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!
Course Dessert
Cuisine American
Keyword pumpkin cheesecake mousse
Prep Time 25 minutes
Total Time 25 minutes
Servings 8
Calories 533kcal
Author Brianne @ Cupcakes & Kale Chips


For the whipped cream:

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

For the pumpkin cheesecake mousse:

For the parfaits:

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


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.




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: 5875IU | Vitamin C: 1.7mg | Calcium: 144mg | Iron: 2.3mg