A no-bake layered dessert with graham crust, cream cheese, and rich pecan pie filling—perfect for holidays or easy entertaining!

Scale

For the Crust Layer:

Cream Cheese Layer:

Pecan Filling Layer:

Step 1: Make the Crust

In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter.

Press the mixture into the bottom of a 9×13-inch dish in an even layer.

Chill in the refrigerator for 10–15 minutes to set.

Prepare the Cream Cheese Layer

Using an electric mixer, beat the softened cream cheese until smooth.

Add powdered sugar and vanilla extract; mix until fully incorporated.

Gently fold in the whipped topping until combined.

Spread evenly over the chilled crust.

Cook the Pecan Filling

In a saucepan over medium heat, combine brown sugar, corn syrup, and butter. Stir constantly until the mixture begins to bubble.

Remove from heat. Slowly whisk in the lightly beaten eggs.

Stir in chopped pecans, vanilla extract, and a pinch of salt.

Let the mixture cool slightly before proceeding.

Assemble the Lasagna

Pour the slightly cooled pecan mixture over the cream cheese layer. Spread evenly.

Cover and refrigerate for at least 4 hours, or overnight for best results.

Serve

Use a clean, warm knife to slice into squares.

Serve chilled, optionally topped with whipped cream or a scoop of vanilla ice cream.

Let the pecan filling cool before layering to avoid melting the cream cheese layer.

Serve cold or let it sit at room temperature for 10–15 minutes for easier slicing.

Keywords: pecan pie lasagna, no-bake dessert, cream cheese pecan bars, Thanksgiving dessert, layered dessert