Keto Pumpkin Cheesecake Lasagna
Published September 25, 2025 • Updated February 26, 2026
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Layers of creamy cheesecake, spiced pumpkin pudding, and crunchy Catalina Crunch cereal, all stacked into one no-bake keto pumpkin cheesecake lasagna that I make every fall.
I started making this pumpkin cheesecake lasagna when I wanted something that felt like keto pumpkin cheesecake and pumpkin pie combined, but without turning on the oven. The whole thing comes together in about 20 minutes of hands-on work, then the fridge does the rest.
Why I Use Cereal Instead of a Nut Crust
Most layered desserts like this call for a baked walnut or pecan crust on the bottom. I tried that version twice, and both times the crust turned soggy by day two. Catalina Crunch cereal stays crunchy even after sitting in the fridge overnight. It holds up between the pudding and cheesecake layers without going soft, which is exactly what you need in a dessert that’s better the next day. If you’ve made my keto strawberry pretzel salad, it’s the same idea: a crunchy layer that actually lasts.
The cheesecake layer is thick and tangy, and I beat the heavy cream right into the cream cheese so it’s one bowl instead of two. The pumpkin layer uses sugar-free vanilla pudding mixed with pumpkin puree and warm spices. I actually used individual spices the first time (cinnamon, nutmeg, ginger, allspice, cloves) because I couldn’t find my pumpkin pie spice jar in the back of my cabinet, but 2 teaspoons of pumpkin pie spice works the same way.
What sold me on this recipe was the taste test. My sugar-loving kid ate a full slice and didn’t notice it was sugar-free. That’s the real test in my house. The layers are rich enough that it doesn’t read as a “diet dessert,” and the caramel drizzle and pecans on top make it look like something from a bakery case.
I like to bring this to holiday dinners because it feeds a crowd and travels well in its casserole dish. A 2-quart dish gives you about 12 servings, so I’m not scrambling to make two desserts. For more fall ideas, my keto pumpkin roll is another one I rotate in, and mini keto cheesecakes are great when I want individual portions.
The finishing touch is a drizzle of sugar-free caramel and chopped pecans. That combination of sweet, salty crunch on top of cool, creamy layers is what makes people come back for seconds. I’ve made this low carb dessert for Thanksgiving two years running now, and it’s the first thing gone from the table.
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Ingredients
2 (8 oz) packages cream cheese, softened -
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
Step by Step Instructions
Step by Step Instructions
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.
- 2 (8 oz) packages cream cheese, softened
- 1/2 cup sugar-free sweetener
- 1 cup heavy cream
Make pumpkin layer
In a medium bowl, whisk milk, pudding mix, pumpkin puree, cinnamon, nutmeg, ginger, allspice and cloves. Mix until smooth.
- 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
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.
- 9 oz package Catalina Crunch Cinnamon Toast Cereal
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.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Can I freeze this pumpkin cheesecake lasagna?
I've tried freezing it and I don't recommend it. The pudding layer separates when it thaws and goes watery, which ruins the whole texture. The cheesecake layer holds up fine on its own, but the pumpkin pudding breaks down completely. I stick to the fridge. It lasts 4-5 days covered, and I actually think it tastes better on day two than day one.
Why did my lasagna turn out runny?
My first batch was runny too. Three things fixed it for me: make sure your cream cheese is softened but not warm (room temp, not microwaved), whisk the pudding mix until it's fully thickened before you start layering, and give it a full 4 hours in the fridge minimum. I make mine the night before now because the layers firm up so much better with a full overnight chill.
Can I use fresh pumpkin instead of canned?
I've tested both. Fresh pumpkin has more water content, so if you go that route, roast it first and strain it through cheesecloth until it's as thick as the canned version. Canned pumpkin puree (not pumpkin pie filling) is more consistent and what I always reach for. One less variable to worry about when you're layering something like this.
What milk works best for the pudding layer?
I use unsweetened almond milk and it sets up perfectly every time. Coconut milk from a carton (not canned) also works well. Whole dairy milk sets the pudding faster but adds carbs you don't need. I'd skip oat milk since it tends to make the pudding too thin. If you like that pudding texture, my sugar-free banana pudding uses a similar technique.
What can I use instead of Catalina Crunch cereal?
I've tried Magic Spoon and HighKey, and both work. Magic Spoon has a bit more crunch; HighKey is sweeter. You could also skip the cereal entirely and the dessert still holds together, you just lose that contrast between creamy and crunchy that I think makes it special. A crushed pecan layer works too if you want to go the nut route (just press them in, no baking needed).
Can I use pumpkin pie spice instead of all the separate spices?
Yes, and I do this most of the time now. I only used individual spices the first time because I couldn't find my pumpkin pie spice jar in the back of my cabinet. About 2 teaspoons of pumpkin pie spice replaces all five spices. I've made it both ways multiple times and I genuinely can't tell the difference.
How far ahead can I make this for Thanksgiving?
I make mine the day before and it's actually better that way. The layers firm up and the flavors develop overnight. I've pushed it to two days ahead and it was still great. Keep it covered in the fridge and add the caramel drizzle and pecans right before serving so they stay crunchy. I usually make a couple of pumpkin desserts for the table, and my pumpkin whoopie pies are good for people who want something handheld.
Can I serve this in a trifle dish instead?
I've done it both ways. A trifle dish looks gorgeous because you can see all the layers through the glass. I used my chocolate trifle dish for it. Same recipe, same proportions, just spoon the layers in instead of spreading them flat. The only trade-off is you can't cut clean slices, so plan on scooping servings with a big spoon.
I've made four different keto pumpkin cheesecake recipes this fall and none of them had real texture until this one. The Catalina Crunch layer actually holds up overnight. That's been the problem for months. This is the one I'm keeping.
The pumpkin spice smell hit me and I was suddenly back in my grandmother's kitchen in October, her hands covered in flour, that exact cinnamon and nutmeg smell I could never recreate on my own (the allspice was the thing I was always missing, apparently). I've been keto almost two years and at some point I just stopped expecting desserts to feel like an actual memory. This one did. The cheesecake and pumpkin pudding layers alternating, the Catalina Crunch going soft on the bottom but still crunchy on top where it matters. Turns out I was grieving that contrast and didn't know it. Making this in April because I refused to wait until fall.
I doubled the cinnamon because I wanted the pumpkin layer to actually hit, and it worked freaking beautifully. The whole thing smells like fall came out of the dish. Also (learned this the hard way): crush the Catalina Crunch RIGHT before you layer, not ahead of time. I pre-crushed mine, thought I was being smart about prep, and by the time we dug in the cereal was completely soft. Crush right before or it's just mush.
Whipped the heavy cream to stiff peaks before folding it into the cream cheese mixture and the cheesecake layer went from dense to something closer to mousse. Worth the extra bowl, I promise. Also stirred cardamom into the pumpkin layer alongside the allspice, and it rounds everything out in a way I am not going back from.
Trying the whipped cream this fall, now I'm second-guessing every batch I've made without it. Cardamom with allspice. Gets that warmth allspice almost has but misses.
Doubled the ginger and added a pinch of black pepper to the pumpkin pudding layer. That warmth at the back of your throat is what actual fall baking feels like.
Black pepper in a pumpkin dessert and I would've said skip it, but that throat heat is the thing more ginger never quite lands. Stealing this.
Added flaky sea salt over the Catalina Crunch layer before assembling, mostly out of habit from baking, and it completely changed how the pumpkin layer reads. That contrast pulls the spices forward. Whole thing tastes more complex than a no-bake dessert has any right to. Third time making this and the salt is permanent now.
Salt on the Catalina layer is such a smart call. The cereal's already sweet, so that contrast right underneath the pumpkin pulls all the spices forward. Stealing this for mine.
My grandmother made a layered pumpkin dessert every Thanksgiving and I genuinely thought that was just gone once I went keto (her version had a Graham cracker base, so). The spiced pumpkin pudding layer here, with the cinnamon and nutmeg actually coming through, it brought me right back to her kitchen. Not a perfect recreation but close enough that I got a little emotional making it, which caught me off guard.
The Catalina Crunch is the closest I've found to a graham cracker base without the carbs. Not exactly the same but it gets there. Glad it brought a little of her kitchen back.
I made this for a fall gathering with friends, and it was a huge hit!! It was just as good the next day too. Love this!
The layers actually set up better overnight. I make it the day before now.