A simple no-bake caramel apple cheesecake icebox cake covered in gooey caramel and toffee bits.
Sometimes when you cook all the time, it’s refreshing to have a recipe that uses no oven.That is when I discovered Icebox cakes. Oh my gosh! These are the greatest invention ever. I talk about Fall and the wonderful warm food we eat. I love the season. It’s nice to have a cool yummy dessert once an in awhile. Or when it is still how in October. These recipes are extremely kid-friendly and can be Gluten-Free as well. Is there a future chef in your house? I love it when young people become interested in cooking!
Icebox Cakes are layered with using Graham crackers, a creamy filling, a fruit filling and garnished with most anything you can think of! I came up with a simple No-bake Caramel Apple Cheesecake Icebox Cake that uses my Apple Pie Filling as one layer, a Cinnamon Cheesecake filling and Cinnamon Graham crackers. Then garnished with Toffee bits and Caramel Sauce. Are you ready for a No Bake Caramel Apple Cheesecake IceBox Cake? I hope so because after making one you will be totally hooked.
Layer Number One:
In the bottom of an 8 x 8-inch baking dish add sheets of Cinnamon Graham Crackers. I used two and a half sleeves for the recipe. Each sleeve has 8 full sheets of Graham crackers. I had to split some in half in order to arrange them accordingly. The first layer has 4 and 1/2 sheets. I used Honey Maid, but other brands might be a bit different.
Tailored Tips: Use Gluten-Free Graham crackers for a Gluten-Free dessert. There are some good brands out there that taste awesome.
Time for the second layer. The so simple cream cheese filling. Only five ingredients!
Use one block of cream cheese softened to room temperature, cut into fourths and add to the bowl. In a bowl of a stand mixer, attach the whisk attachment or use a hand mixer. Beat the cream cheese until smooth. I recommend full-fat, but if you are watching your calories, try using the low-fat or Neufchatel. I have not experimented with it, so I can’t give you results. If you use it, let me know in the comments. I would love to know if there is a difference!
Add the 1/2 cup of powdered or confectioners sugar and the 1 1/2 cups of cold heavy whipping cream. It has to be very cold or else your cream will start to curdle. Lesson learned. Take it out of the refrigerator only when you are ready to use it. Don’t leave it sitting out. Beat until soft peaks form. Reminder to not overmix or it will turn to butter.
One teaspoon of Vanilla Extract. Don’t use the imitation stuff. Use pure, you can taste the difference and then the teaspoon of cinnamon. It is optional but I thought it gave the filling a spiced flavor.
Spread about 1/3 of the cream cheese filling and smooth it out on top of the Graham cracker layer. Then with the Apple Pie Filling, scoop some on top of the cream cheese layer and smooth it out.
Repeat layers of Graham Crackers, Cheesecake filling, and apples. Ending with cheesecake filling. I put Heath Toffee bits on top and an extra scoop of Apple Pie filling. It’s so good I want to use it on everything! After you have prepped the dessert, it is ready to go in the refrigerator to set and chill for about 4 hours or overnight. Make sure to cover with aluminum foil so it won’t dry out. Lesson #2 learned.
When the dessert has chilled, remove from the refrigerator and top with the gooey caramel sauce.
Caramel Sauce: From Kraft website
- One 11 ounce bag of Kraft Caramels
- 2 Tablespoons of water or milk.
I know, I know. You are wagging your finger at me. I don’t usually use processed food, and would have preferred to make my own from scratch. But I had these on hand and they were a bit time-consuming having to unwrap every caramel. Lesson #3 learned. My head will be tattooed, “Make from scratch = real food”.Always. 🙂
In a small saucepan on low heat stirring all the caramel pieces that you have unwrapped and the two tablespoons of water or milk. Stirring constantly until they have melted. This will take a bit on low heat. About 15-20 minutes.
Since I have confessed about using store-bought caramel pieces, I have to recommend Homemade Caramel Sauce: Here is one from Simply Recipes: Caramel Sauce Recipe
I promise that next time I will be making Caramel Sauce from Scratch. Pinky Promise.
Tailored Notes: This Caramel Apple Cheesecake Icebox cake can be Tailor made gluten-free by using as much real food as possible. Currently, the only ingredient found to have Gluten is the Graham Crackers. Just look for Gluten-Free Crackers in the local natural food store or by making your own gluten-free cookies/crackers to use as a crust.
No Bake Caramel Apple Cheesecake Icebox Cake
Yield 9 servings
A creamy, moist icebox cake layered with Cinnamon Graham crackers, Cinnamon Sugar Cheesecake, and apple pie filling. Topped with Toffee and Gooey Caramel!
For the Icebox Cake:
- 16 Cinnamon Graham Crackers full sheet*
- 8 ounces cream cheese block, softened*
- 1/2 cup confectioner's sugar (60 grams)
- 1 cup very cold heavy whipping cream (240 ml)*
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 1/2 - 2 cups Apple Pie Filling (Recipe here)
- 1/4 cup Toffee Bits
- One 12 ounce bag of Kraft Caramels
- 2 tablespoons water
- In the bottom of an 8 x 8-inch baking dish add sheets of Cinnamon Graham Crackers.
Use one block of cream cheese softened to room temperature, cut into fourths and add to the bowl. In a bowl of a stand mixer, attach the whisk attachment or use a hand mixer. Beat the cream cheese until smooth.
Add the 1/2 cup of powdered or confectioners sugar and the 1 1/2 cups of cold heavy whipping cream. Beat until soft peaks form.
Add the teaspoon of Vanilla Extract and Cinnamon. Mix well.
Spread about 1/3 of the cream cheese filling and smooth it out on top of the Graham cracker layer.
Then with the Apple Pie Filling, scoop some on top of the cream cheese layer and smooth it out.
Repeat layers of Graham Crackers, Cheesecake filling, and apples. Ending with cheesecake filling.
Garnish with Heath Toffee bits on top and an extra scoop of Apple Pie filling.
Cover and place in the refrigerator to set, then chill for about 4 hours or overnight.
- Garnish with toffee bits and caramel sauce.
- In a small saucepan on low heat melt all caramels and water together. Stirring constantly with a wooden spoon until smooth and creamy.
- Drizzle Caramel sauce on top. Dessert can be stored in the refrigerator for up to five days.
*I used two and a half sleeves for the recipe. Each sleeve has 8 full sheets of Graham crackers. I had to split some in half in order to arrange them accordingly. The first layer has 4 and 1/2 sheets.
*I recommend full-fat cream cheese, but if you are watching your calories, try using the low-fat or Neufchatel. The results might be different as well.
*The cream has to be very cold or else it will start to curdle. Lessoned learned. Take it out of the refrigerator only when you are ready to use it. Reminder to not overmix or it will turn to butter.
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I don’t claim this recipe entirely my own. The cheesecake filling recipe adapted from https://www.livewellbakeoften.com/no-bake-strawberry-cheesecake-icebox-cake/
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