Apple Pie Icebox Cake
This apple pie icebox cake satisfies those classic fall dessert cravings while keeping you cool during those steamy late summer/early fall temperatures.
Technically, this is a no-bake dessert since it doesn’t require an oven, though you do have to cook down your apple pie filling on the stove. So no-bake? Yes. No heat? Nope.
Regardless, it’s an easy treat that brings together the beauty of summer apples with all the spiced flavors of fall.
If you love this recipe, please rate and review it below and tag @accentgolden in your posts on social!
This website uses affiliate links, which may earn commission for purchases made at no additional cost to you.
APPLE PIE ICEBOX CAKE
You’ll start by making your homemade apple pie filling. Now, the size you dice your apples will come down to personal preference.
If you want a chunkier apple filling, cut them larger. A saucier one, dice them smaller. For a mix, like shown in the pictures, cut your apples into a variety of ½” to ¾” cubes.
The pie filling is layered in a loaf pan with graham crackers and cream cheese whipped cream, with a salty-sweet homemade salted caramel finish. You can buy caramel sauce if you prefer!
What is an icebox cake? It’s a no-bake dessert made by layering cookies or graham crackers between whipped cream, pudding, or ice cream, and set in the fridge. As it chills, the “wet” layers will soften the cookies/crackers into an almost cake-like texture.
INGREDIENTS
- Apples: The fruity base of the homemade apple pie filling.
- All-purpose flour: Thickens the apple filling into a spoonable consistency.
- Ground cinnamon: Adds classic warm apple pie flavor.
- Granulated sugar: Sweetens the apples while creating a syrupy filling.
- Salt: Balances the sweetness and enhances the other flavors.
- Unsalted butter: Adds richness and buttery flavor to the apple filling.
- Lemon juice: Pops and balances the sweetness of the apples and sugar.
- Water: Helps loosen the apple pie filling into a sauce.
- Graham crackers: Create the cake-like layers as they soften and absorb moisture from the filling and cream.
- Cream cheese: Stabilizes the whipped cream so it doesn’t deflate in the fridge.
- Powdered sugar: Sweetens and helps stabilize the cream cheese whipped cream.
- Heavy whipping cream: Whips into a light, creamy layer that softens the graham crackers.
- Vanilla extract: Adds warmth and enhances the flavors of the cream and apple filling.
- Salted caramel: Adds a rich, buttery finish with a hint of salt to balance the sweetness.
X: XWhy is there cream cheese in the whipped cream? Whipped cream alone relies on air to hold its structure, so for this no-bake apple dessert, it needs something a little sturdier to stabilize it. By adding the softened cream cheese to the whipped cream, your icebox cake won’t “weep” in the fridge and will hold its shape.X: X
HOW TO MAKE APPLE PIE ICEBOX CAKE
Prep your homemade apple pie filling…
Start by peeling and dicing the apples into ¾-inch cubes, then add them to a heavy-bottomed pot. Sprinkle the flour and cinnamon over the apples and stir to coat, then add the sugar, salt, cubed butter, lemon juice, and water.
Place the pot over medium-low heat and cook the apple pie filling for 10 minutes, stirring occasionally. After 10 minutes, cover the pot and continue cooking for another 20–30 minutes, stirring every 5 minutes and scraping the bottom of the pot to prevent sticking.
The apples are ready when they’re tender enough to cut through with a spoon but still hold their shape. Remove the apple pie filling from the heat and transfer it to a bowl to cool completely to room temperature before assembling the icebox cake.
To make the cream cheese whipped cream…
Beat the softened cream cheese in a bowl until smooth. Sift in the powdered sugar and mix to combine, then add the heavy whipping cream and vanilla extract and beat until thick, fluffy medium peaks form.
Divide the whipped cream evenly between two bowls, cover, and refrigerate until you’re ready to assemble the apple pie icebox cake. The second bowl will be reserved for topping the chilled cake.
Assemble your no-bake fall dessert…
Prep your loaf pan by lining all sides with plastic wrap, leaving enough overhang to cover the top of the cake. This will make it much easier to remove the icebox cake from the pan once it has chilled.
For the first layer, arrange two layers of graham crackers across the bottom of the loaf pan, breaking them as needed to fill in any gaps. Spread one-third of the whipped cream from the first bowl evenly over the graham crackers, followed by ¾ cup of the cooled apple pie filling.
Repeat the graham cracker, whipped cream, and apple pie filling layers two more times, finishing with a double layer of graham crackers on top.
You should have a little apple pie filling left over. Store it in an airtight container in the refrigerator to use as a topping.
Cover the loaf pan tightly with the overhanging plastic wrap and refrigerate the apple pie icebox cake for at least 8 hours. This gives the graham crackers enough time to soften and the layers enough time to set.
Finish and serve your easy icebox cake…
When you’re ready to serve, unwrap the top of the chilled icebox cake and carefully invert it onto a serving plate. Peel away the plastic wrap, then spread the reserved whipped cream evenly over the top.
Dot the top with the remaining apple pie filling and drizzle with room-temperature salted caramel sauce. Slice and serve your apple pie icebox cake chilled!
3 reasons you’ll love this no-bake apple pie icebox cake
TIPS & VARIATIONS
- Be careful not to overwhip your whipped cream to prevent it from becoming grainy. As soon as it’s thick enough where it’s not sliding right off the spatula, it’s ready.
- I made my own 10-minute salted caramel for this recipe, but you can buy your sauce already made if you prefer. If you want an extra caramel bite, drizzle some over the apples in between layers!
- You can recreate this apple pie icebox cake with almost any of your favorite fruit pie fillings. Blueberry, strawberry, or even a no-bake pumpkin pie!
- The double layer of graham crackers gives a clear “cake” layer between the apple pie filling and the whipped cream, but you can just do one if preferred. You can also swap for your favorite thin cookie if desired.
MAKING AHEAD & STORING
Your homemade apple pie filling can be made ahead and stored in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.
Once assembled, your apple pie icebox cake should be wrapped and chilled in the fridge, where it will keep for up to 3 days. You could freeze leftovers, but it might affect the texture of the cream cheese whipped cream.
MORE APPLE DESSERT RECIPES
- Quick Apple Cinnamon Scones
- Apple “Pumpkin” Puff Pastry
- Single-Serve Apple Pie
- Baked Apple with Cinnamon Oat Filling for One
- Apple Butter Puff Pastry Twists
EQUIPMENT YOU’LL NEED
Equipment
- Loaf Pan
- Mixing Bowls
- Measuring Cups
- Measuring Spoons
- Mixer
- Spatulas
- Pot
- Plastic wrap
Ingredients
- 1.3 pounds apples
- 2 tbsp flour
- 1 ¼ tsp ground cinnamon
- ½ cup sugar
- ¾ tsp salt
- 2 ½ tbsp unsalted butter cubed
- 2 tsp lemon juice
- ⅓ cup water
- 14.4 oz box graham crackers
- 8 oz cream cheese room temperature
- ½ cup powdered sugar
- 2 cups heavy whipping cream
- 2 tsp vanilla extract
- ¼ cup salted caramel optional for topping
Instructions
- Peel and dice your apples into ¾” cubes before placing in a heavy-bottomed pot
- Add the flour and cinnamon and stir to coat before adding in the sugar, salt, butter, lemon juice, and water
- Place on the stove over medium-low heat, stirring occasionally, and cook down for 10 minutes
- After 10 minutes, place a lid over your pot and cook for an additional 20-30 minutes. You want the apples tender enough to cut through them with a spoon but not mush. Stir every 5 minutes, making sure to scrape the bottom of the pot, to prevent anything from sticking
- Once done, remove from the heat and transfer to a bowl to cool completely to room temperature
- To make your whipped cream, beat your softened cream cheese in a bowl until smooth. Then sift in the powdered sugar and mix before adding in the heavy whipping cream and vanilla extract. Beat with your mixer until you have thick, fluffy medium peaks
- Split your whipped cream into two bowls, cover, and pop in the fridge until you’re ready to assemble
- Line all the sides of your loaf pan with plastic wrap to make it easy to remove your icebox cake later, once chilled
- For assembly, place two layers of graham crackers along the bottom. Break any to fill in all the nooks and crannies
- Take one of your bowls of whipped cream out of the fridge. Spread a third of the whipped cream over the graham crackers into an even layer, followed by ¾ cup of your apple pie filling. This will leave you with a little filling to dot on top, but if you prefer to have it all inside the cake, just split your apple pie filling into thirds for each layer
- Repeat those layers two more times before ending with a double layer of graham crackers on top. You should be left with a little extra apple pie filling for later. Just place it in an airtight container and store in the fridge
- Cover the loaf pan and place in the fridge for at least 8 hours
- For the final assembly, unwrap the top of your chilled icebox cake and flip it onto your serving plate. Peel off the plastic wrap
- Spread the second bowl of whipped cream over top, dot with fresh apples, and drizzle over the room temperature* salted caramel sauce
- Slice and enjoy!
