Pumpkin Cheesecake Mousse Parfait
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!
Ingredients
Pumpkin Cheesecake Mousse
- 3/4 cup Greek yogurt
- 1/4 cup canned full-fat coconut cream make sure it’s been refrigerated overnight and that it’s almost solid!
- 1/4 cup pumpkin puree
- 2 tbsp pure maple syrup
- 1 + 1/4 tsp pumpkin pie spice or to taste
- 1 tsp vanilla extract
Whipped Cream
- 1 cup heavy whipping cream
- 1 & 1/2 tbsp pure maple syrup start with 1 & 1/2 tbsps and increase if not sweet enough
- 1/2 tsp vanilla extract
Graham Crackers
- About 3/4 cup graham crackers, crushed
Instructions
- 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 almost 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. Enjoy!