No Bake Pumpkin Cheesecake Lasagna

  • Prep Time: 15 minutes
  • Total Time: 15 minutes


  • 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.

To prepare the Cheesecake layer:

  1. Add cream cheese and pumpkin into a mixer, beat well.
  2. Add pumpkin, spices,vanilla, and sugar, mix well.
  3. Add milk, mix well.
  4. Fold in whipped cream topping.
  5. Place mixture on top of snap layer in casserole dish.

To Prepare Mousse layer:

  1. Mix pudding with milk, fold in whipped cream.
  2. Place on top of cheesecake layer using an off set spatula.
  3. Top with remaining whipped cream and crushed cookies.
  4. Cover with saran wrap and refrigerate about 4 hours before cutting.
  5. Use a sharp knife to cut through cookie layer.


If you can’t locate Pumpkin Spice jello pudding, use vanilla instant pudding mixed with 1 teaspoon of pumpkin pie spice.


  • Serving Size: 8-10