Introduction

Discover the creamy decadence of this 30-minute pumpkin cheesecake lasagna, a no-bake dessert perfect for autumn gatherings. Layers of spiced pumpkin filling, graham cracker crust, and whipped topping come together for a crowd-pleasing treat that’s as delicious as it is easy to make.

A slice of layered dessert sits on a white plate, placed on a white marbled surface. From the bottom to the top, the first layer is a light, crumbly crust with a golden-brown color. Above it is a thick, creamy white layer, followed by a smooth, bright orange layer. Above this orange layer is another white creamy layer, topped with another thin orange layer. The top layer is a generous spread of fluffy white cream, sprinkled with small pieces of chopped nuts and drizzled with a caramel sauce. A silver fork is stuck into the dessert with a woman's hand holding it from the top. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups graham cracker crumbs (about 14-16 whole sheets crushed)
1/2 cup unsalted melted butter
1/4 cup granulated sugar
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
8 oz whipped topping, thawed
1/2 cup chopped pecans (optional)

Instructions

Step 1: In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until the texture resembles wet sand. Press this mixture firmly into the bottom of a 9×13-inch baking dish to form an even crust. Refrigerate for 10 minutes to let it set.
Step 2: In a large bowl, beat the softened cream cheese with a hand mixer on medium speed until smooth and lump-free, about 2 minutes. Add powdered sugar and vanilla extract, then beat until fluffy.
Step 3: Gently fold in the pumpkin puree and pumpkin pie spice using a rubber spatula. Be careful not to overmix, preserving the light texture and beautiful color.
Step 4: Spread the pumpkin cheesecake filling evenly over the chilled crust using an offset spatula for smooth layering.
Step 5: Top the filling with whipped topping, spreading gently to create soft peaks. Sprinkle chopped pecans evenly on top if desired.
Step 6: Refrigerate the assembled lasagna for at least 4 hours, or preferably overnight, to allow it to set fully and the flavors to meld.
Step 7: When ready to serve, use a knife dipped in warm water to slice the lasagna into 12 squares for clean cuts.

Tips & Variations

Use full-fat cream cheese for the best creamy texture; low-fat versions may make the filling watery.
Try swapping the graham cracker crust for crushed gingersnaps to add extra autumn spice.
For a nut-free version, omit pecans and top with crushed toffee bits or chocolate curls.
Add a teaspoon of maple extract to the filling for a cozy breakfast flavor twist.
Warm your knife under hot water and wipe it between cuts to keep slices neat and layered.

Storage

Store leftover pumpkin cheesecake lasagna in the refrigerator, tightly covered, for up to 3 days. The flavor improves after resting overnight. For longer storage, freeze individual portions for up to 2 months and thaw overnight in the refrigerator before serving. Note that the whipped topping may lose some fluffiness after freezing; add fresh topping when serving.

How to Serve

The image shows a close-up of a layered dessert square served on a white plate. The dessert has multiple visible layers: the bottom layer is a crumbly, light brown crust, followed by a thick creamy white layer. Above this is a smooth orange layer, then another white creamy layer, topped with a thick orange layer, and crowned with dollops of whipped cream and scattered pecans. A silver fork stands upright into the dessert, with a woman's hand holding the fork. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat cream cheese?

It’s best to use full-fat cream cheese because it provides a rich, velvety texture. Low-fat varieties can result in a watery and less creamy filling.

How long does this dessert keep in the fridge?

This pumpkin cheesecake lasagna stays fresh for up to 3 days when covered tightly. The flavors also deepen after a day, enhancing the taste.

Can I freeze pumpkin cheesecake lasagna?

Yes, you can freeze individual portions for up to 2 months. Thaw them overnight in the refrigerator before serving. The whipped topping might lose some of its texture, so add a fresh dollop if desired.

30-Minute Pumpkin Cheesecake Lasagna Recipe

Print Recipe

★★★★★

4.7 from 124 reviews

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.

Author: Dana
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