Description
Pumpkin Cheesecake Lasagna is the ultimate no-bake fall dessert! With rich cheesecake filling, spiced pumpkin pudding, and a buttery cookie crust, this layered treat is light, creamy, and festive. Perfect for holidays or anytime you crave a sweet pumpkin delight.
Ingredients
For the crust:
- 1 package gingersnap cookies or graham crackers, crushed
- 6 tbsp unsalted butter, melted
For the cheesecake layer:
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 2 cups whipped topping (Cool Whip or homemade stabilized whipped cream)
For the pumpkin layer:
- 1 (15 oz) can pumpkin puree
- 1 (3.4 oz) box instant vanilla pudding mix
- 1 cup cold milk
- 2 tsp pumpkin pie spice
- 2 cups whipped topping
Topping:
- Crushed cookies, pecans, or caramel drizzle
Instructions
- Crush cookies and combine with melted butter. Press into a 9×13-inch dish for the crust.
- Beat cream cheese until smooth, then mix with powdered sugar. Fold in whipped topping and spread over crust.
- Whisk together pumpkin puree, pudding mix, milk, and pumpkin spice. Fold in whipped topping, then spread over cheesecake layer.
- Add a final layer of whipped topping, then garnish with cookies, nuts, or caramel.
- Chill for at least 4 hours (overnight is best). Slice and serve chilled.
Notes
- Chill overnight for the cleanest layers.
- Use gingersnaps for a spicy crust or graham crackers for a milder flavor.
- Swap Cool Whip with homemade stabilized whipped cream for a fresher taste.
- Garnish just before serving for the best presentation.
- Prep Time: 25 minutes
- Cook Time: 0 minutes