Pumpkin Cheesecake Parfait
Insanely delicious pumpkin cheesecake parfait recipe.
Easy homemade pumpkin parfait cups for Fall desserts or party food.
Simple pumpkin cheesecake mousse with whipped cream topping and gingersnap cookies.
Yummy gingersnap desserts that will be loved by all.
If you are looking for Fall desserts recipe this is the one for you.
This Thanksgiving parfait will please any crowd.
Get ready to make the best gingersnap pumpkin cheesecake parfait.
Check out these other
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Copycat Starbucks Pumpkin Spice Latte
3 Ingredient Chocolate Chip Pumpkin Muffins
Copycat Starbucks Pumpkin Cream Cold Brew
How to Make Pumpkin Cheesecake Parfait
Set aside 6 gingersnap cookies for topping.
To your food processor, add remaining gingersnap cookies, and pulse to crumbs.
If you don’t have a food processor, add the cookies to a gallon ziploc bag and crush using a rolling pin or something similar.
In a medium mixing bowl, beat cream cheese until smooth. Set aside.
In a large mixing bowl, whisk together pumpkin spice pudding mix and milk, until pudding begins to thicken.
Add cream cheese and cool whip to the bowl.
Whisk or use the mixer to combine.
Take ⅓ of the cookie crumbs and divide evenly among your parfait cups.
Add a layer of the pudding mixture and smooth into the cup.
Divide another ⅓ of the crumbs to create the next layer.
Add another layer of pudding mixture.
Divide the remaining cookie crumbs among the cups, and add a final layer of the pudding mixture.
Cover the cups with foil or plastic wrap, and move the parfaits to the refrigerator to chill for at least an hour.
Before serving, top with whipped cream, a sprinkle of pumpkin pie spice and a gingersnap cookie.
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Pumpkin Cheesecake Parfait
Ingredients
- 2 3.4 oz boxes pumpkin spice pudding mix
- 8 oz. cream cheese
- 2 cups milk
- 8 oz. cool whip
- 1 box gingersnap cookies about 60 cookies
- Whipped cream for topping
- Pumpkin pie spice for topping
Instructions
- In a medium mixing bowl, beat cream cheese until smooth. Set aside. In a large mixing bowl, whisk together pumpkin spice pudding mix and milk, until pudding begins to thicken. Add cream cheese and cool whip to the bowl, and whisk or use the mixer to combine. Set aside 6 gingersnap cookies for topping. To your food processor, add remaining gingersnap cookies, and pulse to crumbs. If you don’t have a food processor, add the cookies to a gallon ziploc bag and crush using a rolling pin or something similar. Take ⅓ of the cookie crumbs and divide evenly among your parfait cups. Add a layer of the pudding mixture and smooth into the cup. Divide another ⅓ of the crumbs to create the next layer. Add another layer of pudding mixture. Divide the remaining cookie crumbs among the cups, and add a final layer of the pudding mixture. Cover the cups with foil or plastic wrap, and move the parfaits to the refrigerator to chill for at least an hour. Before serving, top with whipped cream, a sprinkle of pumpkin pie spice and a gingersnap cookie.
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