No-Bake Caramel Apple Icebox Cake
A delightfully dreamy dessert that’s perfect for ushering in sweater weather.
Serves12 to 16
Prep1 hour
Although summer produce holds a special place in my heart, every year at the end of August, I always find myself prematurely racing towards the warmth of fall flavors. Color me surprised when, every year, I realize the beginning of September doesn’t align with autumn and it’s just as warm as the summer months. That’s where this icebox cake comes in.
With layers of sweet caramel, gooey apple pie filling, graham crackers, and a spiced, tangy cream cheese whip, this icebox cake is a creamy, dreamy dessert that satisfies the craving for warm autumnal spices without having to crank the oven on. In the world of icebox cakes, ease is the name of the game. Here, using store-bought caramel sauce and apple filling makes this recipe easy as pie (pun intended!). Plus, the refrigerator does all the work to ensure this cake sets into the perfect bite.
Why You’ll Love It
- It’s the perfect combo of crisp and creamy, tangy and sweet. Between the caramel, apple pie filling, graham crackers, cream cheese filling, and whipped cream, this icebox cake is anything but one-note.
- Caramel adds a little extra oomph. Adding it to both the whipped cream topping and in between each layer carries the flavor throughout.
- You don’t have to turn on your oven to make this sweet treat. The entire cake can be assembled in under 30 minutes without having to heat up your kitchen.
Key Ingredients in Caramel Apple Icebox Cake
- Cream cheese: Adds body, making the cake velvety and luxurious. Moreover, in combination with lemon juice, it provides the acidity and tang needed to cut through the sweetness of the apple filling and caramel, which prevents the cake from becoming cloying.
- Canned apple pie filling: Cuts down on the time it would take to cook and cool your own and ensures the perfect tender-firm texture needed to contrast the creaminess and softness of the other layers.
- Caramel sauce: Provides a sweet, buttery richness that pairs perfectly with the apple filling. Store-bought and homemade work equally as well.
- Graham crackers: Transform into the ideal texture — soft, yet sturdy enough to hold up the other layers.
Caramel Apple Icebox Cake Recipe
A delightfully dreamy dessert that’s perfect for ushering in sweater weather.
Prep time 1 hour
Serves 12 to 16
Nutritional Info
Ingredients
For the cream cheese filling:
- 2 (8-ounce) packages
cream cheese
- 1 3/4 cups
cold heavy cream
- 1/2
medium lemon
- 2/3 cup
granulated sugar
- 1/3 cup
packed light brown sugar
- 2 teaspoons
ground cinnamon
- 1 1/2 teaspoons
vanilla extract
- 1/2 teaspoon
kosher salt
For assembly:
- 1 (21-ounce) can
apple pie filling
- 15 to 16
whole graham cracker sheets, or about 36 graham cracker squares (8 to 8 1/2 ounces)
- 3/4 cup
store-bought or homemade caramel sauce
For the caramel whipped cream:
- 3/4 cup
cold heavy cream
- 1/4 cup
store-bought or homemade caramel sauce
Ground cinnamon, for dusting (optional)
Instructions
Make the cream cheese filling:
Let 2 (8-ounce) packages cream cheese sit at room temperature until softened.
Place 1 3/4 cups cold heavy cream in the bowl of a stand mixer (or medium bowl if using an electric hand mixer). Beat with the whisk attachment on medium speed until soft peaks form, about 2 minutes. If using a stand mixer, transfer the whipped cream to another bowl.
Juice 1/2 medium lemon until you have 2 teaspoons. Place the lemon juice, cream cheese, 2/3 cup granulated sugar, 1/3 cup packed light brown sugar, 2 teaspoons ground cinnamon, 1 1/2 teaspoons vanilla extract, and 1/2 teaspoon kosher salt in the now-empty stand mixer bowl (or large bowl if using an electric hand mixer). Beat with the paddle attachment on medium speed just until combined, about 30 seconds. Increase the speed to medium-high and beat until smooth and fluffy, 1 to 1 1/2 minutes more.
Add half of the whipped cream to the cream cheese mixture and fold together with a flexible spatula until just incorporated and lightened. Add the remaining whipped cream and fold until just combined.
Assemble the icebox cake:
Open 1 (21-ounce) can apple pie filling and use a pair of kitchen shears to cut the apples directly in the can into small pieces (no larger than 1/2-inch).
Arrange a single layer of graham crackers (about 5 1/4 sheets) in the bottom of an 8-inch square baking pan or dish, breaking or cutting them as needed to fit snugly and cover the bottom. Using a small offset spatula or the back of a spoon, spread 1/4 cup plus 2 tablespoons of the caramel sauce evenly over the graham crackers. Dollop a scant 2 cups of the cream cheese filling over the caramel and spread into an even layer. Spoon 1/2 of the apple pie filling (about 1 cup) over the filling and spread into an even layer.
Repeat layering graham crackers, caramel sauce, cream cheese filling, and apple pie filling. Arrange one final layer of graham crackers over the apple pie filling, then top with the remaining cream cheese filling.
Cover with plastic wrap and refrigerate until the crackers are softened, at least 6 hours or up to overnight.
Make the caramel whipped cream:
When ready to serve, place 3/4 cup cold heavy cream in a clean, dry stand mixer bowl (or medium bowl if using an electric hand mixer). Beat with the whisk attachment on medium speed until just beginning to thicken, about 1 minute. Add 1/4 cup caramel sauce and beat on medium speed until it just reaches stiff peaks, 30 to 40 seconds more.
Unwrap the cake. Top with the whipped cream, creating decorative swoops and swirls as desired. Lightly dust with ground cinnamon if desired. Cut and serve.
Recipe Notes
General Tips
- If your caramel sauce has been refrigerated and become firm, either let it sit on the counter at room temperature until fluid and spreadable, or warm in the microwave in 5- to 10-second intervals until room temperature and fluid, but not hot.
- For very clean slices, freeze the cake for 15 to 30 minutes. This allows the layers to tighten up slightly and make it easier to lift from the pan. Use a hot, dry knife to slice through the cake, wiping the knife clean between slices.
Make ahead: The cake can be made up to 24 hours before serving.
Storage: The cake can be stored covered with plastic wrap in the pan or sliced and in an airtight container for up to 4 days.