I couldn’t wait to share this recipe with you.
This is the ultimate must make holiday dessert that requires…NO BAKING!!!!
Yes folks, cut that oven off and make this No Bake Pumpkin Cheesecake Lasagna.

I’ve never met a person who doesn’t love cheesecake.

If you’re out there, it’s time you rethink your cheesecake issues.
This is the perfect recipe to turn you into a cheesecake eating believer!

Before we start I must tell ya’ about what I went through to locate this pumpkin spice pudding!

I went to 6 stores, YES, 6 stores and they were all sold out.
I know I’m late on the pumpkin train but how can all those store not have any left for us late bloomers?


  • 3 cups pumpkin snaps, ground
  • 1 stick butter, unsalted, melted
  • 2 cups whipped cream topping

For the Cheesecake:

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

For the mousse layer:

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


  1. Mix melted butter with 2 1/2 cups snaps.
  2. Place mixture into a 13X9 inch casserole dish that has been sprayed with cooking spray.
  3. To prepare the Cheesecake layer:
  4. Add cream cheese and pumpkin into a mixer, beat well.
  5. Add pumpkin, spices,vanilla, and sugar, mix well.
  6. Add milk, mix well.
  7. Fold in whipped cream topping.
  8. Place mixture on top of snap layer in casserole dish.

You can find complete recipes of this No Bake Pumpkin Cheesecake Lasagna in creolecontessa.com

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