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Pumpkin Cheesecake Lasagna

No-Bake Pumpkin Cheesecake Lasagna

This No-Bake Pumpkin Cheesecake Lasagna is the ultimate fall dessert — creamy, cozy, and bursting with pumpkin spice flavor. Layers of fluffy cheesecake, spiced pumpkin pudding, buttery graham crackers, and caramel come together in a no-bake treat that’s elegant enough for Thanksgiving yet easy enough for any night.
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Prep Time 25 minutes
Total Time 25 minutes
Servings: 12 squares
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

For the Cheesecake Layer
  • 16 oz cream cheese, softened to room temperature two 8-oz packages
  • 1/2 cup granulated sugar
  • 1 cup heavy cream, cold keep chilled for best whipping results
For the Pumpkin Layer
  • 2 cups whole milk cold
  • 3 boxes (3.4 oz each) instant vanilla pudding mix
  • 1 cup pumpkin purée not pumpkin pie filling
  • 2 tsp pumpkin pie spice add extra cinnamon for stronger spice flavor
For the Layers & Topping
  • 12 sheets graham crackers, divided or substitute gingersnaps or Biscoff cookies
  • 1/2 cup caramel sauce, divided store-bought or homemade
  • Chopped roasted pecans, for garnish optional topping

Method
 

  1. Step 1: Whip the Cheesecake Layer: In a large mixing bowl, beat cream cheese and sugar together until smooth and fluffy. Gradually pour in cold heavy cream and beat until stiff peaks form. Set aside.
  2. Step 2: Mix the Pumpkin Layer: In a separate bowl, whisk milk, pudding mixes, pumpkin purée, and pumpkin pie spice until thick and silky. Let rest 2 minutes to set.
  3. Step 3: Layer the Dessert: Spread a thin layer of cheesecake mixture on the bottom of a 9x13-inch dish. Arrange 6–7 graham crackers to cover the base. Spread half the pumpkin pudding over the crackers, then half of the remaining cheesecake mixture. Drizzle with half the caramel sauce. Repeat layers, ending with cheesecake on top.
  4. Step 4: Chill to Set: Cover loosely with plastic wrap and refrigerate for at least 4 hours, or overnight for best results. The graham crackers will soften into a cake-like texture.
  5. Step 5: Finish and Serve: Before serving, drizzle the remaining caramel sauce and sprinkle chopped roasted pecans on top. Slice and serve chilled.

Notes

Tip: Use cold heavy cream for best results — warm cream won’t whip properly. Add extra spice or a dusting of cinnamon before serving for festive flair. Make it gluten-free with gluten-free graham crackers. For a crunchier twist, add a layer of crushed candied pecans between layers.