When pumpkin season hits, nothing beats this easy no-bake chocolate pumpkin spice dessert lasagna. Layers of cookies, creamy cheesecake, pumpkin pudding, and whipped topping create a decadent treat that is ideal for sharing. This dessert is ready in under 30-minutes and never fails to be a hit at every party!
Chocolate Pumpkin Spice Dessert Lasagna
You may not realize just how great pumpkin and chocolate go together. This recipe is my favorite way to serve them as a dessert. When layered, you get a little of everything in each bite. The creamy cheesecake and simple pudding create sweetness that works well with the slight bitterness of the dark chocolate in Oreo cookies.
If you like the idea of a dessert lasagna, you will definitely love this no-bake strawberry cheesecake dessert lasagna. Another tasty idea is this no-bake coconut layer cake recipe that is a similar method but has different flavors. Both are excellent choices for making any time you need a no-bake treat.
What are the Best Cookies for Dessert Lasagna Crust?
For this recipe, I love the combination of the Oreo chocolate cookie with pumpkin, but that's not the only option you can use. This recipe can definitely be made with any number of cookies or crusts. Below are some ideas that I think would work great for this no-bake pumpkin dessert.
- Pumpkin or Golden Oreo cookies
- Graham crackers
- Vanilla wafers
- Shortbread cookies (Lora Doone or similar)
- Pumpkin shortbread
- Traditional pie crust
What if I Can't Find Pumpkin Pudding?
Pumpkin instant pudding is typically available between August and December in your grocery store. If you do not have that available but want to have the pudding layer, you can do something just a little bit different.
Replace the pumpkin pudding with equal amounts of vanilla instant pudding mix. Once the pudding has been prepared, mix in ¼ cup pumpkin puree along with 1 teaspoon pumpkin pie spice. This can be spread over the cheesecake mixture with an even better flavor than just a basic pudding mix.
Can I Use Whipped Cream Cheese to the Make Cheesecake Layer?
No. While whipped cream cheese is excellent for your morning bagel or toast, it is not suitable for making the no-bake cheesecake layer. Because the mixture has to be beaten together with sugar and butter, it will deflate the cream cheese that has been whipped with air and will provide you with an unsavory texture for the cheesecake. It is best to use traditional bricks of cream cheese instead.
Can I Use Whipped Cream Instead of Cool Whip?
While you can substitute the two in many recipes, in this one it will not work as nicely. The addition of Cool Whip into the cream cheese mixture adds a bit of airiness that you can't find with whipped cream. Traditional whipped cream will often deflate when mixed, so while offering flavor, it won't give you the right texture. Unless absolutely necessary, I do not recommend adding whipped cream, but instead, whipped topping.
Should I Bake the Crust?
While you do not have to bake the crust, you can bake for 10 minutes at 350°F to harden the mixture. Both options work well as long as you don't add too much butter to the cookie crumbs. Excess moisture can make it crumble and not stick together when sliced to serve.
- Oreo cookies
- Unsalted butter
- Cream cheese
- Powdered sugar
- Cool Whip
- Pumpkin instant pudding
- White chocolate
Handy Kitchen Tools
How to Make a Chocolate Pumpkin Dessert Lasagna
Using a food processor, crush the Oreo cookies until fine crumbles remain.
Pour Oreo crumbs into a large bowl with 8 tablespoons melted butter and mix until completely combined.
Press the Oreo crust mixture into the bottom of a 9"x13" pan and spread into an even layer.
In a medium bowl, beat together the cream cheese, ½ cup room temperature butter, and powdered sugar until creamy.
Mix in ½ of the Cool Whip until combined then pour over the Oreo cookie crust.
In a separate bowl mix the instant pumpkin pudding mix and milk together until combined and thickened.
Pour the thickened pudding over the cream cheese mixture and then cover loosely with plastic wrap. Refrigerate for 5 to 10 minutes to set.
Spread remaining Cool Whip over the top and sprinkle with shaved white chocolate.
Slice and serve.
How Long is Dessert Lasagna Good For?
Once made, this is good in the refrigerator for 3 to 4 days. It is best eaten within 2 days but when stored covered well, it can be served up to 4 days after preparation. After making this, make sure you cover it tightly with plastic wrap before you refrigerate it so it doesn't form a film over the top of the whipped topping.
Can I Freeze This Dessert Lasagna?
Yes, you can freeze this if wanted. While it does have the potential to be a little bit different in texture after thawing, most of the time it will thaw nicely and serve well. I do recommend freezing in a disposable pan rather than your regular baking dish so it isn't out of commission while you wait to finish the dessert.
This is good frozen for up to 2 months when wrapped in plastic wrap then covered in aluminum foil. While it is best to eat fresh, you can freeze if making ahead of time or making more than can be eaten before it goes bad.
More No-Bake Dessert Recipes
If you enjoy a nice no-bake recipe, then you will love the rest of our favorites. Below are some great ideas from pies to simple layered desserts that are sure to be easy to make and absolutely delicious. While cheesecake is a favorite theme, there are other puddings and pies that are definitely tasty and easy to make. Make sure you pin, print, or bookmark them to add to your menu plan soon!
- The Best Ever Classic No-Bake Cheesecake Recipe
- Fluffy No-Bake Strawberry Cheesecake Recipe
- Easy No-Bake Banana Pudding Recipe
- The Best No-Bake Oreo Cheesecake Recipe
- No-Bake Lemon Icebox Pie with Sweetened Condensed Milk
- 49 Oreo cookies
- 8 tbsp unsalted butter, melted
- 8 oz. cream cheese, softened
- ½ cup unsalted butter, room temperature
- 1 cup powdered sugar
- 16 oz container Cool Whip, divided
- 2 (3.4 oz) packages pumpkin instant pudding
- 3 cups milk
- ¼ cup shaved white chocolate
- Using a food processor, crush the Oreo cookies until fine crumbles remain.
- Pour Oreo crumbs into a large bowl with 8 tablespoons melted butter and mix until completely combined.
- Press the Oreo crust mixture into the bottom of a 9"x13" pan and spread into an even layer.
- In a medium bowl, beat together the cream cheese, ½ cup butter, and powdered sugar until creamy.
- Mix in ½ of the Cool Whip until combined then pour over the Oreo cookie crust.
- In a separate bowl mix the instant pumpkin pudding mix and milk together until combined and thickened.
- Pour the thickened pudding over the cream cheese mixture and then cover loosely with plastic wrap. Refrigerate for 5 to 10 minutes to set.
- Spread remaining Cool Whip over the top and sprinkle with shaved white chocolate.
- Slice and serve.
Replace the pumpkin pudding mix with 2 packages of vanilla instant pudding, ½ cup pumpkin puree, and 1 teaspoon pumpkin pie spice.
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Amount Per Serving: Calories: 642Total Fat: 44gSaturated Fat: 26gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 66mgSodium: 324mgCarbohydrates: 61gFiber: 2gSugar: 40gProtein: 6g