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Pumpkin Cheesecake Lasagna

No-Bake Pumpkin Cheesecake Lasagna Recipe

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Prep Time 20 minutes
Total Time 20 minutes
Servings: 12 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • 6 tbsp unsalted butter, melted
  • 8 oz cream cheese, softened (cream cheese layer)
  • ½ cup granulated sugar (cream cheese layer)
  • 1 tsp vanilla extract
  • 1 (16 oz) container frozen whipped topping, thawed, divided
  • 8 oz cream cheese, softened (pumpkin layer)
  • 1 (15 oz) can pumpkin puree
  • 1 cup powdered sugar
  • 2 tsp pumpkin pie spice
  • 1 (3.4 oz) box instant vanilla pudding mix
  • Caramel sauce and toffee bits, optional

Method
 

  1. Line a 9×13-inch pan with parchment. Combine crumbs, ¼ cup sugar, and melted butter. Press firmly into the pan and chill 10 minutes.
  2. Beat 8 oz cream cheese, ½ cup sugar, and vanilla until smooth. Fold in 2 cups whipped topping and spread over the crust.
  3. Beat remaining 8 oz cream cheese, pumpkin, powdered sugar, and pie spice. Beat in pudding mix until thickened, about 2 minutes. Spread over the cream cheese layer.
  4. Spread the remaining whipped topping on top, cover, and chill at least 4 hours.
  5. Drizzle caramel and scatter toffee bits, then slice into 12 squares and serve cold.

Notes

Chilling time is not included in prep or total time. Plan on at least 4 hours in the fridge, but overnight sets the layers best. The crust softens slightly after the first day.