Pumpkin Cheesecake Mousse Parfait

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Layers of creamy Greek yogurt pumpkin mousse, homemade whipped cream and crushed graham crackers make this pumpkin cheesecake mousse parfait the most delicious gluten-free no bake fall treat!

if you are looking for an easy, no bake, absolutely delicious fall treat with protein, you found it!

This pumpkin cheesecake mousse parfait is made with 3 layers. The first is a decadent, creamy, light and airy pumpkin mousse that’s made from Greek yogurt, canned full-fat coconut cream and pumpkin puree. The second layer is whipped cream, but it’s homemade and sweetened with only a touch of pure maple syrup. For the third layer, just crush up your favorite graham crackers.

How to Make Pumpkin Cheesecake Mousse Parfait

Start by making your pumpkin cheesecake mousse. Simply add all of the ingredients into a bowl and mix with an electric hand mixer on medium speed. You want to make sure your canned coconut cream has been refrigerated overnight and is solid and cold. The mousse is done when there are no clumps remaining and the texture is light and airy and smooth. Put your pumpkin cheesecake mousse in the fridge to set and start on your whipped cream.

Grab another bowl and add your whipped cream ingredients. Use an electric hand mixer on medium speed for a few minutes until the mixture starts to thicken and get creamy and stiff peaks start to form. Feel free to adjust the maple syrup to taste, but I prefer mine to not be overly sweet. Put your whipped cream in the fridge.

Next, just simply crush up your graham crackers. I prefer to do a mix of fine crumbs and bigger pieces for crunch, but that is entirely up to you!

To assemble the parfaits, grab two glasses (I used wine glasses) and add your crushed graham crackers to the bottom of the glasses. Then add the pumpkin cheesecake mousse, then the whipped cream, then repeat until you reach the top of the glasses and then top with extra graham crackers and even a touch of pumpkin pie spice if you’d like.

These parfaits can be enjoyed immediately, or you can let them set in the fridge for several hours. The mousse will thicken up the longer it sits in the fridge, so if you’d like the mousse on the thicker side, a few hours or overnight is ideal.

How to Make these Vegan

Greek Yogurt- you can use your favorite dairy free Greek yogurt alternative.

Whipped Cream- a store-bought vegan whipped cream will work in place of the homemade dairy whipped cream. You could also try replacing the heavy whipping cream for canned full-fat coconut cream that’s been refrigerated overnight.

Graham Crackers- I use the Simple Mills brand which contains honey. If you want to avoid honey, opt for vegan Graham crackers.

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