Keto Pumpkin Cheesecake Lasagna
This no bake keto pumpkin cheesecake lasagna has layers of creamy cheesecake, spiced pumpkin pudding, and crunchy cereal for the ultimate fall dessert—low carb, easy to make, and perfect for sharing.
15
Servings
248
Calories
19.9g
Fat
9.1g
Protein
8g
Net Carb
14.4g
Total Carbs
This keto pumpkin cheesecake lasagna is like cheesecake meets pumpkin pie, but easier to make and honestly, better tasting. Instead of fussing with pie crusts or ovens, we’re layering creamy cheesecake, spiced pumpkin pudding, and crunchy cereal into one no-bake dessert that screams fall. Once it’s chilled, the flavors meld together into a rich, velvety slice that will have everyone asking for seconds.
Why You’ll Love This Keto Pumpkin Cheesecake Lasagna
The finishing touch is what takes it over the top: a drizzle of sugar-free caramel and a sprinkle of chopped pecans. That little bit of sweet crunch ties the whole dessert together, making it taste like something you’d grab at a fancy bakery. It looks impressive on the table, but the truth is, this recipe couldn’t be easier to pull together.
And here’s the best part, no one will guess it’s sugar free or low carb. My sugar-loving kid devoured a slice without blinking an eye, which is the true test around here. It’s indulgent without being heavy, and because it’s made with keto-friendly ingredients, you can enjoy it while staying on track.
Whether you’re bringing it to a holiday dinner, making it for a family get-together, or just wanting a cozy fall dessert to keep in your fridge, this keto pumpkin cheesecake lasagna is a crowd-pleaser.
PRO TIP: You can even serve it in a trifle dish for a pretty presentation, but however you slice it, this dessert is a must-make for pumpkin season.
With 100s of videos and millions of views, Ketofocus is one of the most popular Keto channels on YouTube.
Keto Pumpkin Cheesecake Lasagna Ingredients
2 (8 oz) packages cream cheese, softened
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1/2 cup sugar-free sweetener
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1 cup heavy cream
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2 cups milk of choice
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2 (1.7 oz) packages sugar-free vanilla pudding
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1 cup pumpkin puree
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1 teaspoon ground cinnamon
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1/4 teaspoon ground nutmeg
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1/4 teaspoon powdered ginger
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1/4 teaspoon allspice
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1/4 teaspoon ground cloves
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9 oz package Catalina Crunch Cinnamon Toast Cereal
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sugar-free caramel syrup, optional topping
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chopped pecans, optional topping
Keto Pumpkin Cheesecake Lasagna Directions
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Make cheesecake layer
In a large bowl, beat cream cheese and sweetener together using an electric mixer until light and fluffy. Slowly add heavy cream and beat until stiff peaks form.
Ingredients
- 2 (8 oz) packages cream cheese, softened
- 1/2 cup sugar-free sweetener
- 1 cup heavy cream
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Make pumpkin layer
In a medium bowl, whisk milk, pudding mix, pumpkin puree, cinnamon, nutmeg, ginger, allspice and cloves. Mix until smooth.
Ingredients
- 2 cups milk of choice
- 2 small boxes sugar-free pudding
- 1 cup pumpkin puree
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon powdered ginger
- 1/4 teaspoon allspice
- 1/4 teaspoon ground cloves
Quick Tip
Can substitute with 2 teaspoons pumpkin pie spice in place of all the spices. -
Spread cream cheese layer
Spread a thin layer of cream cheese mixture in the bottom of a 2-2.5 quart casserole dish. Scatter half of the cereal on top to form a thin layer.
Ingredients
- 9 oz package Catalina Crunch Cinnamon Toast Cereal
Quick Tip
This thin layer just keeps the cereal in place. -
Assemble lasagna
Top with half of the pudding mixture, then half of the remaining cream cheese mixture. Repeat the layers starting with the remaining cereal, then remaining pudding mixture and ending with remaining cream cheese mixture.
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Refrigerate
Loosely cover the dish with plastic wrap and refrigerate at least 4 hours or overnight. Just before serving, drizzle with caramel sauce and top with chopped pecans if desired.
