Description

This Gingersnap Apple Icebox Cake is a delightful no-bake dessert featuring layers of crunchy gingersnap cookies, spiced apple compote, and a luscious caramel cream cheese whipped topping. Perfectly chilled and drizzled with caramel sauce, it combines tart apples and warm spices for a comforting and elegant treat.

Ingredients

Scale

Apple Compote

3 medium Granny Smith apples, peeled, finely chopped
1/4 cup (50 g) packed light brown sugar
Juice of 1/2 lemon
1 teaspoon ground cinnamon

Whipped Cream Mixture

1 (8-oz.) package cream cheese, softened
1/2 cup store-bought or homemade caramel sauce, plus more for serving
1 cup heavy cream

Assembly

32 store-bought or homemade gingersnap cookies

Instructions

Cook the Apple Compote: In a medium pot over medium heat, combine the finely chopped Granny Smith apples, light brown sugar, lemon juice, and ground cinnamon. Stir often and cook for 8 to 10 minutes, until the apples are softened and the juices have thickened into a syrup. Remove from heat and let cool completely.
Make the Whipped Cream Mixture: In a large bowl, using a handheld mixer on medium-high speed or a stand mixer with a whisk attachment, beat the softened cream cheese and 1/2 cup caramel sauce together until smooth. Gradually add the heavy cream and continue beating until stiff peaks form, creating a fluffy and stable mixture.
Assemble the Icebox Cake: Line a 9″ x 5″ loaf pan with plastic wrap, leaving an overhang on all sides for easy removal. Spread about one-quarter of the whipped cream mixture evenly on the bottom of the pan. Add a layer of gingersnap cookies on top, followed by one-third of the cooled apple compote. Repeat this layering process twice more: whipped cream, cookies, then apple compote. Finish with a final layer of whipped cream and top with a last layer of gingersnap cookies. Fold the plastic wrap overhang to cover the top completely.
Chill the Cake: Place the assembled loaf pan in the freezer and chill until completely firm and set, at least 5 hours or preferably overnight.
Serve: Remove the cake from the freezer, unwrap the plastic wrap, and invert the loaf pan onto a cutting board or serving platter. Carefully lift off the pan and plastic wrap. Drizzle additional caramel sauce over the top just before serving for an extra touch of sweetness and visual appeal.

Notes

For best results, allow the apple compote to cool completely before layering to prevent soggy cookies.
You can substitute gingersnap cookies with speculoos or cinnamon graham crackers if desired.
Make sure the cream cheese is fully softened to avoid lumps in the whipped cream mixture.
This dessert can be made up to 2 days ahead and stored in the freezer; thaw slightly at room temperature before serving for easier slicing.
Use homemade caramel sauce for a richer flavor or store-bought for convenience.

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

Keywords: icebox cake, gingersnap, apple dessert, caramel, no bake, layered dessert, fall dessert