This Pumpkin Cheesecake Parfait is a quick, no-bake treat that’s perfect for fall. Made with creamy cottage cheese, pumpkin puree, and a touch of pumpkin spice, it’s a lighter take on the traditional cheesecake parfait but still rich in flavor. It’s a great option for a high-protein dessert or snack that’s sure to impress during the pumpkin season!
What makes it macro-friendly: blended cottage cheese gives you a cheesecake-style filling with real protein, sweetened with sugar-free maple syrup instead of sugar.
6.5g protein per 100 cal
- Prep
- 10 mins
- Total
- 10 mins
Ingredients
Instructions
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In a blender or food processor, add the cottage cheese, pumpkin puree, maple syrup, vanilla extract, pumpkin spice, and cinnamon. Blend until smooth and creamy. Set aside.
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In small glasses or jars, start by adding a layer of the pumpkin cheesecake mixture. Then, spoon over a layer of the crushed graham crackers. Repeat the layers until your glass is full, finishing with the pumpkin layer on top.
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Refrigerate the parfaits for at least 30 minutes before serving to let the flavors meld. Garnish with a sprinkle of pumpkin spice and any additional toppings, if desired. Enjoy!
Tami’s notes
These parfaits can be made the night before and stored in the fridge for up to 2 days, making them a perfect option for meal prep or entertaining.
Nutrition
Per serving: Calories 248kcalProtein 16gCarbs 33gFat 6g
Nutrition is an estimate and will vary with the brands and amounts you use.
