No-Bake Pecan Pie Lasagna with graham cracker crust, cream cheese, brown sugar pecan filling, whipped topping, and caramel drizzle.
Okay, so let me set the scene: it’s the night before Thanksgiving. I’ve got half a grocery list still unchecked, my kid has decided she’s now allergic to anything “brown and mushy,” and my oven—my actual, literal oven—makes a noise like it’s dying and then just… stops. Dead. Kaput.
There I was, staring at an empty pie plate and a very real sense of doom, wondering how fast one can pivot from “homemade pecan pie” to “uh, there’s a cookie tray at Costco.”
But then—somewhere between a half-used tub of Cool Whip and a bag of pecans I bought purely because they were on sale—I had one of those weird little kitchen lightning bolts. You know? The kind that only hit when you’re stressed out and your expectations have completely bottomed out?
I layered it all. Graham cracker crust. Cream cheese fluff. A pecan pie filling I basically whispered encouragement at while stirring. Topped the whole thing with whipped topping and caramel like I meant to do this all along.
And guess what? Everyone lost their minds. My cousin asked if I used a family recipe. My mom thought it was store-bought from “one of those fancy places.” I just smiled and said, “It’s no-bake.” Which technically wasn’t a lie, but definitely sounded more planned than it was.
Why You’ll Love This No-Bake Pecan Pie Lasagna Recipe?
Let me be dramatic for a second: this dessert is everything. It’s sweet, a little salty, crunchy, creamy, and doesn’t require a single moment of oven anxiety. You know that feeling when a dessert looks like it took effort but you whipped it together while still wearing slippers and yelling at someone to take the trash out? This is that dessert.
It’s layered like a dream—starts with that buttery graham cracker crust, then a cloud-like layer of sweet cream cheese and whipped topping, followed by a warm, gooey, brown-sugary pecan pie filling that sets into sticky perfection. And THEN, you crown it with more whipped topping, chopped pecans, and a caramel drizzle that says, “Yeah, I did make this. No big deal.”
Best part? No baking. None. The oven doesn’t even get a cameo. You could make this in a power outage if your fridge still works.
Ingredient Notes:
-
Graham cracker crumbs – I had some already crushed in a baggie from a failed cheesecake attempt. It worked. You could use cookies too, honestly.
-
Sugar & melted butter – The glue for the crust. Simple, no fuss.
-
Cream cheese – Softened is key. Cold cream cheese is just asking for frustration and clumps.
-
Powdered sugar + vanilla – Makes the cream cheese layer taste like a sweet little hug.
-
Cool Whip (or similar whipped topping) – Do not knock this until you’ve layered it. It’s stable, fluffy, and kind of perfect here.
-
Brown sugar, corn syrup, butter – Your pecan pie base. It smells like the holidays once it starts bubbling.
-
Eggs – They get cooked into the pecan layer, so no worries. But if you’re nervous, pasteurized eggs work fine.
-
Chopped pecans – Toasted if you’re fancy, raw if you’re me at 10 PM the night before a big family meal.
-
Caramel sauce – Store-bought because… come on.
How To Make No-Bake Pecan Pie Lasagna?
Step 1: Crust, Baby
Mix graham cracker crumbs, granulated sugar, and melted butter in a bowl. It should feel like damp sand on a beach vacation you wish you were on. Press it into a 9×9 dish. Use a flat-bottom glass or your fingers—either works. Stick it in the fridge while you pretend you’re already halfway done. (You kind of are.)
Step 2: Cream Cheese Fluff Layer
Beat the cream cheese with powdered sugar and vanilla until it’s smooth-ish. Not a big deal if there’s a lump or two—just tell people it’s “rustic.” Gently fold in the Cool Whip so it stays light and pillowy. Spread it over the crust and toss it back in the fridge while you make the star of the show.
Want To Save This Recipe?
Step 3: The Pecans Get Serious
In a saucepan, melt brown sugar, corn syrup, and butter together until everything’s dissolved and smells like fall. Slowly whisk in the eggs (emphasis on slowly)—you don’t want breakfast scramble. Stir constantly until it thickens just a bit. Not pudding-thick, just glossy and slightly clingy. Take it off the heat, stir in the pecans, and let it cool while you debate whether or not to lick the spoon. (Do it.)
Step 4: Build That Dream
Pour the cooled pecan mixture over the cream cheese layer. Spread gently. Don’t press down or swirl too hard—you want the layers, not a swirl-fest. Top with the rest of the Cool Whip like frosting a lazy cake.
Step 5: Decorate, Chill, and Try Not to Peek
Top with more pecans, a drizzle of caramel, and whatever sprinkle magic you like. Chill it for at least 4 hours—overnight is better. Don’t skip this step. It’s where the magic happens.
When you cut it, use a clean knife. Wipe it between slices if you want that nice, clean-layer look. Or don’t. It’ll still taste amazing.
Storage Options:
Cover it up and keep it in the fridge for up to 5 days. It might last longer but I’ve honestly never had it stick around long enough to find out.
Pro tip: Eat a square straight out of the fridge while standing at the counter late at night. Tastes better that way. Science.
Variations and Substitutions:
-
Different crust? Gingersnaps or crushed Biscoff cookies would be chef’s kiss.
-
No corn syrup? Sub in maple syrup for a cozier, slightly less traditional vibe.
-
Spice it up: A dash of cinnamon or nutmeg in the pecan layer gives it major fall energy.
-
Walnuts instead of pecans? Sure. I won’t tell.
What to Serve with No-Bake Pecan Pie Lasagna?
-
Coffee. Always coffee. It cuts the sweetness and makes you feel classy.
-
Vanilla ice cream if you’re serving it warm-ish (or just can’t help yourself).
-
A hot toddy or bourbon cocktail. Just sayin’.
Frequently Asked Questions:
Can I make this a day ahead?
Yes. You should. It sets up beautifully overnight, and the flavors get even cozier.
What if I don’t like pecans?
First of all… how dare you. But also, walnuts, almonds, or even hazelnuts could work.
Does it really count as ‘pecan pie’ if it’s cold?
Look—pie is a feeling. And this dessert delivers that feeling with a spoon.
If you’re someone who panics at the word bake, or just someone who wants to impress without actually doing that much… this No-Bake Pecan Pie Lasagna Recipe is calling your name. It’s sweet, nostalgic, slightly messy, and downright lovable.
And if you try it and love it—or tweak it and make it better—please come back and tell me. I wanna hear all about your chaos, your caramel drizzles, your “wait, YOU made this?!” moments.
Save it. Make it. Own it.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
No-Bake Pecan Pie Lasagna Recipe
Ingredients
For the Crust:
- 1½ 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 such as Cool Whip, thawed
For the Pecan Filling Layer:
- 1 cup packed light brown sugar
- ½ cup light corn syrup
- 4 tablespoons unsalted butter
- 2 large eggs beaten
- 1 teaspoon vanilla extract
- 1½ cups chopped pecans
For the Topping:
- 1½ cups whipped topping
- ¼ cup chopped pecans for garnish
- Caramel sauce for drizzling
Instructions
Prepare the Crust
- In a medium-sized mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles damp sand. Press evenly into the base of a 9x9-inch baking dish to form a firm crust. Refrigerate while preparing the filling layers.
Prepare the Cream Cheese Layer
- Using an electric mixer, beat softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. Gently fold in 1 cup of whipped topping until fully incorporated. Spread this mixture evenly over the prepared crust and return to the refrigerator.
Prepare the Pecan Filling
- In a medium saucepan over medium heat, combine brown sugar, corn syrup, and butter. Stir continuously until the butter melts and the mixture is fully combined. Slowly whisk in the beaten eggs and vanilla extract, taking care not to scramble the eggs. Continue to stir constantly until the mixture thickens slightly, approximately 5 minutes. Remove from heat and stir in chopped pecans. Allow the filling to cool slightly before proceeding.
Assemble the Pecan Layer
- Once the pecan filling has cooled to a warm (not hot) temperature, carefully spread it over the cream cheese layer in an even layer. Be gentle to avoid mixing the layers.
Add the Final Topping
- Spread the remaining 1½ cups of whipped topping evenly over the pecan layer. Sprinkle with additional chopped pecans and drizzle with caramel sauce for garnish.
Chill and Serve
- Refrigerate the completed dessert for at least 4 hours, or preferably overnight, to allow it to fully set. When ready to serve, slice with a sharp knife and clean the blade between cuts for neat layers.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
