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This no-bake pumpkin cheesecake parfait is the ultimate sweet ending to your holiday feast. Vegan & Gluten-free

No-Bake Pumpkin Cheesecake Parfait


  • Author: Nicole Dawson
  • Prep Time: 10 minutes
  • Total Time: 1 hours 10 minutes
  • Yield: 8-12 parfaits 1x

Description

Celebrate Thanksgiving with a delicious, no-bake pumpkin cheesecake parfait for the ultimate sweet ending to your holiday feast.  Vegan, Nut-free & Gluten-free


Scale

Ingredients

  • 2 cups crushed Enjoy Life Foods Sugar Cookies*
  • 8 oz vegan cream cheese
  • 15oz can pure pumpkin puree
  • 1/4 cup brown rice sweetener 
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1 container So Delicious Coconut Whip*
  • 3/4 cup crushed gluten-free pretzels
  • *mini dessert cups

Instructions

  1. Crush cookies either in a food processor or by placing in a large “ziplock” bag then crushing with a rolling pin.  Set aside.  
  2. In a large mixing bowl or standing mixer, combine cream cheese, pumpkin, brown rice syrup, vanilla & spice.  Blend until smooth.  
  3. Scrap pumpkin mixture into a large plastic bag and seal.  Snip 1 corner of bag to make a piping bag. 
  4. To assemble, spoon 1 heaping tablespoon of crushed cookies into bottom of glass dessert cups. Pipe in 1/4 cup filling, add scoop of coco whip and repeat process (if your cup is large enough). Top with a sprinkle of crushed pretzel bits. 
  5. Cover with plastic wrap or and refrigerate 1-2 hours then serve chilled.  

 

Notes

*Opt for crushed graham crackers in place of sugar cookies.

**Use homemade whip cream if time allows

 

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