The flavors of pumpkin and cheesecake combine with these delicious and easy no bake pumpkin cheesecake parfaits that are perfect for Fall. Serve this recipe in cute mason jars to make the dessert even more perfect!
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 pumpkin and I love cheesecake. As a matter of fact, YOU are going to love these No Bake Pumpkin Cheesecake Parfaits probably as much as I do.
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.
No Bake Desserts
I love using mason jars to serve a no bake dessert in. No Bake Pudding Desserts was a recipe I made over the summer that is also served in my favorite mason jars. It’s easy to make the desserts the day before if you’re preparing for company using mason jars which is what I did for our daughter’s bridal shower when I had to make dessert for over 60 people.
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
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- 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
- Graham cracker crumbs
- 1/3 cup white sugar
- Melted butter
For the Pumpkin Cheesecake
- Softened cream cheese
- White sugar
- Brown sugar
- 1 can pumpkin puree; not pumpkin pie mix
- Vanilla extract
- Pumpkin pie spice
- Whipped topping
To begin with, 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.
Next, add the pumpkin cheesecake layer.
Followed by the whipped topping. Continue layering until you get to the top of the mason jar.
Now you need to add the chopped pecans on top that will give 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.
More Delicious Fall Inspired Recipes:
- Pumpkin Pie Treats
- Mini Pumpkin Bundt Cakes – video too!
- Pumpkin Spice Pull Apart Bread
- Pumpkin Dump Cake
For the Graham Cracker Crust: For the Pumpkin Cheesecake: This recipe should make 6 to 8 parfaits depending on the size of mason jars you use. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
For the Crust:
For the Pumpkin Cheesecake:
Serving Size: 1
Amount Per Serving: Calories: 381 Total Fat: 21g Saturated Fat: 12g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 52mg Sodium: 305mg Carbohydrates: 48g Net Carbohydrates: 0g Fiber: 5g Sugar: 27g Sugar Alcohols: 0g Protein: 4g
For the Graham Cracker Crust:
For the Pumpkin Cheesecake:
This recipe should make 6 to 8 parfaits depending on the size of mason jars you use.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.