I made a Pecan Pie Lasagna that layers pecan pie flavors with a no-bake cheesecake filling into an elegant make-ahead dessert that keeps people guessing how it comes together.
I love when something looks fussy but is actually easy, that’s the trick with my Pecan Pie Lasagna. I layer a silky cream cheese filling with sticky pecan pie notes and it’s oddly light and very rich at the same time.
People always call it a Pecan Pie Lasagna Recipe or tag it as No Bake Dessert Lasagna because it photographs like a pro dessert even if you rush. I toss toasted pecans on top for crunchy little surprises, and every time I bring it to a party someone asks for the recipe then disappears before I can slice more.
Ingredients
- Graham cracker crumbs, mostly carbs, some fiber, give sweet crunchy base
- Cream cheese, high fat and protein, tangy richness that makes layers creamy
- Pecans, loaded with healthy fats, fiber and protein, bring toasty crunch
- Corn syrup, almost pure sugar, very sweet and sticky, helps the filling set
- Heavy whipping cream, adds velvety fat, whips into fluffy clouds of richness
- Brown sugar, moist and caramel like, deepens sweetness and chewiness
- Eggs, provide protein and structure, theyre what helps custard firm up
- Caramel sauce, concentrated sugars, very sweet, adds sticky buttery flavor and gloss
Ingredient Quantities
- 2 cups graham cracker crumbs (about 200g)
- 6 tbsp unsalted butter, melted
- 2 tbsp packed light brown sugar
- 1/4 tsp fine salt
- 16 oz cream cheese, softened
- 3/4 cup powdered sugar
- 1 tsp vanilla extract
- 1 1/2 cups heavy whipping cream, cold
- 3 large eggs
- 1 cup light corn syrup
- 1 cup packed light brown sugar
- 1/4 cup unsalted butter, melted
- 1/4 tsp kosher salt
- 1 1/2 cups chopped pecans, toasted
- 1/2 cup caramel sauce (store bought or homemade)
- Flaky sea salt for sprinkling, optional
How to Make this
1. Preheat oven to 350F and spread 1 1/2 cups pecans on a baking sheet; toast 6 to 8 minutes until fragrant, cool and chop coarsely.
2. Make the crust: stir 2 cups graham cracker crumbs, 6 tbsp melted butter, 2 tbsp packed light brown sugar and 1/4 tsp fine salt until moistened; press firmly into the bottom of a 9×9 (or similar) pan; bake 8 to 10 minutes, cool and chill while you make the next layers.
3. Cheesecake layer: beat 16 oz softened cream cheese with 3/4 cup powdered sugar and 1 tsp vanilla until smooth and lump free.
4. Whip 1 1/2 cups cold heavy whipping cream to soft then stiff peaks; don’t overbeat. Fold the whipped cream gently into the cream cheese mixture until uniform, then spread this no-bake cheesecake layer evenly over the chilled crust and return to the fridge.
5. Pecan pie filling: whisk together 3 large eggs, 1 cup light corn syrup, 1 cup packed light brown sugar, 1/4 cup melted unsalted butter and 1/4 tsp kosher salt until smooth; stir in the toasted chopped pecans.
6. Bake the pecan layer separately in an 8×8 (or same size) pan lined with parchment, about 22 to 28 minutes at 350F, until set but slightly jiggly in the center; cool completely, then chill until firm. This keeps the cheesecake layer from being baked and getting weepy.
7. When the pecan layer is fully chilled and firm, invert it onto a cutting board, peel off parchment and trim to fit the cheesecake pan if needed; carefully place the pecan slab on top of the chilled cheesecake layer so you get neat layers. If it cracks a bit, just press pieces back together, it still tastes amazing.
8. Drizzle 1/2 cup caramel sauce over the pecan layer and sprinkle flaky sea salt to taste if you like the sweet-salty thing.
9. Chill the whole dessert at least 2 hours, preferably overnight, to set. For clean slices, warm a sharp knife under hot water, dry it, then slice; wipe between cuts. Serve chilled.
Equipment Needed
1. Oven, preheated to 350F
2. Baking sheet (for toasting pecans)
3. Two square pans: a 9×9 for the cheesecake and an 8×8 for the pecan slab, plus parchment paper to line the smaller pan
4. Electric mixer or hand mixer (for cream cheese and whipping cream)
5. Mixing bowls (at least two, one for crust/cheesecake and one for the pecan filling)
6. Measuring cups and spoons
7. Rubber or silicone spatula (for folding and spreading)
8. Whisk (for the pecan filling and eggs)
9. Knife and cutting board or a food processor (to chop pecans and to trim/invert the pecan slab)
FAQ
Pecan Pie Lasagna Recipe Substitutions and Variations
- Graham cracker crumbs: swap with crushed digestive biscuits or vanilla wafers (use same weight about 200g); or use crushed gingersnaps for a spicier crust, just cut back a little on any extra sugar.
- Cream cheese: mascarpone is a perfect 1 to 1 sub for a richer, smoother layer; Neufchâtel works if you want a lighter option; for dairy free use a full-fat vegan cream cheese, same amount.
- Light corn syrup: use golden syrup or light agave nectar 1 to 1; maple syrup or honey will work too but will add flavor and might make the filling slightly looser, so chill longer before serving.
- Heavy whipping cream: substitute chilled full-fat coconut cream (same volume) for dairy-free version; if you just want a lighter topping use chilled whipping cream made from half and half plus a tablespoon of powdered sugar, but it won’t be as stable.
Pro Tips
– Pressing the crust: use the bottom of a measuring cup or a flat glass to press the crumbs firmly and evenly, otherwise the crust falls apart when you cut. Don’t skimp on chilling time after you bake it, it helps everything set up and keeps the bottom from getting soggy.
– Whipping and folding: keep your bowl and beaters cold and stop whipping the cream the moment it holds stiff peaks, then fold into the cheese gently with a big spatula. Overworking it will make the filling dense or grainy, so fold until it’s uniform, not until it looks perfect.
– Toasting and handling pecans: watch them the last minute while toasting, they go from perfect to burned fast. Let them cool completely before adding to the filling or assembling, cold nuts help the pecan layer firm up and hold together better.
– Fixing cracks and seams: if the pecan slab cracks when you invert it, press the pieces back together gently and use a little warm caramel to glue and smooth the seam, nobody will notice once it’s chilled and drizzled. Trimming the slab to size with a serrated knife after it’s fully cold gives neater edges.
– Cutting and storing: heat a sharp knife under hot water, dry it, slice in one clean motion and wipe the knife between cuts for tidy pieces. Keep the dessert well covered in the fridge up to a few days, or freeze individual slices wrapped tight for longer storage.
Pecan Pie Lasagna Recipe
I made a Pecan Pie Lasagna that layers pecan pie flavors with a no-bake cheesecake filling into an elegant make-ahead dessert that keeps people guessing how it comes together.
12
servings
742
kcal
Equipment: 1. Oven, preheated to 350F
2. Baking sheet (for toasting pecans)
3. Two square pans: a 9×9 for the cheesecake and an 8×8 for the pecan slab, plus parchment paper to line the smaller pan
4. Electric mixer or hand mixer (for cream cheese and whipping cream)
5. Mixing bowls (at least two, one for crust/cheesecake and one for the pecan filling)
6. Measuring cups and spoons
7. Rubber or silicone spatula (for folding and spreading)
8. Whisk (for the pecan filling and eggs)
9. Knife and cutting board or a food processor (to chop pecans and to trim/invert the pecan slab)
Ingredients
-
2 cups graham cracker crumbs (about 200g)
-
6 tbsp unsalted butter, melted
-
2 tbsp packed light brown sugar
-
1/4 tsp fine salt
-
16 oz cream cheese, softened
-
3/4 cup powdered sugar
-
1 tsp vanilla extract
-
1 1/2 cups heavy whipping cream, cold
-
3 large eggs
-
1 cup light corn syrup
-
1 cup packed light brown sugar
-
1/4 cup unsalted butter, melted
-
1/4 tsp kosher salt
-
1 1/2 cups chopped pecans, toasted
-
1/2 cup caramel sauce (store bought or homemade)
-
Flaky sea salt for sprinkling, optional
Directions
- Preheat oven to 350F and spread 1 1/2 cups pecans on a baking sheet; toast 6 to 8 minutes until fragrant, cool and chop coarsely.
- Make the crust: stir 2 cups graham cracker crumbs, 6 tbsp melted butter, 2 tbsp packed light brown sugar and 1/4 tsp fine salt until moistened; press firmly into the bottom of a 9×9 (or similar) pan; bake 8 to 10 minutes, cool and chill while you make the next layers.
- Cheesecake layer: beat 16 oz softened cream cheese with 3/4 cup powdered sugar and 1 tsp vanilla until smooth and lump free.
- Whip 1 1/2 cups cold heavy whipping cream to soft then stiff peaks; don't overbeat. Fold the whipped cream gently into the cream cheese mixture until uniform, then spread this no-bake cheesecake layer evenly over the chilled crust and return to the fridge.
- Pecan pie filling: whisk together 3 large eggs, 1 cup light corn syrup, 1 cup packed light brown sugar, 1/4 cup melted unsalted butter and 1/4 tsp kosher salt until smooth; stir in the toasted chopped pecans.
- Bake the pecan layer separately in an 8×8 (or same size) pan lined with parchment, about 22 to 28 minutes at 350F, until set but slightly jiggly in the center; cool completely, then chill until firm. This keeps the cheesecake layer from being baked and getting weepy.
- When the pecan layer is fully chilled and firm, invert it onto a cutting board, peel off parchment and trim to fit the cheesecake pan if needed; carefully place the pecan slab on top of the chilled cheesecake layer so you get neat layers. If it cracks a bit, just press pieces back together, it still tastes amazing.
- Drizzle 1/2 cup caramel sauce over the pecan layer and sprinkle flaky sea salt to taste if you like the sweet-salty thing.
- Chill the whole dessert at least 2 hours, preferably overnight, to set. For clean slices, warm a sharp knife under hot water, dry it, then slice; wipe between cuts. Serve chilled.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 189g
- Total number of serves: 12
- Calories: 742kcal
- Fat: 47.3g
- Saturated Fat: 21.8g
- Trans Fat: 0.17g
- Polyunsaturated: 3.3g
- Monounsaturated: 16.7g
- Cholesterol: 146mg
- Sodium: 316mg
- Potassium: 199mg
- Carbohydrates: 82.9g
- Fiber: 2.3g
- Sugar: 66.1g
- Protein: 6.5g
- Vitamin A: 1083IU
- Vitamin C: 0.3mg
- Calcium: 100mg
- Iron: 0.8mg
