These easy-to-make no bake pumpkin cheesecake parfaits are the perfect ending to a any delicious meal! Made with real pumpkin and homemade whipped cream, your family and friends will love them!
Just because something is made from scratch, doesn’t mean it has to take forever to make. I love to spoil my family with desserts and treats, especially the no-bake variety. What I don’t love, is spending too much time in the kitchen. I guess you could say I’m an instant-gratification sort of girl. Minimal effort and big rewards- that’s what I’m {and this recipe} am all about.
A little really does go a long way, so no need to fill up a huge glass. I used these fun stemless wineglasses, but you could always use custard dishes or even a martini glass. I guarantee it will be enough to satisfy any sweet tooth.
For the candied pecans, you can either use this recipe or simply buy a can of praline pecans from your local grocery store. They will both taste delicious in this recipe.
These easy-to-make no bake pumpkin cheesecake parfaits are the perfect ending to a any delicious meal! Made with real pumpkin and homemade whipped cream, your family and friends will love them!
30 minPrep Time
30 minTotal Time
Yields 4
Save RecipeIngredients
- 8 oz cream cheese, softened
- 1/2 C Greek yogurt
- 2/3 C powdered sugar
- 1 /12 tsp pumpkin pie spice
- 3 Tbsp pumpkin
- 2 Tablespoons granulated sugar
- 8 ounces heavy whipping cream
- 2 cups chopped candied pecans
Instructions
- Chill a metal bowl and metal wire whisk in freezer for 10-15 minutes while preparing cheesecake
- Sift powdered sugar into a large mixing bowl
- Add remaining ingredients to bowl
- Beat on medium-high until well combined; chill until ready to use
- Add sugar and heavy whipping cream to chilled metal bowl
- Beat on high for 60-90 seconds until stiff peaks form; set aside
- Using 4 stemless wineglasses or dessert dishes, sprinkle 1 tablespoon candied pecans on the bottom of each glass
- Top with 1/4 of the pumpkin cheese cake
- Top with whipped cream
- Sprinkle with remaining chopped pecans
- Serve chilled
- Calories 3555
- Total Fat: 317 g 487.69%
- Saturated Fat: 112 g 560%
- Cholesterol: 485 mg 161.67%
- Sodium: 775 mg 32.29%
- Potassium: 1494 mg 42.69%
- Total Carbohydrate: 176 g %
- Sugar: 140 g
- Protein: 41 g
- Vitamin A: 156.64%
- Calcium: 539 mg 53.9%
- Iron: 6 mg 33.33%
Click Here For Full Nutrition, Exchanges, and MyPlate Info
Looking for more pumpkin recipes?
#PumpkinWeek day 5 recipes:
- Gluten Free Pumpkin Brownies from Gluten Free Crumbley.
- No Bake Pumpkin Cheesecake Parfait from {i love} my disorganized life.
- Pumpkin Bread from My Catholic Kitchen.
- Pumpkin Cake with Salted Caramel Icing from The Redhead Baker.
- Pumpkin Cheesecake Mousse from Recipes Food and Cooking.
- Pumpkin Chicken Pot Pie from A Day in the Life on the Farm.
- Pumpkin Focaccia Bread from Making Miracles.
- Pumpkin Fudge from Feeding Big and more
- Pumpkin Magic Custard Cake from Love and Confections.
- Pumpkin Pie Pots de Creme with Maple Cinnamon Whipped Cream from The Crumby Cupcake.
- Pumpkin Seed Granola Bars from Culinary Adventures with Camilla.
- Pumpkin Spice Latte Overnight Oats from Cupcakes & Kale Chips.
- Reeses Pieces Pumpkin Cheesecake from Kudos Kitchen by Renee.
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