Pecan Pie Lasagna – No-Bake Dessert Recipe

WANT TO SAVE THIS RECIPE?

If you love the rich, nutty sweetness of pecan pie but dread turning on the oven, this Pecan Pie Lasagna is your dream come true. Imagine layers of buttery graham cracker crust, fluffy cream cheese filling, and a luscious caramel-pecan topping — all chilled to perfection for a no-bake dessert that feels like a hug from the inside out.

This indulgent treat is perfect for holiday gatherings, potluck desserts, or when you simply need a make-ahead sweet that’s guaranteed to impress. Each bite offers the buttery crunch of pecans, the creamy tang of cheesecake, and the nostalgic flavor of classic pecan pie — no oven required.

Why You’ll Love This Recipe

• No Baking Required – Perfect for warm days or busy schedules.

• Layered Perfection – Every forkful gives you creamy, crunchy, and caramel-like goodness.

• Holiday & Party Ready – A show-stopping dessert that can be made in advance.

• Crowd-Pleasing Flavor – Tastes like pecan pie meets cheesecake.

• Easy to Customize – Adjust sweetness, crust type, or add extra toppings.

Ingredient Breakdown

• Graham Cracker Crumbs – Provide a buttery, slightly sweet base that holds the dessert together.

• Granulated Sugar – Adds sweetness to the crust and balances flavors.

• Unsalted Butter – Binds the crust and adds richness.

• Cream Cheese – The creamy, tangy middle layer that pairs beautifully with pecans.

• Powdered Sugar – Sweetens the cream cheese without graininess.

• Vanilla Extract – Enhances flavor in both creamy and nutty layers.

• Whipped Topping – Lightens the cream cheese layer for a mousse-like texture.

• Brown Sugar – Creates a caramel-like base for the pecan topping.

• Light Corn Syrup – Gives the pecan layer its signature sticky-sweet consistency.

• Eggs – Bind the pecan topping into a custard-like texture.

• Chopped Pecans – The star of the show, adding crunch and nutty flavor.

• Pinch of Salt – Balances sweetness and deepens flavors.

Step-by-Step Instructions

1. Prepare the Crust – Combine graham cracker crumbs, granulated sugar, and melted butter in a bowl. Press firmly into a 9×13-inch baking dish. Chill for 10–15 minutes to set.

2. Make the Cream Cheese Layer – Beat softened cream cheese until smooth. Mix in powdered sugar and vanilla until fully combined. Fold in whipped topping until light and fluffy. Spread evenly over the chilled crust.

3. Cook the Pecan Layer – In a medium saucepan, heat brown sugar, corn syrup, and butter over medium heat until the mixture begins to bubble. Remove from heat.

4. Add Eggs & Pecans – Slowly whisk in beaten eggs (to prevent scrambling), then stir in pecans, vanilla, and salt. Let the mixture cool for 10–15 minutes.

5. Assemble – Pour the cooled pecan mixture over the cream cheese layer, spreading evenly with a spatula.

6. Chill & Serve – Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight. Slice with a warm knife for clean edges. Serve plain or with whipped cream/ice cream.

Pro Tips

• Use room-temperature cream cheese for a lump-free filling.

• Cool the pecan layer before adding it to prevent melting the cream cheese layer.

• For extra crunch, toast pecans before mixing into the topping.

Ingredient Swaps or Variations

• Nut-Free – Use sunflower seeds or coconut flakes instead of pecans.

• Chocolate Lover’s Twist – Add mini chocolate chips to the cream cheese layer.

• Cookie Crust – Swap graham crackers for crushed shortbread or vanilla wafers.

Serving Suggestions

Serve cold as a sliceable dessert, or cut into small bars for a bite-sized sweet table addition.

Make Ahead & Storage Tips

• Make Ahead – Can be assembled up to 2 days in advance.

• Storage – Store covered in the refrigerator for up to 5 days.

• Freezing – Freeze tightly wrapped portions for up to 1 month. Thaw overnight in the fridge.

FAQ

Q: Can I use homemade whipped cream instead of Cool Whip?
A: Yes, but stabilize it with powdered sugar so it holds its shape.

Q: Can I use dark corn syrup instead of light?
A: Yes, but it will give the topping a deeper, more molasses-like flavor.

Q: Can I make this gluten-free?
A: Absolutely — use gluten-free graham crackers for the crust.

Emily

Pecan Pie Lasagna – No-Bake Dessert Recipe

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 5 minutes mins

Total Time 4 hours hrs 25 minutes mins

Servings: 12

Course: Dessert

Cuisine: American

Calories: 410

Ingredients Equipment Method Notes

Ingredients

  

• 1 ½ cups graham cracker crumbs
• ⅓ cup granulated sugar
• ½ cup unsalted butter, melted
• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup whipped topping (Cool Whip), thawed
• 1 cup packed brown sugar
• ½ cup light corn syrup
• ¼ cup unsalted butter
• 2 large eggs, lightly beaten
• 1 ½ cups chopped pecans
• ½ teaspoon vanilla extract
• Pinch of salt

Equipment

• Bundt pan Bundt pan – 10- to 12-cup capacity works best for this recipe.
• Electric hand mixer or stand mixer to achieve a smooth, lump-free batter.
• Mixing bowls at least one large for the batter and one small for the glaze.
• Measuring cups and spoons for accuracy with both dry and liquid ingredients.
• Zester or microplane to get fine, aromatic lemon zest
• Cooling rack for even cooling before glazing.
• Whisk for mixing the glaze until silky smooth.

Method

 

1. Combine graham cracker crumbs, granulated sugar, and melted butter in a bowl. Press firmly into a 9×13-inch baking dish. Chill for 10–15 minutes to set.
2. Beat softened cream cheese until smooth. Mix in powdered sugar and vanilla until fully combined. Fold in whipped topping until light and fluffy. Spread evenly over the chilled crust
3. n a medium saucepan, heat brown sugar, corn syrup, and butter over medium heat until the mixture begins to bubble. Remove from heat.
4. Slowly whisk in beaten eggs (to prevent scrambling), then stir in pecans, vanilla, and salt. Let the mixture cool for 10–15 minutes.
5. Pour the cooled pecan mixture over the cream cheese layer, spreading evenly with a spatula.
6. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight. Slice with a warm knife for clean edges. Serve plain or with whipped cream/ice cream.

Notes

• Use room-temperature eggs and sour cream for best texture.
• Grease and flour the Bundt pan well to prevent sticking.
• Adjust glaze thickness with extra lemon juice or powdered sugar.
• Store in an airtight container for up to 3 days or refrigerate for 5 days.

WANT TO SAVE THIS RECIPE?