Description

This Caramel Apple Cheesecake Icebox Cake is a delightful no-bake dessert featuring layers of gingersnap cookies and creamy cinnamon-spiced cream cheese whipped cream. Topped with tender sautéed apples and a luscious caramel drizzle, it combines the festive flavors of fall into a rich and creamy icebox cake that’s perfect for any occasion.

Ingredients

Scale

Cream Cheese Whipped Cream

2 (8-oz.) blocks cream cheese, softened
1 cup powdered sugar
3 cups heavy cream

Cookie Layers

1 1/2 (16-oz.) boxes gingersnap cookies

Caramel Apple Topping

2 Tbsp. butter
1 Tbsp. ground cinnamon
2 tsp. granulated sugar
2 apples, cored and chopped
Caramel sauce, for drizzling

Instructions

Make cream cheese whipped cream: In a stand mixer fitted with a paddle attachment, beat the softened cream cheese until completely smooth. Gradually add powdered sugar and continue beating until fully incorporated and slightly fluffy. Then add the heavy cream and beat until stiff peaks form, creating a smooth and creamy mixture.
Layer the icebox cake: In a 9-inch springform pan, arrange a single layer of gingersnap cookies to completely cover the bottom. Using a rubber spatula, spread a layer of the cream cheese whipped cream evenly over the cookies. Add the next layer of cookies on top, overlapping them so they’re not placed directly over the previous cookies. Repeat layering cream and cookies until you run out of ingredients, finishing with a cream layer. Refrigerate the assembled cake overnight to allow flavors to meld and cookies to soften.
Prepare the caramel apples: When ready to serve, melt butter in a medium skillet over medium heat. Stir in ground cinnamon and granulated sugar until combined. Add the chopped apples, coating them well in the butter mixture. Cook for about 10 minutes, stirring occasionally, until the apples are golden and tender. Remove from heat and let cool slightly.
Assemble and serve: Spoon the sautéed caramel apples over the chilled cheesecake icebox cake. Drizzle generously with caramel sauce right before serving for a rich, sweet finish.

Notes

Make sure the cream cheese is fully softened to ensure a smooth whipped cream mixture.
Using a springform pan helps with easy removal and clean slicing of the cake.
Refrigerate the cake overnight or at least 6 hours to allow the cookies to soften and flavors to meld perfectly.
For best flavor, use crisp baking apples like Honeycrisp or Granny Smith for the caramel topping.
Store any leftovers covered in the refrigerator, and consume within 3 days for best freshness.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Dessert
Method: No-Cook
Cuisine: American

Keywords: caramel apple, cheesecake, icebox cake, no bake dessert, gingersnap cookies, autumn dessert