A creamy, crunchy layered dessert featuring a buttery graham cracker crust, fluffy cream cheese filling, gooey pecan pie topping, and whipped cream — no oven needed!
Prep Time: 20 minutes
Chill Time: 2+ hours
Total Time: ~2½ hours
Servings: 12–15
Dietary: No-bake, Make-ahead friendly
Ingredients
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Butter – melted (1 cup)
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Powdered sugar – 1 cup
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Brown sugar – packed (1 cup)
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Graham crackers – crushed (1 pkg / 9 oz)
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Cream cheese – softened (1 pkg / 8 oz)
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Whipped topping – divided (1 tub / 8 oz)
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Pecan pie filling – (1 jar / 12 oz)
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Pecans – toasted & chopped (1 cup)
Instructions
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Make the crust: Mix crushed graham crackers with melted butter and brown sugar. Press into a 9×13-inch dish.
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Prepare the filling: Beat softened cream cheese with powdered sugar until smooth. Fold in half the whipped topping. Spread evenly over the crust.
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Add the pecan layer: Spread pecan pie filling evenly over the cream cheese layer.
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Top & garnish: Spread the remaining whipped topping on top. Sprinkle with toasted pecans.
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Chill: Refrigerate for at least 2 hours (or overnight) before serving.
Quick Notes & Pro Tips
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Soft cream cheese: Let it come to room temp for a silky-smooth filling.
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Crust firmness: Press crust firmly to prevent crumbling when slicing.
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Make ahead: Chill overnight for the best set and flavor.
Why You’ll Love It
This dessert is creamy, crunchy, and indulgently sweet — a no-bake treat perfect for holidays, potlucks, or anytime you want the flavors of pecan pie without turning on the oven.
Ingredient Details & Substitutions
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Crust: Swap graham crackers for vanilla wafers or crushed shortbread cookies.
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Filling: Add a splash of vanilla extract for extra flavor depth.
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Topping: Drizzle with caramel sauce or sprinkle mini chocolate chips for added indulgence.
Variations & Serving Suggestions
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Mini cups: Assemble in individual dessert cups for parties.
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Chocolate twist: Add a layer of chocolate pudding between the cream cheese and pecan filling.
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Holiday flair: Top with a drizzle of cinnamon glaze or crushed toffee bits.
Storage & Make-Ahead
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Refrigerate: Store covered in the fridge for up to 4 days.
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Freeze: Freeze (without whipped topping) for up to 1 month; thaw and top before serving.
FAQs
Q: Can I use homemade pecan filling?
A: Absolutely — homemade filling gives a richer, more customized flavor.
Q: Can I make this gluten-free?
A: Use gluten-free graham crackers or cookies for the crust.
Q: Can I double the whipped topping?
A: Yes — for an extra fluffy, creamy top layer.
Personal Note
This recipe is one of my favorite no-bake desserts for the holidays — it’s decadent, easy to assemble, and always a hit at gatherings.
Your turn!
Tried this No-Bake Pecan Pie Layered Dessert? Leave a comment or tag me on social media — I’d love to see your version!