Go Back
Print
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.

No Bake Pumpkin Cheesecake Lasagna

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
Prep Time 10 minutes
Total Time 10 minutes
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.