Pumpkin Cheesecake Parfaits
Delight in the creamy and crunchy layers of Pumpkin Cheesecake Parfaits, a no-bake dessert perfect for autumn celebrations.
Ingrédients
For the Mousse
- 8 oz cream cheese, softened Use dairy-free for vegan option.
- 1 cup pumpkin purée Can substitute with sweet potato purée.
- 1/3 cup maple syrup or brown sugar Honey or agave can be used for sweetness.
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice Adjust for personal taste; add cinnamon for extra flavor.
- 1 cup whipped cream or whipped topping Coconut cream can be used for non-dairy version.
For Layering
- 2 cups granola Store-bought or homemade.
- optional garnish: extra whipped cream, cinnamon, or crushed pecans Use for topping.
Instructions
Preparation
- Prepare all your ingredients to streamline the process.
- In a mixing bowl, beat the softened cream cheese until smooth (1-2 minutes with an electric mixer).
- Add pumpkin purée to the cream cheese and mix well until combined.
- Pour in maple syrup or brown sugar along with vanilla extract. Stir until creamy with no lumps.
- Mix in pumpkin pie spice to enhance the fall flavor.
- Gently fold in whipped cream into the pumpkin mixture using a spatula.
Assembly
- Begin layering by adding a layer of granola at the bottom of serving glasses.
- Spoon a layer of pumpkin cheesecake mousse over the granola. Repeat layers until glasses are filled.
- Top each parfait with a dollop of whipped cream and sprinkle with cinnamon or crushed pecans.
Chill
- Refrigerate parfaits for at least 1 hour before serving to let flavors meld.
Notes
Serve chilled. Perfect for family gatherings and autumn celebrations. Can be made ahead of time and stored in the fridge for 2-3 days.