This No Bake Pumpkin Cheesecake Lasagna makes a quick and easy holiday dessert.  It has layers of cinnamon graham crackers, caramel sauce, pumpkin cheesecake, pudding and toffee bits for plenty of flavor.  Freeze it the night before for a no-fuss holiday dessert.

I’m not a huge fan of the traditional Thanksgiving desserts, so you will find me feasting on some of this Cheesecake Lasagna,  Pumpkin Pecan Cheesecake, or Pumpkin Pie Martini come Thanksgiving.  A dessert martini is a good way to get things started before ending on a high note with some of this beautiful cake.  Just remember that elastic is our friend for the holidays.

I’ve learned a very valuable lesson today.  Besides, always having snacks and refreshments on hand at all times.  Never leave the window for a future blog post open on my computer!  Imagine my surprise when I happened to check my website and saw that I had a new post not of my own doing.  My kindergartner’s computer class really seems to be paying off!  Apparently, that blue “Publish” button makes fun things happen.  She told me she wanted a camera for Christmas, so I guess we are on our way to a future food blogger.  We already have the first published post out of the way.  Anyway, she has forced my hand in actually getting this dessert posted before the holiday as planned.  

This dessert is super simple to make without needing to take up space in the oven.  Just piece it together and let it sit in the freezer to thicken for at least 4 hour for maximum enjoyment.  I actually left most of it in my freezer for a couple of weeks and it still tasted amazing after letting it thaw for a bit.  Don’t forget to leave a plentiful dollop of whipped cream on top with more toffee bits for a completely satisfying dessert experience.  

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No Bake Pumpkin Cheesecake Lasagna

Prep Time

10 mins

Total Time

10 mins

 

This No Bake Pumpkin Cheesecake Lasagna makes a quick and easy holiday dessert.  It has layers of cinnamon graham crackers, caramel sauce, pumpkin cheesecake, pudding and toffee bits for plenty of flavor.  Freeze it the night before for a no-fuss holiday dessert.

Course: Dessert

Cuisine: American

Servings: 16

Author: Holly

Ingredients

• 12 whole cinnamon graham crackers
• 3 8 oz cream cheese; at room temperature
• 1 c. canned pumpkin
• 1 1/2 tsp. cinnamon
• 2 tsp. vanilla
• 1 package instant vanilla pudding mix
• 2/3 c. caramel sundae sauce
• 1/4 c. toffee bits
• 16 oz. Cool Whip
• 1 can sweetened condensed milk
• 1/4 c. pure maple syrup

Instructions

1. In a large mixing bowl, beat together cream cheese, pumpkin, sweetened condensed milk, vanilla and 1 tsp. of cinnamon.

2. In a separate mixing bowl, stir together the pudding mix, maple syrup, cool whip and 1/2 tsp. of cinnamon.

3. Place a layer of 6 graham crackers onto bottom of an 11x7 baking pan.

4. Spread half of the cheesecake mixture over the top of the graham crackers.

5. Top the cheesecake mixture with another layer of graham crackers.

6. Drizzle 1/3 c. of caramel sundae sauce over the top of the graham cracker layer.

7. Spread the remaining cheesecake mixture over the graham crackers.

8. Spread the cool whip mixture over the cheesecake layer.

9. Drizzle with 1/3 c. of caramel sauce and top with toffee bits.

10. Freeze for at least 4 hours before serving.  Allow to thaw before cutting if frozen.

11. Top with a dollop of whipped cream and more toffee bits before serving.