mins

Chill

2 hrs

 

An easy NO BAKE recipe for pumpkin cheesecake parfaits that your family is going to love!

Course: Dessert

Cuisine: American

Keyword: Pumpkin, Cheesecake, No-Bake Dessert

Ingredients

For the Graham Cracker Crust

• 1 1/2 cups graham cracker crumbs
• 1/3 cup white sugar
• 6 tbsp melted butter

For the Pumpkin Cheesecake

• 8 ounces cream cheese; softened
• 1/4 cup white sugar
• 1/4 cup brown sugar
• 1 15 ounce can pumpkin puree; not pumpkin pie mix
• 1 tsp vanilla extract
• 1 tbsp pumpkin pie spice
• 1 container whipped topping

Instructions

For the Graham Cracker Crust

1. Combine ingredients in a small bowl and mix to combine. Press 2 tablespoons of the mixture into mason jars. Refrigerate until the cream cheese filling is ready.

For the Pumpkin Cheesecake

1. In a bowl, beat together the cream cheese, white sugar and brown sugar.
2. Add the pumpkin, vanilla and pumpkin pie spice. Beat until well blended.
3. Start adding the pumpkin cheesecake mixture to the mason jars, followed by a layer of whipped topping. Continue adding the layers until the jars are full ending with a layer of whipped topping and chopped pecans.
4. Refrigerate at least 2 hours before serving.

Looking for more pumpkin recipes?  Try my favorite Pumpkin Pie Treats.