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Pumpkin Cheesecake Parfaits

Delight in the creamy and crunchy layers of Pumpkin Cheesecake Parfaits, a no-bake dessert perfect for autumn celebrations.
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Préparation 20 minutes
Temps total 1 heure
Portions: 6 servings
Plat: Dessert
Cuisine: American
Calories: 320
Ingredients Préparation Notes

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.

Préparation
 

Preparation
  1. Prepare all your ingredients to streamline the process.
  2. In a mixing bowl, beat the softened cream cheese until smooth (1-2 minutes with an electric mixer).
  3. Add pumpkin purée to the cream cheese and mix well until combined.
  4. Pour in maple syrup or brown sugar along with vanilla extract. Stir until creamy with no lumps.
  5. Mix in pumpkin pie spice to enhance the fall flavor.
  6. Gently fold in whipped cream into the pumpkin mixture using a spatula.
Assembly
  1. Begin layering by adding a layer of granola at the bottom of serving glasses.
  2. Spoon a layer of pumpkin cheesecake mousse over the granola. Repeat layers until glasses are filled.
  3. Top each parfait with a dollop of whipped cream and sprinkle with cinnamon or crushed pecans.
Chill
  1. Refrigerate parfaits for at least 1 hour before serving to let flavors meld.

Notes et conservation

Serve chilled. Perfect for family gatherings and autumn celebrations. Can be made ahead of time and stored in the fridge for 2-3 days.