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Pumpkin Cheesecake Gingerbread Yogurt Parfaits Recipe

Pumpkin Cheesecake Gingerbread Yogurt Parfaits

A no-bake layered dessert featuring gingerbread cake, creamy pumpkin cheesecake yogurt, whipped cream, and optional pecans. Makes 4 parfaits and is best chilled for 1–2 hours for a soft, cake-like gingerbread texture.
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Prep Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Pumpkin Cheesecake Yogurt Filling
  • 8 ounces Cream cheese, softened
  • 1/2 cup Granulated sugar
  • 1 cup Canned pumpkin purée, not pumpkin pie filling
  • 1 cup Vanilla yogurt or plain Greek yogurt
  • 1 teaspoon Vanilla extract
  • 1 teaspoon Pumpkin-pie spice
Layers and Garnish
  • 2 cups Prepared gingerbread cake, cut into 1/2-inch cubes
  • 1 cup Whipped cream or whipped topping
  • 1/4 cup Chopped pecans, optional
  • As needed Extra pumpkin-pie spice or ground cinnamon

Method
 

Step-by-Step
  1. Soften the cream cheese fully at room temperature so it blends smoothly without lumps.
  2. Beat the softened cream cheese with the granulated sugar until smooth and creamy. If preferred, use 1/3 cup maple syrup instead of the sugar.
  3. Add the pumpkin purée, yogurt, vanilla extract, and pumpkin-pie spice. Beat or whisk until the mixture is evenly combined, creamy, and free of streaks.
  4. Place a layer of 1/2-inch gingerbread cubes in the bottom of four glasses or dessert dishes.
  5. Spoon a layer of the pumpkin-cheesecake mixture over the gingerbread. Repeat the gingerbread and pumpkin mixture layers in each glass.
  6. Finish each parfait with whipped cream or whipped topping. Add chopped pecans and a light sprinkle of cinnamon or pumpkin-pie spice if desired.
  7. Refrigerate for at least 30 minutes before serving. Chill for 1–2 hours when you want the gingerbread to soften into a tender, cake-like texture.

Notes

Use pure pumpkin purée rather than pumpkin pie filling. Vanilla Greek yogurt creates the thickest filling, while regular yogurt makes softer layers. Drain excess liquid from homemade or watery pumpkin purée. Assemble several hours ahead, but add whipped cream and pecans shortly before serving so the topping stays firm and the nuts remain crisp. If making gingerbread from scratch, allow about 15 minutes for mixing and 30–35 minutes for baking, then cool it completely before cubing.