No-Bake Pumpkin Cheesecake Parfaits

Impress your guests this Holiday season with these adorable No-Bake Pumpkin Cheesecake Parfaits. This gluten-free, egg-free dessert combines the ever-so-popular pumpkin pie with the traditional cheesecake.

Prep: 45 minsTotal: 45 mins
Servings: 8 servings 1x


Whipped cream layer:

  • 4 oz organic heavy whipping cream
  • 1 Tbsp. maple syrup

Pumpkin filling layer:

Crust layer:


Whipped topping:

  1. Combine heavy whipping cream and 1 Tbsp. maple syrup in a bowl or stand-up mixer. Whisk vigorously with a whisk, hand mixer or stand-up mixer until whipping cream thickens and peaks begin to form. Place in fridge to chill.

Pumpkin filling:

  1. Add cream cheese to a medium bowl or stand-up mixer. Whip until smooth and creamy (no chunks remain). Next add plain Greek yogurt and mix until smooth. Add the remaining filling ingredients and mix on high until thick and smooth. Chill for 15-20 minutes.

Assemble parfaits:

  1. In 6-8 small glass cups (video only shows assembly of 3), layer the ingredients in this order – granola, pumpkin filling, whipped topping and repeat layers. Top with a sprinkle of granola and garnish with a dust of pumpkin pie spice and/or cinnamon stick if desire.
  2. **Piping bags work great for assembling the parfaits but are optional.


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Nutrition Information

  • Serving Size: 1/8 of recipe (1 parfait)
  • Calories: 265
  • Fat: 19 g
  • Sodium: 130 mg
  • Carbohydrate: 19 g
  • (Fiber: 2 g
  • Sugar: 14 g)
  • Protein: 6 g


© The Real Food Dietitians
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