Caramel Apple No-Bake Cake (Print Version)
# Ingredients:
→ Cream Cheese Filling
01 -
16 ounces (2 packs) of softened cream cheese
02 -
1¾ cups chilled heavy whipping cream
03 -
Juice from half a lemon (2 teaspoons)
04 -
⅔ cup white sugar
05 -
⅓ cup tightly packed light brown sugar
06 -
2 teaspoons cinnamon powder
07 -
1½ teaspoons vanilla flavoring
08 -
½ teaspoon coarse kosher salt
→ Assembly
09 -
One 21-ounce can of apple pie filling
10 -
15–16 full graham crackers (about 8–8½ ounces)
11 -
¾ cup caramel topping
→ Caramel Whipped Cream
12 -
¾ cup heavy cream, kept cold
13 -
¼ cup caramel drizzle or sauce
14 -
Optional: Ground cinnamon for sprinkling
# Instructions:
01 -
Whisk the cold heavy cream until it forms soft peaks. In another bowl, beat the softened cream cheese together with both types of sugar, vanilla, cinnamon, lemon juice, and salt until it becomes light. Add the whipped cream in two batches and gently fold it in.
02 -
Use scissors to chop up the apple pie filling into small pieces, about half an inch wide or less.
03 -
In an 8-inch square pan, layer graham crackers, a layer of caramel, followed by the creamy filling and apple chunks. Keep layering this way, making sure to end with graham crackers and a final layer of the creamy filling.
04 -
Cover the dish and put it in the refrigerator for at least 6 hours, or leave it overnight, so the crackers soften up.
05 -
Whip the chilled cream until it starts to thicken, then add the caramel sauce and whip it further until stiff peaks form.
06 -
Spread the caramel whipped cream on top, make decorative patterns if you like, and sprinkle cinnamon to finish.
# Notes:
01 -
You can make this dessert up to a day in advance
02 -
Keep it cold in the fridge until you’re ready to serve