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No-Bake Pumpkin Cheesecake
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No-Bake Pumpkin Cheesecake Parfaits

Graham Cracker crust with Pumpkin Cheesecake filling
Course Dessert
Cuisine American
Keyword Cheesecake, No-Bake, pumpkin
Prep Time 15 minutes
3 hours
Total Time 3 hours 15 minutes
Servings 6 People
Calories 315kcal

Equipment

  • Mixing Bowl, serving bowl , spatula
  • Electric Mixer

Ingredients

  • 2 cups Graham Cracker Crumbs
  • 4 tablespoons Butter melted
  • 1 8oz. block Cream Cheese
  • 1 cup Pumpkin Puree (canned)
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Lemon Juice
  • ½ cup Brown Sugar
  • ½ cup Powdered Sugar
  • 3 teaspoon Pumpkin Pie Spice
  • 1 teaspoon Cinnamon
  • 1 16oz. tub Cool Whip

Instructions

  • In a mixing bowl combine graham cracker crumbs and melted butter-set aside
  • In a separate large bowl with an electric mixer, beat cream cheese until smooth
  • Add pumpkin puree, brown sugar, powdered sugar, lemon juice, vanilla extract, pumpkin pie spice and cinnamon
  • Beat on medium high until smooth
  • Fold in 8 oz. of the Cool Whip
  • Transfer pumpkin mixture and Cool Whip into pastry bags or in zipped baggie with corner clipped.
  • Press graham cracker crumbs into the bottom of parfait glasses
  • Layer pumpkin filling and Cool Whip , alternating layers
  • Top with more Cool Whip and sprinkle graham cracker crumbs on top
  • Refrigerate 2-3 hours -serve

Nutrition

Serving: 1parfait | Calories: 315kcal | Carbohydrates: 54g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 260mg | Potassium: 171mg | Fiber: 2g | Sugar: 36g | Vitamin A: 6594IU | Vitamin C: 2mg | Calcium: 61mg | Iron: 2mg