The best Pecan Pie Lasagna Recipe (No-Bake Delight)

A melt-in-your-mouth layered dessert that combines everything you love about pecan pie. Enjoy the creamy richness of cheesecake without turning on the oven.

Table of Contents

Table of Contents

My Sweet Santa Rosa Story

Every fall, as the golden light settles across the vineyards here in Santa Rosa, I pull out my favorite 9×9 pan and get ready to make my family’s most requested dessert: pecan pie lasagna. It started years ago when my sister challenged me to “make lasagna, but sweet.” I won, that dare turned into layers of buttery graham cracker crust, silky cream cheese, gooey pecan pie filling, and fluffy whipped topping.

Over the years, it has become our Thanksgiving table’s biggest hit, even more than the turkey! If you’re craving an easy, showstopping dessert that whispers “comfort” with every bite, this is the one.

🧑‍🍳 Why This Pecan Pie Lasagna Recipe Works (and Why You Can Trust It)

This pecan pie lasagna recipe isn’t just a Pinterest favorite—it’s a result of real-life testing, family feedback, and years of holiday baking in my Santa Rosa kitchen. As a home baker who’s logged hundreds of hours with pies, bars, and no-bake layers, I crafted this dessert to be as reliable as it is show-stopping.

I’ve tested ingredient ratios down to the gram. The graham cracker crust holds its shape without turning soggy. The pecan filling thickens in under five minutes without scrambling the eggs (a common mistake in stovetop pies). And the cream cheese layer stays light thanks to a perfect fold of stabilized whipped topping. It’s a blend of classic pecan pie flavor with the creamy ease of a no-bake dessert—and it works every time.

For more proven recipes that balance beauty and function, check out my Tiramisu Cheesecake or Boston Cream Cupcakes, both tested and loved by busy home cooks just like you.ice tips in this recipe, you’ll serve a dessert that’s not only memorable but search-worthy.

Why Pecan Pie Lasagna is the Ultimate Holiday Treat

Pecan pie lasagna isn’t just a dessert, it’s a conversation piece. It brings the gooey richness of a classic pecan pie and blends it with a no-bake cheesecake texture that melts into every forkful. This dessert is layered like traditional lasagna but sweetened with a Southern twist.

Unlike its baked cousin, this no-bake version skips the oven, making it perfect for busy holidays or warm weather gatherings. Plus, it holds its shape beautifully after a long chill in the fridge, which means tidy squares every time.

It also adapts easily to your preferences. Want to add a touch of cinnamon to the pecan layer? Go for it. Need it gluten-free? Swap the graham crackers. This flexibility, combined with make-ahead convenience, makes pecan pie lasagna a new holiday classic.

Related recipes:

• No-Bake Lemon Blueberry Dessert
• Tiramisu Cheesecake Recipe

🛒 Ingredient Quality Matters in Pecan Pie Lasagna

The secret to unforgettable pecan pie lasagna isn’t just technique—it’s the quality of your ingredients. Use real unsalted butter instead of margarine for a crust that’s rich and crumbly, not greasy. Choose a block of full-fat cream cheese (never the whipped kind) for a stable, creamy middle layer. When shopping for pecans, skip the pre-chopped kind in plastic tubs. Instead, go for raw pecan halves, then toast and chop them fresh—you’ll taste the difference in every bite.

If you’re new to baking or stocking your pantry, I’ve put together similar tips in recipes like Biscoff Cake with Cookie Butter and Moist Carrot Cake, where quality ingredients turn simple steps into standout results. With pecan pie lasagna, even humble grocery staples can create a dessert that tastes bakery-made.

Layer-by-Layer: How to Make Pecan Pie Lasagna

This layered dessert looks fancy, but the steps are straightforward and fun. Let’s walk through each luscious layer.

Ingredients:

For the Crust:

• 1 ½ cups graham cracker crumbs
• ⅓ cup granulated sugar
• ½ cup unsalted butter, melted

For the Cream Cheese Layer:

• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup whipped topping (Cool Whip), thawed

For the Pecan Filling Layer:

• 1 cup packed brown sugar
• ½ cup light corn syrup
• 4 tablespoons unsalted butter
• 2 large eggs, beaten
• 1 teaspoon vanilla extract
• 1 ½ cups chopped pecans

For the Topping:

• 1 ½ cups whipped topping
• ¼ cup chopped pecans, for garnish
• Caramel sauce, for drizzling

Instructions:

1. Prepare the Crust
   Combine graham cracker crumbs, sugar, and melted butter until it resembles wet sand. Press into a 9×9-inch dish and chill.
2. Cream Cheese Layer
   Beat softened cream cheese, powdered sugar, and vanilla until smooth. Fold in whipped topping. Spread over the crust and return to fridge.
3. Pecan Filling
   In a saucepan, stir brown sugar, corn syrup, and butter until melted. Slowly add eggs and vanilla, stirring constantly until thickened (about 5 minutes). Stir in pecans. Let cool slightly before spreading over cream cheese layer.
4. Final Layers
   Spread remaining whipped topping over pecan layer. Garnish with extra pecans and drizzle caramel on top.
5. Chill and Serve
   Refrigerate for at least 4 hours, preferably overnight. Cut into 12 slices with a clean knife.

Related reads:

• Eggless Chocolate Chip Cookies
• Rice Krispie Treats with Marshmallow Fluff

🔧 Pro Tips, Smart Variations, and Make-Ahead Ideas for Pecan Pie Lasagna

Want to take your pecan pie lasagna from good to unforgettable? These baker-tested tips will help you serve it like a pro, store it safely, and even personalize it for the season.

✅ Pro Tip – The Clean Slice Method:
For sharp, bakery-style slices, chill the dessert for at least 6 hours, then run a hot knife under water and wipe between cuts. This preserves the layers beautifully—especially helpful for holiday presentation.

🎨 Flavor Variations That Wow:
Add ¼ teaspoon cinnamon or nutmeg to the pecan filling while it cooks for a warm spice note. Feeling festive? Stir in a tablespoon of maple syrup for extra depth. Want a crunchier top? Toast your pecans in a dry skillet for 2–3 minutes before garnishing.

🧊 Storage and Freezing Guide:
Cover the dish tightly with foil or a reusable lid and refrigerate for up to 4 days. For long-term planning, freeze individual slices wrapped in parchment, then stored in a sealed container. Thaw overnight in the fridge for best results.

🎉 Entertaining Shortcut:
Hosting a big holiday meal or potluck? Make two pans. This dessert is always the first to vanish. Because it’s no-bake, you can prep double batches without tying up your oven—perfect when juggling pies, mains, and sides.

Looking for more crowd-pleasers with minimal prep? Try my Brookie Cookie Recipe or buttery-soft Lemon Lavender Cookies for sweet table variety.

For more recipes like pecan pie lasagna, make sure to follow me on Pinterest

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