Caramel Apple Icebox Cake is a no-bake dessert that layers spiced apple filling, velvety caramel cream, and crisp graham crackers into a dreamy treat.

Perfect for fall gatherings or any time you’re craving a sweet, creamy dessert, this cake is easy to assemble and even more delicious after chilling overnight.

Kitchen Equipment Needed:

9×13-inch baking dish
Mixing bowls
Hand or stand mixer
Spatula
Peeler and knife (if using fresh apples)

Ingredients:

For the filling:

6 medium apples (Granny Smith or Honeycrisp), peeled, cored, and diced
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons unsalted butter
1 tablespoon lemon juice

For the cream layer:

2 cups heavy whipping cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
1/2 cup caramel sauce (plus extra for drizzling)

For assembly:

2 sleeves graham crackers (about 24 sheets)

Directions:

1. Prepare the apple filling:

In a large skillet over medium heat, melt the butter. Add the diced apples, granulated sugar, cinnamon, nutmeg, and lemon juice. Cook for 5–7 minutes, stirring occasionally, until the apples are softened but still hold their shape. Remove from heat and let cool completely.

2. Make the caramel cream:

In a mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract on high speed until stiff peaks form. Gently fold in the caramel sauce until fully incorporated.

3. Assemble the cake:

Spread a thin layer of caramel cream on the bottom of a 9×13-inch baking dish.
Arrange a single layer of graham crackers over the cream, breaking them as needed to fit.
Spread 1/3 of the caramel cream over the graham crackers.
Add 1/3 of the apple filling evenly over the cream layer.
Repeat the layers (graham crackers, caramel cream, apple filling) two more times, finishing with a layer of caramel cream.

4. Chill:

Cover the dish with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to allow the flavors to meld and the graham crackers to soften.

5. Serve:

Before serving, drizzle with additional caramel sauce. Cut into squares and serve chilled.

Prep Time:

20 minutes

Chill Time:

6–8 hours

Total Time:

6 hours 20 minutes

Nutrition (per serving, 12 servings):

Calories: 280
Protein: 2g
Fat: 18g
Carbohydrates: 30g
Fiber: 1g
Sugar: 22g

Expert Tips:

Shortcut option: Use canned apple pie filling to save time.
Homemade caramel: If you have time, make your own caramel sauce for a richer flavor.
Apple variation: Swap in pears for a unique twist or mix them with the apples.

FAQs:

Can I use a different type of cookie?
Yes, you can use vanilla wafers, speculoos cookies, or even shortbread cookies instead of graham crackers.

Do I have to cook the apples?
Cooking the apples enhances their flavor and softens them, but you can use raw apples for a fresher texture.

Can I freeze this dessert?
Freezing is not recommended as the texture of the whipped cream and graham crackers may be affected.

Storing & Reheating:

Storing: Store leftovers covered in the refrigerator for up to 3 days.
Reheating: This dessert is best served chilled, so no reheating is necessary.

Substitutions & Variations:

Dairy-free version: Use coconut cream and a dairy-free caramel sauce.
Spiced option: Add a pinch of ground ginger or cloves to the apple mixture for extra warmth.
Nutty topping: Sprinkle chopped pecans or walnuts over the top before serving.

Caramel Apple Icebox Cake