Apple Caramel No-Bake Cake (Print Version)
# Ingredients:
→ Cream Cheese Filling
01 -
2 packages (8-ounce each) cream cheese, room temperature
02 -
1¾ cups heavy cream, cold from fridge
03 -
2 teaspoons fresh lemon juice (from half a lemon)
04 -
⅔ cup white sugar
05 -
⅓ cup packed brown sugar (light)
06 -
2 teaspoons cinnamon powder
07 -
1½ teaspoons pure vanilla extract
08 -
½ teaspoon sea salt (kosher)
→ Assembly
09 -
1 can (21-ounce) apple pie filling
10 -
15-16 full graham cracker sheets (around 8-8½ ounces)
11 -
¾ cup smooth caramel sauce
→ Caramel Whipped Cream
12 -
¾ cup heavy cream, cold
13 -
¼ cup smooth caramel sauce
14 -
Cinnamon powder for sprinkling (if you want)
# Instructions:
01 -
Beat the cold heavy cream until you get soft peaks. Mix the room temperature cream cheese with both sugars, cinnamon, vanilla, lemon juice and salt until light and airy. Gently incorporate the whipped cream in two batches.
02 -
Snip the apple pie filling into tiny chunks (smaller than ½-inch) using scissors.
03 -
In an 8-inch square dish, stack graham crackers, drizzle caramel, spread cream cheese mixture, and add apple chunks. Do this again, finishing with crackers and the rest of your cream cheese mix.
04 -
Wrap and pop in the fridge for at least 6 hours or leave overnight so the crackers get nice and soft.
05 -
Whip the cold cream until it starts to thicken, pour in caramel sauce and continue beating until firm peaks form.
06 -
Spread the caramel cream on top, make some fancy swirls, and dust with cinnamon if you'd like.
# Notes:
01 -
You can make this a day ahead
02 -
Store in the fridge until it's time to eat