30-Minute Pumpkin Cheesecake Lasagna Recipe
A delightful no-bake dessert that layers a crisp graham cracker crust with a creamy pumpkin cheesecake filling and whipped topping. This Pumpkin Cheesecake Lasagna combines autumn flavors with an easy, chilled assembly, perfect for a festive treat that requires minimal effort but delivers maximum flavor.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Crust
- 2 cups graham cracker crumbs (about 14–16 whole sheets crushed)
- 1/2 cup unsalted melted butter
- 1/4 cup granulated sugar
Filling
- 16 oz full-fat cream cheese, softened to room temperature
- 1 cup powdered sugar, sifted if lumpy
- 1 tsp pure vanilla extract
- 1 cup pumpkin puree (NOT pumpkin pie filling)
- 1 tsp pumpkin pie spice
Topping and Garnish
- 8 oz whipped topping, thawed (e.g., Cool Whip or homemade whipped cream)
- 1/2 cup chopped pecans (optional)
Instructions
- Prepare the Graham Cracker Crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand. Press this mixture firmly into the bottom of a 9×13-inch glass baking dish using the back of a measuring cup to create a compact crust. Refrigerate for about 10 minutes to allow the crust to set.
- Make the Pumpkin Cheesecake Filling: In a large bowl, beat the softened full-fat cream cheese with a hand mixer on medium speed for approximately 2 minutes until completely smooth. Add the powdered sugar and vanilla extract, beating until the mixture is fluffy. Gently fold in the pumpkin puree and pumpkin pie spice using a rubber spatula, taking care not to overmix to maintain a beautiful orange swirl. Taste and adjust spices if desired.
- Layer and Chill the Lasagna: Evenly spread the pumpkin cheesecake filling over the chilled graham cracker crust using an offset spatula for smoothness. Top with the whipped topping, spreading gently to create soft peaks. If using, sprinkle chopped pecans evenly over the top. Refrigerate the assembled dessert for at least 4 hours or preferably overnight to allow it to set properly and let the flavors meld. Before serving, cut into 12 squares using a knife dipped in warm water for clean slices.
Notes
- Use full-fat cream cheese for the best texture; low-fat versions can produce a watery filling.
- Chill the dessert for at least 4 hours to ensure proper setting and flavor melding.
- Store leftovers covered tightly in the refrigerator for up to 3 days; flavors improve after resting overnight.
- For cleaner slices, warm a knife under hot water and wipe it between cuts.
- Optional garnishes like caramel drizzle or a dusting of cinnamon enhance presentation and flavor.
Keywords: pumpkin cheesecake lasagna, no bake dessert, pumpkin dessert, cheesecake recipe, autumn dessert, graham cracker crust, whipped topping
