Mini Brownie Pumpkin Cheesecake Mousse Parfaits {No Bake}

10/13/16

Mini desserts make a big impression when you layer leftover brownies, pumpkin mousse, and whipped cream. A fantastic no bake gluten-free dessert!

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Pumpkin cheesecake mousse parfaits with layers of fudgy brownies and whipped cream are one of the ultimate dessert recipes for fall. Use leftover homemade, box mix, or storebought brownies, or use gluten free brownies to make one of the best gluten-free no bake dessert recipes. And since mini desserts make a big impression, especially with the incredible combination of pumpkin and chocolate, make sure you bring Mini Brownie Pumpkin Cheesecake Mousse Parfaits to your next fall party.

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How to Make No-Bake Pumpkin Cheesecake Mousse Parfaits with Brownies

These mini desserts are no-bake provided you have some leftover brownies lying around or pick some up at the grocery store. Just whip up a super simple pumpkin cheesecake mousse, smush those leftover brownies into cute little cups, add the mousse and whipped cream, and get all fancy-like with a little piece of brownie on top. You have an easy dessert that will impress your friends when you bring them to a party.

I’m trying, guys, I really am. I’m just an introvert. A homebody. A loner. Whatever you want to call me. But give me my jammies, socks, television or computer, and a comfy couch, and you can even throw in my boys and husband too, and really, I have no reason to leave my house.

Except adult human interaction is typically something that is encouraged for overall well-being. And my preference for not going anywhere that requires the wearing of shoes hasn’t done much for making friends in the two years since we moved to Maryland.

So I’ve been putting on my (non-elastic waistband) big girl pants and accepting invitations. And even better than that, when the day of the event arrives, even though with every fiber of my being I just want to find a reason to back out, I’ve been picking up the car keys, opening the garage door, and going. Small birthday party for a boy Tyler knows thrown by a super sweet mom whose husband works at the same company as my husband – I’m there. Paint night a few days before my thyroid surgery even though I was dead tired – well, we do have new artwork hanging in the house, though I didn’t join them at the bar after painting. School family picnic four days after thyroid surgery – yep. Bunco night – I was in.

This is a big deal for me, and I am slowly getting to know other women better, which is a good thing. As much as I love my blogger friends (who have proven to me in the past week that yes, internet friends are real friends), and I enjoy chatting on Facebook with friends and family who don’t live nearby, and I’ve loved getting to know others in my Facebook group, I need real-life, in-the-flesh friends. And even if we don’t become besties, it’s still nice to have people to do something with, especially other women since I do spend my life surrounded by boys!

Plus, getting together with others means I can make yummy things like pumpkin cheesecake mousse parfaits and not be tempted to eat them all myself.

And it was these Mini Brownie Pumpkin Cheesecake Mousse Parfaits that accompanied me to Bunco night. I made some awesome Flourless Ricotta Cheesecake Swirl Brownies ages ago, we proceeded to eat half the pan, and I knew I had to put the other half in the deep freeze before I proceeded to polish off the rest. But they were perfectly good brownies, so what better to do with perfectly good brownies, versus just eating them as-is, then add more deliciousness to them, am I right?

After making Pumpkin Cheesecake Flourless Chocolate Cake Roll, I knew I was obsessed with the combination of a fluffy pumpkin mousse with rich chocolate. So I was hoping a new recipe with the same combination would also be a hit.

The ladies loved them! Which means they want to be my friend and I get invited to more Bunco nights and then I can make more treats to share with them without eating them all myself and that means more treats to share with you!

Winning, even if I didn’t win Bunco! These little parfaits really are one of the best gluten-free pumpkin recipes that I have ever tasted.

The Best Pumpkin Cheesecake Mousse Parfaits Recipe Tips

• As I mentioned, you can use any brownies you like. Make your favorite brownie recipe, bake up a box mix, or grab a pan of brownies from the store.
• Using a gluten free brownie mix or even these Flourless Nutella Cheesecake Swirl Brownies make this an easy gluten free dessert recipe.
• The little disposable dessert cups and spoons I link to below make these perfect to bring to a party because they are affordable and you don’t have to track them all down after the party and try to wash the teeny little crevices.
• If that’s not an issue, you can also use shot glasses, or even just make full size parfaits in glasses. It’s no different than eating four of these, not that I know anything about that!
• A pastry bag or decorator tool makes it easier to pipe the mousse and whipped cream into the cups, but of course you can spoon it in.
• Saving a few little pieces of brownie to put on top makes an adorable garnish, but you could also go with mini chocolate chips, chocolate curls, or shaved chocolate.

Here are some more of my best bite-sized treats…

• Mini Banana Nutella Cheesecake Parfaits
• No-Bake Mini Creamsicle Cheesecake Parfaits
• Mini Chocolate Chip Cookie Cupcakes with Browned Butter Pumpkin Spice Frosting
• Blueberry Maple Mini Cheesecake Parfaits

Spiked Chocolate Mousse Parfaits from Beyond Frosting are boozy little bites for adults only. White Chocolate Berry Parfaits from That Skinny Chick Can Bake look totally dreamy. You’ll get a “buzz” when you enjoy Mocha Parfaits from The Kitchen is My Playground. And I love the idea of serving this Edible Cookie Dough in little cupcake wrappers for a bite-sized treat.

You’ll also find some yummy one from my friends in this collection of 23 Mini Desserts that are Perfect for Parties.

For more yumminess from me and my foodie friends, keep up with me on…

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Mini Brownie Pumpkin Cheesecake Mousse Parfaits Recipe

A mini dessert that’s perfect for parties, these pumpkin parfaits are light and creamy with the rich chocolate goodness of your favorite brownies. You can make them completely from scratch or pick up some brownies from the grocery store. Either way, this indulgent treat is sure to be a hit.

I hope you’ll leave a comment and give it a FIVE STAR rating or share a photo on this pin on Pinterest!

Print Recipe

Mini Brownie Pumpkin Cheesecake Mousse Parfaits

Mini desserts make a big impression when you layer leftover brownies, pumpkin mousse, and whipped cream. A fantastic no bake gluten-free dessert!

Prep Time25 mins

Total Time25 mins

Course: Dessert

Cuisine: American

Keyword: pumpkin cheesecake mousse

Servings: 8

Calories: 533kcal

Author: Brianne @ Cupcakes & Kale Chips

Ingredients

For the whipped cream:

• 2 cups heavy whipping cream, well-chilled
• ¼ cup powdered sugar
• 1 teaspoon vanilla extract

For the pumpkin cheesecake mousse:

• 4 oz. cream cheese, at room temperature
• 3/4 cup powdered sugar
• 1 cup pumpkin puree
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons pumpkin pie spice

For the parfaits:

• 12 flourless brownies store bought or homemade (for gluten free options, see note below)

Instructions

For the whipped cream:

• Place the bowl and whisk attachment for your stand mixer or a large metal or glass bowl and beaters for your hand mixer in the fridge or freezer until they are cold.
• Add the cream, powdered sugar, and vanilla to the chilled bowl, and beat on medium-high to high speed until soft peaks form. Do not overbeat.
• Place about a quarter of the whipped cream in the refrigerator until you are ready to assemble the parfaits, and set the rest aside for preparing the mousse.

For the pumpkin cheesecake mousse:

• In a large bowl, blend the cream cheese, powdered sugar, pumpkin puree, vanilla extract, and pumpkin pie spice until smooth.
• From the whipped cream set aside in the large bowl (not the small amount put in the refrigerator), add about a quarter to the pumpkin mixture and gently fold in.
• Then add the remaining whipped cream, and gently fold in until no streaks of white remain.

For the parfaits:

• Cut the brownies into small squares so that you have enough to press into the bottom of your dessert cups or shot glasses, and one small square for the top of each. You'll need about 24 squares total
• Press brownies into the bottom of dessert cups or shot glasses
• Using a piping bag or plastic storage bag with the corner cut off, pipe the mousse on top of the brownies.
• Remove the reserved whipped cream from the fridge and top each of the parfaits, using a piping bag if desired.
• Top each with a small brownie square.
• Refrigerate until ready to serve. Will keep for a few days.

Notes

For gluten-free brownies, try these Flourless Ricotta Cheesecake Swirl Brownies, Flourless Nutella Cheesecake Swirl Brownies, or Flourless Turtle Cheesecake Brownies.

Pumpkin Mousse adapted from The Gunny Sack and Snixy Kitchen.

Nutrition

Serving: 1parfait | Calories: 533kcal | Carbohydrates: 44g | Protein: 5g | Fat: 35g | Saturated Fat: 18g | Cholesterol: 143mg | Sodium: 311mg | Potassium: 318mg | Fiber: 2g | Sugar: 31g | Vitamin A: 117.5% | Vitamin C: 2% | Calcium: 14.4% | Iron: 12.5%

Enjoy!