Layered Pumpkin Cheesecake Parfaits with Gingersnap

Parfaits stack creamy layers in a glass, a playful American dessert tradition perfect for fall. This no-cook version swirls spiced pumpkin cheesecake filling with buttery gingersnap crumbs for crunch and warm ginger heat.

Serves 4 · 20 min prep

Estimate for one serving

• 385 cal
• 6g protein
• 36g carbs
• 25g fat
• 3g fiber

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Ingredients

• 8 oz gingersnap cookies
• 3 tbsp unsalted butter, melted
• 8 oz cream cheese, softened
• 1 cup canned pumpkin puree
• 1/2 cup powdered sugar
• 1 cup heavy cream
• 1 tsp vanilla extract
• 1 1/2 tsp pumpkin pie spice
• 1/4 tsp ground ginger
• 2 tbsp maple syrup
• 1/2 cup whipped cream for topping
• 2 tbsp extra gingersnap crumbs

Instructions

1. 1Place the gingersnap cookies in a zip-top bag and crush them with a rolling pin into fine-to-medium crumbs. Reserve two tablespoons of the crumbs for garnish later.
2. 2Transfer the remaining crumbs to a bowl and stir in the melted butter until evenly moistened and clumpy. Set the crumble aside.
3. 3In a large bowl beat the softened cream cheese with an electric mixer until silky smooth, about 90 seconds. Add the pumpkin puree, powdered sugar, vanilla, pumpkin pie spice, and ground ginger.
4. 4Continue beating on medium-low until the mixture is thick, creamy, and fully combined with no streaks of cream cheese remaining. Taste and adjust spice if desired.
5. 5In a separate chilled bowl whip the heavy cream with the maple syrup until soft-to-medium peaks form, about 2 to 3 minutes. Gently fold half of the whipped cream into the pumpkin cheesecake mixture to lighten it while keeping the signature creamy texture.
6. 6Assemble the parfaits in four clear glasses or jars: start with a layer of gingersnap crumble, then a generous spoonful of the pumpkin cheesecake cream, then another crumble layer, and finish with more cheesecake cream.
7. 7Repeat the layers once more if glass height allows, ending with the creamy pumpkin layer on top. Cover and refrigerate the parfaits for at least 1 hour so the flavors meld and the texture firms slightly.
8. 8Just before serving, top each parfait with a dollop of the remaining whipped cream and a sprinkle of the reserved gingersnap crumbs. Serve chilled with long spoons to enjoy every creamy spiced bite.