If you’re on the hunt for the ultimate holiday dessert that’s rich, nutty, creamy, and surprisingly easy to pull off—look no further. This Pecan Pie Lasagna is a show-stopping, no-bake treat that layers everything we love about pecan pie with the creamy indulgence of cheesecake and whipped topping. It's chilled, not baked, and comes together with a handful of pantry staples and a little layering magic.

Whether you're bringing dessert to Thanksgiving dinner, hosting a fall potluck, or just craving something sweet on a cozy Sunday afternoon, this is the kind of recipe that impresses without the stress.

Why You’ll Love This Recipe

Key Benefits

This dessert isn’t just delicious—it’s the kind you’ll find yourself making again and again. Here's why:

No baking required – your oven gets a break, and your kitchen stays cool.
Simple ingredients – nothing fancy or hard to find.
Perfect for making ahead – chill it overnight and it’s ready to go.
Layered for texture and flavor – buttery graham cracker crust, tangy cream cheese, rich pecan filling, and fluffy whipped topping.

Each bite delivers a little bit of everything: creamy, crunchy, sweet, and spiced.

Suitable For

This dessert is made for sharing. It’s:

Great for Thanksgiving, Christmas, or Friendsgiving.
A smart pick for potlucks or office parties (it travels well and looks gorgeous).
Perfect for beginner bakers or anyone short on time.
Ideal for anyone who loves Southern-inspired desserts or nostalgic, sweet treats.

Ingredients for Pecan Pie Lasagna

Let’s talk ingredients. Everything you need is easy to find, and you might already have most of it in your kitchen.

Core Ingredients

Here’s what goes into this dreamy dessert:

Graham crackers: Crushed into crumbs to form the buttery crust base.
Butter (melted): Helps bind the crust and adds rich flavor.
Brown sugar: Adds that molasses depth to the crust.
Powdered sugar: Keeps the cream cheese layer smooth and sweet.
Cream cheese (softened): Tangy and rich—the backbone of the creamy layer.
Whipped topping (like Cool Whip): Light, fluffy, and easy to work with.
Pecan pie filling: Store-bought or homemade, this brings the sticky-sweet nutty layer that makes this dessert so irresistible.
Chopped toasted pecans: For that final crunch and classic pecan flavor.

Each ingredient has a job to do, and together, they balance out into something that tastes like fall in a pan.

Substitutions and Tips

Need a little flexibility? Here are some ideas:

Swap graham crackers for vanilla wafers or even gingersnaps for a spiced twist.
Make it gluten-free by using GF graham crackers.
Use homemade pecan pie filling if you have the time—it’s worth it.
Want to cut the sweetness? Add a touch of sea salt to the pecan layer or sprinkle on top.
No Cool Whip? Lightly sweetened homemade whipped cream works beautifully—just make sure it’s stabilized if you’re making ahead.

This recipe is flexible, forgiving, and open to little upgrades depending on your pantry or preferences.

Best Pecans for Pecan Pie Lasagna

Toasting your pecans is the secret to unlocking their full potential. Don’t skip it.

Toasted pecans add warmth, crunch, and a deeper flavor that stands out in every bite.
Go with chopped pecans inside the layers for texture, and pecan halves on top for a pretty finish.
Avoid raw or soft pecans—they tend to get lost in the mix.

A quick toast in a dry skillet or oven (just 5–8 minutes) brings out their nutty aroma and makes all the difference.

Kitchen Tools You’ll Need

You don’t need anything fancy, but a few good tools make this recipe come together smoothly.

Must-Have Tools

9x13-inch baking dish – This is your lasagna pan and presentation platter all in one.
Mixing bowls – You’ll need at least two: one for the crust and one for the cream cheese layer.
Electric mixer or stand mixer – Creaming the cheese until smooth is key.
Spatula – For smooth spreading.
Measuring cups and spoons – Precision counts, even in no-bake recipes.

Nice-to-Have Tools

Offset spatula – Helps you get that smooth, bakery-style finish on each layer.
Food processor – For making quick work of graham cracker crumbs.
Piping bag – Not necessary, but a nice touch if you want to get fancy with the whipped topping.

With the tools and ingredients prepped and ready, you’re set up for success. Next, let’s dive into how to bring it all together.

How to Make Pecan Pie Lasagna

Ready to layer up some sweet, nutty, creamy goodness? This part is where it all comes together. Think of it like building a dessert casserole—each layer adds something special. And the best part? No baking. Just mix, spread, chill, and enjoy.

Step 1: Prepare the Crust Layer

Start by crushing your graham crackers into fine crumbs. You can pulse them in a food processor or place them in a zip-top bag and roll over them with a rolling pin.
In a bowl, mix the crumbs with melted butter and brown sugar until the mixture resembles wet sand.

Press this crust mixture evenly into the bottom of your 9x13-inch dish. Use the back of a spoon or your fingers to really pack it down. A firm crust will hold everything in place once chilled.
Pop the dish in the fridge while you move on to the next layer. Even 10–15 minutes of chilling helps the crust firm up nicely.

Tip: If your crust mixture seems dry, add another tablespoon of melted butter.

Step 2: Make the Cream Cheese Layer

In a clean mixing bowl, beat the softened cream cheese with powdered sugar until it’s totally smooth and lump-free. This is your creamy, slightly tangy middle layer.

Once it's blended, gently fold in half of the whipped topping. Be gentle—this step keeps the layer light and fluffy. Spread the cream cheese mixture evenly over the chilled graham cracker crust.

Use an offset spatula (or the back of a spoon) to get a smooth surface. It doesn’t have to be perfect, but you want a relatively even layer so the next steps look neat.

Tip: If your cream cheese isn’t soft enough, it’ll be hard to mix and may turn out clumpy. Let it sit at room temp for about 30 minutes before using.

Step 3: Add the Pecan Pie Filling

Now comes the rich, sticky-sweet heart of this dessert: the pecan pie filling. If you’re using store-bought filling, give it a good stir before spreading it over the cream cheese layer.

Want a bit more crunch? Stir in a handful of chopped toasted pecans before layering.
Spoon the filling over the cream cheese and gently spread it out so it covers every inch.

This layer is the sweet payoff—it's what turns this from cheesecake bars into full-on pecan pie territory.

Step 4: Top with Whipped Topping and Pecans

Spread the rest of the whipped topping over the pecan layer. This is the fluffy, creamy finish that brings it all together.

Smooth it out, then sprinkle generously with toasted chopped pecans. You can get creative here—use pecan halves for a fancier look, or add a drizzle of caramel if you want to take it over the top.

Step 5: Chill Before Serving

Cover the dish and refrigerate for at least 2 hours, but if you can let it chill overnight, even better. The layers will firm up, the flavors will blend, and the dessert will slice beautifully.

Tip: For the cleanest slices, use a sharp knife and wipe it clean between each cut.

Tips for Success

Here are a few tried-and-true tips to help your pecan pie lasagna turn out picture-perfect every time:

Let ingredients come to room temp before mixing. Cold cream cheese is hard to beat smooth.
Toast your pecans for better flavor. Just a few minutes in a dry skillet or oven makes a big difference.
Don’t skip the chill time. The layers need time to set. If you cut it too soon, it’ll fall apart.
Add extra texture. Mix extra chopped pecans into the filling or crust for more crunch.
Make ahead. This dessert actually improves overnight—more time in the fridge makes for better slices and deeper flavor.

How to Store Pecan Pie Lasagna

You’ve made it, everyone loved it… now what’s the best way to keep the leftovers tasting fresh?

At Room Temperature

Since this dessert contains dairy, don’t leave it out longer than about an hour. It’s best served chilled anyway, so pop it back in the fridge if it’s not being eaten right away.

In the Refrigerator

Store covered in the fridge for up to 4 days. Use plastic wrap or a tight-fitting lid to keep it from drying out or absorbing fridge odors.

Freezing Tips

Yes, you can freeze it! Just be sure it’s fully chilled and firm before wrapping.

Wrap tightly in plastic wrap, then again in foil
Label and date it
Freeze for up to 1 month
Thaw overnight in the fridge before serving

Note: The texture of whipped topping may change slightly after freezing, but the flavor stays just as good.

Frequently Asked Questions

Can I make Pecan Pie Lasagna ahead of time?

Yes! In fact, it’s better that way. Make it the night before your event so the layers can chill and firm up.

Can I use homemade pecan pie filling?

Absolutely. Just make sure it’s completely cool before spreading over the cream cheese layer. A warm filling can melt the whipped topping and mess with the layers.

Is this recipe gluten-free?

It can be. Use gluten-free graham crackers and double-check your whipped topping and filling ingredients.

Can I add other toppings or mix-ins?

Definitely. A caramel drizzle, mini chocolate chips, or a pinch of cinnamon all work beautifully. Feel free to make it your own.

Related Recipes

If you loved this pecan pie lasagna recipe, try these other sweet, layered or pecan-based desserts:

Caramel Pecan Delight Pie: Classic caramel and pecan goodness in pie form.
Strawberry Cheesecake Dump Cake: Another easy layered dessert that’s perfect for a crowd.
White German Chocolate Cake with Cheesecake Center: A rich, creamy hybrid dessert for special occasions.

Conclusion

Pecan Pie Lasagna is one of those desserts that looks impressive, tastes incredible, and is secretly easy to make. The layers of buttery crust, silky cream cheese, gooey pecan filling, and fluffy whipped topping create a flavor combination that hits every note.

It’s the kind of dessert people will ask you for again and again—especially during the holidays. So grab your ingredients, layer it up, and share it with the people you love.