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I came up with this Pumpkin Cheesecake Granola Parfait recipe because I had baked pumpkin and cream cheese in my fridge that were before their expiration day, so I combined those two, added a little bit of sweetener, spices, homemade granola and voilà – it turned out perfectly healthy dessert.

I make granola very often, and I keep it in a glass jar and use in different meals. There are countless variations for homemade granola, but this recipe I make is simple and tasty enough, and everybody in my family likes it.

For making this parfait more healthy, I would recommend switching the cream cheese with greek yogurt. It will become low fat and probiotic-rich dessert. Also, if the pumpkin you’re using is sweet enough, I would omit the sweetener.

This recipe is so easy and fast to make, also healthy, with the possibility to experiment with the ingredients.

Pumpkin is such a versatile fruit, it is used in so different sweet and savory meals. It make the meals more nutritious and of course tastier. Check my recipes for pumpkin desserts I usually make in the pumpkin season:

Chocolate Pumpkin Cupcakes

Butternut Squash Cookies

Pumpkin Cheesecake Granola Parfait
Pumpkin Cheesecake Granola Parfait
Pumpkin Cheesecake Granola Parfait
Pumpkin Cheesecake Granola Parfait

Granola

Ingredients:

4 cups oatmeal
1 cup chopped raw nuts (almonds, hazelnuts, walnuts, cashews)
1 cup shredded coconut
1/2 cup dried fruit (cranberries, raisins, plums, etc.)
1/4 cup coconut oil, melted
1/4 cup sweetener (agave syrup, maple syrup, honey)
1 tsp spices (cinnamon, nutmeg, cloves, ginger, allspice, cardamom, etc.)
1 tsp vanilla extract
1 pinch of salt

Directions:

  • Preheat the oven to 150 °C/300 F
  • Mix all the ingredients in a big bowl
  • Spread the mixture in a thin layer on a baking sheet lined with parchment paper
  • Bake around 30 minutes, stirring the mixture halfway through
  • Let the granola cool completely before serving or storing.

Pumpkin Parfait

Ingredients:

350 g baked pumpkin or pumpkin puree
200 g cream cheese
2 Tbsp honey (or another sweetener, like agave or maple syrup)
1 tsp spices (cinnamon, nutmeg, cloves, ginger, allspice, cardamom, etc.)
1/4 granola

Directions:

  • Put the baked pumpkin in a deep bowl and mix with an electric mixer until the pumpkin is smooth. If you’re using pumpkin puree, you can skip this step
  • Add the cream cheese, honey and spices in the pumpkin puree and mix until everything is well incorporated
  • Take good looking glasses or jars and start assembling the parfait. First, put 2 – 3 Tbsp of granola in the bottom of the glass/jar. Pour 3 Tbsp of the pumpkin cheesecake mixture over the granola, Repeat the layers one more time or more times if you’re using tall glasses or jars. I used approximately 1/4 – 1/3 of the granola for the parfaits. Store in a glass jar or container the rest of the granola. Keep it in the dark and cold place.

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Double Wall Cups
Double Wall Cups
Food Preserve Jar
Food Preserve Jar
Pumpkin Cheesecake Granola Parfait

Bon Appétit


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