Baking with Bree: No-Bake Pumpkin Cheesecake Parfait


Hey Sweets!

I want to start by saying Happy Thanksgiving! Since Thanksgiving is tomorrow I thought it would be appropriate to share one of my favorite Holiday recipes with a little twist 😉

Here is what you will need:

1Pumpkin Cheesecake Ingredients:

-8oz. Cream Cheese

-1 Cup Pumpkin Puree (canned)

-1/2 Cup Sugar

-1 batch of Whipped Cream (recipe below) OR 1 Tub/Can Pre-made Whipped Cream

-1 Tablespoon Butter

-2 Teaspoons Pumpkin Pie Spice

-1 Teaspoon Vanilla

-6 Mason Jars

Graham Cracker Crust Ingredients:

-1 1/2 Cups of Graham Cracker Crumbs

-1/4 Cup of Sugar

-1/2 Cup of Unsalted Butter @ Room Temperature

Whipped Cream Ingredients:

-2 Cups of Heavy Whipping Cream

-4 Tablespoons of Sugar

-1/2 Teaspoon of Vanilla


Now that you have all of your ingredients, LET’S GET STARTED!

Step 1: Graham Cracker Crust



Combine the graham cracker crumbs, butter & sugar until the crust sticks together when squeezed in your hand. How easy was that?! Now, set your crust aside, we will use it later on.

Step 2: Make your Pumpkin Cheesecake Mixture


With a mixer, beat the cream cheese until it is smooth.


Once your cream cheese is nice & creamy, add the pumpkin puree, sugar, vanilla, butter, pumpkin pie spice and mix until well blended and smooth. Set aside.

Step 3: Whipped Cream



Using a mixer, Add the whipping cream, sugar & vanilla. Whisk just until the whipped cream starts to form stiff peaks.

Step 4: Finish Pumpkin Cheesecake Mixture

6Take half of your whipped cream and fold it into your pumpkin cheesecake mixture. (do NOT over mix, lightly fold it in.)

7Take the other half of your whipped cream and place it in a pastry bag or ziploc bag. Do the same with your, now finished, pumpkin cheesecake mixture.

Step 5: Layer your Mason Jars! (my personal favorite part)



Start by layering the bottom with the graham cracker crush, followed by a thick layer of pumpkin cheesecake and topped off with whipped cream. Repeat these steps until your jars are full! Top off each jar with a whipped cream swirl & extra graham cracker crust.

Refrigerate for 30-45 min. & ENJOY!

You can also make this in a large glass bowl and serve it with a spoon if you do not have jars to use.

We also make AMAZING pumpkin pies on our website!

I hope you all enjoyed this easy delicious recipe! Make sure that if you try it at home, comment below! I would LOVE to see how yours came out!

For more delicious recipes & baking tips stop by our blog every other wednesday!

See you in 2 weeks!

XOXO- Baker Bree



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