Pumpkin Cookie Butter Cheesecake Parfaits
- Cook Time: 20 minutes
- Total Time: 20 minutes
- Diet: Vegetarian
Ingredients
Scale
- 8 oz cream cheese, softened to room temperature
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup cookie butter (speculoos spread)
- 1/2 cup powdered sugar
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, chilled
- 1.5 cups crushed speculoos cookies (Biscoff cookies)
- Optional: Extra whipped cream and cookie crumbs for garnish
Instructions
- In a medium chilled bowl, beat the heavy whipping cream until stiff peaks form. Set this aside in the refrigerator to keep it cold while you prepare the cheesecake base.
- In a large mixing bowl, beat the softened cream cheese, cookie butter, and powdered sugar together until the mixture is smooth and completely combined. Ensure there are no lumps of cream cheese remaining.
- Add the pumpkin puree, pumpkin pie spice, and vanilla extract to the cream cheese mixture. Beat on medium speed until the filling is uniform in color and looks fluffy.
- Gently fold the prepared whipped cream into the pumpkin mixture using a spatula. Use a slow, circular motion to keep the air in the cream, which ensures the parfait remains light and mousse-like.
- Prepare four glasses or jars. Place a generous spoonful of crushed speculoos cookies at the bottom of each glass. Top with a layer of the pumpkin cheesecake mixture. Repeat the layers once more, ending with a layer of the cheesecake filling.
- Place the parfaits in the refrigerator for at least one hour to allow the flavors to meld and the filling to set slightly. Just before serving, top with an extra dollop of whipped cream and a sprinkle of cookie crumbs.