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No Bake Pumpkin Cheesecake Gingersnap Parfaits

Easy No Bake pumpkin cheesecake layered with crushed gingersnap cookies and served in individual parfait glasses are perfect for Thanksgiving or any fall dessert!
Course Dessert
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 6
Calories 29kcal
Author Dee

Ingredients

  • 2 8-oz packages cream cheese (softened)
  • 1 14-oz can sweetened condensed milk
  • 1 15-oz can pureed pumpkin (not pie filling)
  • 3 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon lemon juice
  • 3 cups crushed gingersnaps

Instructions

  • In a large mixing bowl, combine cream cheese, pumpkin puree and sweetened condensed milk, and mix with hand mixer on high until smooth
  • Add sugar, cinnamon, pie spice and vanilla, and mix until light and fluffy
  • Stir in lemon juice
  • Cover and refrigerate until slightly firm 
  • Spoon gingersnaps in parfait glasses, add some pumpkin cheesecake, and repeat layers. Top with whipped cream and additional crushed gingersnaps before serving. 

Notes

Can also layer in parfait glasses and refrigerate until ready to serve

Nutrition

Calories: 29kcal | Carbohydrates: 7g | Sodium: 3mg | Sugar: 6g | Vitamin A: 25IU | Vitamin C: 0.5mg | Calcium: 8mg | Iron: 0.1mg