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No Bake Pumpkin Cheesecake Lasagna Recipe

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4 from 56 reviews

  • Author: Ezabella
  • Total Time: 4 hours 15 minutes
  • Yield: 12 servings

Description

This No Bake Pumpkin Cheesecake Lasagna is a delightful layered dessert combining the flavors of pumpkin spice, creamy cheesecake, and fluffy mousse. With a crunchy pumpkin snap crust, smooth pumpkin cheesecake layer, and a light pumpkin spice mousse, this easy-to-make lasagna is perfect for autumn celebrations or any time you crave a festive pumpkin treat without using the oven.

Ingredients

Crust Layer

  • 3 cups pumpkin snaps, ground
  • 1 stick unsalted butter, melted

Cheesecake Layer

  • 2 (8 ounce) packages cream cheese, room temperature
  • 1 cup canned pumpkin
  • 1 1/2 cups confectioners’ sugar
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 4 tablespoons milk
  • 1 cup whipped cream topping

Mousse Layer

  • 2 boxes pumpkin spice instant pudding mix
  • 2 cups whole milk
  • 2 cups whipped cream topping

Topping

  • 1 cup whipped cream topping (reserved from whipped cream)
  • Crushed pumpkin snaps for garnish

Instructions

  1. Prepare the Crust Layer: In a mixing bowl, combine the melted unsalted butter with 2 1/2 cups of the ground pumpkin snaps. Mix until the crumbs are evenly coated with butter. Press this mixture firmly into the bottom of a 13×9 inch casserole dish that has been lightly sprayed with cooking spray to form the crust layer.
  2. Make the Cheesecake Layer: In a mixer bowl, beat the cream cheese and canned pumpkin together until smooth. Add the confectioners’ sugar, pumpkin pie spice, and vanilla extract, mixing thoroughly. Pour in the milk and continue to mix until smooth and creamy. Gently fold in 1 cup of the whipped cream topping to keep the texture light. Spread this cheesecake mixture evenly over the crust layer in the casserole dish.
  3. Prepare the Mousse Layer: In a separate bowl, whisk together the pumpkin spice instant pudding mixes with 2 cups of whole milk until the pudding begins to thicken. Then fold in 2 cups of whipped cream topping carefully to keep it light and airy. Spread this mousse layer evenly on top of the cheesecake layer using an offset spatula for smoothness.
  4. Add Topping and Chill: Top the mousse layer with the remaining 1 cup of whipped cream topping. Sprinkle crushed pumpkin snaps on top for garnish. Cover the entire dish tightly with plastic wrap and refrigerate for about 4 hours to allow the layers to set and the flavors to meld.
  5. Serve: After chilling, use a sharp knife to carefully cut through the cookie crust layer. Serve chilled and enjoy this creamy, spiced no-bake pumpkin dessert.

Notes

  • Ensure the cream cheese is at room temperature for smooth mixing.
  • Use an offset spatula for an even mousse layer.
  • Refrigerate for at least 4 hours or overnight for best flavor and texture.
  • Can be garnished with additional spices like cinnamon or nutmeg if desired.
  • Use gluten-free pumpkin snaps if gluten sensitivity is a concern.
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://kitchenloving.com/no-bake-pumpkin-cheesecake-lasagna-recipe/