No-Bake Caramel Apple Icebox Cake

As the final days of summer slowly give way to the crisp promises of fall, we all know that craving for a cozy, comforting treat starts to sneak up on us. Enter the No-Bake Caramel Apple Icebox Cake—your new favorite way to embrace sweater weather while still enjoying the warm embrace of a classic fall flavor.

Despite my deep affection for all things summer—those juicy berries, succulent peaches, and vibrant salads—by the end of August, I find myself eagerly anticipating the arrival of autumn. The only hiccup? September often insists on holding onto summer’s warmth a little longer than I’d like. That’s where this delectable dessert swoops in like a seasonal hero.

Picture this: luscious layers of velvety caramel, rich apple pie filling, and buttery graham crackers, all topped off with a spiced, tangy cream cheese whip. It’s like autumn in a dessert, delivering all those cozy, warm spices without the need to fire up your oven. This No-Bake Caramel Apple Icebox Cake is the perfect treat to usher in the fall vibes, even if the weather’s still clinging to summer's sunshine.

Caramel Apple Icebox Cake Photo By: The Kitchn

No-Bake Caramel Apple Icebox Cake

Recipe from The Kitchn

Prep time: 1 hour

Serves:12 to 16

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:

1. Let 2 (8-ounce) packages cream cheese sit at room temperature until softened.

2. 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.

3. 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.

4. 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:

1. 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).

2. 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.

3. 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.

4. Cover with plastic wrap and refrigerate until the crackers are softened, at least 6 hours or up to overnight.

Make the caramel whipped cream:

1. 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.

2. 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.