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Dairy-Free Pumpkin Cheesecake Mousse Parfait

This decadent Dairy-Free Pumpkin Cheesecake Mousse Parfait is layered with crunchy pumpkin pie spiced granola and topped with homemade coconut whip.
Prep Time30 minutes
Servings: 4
Author: Nikole Goncalves

Ingredients

Pumpkin Cheesecake Mousse

  • Makes 4 parfaits
  • 1 ½ cups raw cashews no soaking needed
  • ½ cup maple syrup
  • 1/3 cup coconut oil solid
  • ½ cup pumpkin puree
  • ½ lemon juiced
  • ¾ cup unsweetened soymilk
  • 1 tsp. pumpkin pie spice extra for dusting on top
  • ¼ tsp. sea salt
  • ½ tsp. vanilla extract
  • 2 cups of my Pumpkin Pie Spiced Granola

Coconut Whipped Cream

  • 2 cans of full fat coconut milk refrigerated overnight
  • 1 tsp vanilla extract
  • 1 tbsp. maple syrup

Instructions

Pumpkin Cheesecake Mousse

  • In a high speed blender, add all ingredients starting with the liquids and blend until smooth (roughly 30-40 secs). Transfer to a glass bowl, cover and chill for 1 hour.
  • In 4 small mason jars, scoop in a layer of granola, then pumpkin mouse, then repeat between the two, until you’ve reached about 80% of the jar. Top with coconut whipped cream and dust with a bit more pumpkin pie spice.
  • Serve right away or screw on the lids and refrigerate for up to 3 days.
  • Note: You can make these the day before and have them prepped and ready for Thanksgiving dinner.

Coconut Whipped Cream

  • Scoop out the hardened coconut cream from the refrigerated cans of coconut milk. Leave out any liquid; you can save the liquid for smoothies or another recipe.
  • Add the hardened coconut cream to a high speed blender along with the vanilla and maple syrup and blend until smooth (roughly 20-30 seconds).
  • Top your parfaits or refrigerate until ready to use or for up to 3-5 days.

Notes

You can store these parfaits in a glass air tight container in the fridge for 3-5 days.