No-Bake Pecan Pie Lasagna—layers of graham crust, creamy cheesecake, and glossy pecan pie filling. Easy, make-ahead holiday dessert everyone loves.

Overview: This No-Bake Pecan Pie Lasagna Recipe is the cozy-sweet, layered dessert your holiday table has been missing—think pecan pie meets creamy cheesecake, minus the oven. Versatile for: Thanksgiving dessert, potlucks, Friendsgiving, or any time you want a crowd-pleasing, no-bake layered dessert. Invitation: Dive in to see how I build a silky stovetop pecan pie filling, a cloud-like cream cheese layer, and a buttery graham cracker crust—plus gluten-free, vegan, and corn-syrup-free options.

What Makes This No-Bake Pecan Pie Lasagna Recipe Special?

Quick highlights: Here’s why this pecan pie dessert lasagna beats the rest (and yes, I’m looking at you, last-minute dessert panic).

Truly no bake: The graham cracker crust sets in the fridge, and the glossy pecan pie layer is cooked on the stovetop only.
Make-ahead magic: Sets even better overnight—hello, stress-free holiday dessert.
Texture dream: Buttery crust + creamy cheesecake layer + gooey pecan pie topping = layered dessert perfection.
Corn-syrup optional: Make it classic with light corn syrup or go maple-forward for a real-food twist.
Diet-friendly swaps: Easy gluten-free, egg-free, and vegan variations without losing that pecan pie vibe.
Freezer friendly: Stash slices for up to 2 months for the “I deserve dessert” moments.
Scales like a queen: Works in 8x8, 9x9, or 9x13 for a bigger crowd.

Ingredient Notes

Before you shop: Here’s what you’ll need for this easy pecan lasagna dessert (no amounts here—just the why and how).

Graham crackers (or Biscoff/vanilla wafers/Oreos): The classic no-bake graham cracker crust base; Oreos for a chocolate-pecan twist.
Unsalted butter: Helps the crust set and adds buttery richness.
Brown sugar + pinch of salt: Accentuates the pecan pie flavor and balances the sweetness.
Cream cheese: Room-temp for a silky, lump-free cheesecake-style layer.
Powdered sugar + vanilla: Sweetens and smooths the cream layer without grittiness.
Whipped topping or whipped cream: Folded in for that cloud-light texture; either Cool Whip or stabilized homemade whipped cream works.
Pecans (toasted, chopped): Toasting deepens the nutty flavor—worth the extra 5 minutes.
Maple syrup or light corn syrup: Maple for corn-syrup-free pecan pie filling; corn syrup for classic sheen and set.
Brown sugar + butter + heavy cream: Builds a luscious stovetop pecan pie filling.
Cornstarch: Gentle thickener so your pecan pie layer slices cleanly.
Cinnamon + vanilla + salt: Warm spice, aroma, and balance—small additions, big flavor.
Toppings (optional): Extra pecans, caramel drizzle, and flaky sea salt for that bakery finish.

How To Make No-Bake Pecan Pie Lasagna Recipe

Game plan: We’ll build three layers—crust, cream, pecan—then chill until sliceable. Minimal effort, maximal “wow.”

Prep the pan: Line an 8x8 or 9x9 pan with parchment, leaving overhang for easy lift-out.
Make the crust: Pulse graham crackers into fine crumbs; stir in melted butter, brown sugar, and a pinch of salt. Press firmly into the pan (use a flat-bottomed cup). Chill 15 minutes.
Whip the cream layer: Beat softened cream cheese until smooth. Add powdered sugar and vanilla; beat until fluffy. Fold in whipped topping/whipped cream until no streaks remain.
Spread and chill: Spoon the cream layer over the chilled crust. Smooth the top and chill while you make the pecan layer.
Cook the pecan filling: In a saucepan, whisk maple syrup (or light corn syrup), brown sugar, butter, heavy cream, cornstarch, cinnamon, vanilla, and salt. Bring to a gentle bubble over medium heat, whisking, and simmer 1–2 minutes until glossy and slightly thickened.
Stir in pecans: Fold in toasted chopped pecans. Let the mixture cool 10–15 minutes, stirring occasionally, until spreadable but not hot.
Layer it up: Gently spread the pecan filling over the cream layer. If it drags, chill the cream layer longer or cool the pecan mix a few more minutes.
Final flourish: Add a thin layer of whipped topping (optional) and sprinkle extra pecans. A drizzle of caramel and a pinch of flaky salt = chef’s kiss.
Chill to set: Refrigerate at least 4 hours (overnight is best) until the no-bake pecan pie lasagna slices cleanly.
Slice and serve: Lift with parchment, cut into squares with a hot, dry knife, and prepare for compliments.

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Pro Tips

Toast your pecans: 350°F for 6–8 minutes until fragrant. This one step massively boosts flavor.
Prevent a runny pecan layer: Don’t skip the cornstarch and simmer briefly to activate it. Cool the filling before spreading.
No-corn-syrup option: Maple syrup + a smidge more cornstarch sets beautifully and adds fall flavor.
Stabilize whipped cream: If using homemade, whip with 1 tablespoon instant vanilla pudding mix or 1 teaspoon gelatin bloomed in water for clean cuts.
Scaling for a crowd: Use a 9x13 pan and roughly 1.5x the layers; chill time increases.
Neat slices: Run a knife under hot water, wipe dry, slice, wipe, repeat.

Storage and Reheating Options

Keep it fresh: This pecan pie lasagna dessert is make-ahead friendly and stays luscious for days.

Refrigerate: Cover and chill up to 4 days. The texture improves by day two.
Freeze: Freeze tightly wrapped slices up to 2 months. Thaw overnight in the fridge.
Do not microwave: It’ll melt the layers. Serve chilled straight from the fridge.
Travel-friendly: Keep in a cold carrier; slice at the party for Instagram-level edges.

Variations and Substitutions

Make it yours: Choose the version that matches your guests, pantry, and vibe.

Gluten-free: Use GF graham crackers or GF vanilla wafers; confirm cornstarch is GF-certified.
Vegan: Swap vegan butter, vegan cream cheese, and coconut whipped topping; use maple syrup and coconut cream for the filling.
Chocolate pecan: Oreo crust + chocolate shavings on top. Bliss.
Bourbon pecan: Add 1–2 tablespoons bourbon to the pecan filling after cooking. Grown-up dessert alert.
Pumpkin spice twist: Add 1 teaspoon pumpkin pie spice to the pecan layer and a whisper of cinnamon to the cream layer.
Salted caramel: Drizzle homemade caramel between layers for decadence. Try my salted caramel sauce: Salted Caramel Sauce.
Low-carb-ish: Almond flour “graham” crust (almond flour + butter + sweetener) and allulose or erythritol in the filling.
Pudding layer option: Add a thin layer of prepared instant vanilla pudding between the cream and pecan layers for extra height and stability.

Final bite: If pecan pie and cheesecake had a charming, no-drama child, this would be it. It’s an easy no-bake Thanksgiving dessert that looks fancy, slices like a dream, and turns even “I’m not a dessert person” people into second-slice believers. For more sweet inspiration, browse my dessert archives: Desserts and my favorite No-Bake Recipes.

FAQ

Can I make this no-bake pecan pie lasagna ahead of time?

Absolutely. Chill at least 4 hours, but overnight gives the cleanest slices and best flavor. It’s a make-ahead Thanksgiving dessert superstar.

Do I have to use corn syrup in the pecan layer?

Nope. Use pure maple syrup and a touch more cornstarch. You’ll get a glossy, sliceable, corn-syrup-free pecan pie filling with lovely maple notes.

Cool Whip or homemade whipped cream—what’s better?

Both work. Cool Whip is ultra-stable. Homemade tastes fresher—stabilize with 1 tablespoon instant pudding mix or 1 teaspoon gelatin for crisp edges.

Can I use a store-bought crust?

Yep. A ready-made graham crust is fine—just know a 9-inch pie crust yields a thicker single-layer dessert, not a “lasagna” square. A 9x9 pan is ideal for layers.

How do I keep the pecan layer from squishing out when slicing?

Chill longer (overnight), make sure the filling simmered 1–2 minutes, and slice with a hot, dry knife, wiping between cuts. Clean layers every time.

Is this gluten-free?

It can be. Use gluten-free graham crackers or vanilla wafers and double-check your cornstarch and toppings. Everything else is naturally GF-friendly.

Any nut-free option if I can’t do pecans?

Try a “turtle lasagna” vibe: swap pecans for pretzel pieces or toasted oats, keep the caramel drizzle, and add chocolate chips for crunch without nuts.