This Apple Pie Lasagna is a no-bake dessert that’s made up of layers of graham cracker topped with caramel brown sugar cream cheese, homemade apple pie filling, whipped cream, and Heath toffee bits. It’s a fall dessert you don’t want to miss!
EAsy Apple Dessert Recipe
Fall is my favorite season including all things fall dessert recipes. Growing up in Vermont, fall meant cooler days, changing leaves, and (of course) apple picking. I love any and all apple desserts, but lately, I am loving mini apple pies and apple muffins.
If you’ve never made a dessert lasagna, you are in for a real treat! It’s a no-bake icebox cake that’s a twist on cheesecake apple pie. It’s made up of layers of graham cracker, caramel brown sugar cream cheese, apple pie filling, whipped cream, and toffee pieces. It’s so good. Seriously.
The apple pie filling is deliciously sweet and gooey, the graham crackers soften to a cake-like texture and the cream cheese layer is to-die-for. I could shove it in my mouth by the spoonful. I’m not saying that I did that though…I’m just saying that you COULD.
If you love dessert lasagna, try this pumpkin version or my favorite s’more one!
What You’ll Need
For the Pie Filling
- Apples – I prefer green apples like Granny Smith but you could also use Honey Crisp, Golden Delicious, Pink Lady, Gala, or Braeburn.
- Lemon Juice – you’ll need the juice of one lemon.
- All-Purpose Flour
- Light Brown Sugar – dark brown sugar works too.
- Ground Cinnamon and Apple Pie Spice – apple pie spice already contains cinnamon (along with nutmeg and allspice), but I love to add a little extra for a touch more sweet spiciness.
- Pure Maple Syrup
For the Filling
- Full-Fat Cream Cheese – softened to room temperature so it can easily be incorporated into the filling.
- Powdered Sugar
- Light Brown Sugar – dark brown sugar will work as well if that’s what you have.
- Ground Cinnamon
- Heavy Whipped Cream
- Pure Vanilla Extract
- Caramel Sauce– something like Smuckers or Hersheys like you would find in the ice cream section
- Cool Whip
For the Lasagna
- Graham Cracker Sheets
- Cool Whip – you can also swap the cool whip for homemade whipped cream, if preferred.
- Heath Bar Milk Chocolate Toffee Bits (optional topping)
- Caramel Sauce– for ganrish
How to Make Apple Pie Lasagna
This apple pie lasagna is made up of three different layers but they’re all super easy to make!
For the Pie Filling
- Prepare the apples. Peel, then slice the apples into small pieces (about the size of a dime.) then squeeze the juice of a whole lemon over the apples.
- Combine dry ingredients and apples. First combine the dry ingredients then toss in the apples until they’re fully coated, then add in the maple syrup. Stir to combine.
- Cook the filling. Using the saucepan, cook the apples on medium-high heat for 15-18 minutes until the mixture begins to brown and bubble and the apple has softened. Remove from the heat and cool completely, refrigerating if necessary.
For the Filling
- Combine cream cheese with dry ingredients. First, beat the cream cheese until light and fluffy. Then add in powdered sugar, brown sugar, and cinnamon. Beat until well combined.
- Add cool whip. Beat the cool whip into the cream cheese mixture on medium speed until incorporated. Divide the mixture into thirds.
To Assemble the Lasagna
Step 1: Start with graham crackers. Cover the bottom of a 9×13-inch pan with graham crackers. Break into smaller pieces to get into the nooks and crannies, if necessary.
Step 2: Add additional layer. Cover the graham crackers with a layer of the cream cheese filling, then half of the apple pie filling and spread evenly. Sprinkle a small handful of toffee chips on top.
Step 3 Repeat twice: Repeat this layering order twice (so you end up with three layers of cream cheese, three layers of graham crackers, and two layers of the apple pie filling), then cover the top layer with Cool Whip, additional toffee bits, and a drizzle of caramel.
Step 4: Chill. Place the apple pie lasagna in the refrigerator for a minimum of 2 hours, then slice, serve, and enjoy!
Why Do You Cook The Apples?
Since the apple pie lasagna isn’t actually baked after assembly, it’s super important that you cook the apples for the filling so you get that soft, gooey texture. If you didn’t cook them first, you’d have a crunchy apple pie filling!
Be sure to peel the apples first, When apples are cooked without being peeled, the peel can take on a not-so-pleasant chewy texture. I recommend peeling the apples before you slice them so all you get is the soft sweetness of the inside of the apple.
Tips For Success
- Use larger pieces of graham cracker. You will have to break some into smaller pieces to fill the whole pan, but the larger pieces you use the better. This gives the dessert more structure.
- Rotate the graham crackers. In the second layer, turn the graham crackers so they’re not all facing the same way. This also helps add structure.
- Cut the crackers with a serrated knife. Using a knife to make smaller pieces creates a cleaner cut so you don’t run the risk of breaking or crumbling the crackers if you do need to make them smaller.
- Let the pie filling cool completely. After you cook the apples into the apple pie filling, refrigerate it until it cools completely before layering the lasagna. If it’s warm it will make the other layers melt.
- Don’t skip the homemade filling. You can use store-bought apple pie filling if you’re short on time, but I highly recommend the homemade filling. Store-bought just doesn’t have quite the same freshness and flavor.\
- Chill for a minimum of 2 hours. This gives the filling time to set so you can make a clean cut without it spilling out.
Can I Make This Ahead of Time?
Yes, this is a perfect make-ahead dessert because it gets better the longer it sits.
This is especially helpful if you are baking for a big holiday like Thanksgiving. The apple pie filling can be prepared up to one month in advance and store in the freezer in an airtight container. Thaw prior to using.
Assemble the full dessert up to 2 days in advance, although I do recommend waiting to add any final garnishes like the caramel and toffee until you’re ready to serve.
How to Store Finished Dessert Lasagna
Finished apple pie lasagna will keep in an airtight container in the fridge for up to 5 days. I don’t recommend freezing it because as it thaws it becomes a little too mushy.
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Apple Pie Lasagna
- Prep Time: 45 minutes
- Chill time: 2 hours
- Total Time: 2 hours 45 minutes
- Yield: 15 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Description
This Apple Pie Lasagna is a no-bake dessert that’s made up of layers of graham cracker topped with caramel brown sugar cream cheese, homemade apple pie filling, whipped cream, and Heath toffee bits. It’s a fall dessert you don’t want to miss!
Ingredients
For the pie filling:
- 5–6 medium apples, peeled and sliced.
- Juice from1 lemon
- 2 tablespoons all-purpose flour
- 1/2 cup light brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/2 teaspoon apple pie spice
- 2 tablespoons pure maple syrup
For the filling:
- 8 ounces full-fat cream cheese, at room temperature
- 1 cup powdered sugar
- 2 tablespoons light brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/2 cup heavy whipped cream
- 1/2 teaspoon pure vanilla extract
- 2 tablespoons caramel sauce
- 8 ounces Cool Whip, thawed
For the lasagna:
- 2–3 package Graham Cracker sheets
- 8 ounces Cool Whip, thawed
- 1 cup Heath Bar milk chocolate toffee bites
Instructions
Prepare the pie filling first:
- Peel and slice your apples into small pieces; about the size of a dime. Place in a medium-size saucepan. Squeeze the juice from a whole lemon over the apples.
- Combine the dry ingredients together and mix into the apples until the apples are coated. Then add the maple syrup and toss to combine.
- Using a saucepan on medium-high heat, cook the apples for about 15-18 minutes until they begin to brown and bubble, and they have softened. Remove from heat and cool completely. Refrigerate if necessary.
- While the pie filling is cooking, prepare the filling. Allow cream cheese to come to room temperature, or soften in the microwave for 15 seconds.
For the filling:
- Beat cream cheese on medium-high speed with a wire whisk attachment until light and fluffy. Turn off mixer and add dry ingredients: powered sugar, brown sugar, cinnamon. Beat until well combined,
- Add heavy cream, vanilla extract and caramel sauce. Beat on medium-high speed until the mixture is well combined.
- Add cool whip and beat on medium speed until incorporated. Divide into thirds.
To assemble the lasagna:
- Cover the bottom of a 9-inch by 13-inch pan with graham crackers. You can break the crackers into pieces in order to get into the nooks and crannies.
- Cover the graham crackers with a layer of the cream cheese filling and spread evenly. Spoon half of the apple pie filling over cream cheese and spread evenly. Add a small handful of toffee chips on top. Repeat this twice so that you end up with three layers of cream cheese, 3 layers of graham crackers and 2 layers of apple pie filling. The top layer will be mousse.
- Cover the top layer of Cool Whip with additional toffee bites and drizzle with caramel. Place in the refrigerator for a minimum of 2 hours.
Nutrition
- Serving Size: 1 slice
- Calories: 329
- Sugar: 40.7g
- Sodium: 121.6mg
- Fat: 14.4g
- Carbohydrates: 48.7g
- Protein: 3.5g
- Cholesterol: 23mg
Can I substitute Bailey’s Apple pie Irish cream for heavy whipping cream??
yes, that sounds amazing!
This awesome recipe is a staple at our Thanksgiving and Christmas dinner tables! Our family members look for it every year. Thank you for sharing our new tradition!
This is the best! Thank you Lynn!
When using apple pie filling in a “pinch” do you still add all the dry ingredients? I’m thinking NO
Nope, if you are using a premade apple pie filling then you would not need to add any dry ingredients
I made this yesterday and it was absolutely delicious! The homemade apple pie filling was perfect. I could only fit 2 layers of graham crackers and 4 oz of Cool Whip for the topping. My glass 9×13 was filled to the brim! Next time I will also reduce the Cool Whip in the filling by half. Thanks for sharing your recipe!
That’s awesome Heidi! I am glad you enjoyed it!
Can this be made a day ahead or will graham crackers get soggy? Thank you.
Hi Terri, actually the graham crackers are supposed to get soft and cake-like. You are more than okay to make this a day ahead of time.
wow! Thanks for the step-by-step photos and video!
I made this as one of my desserts for Thanksgiving this year. With the ingredients I thought it was going to taste too sweet. I was pleasantly surprised. It was light and creamy and wasn’t overly sweet. I made it in advance but found that the two layers of graham crackers did not get as soft as I would have liked. If I make this again, and I am sure I will, I plan to only use one layer of graham crackers. Thanks for a great recipe.
Hi Karen, I am so glad that you stopped by to let me know your results! This recipe has always been one of my favorites! I hope you had a wonderful holiday.
This was an amazing dessert for Thanksgiving dinner! Thank you so much for the great creation. It won much praise from my family.
Thanks Deb! Happy holidays! I am SO glad you shared this for Thanksgiving!
This looks like a lot of fun to make! I just wanted to know what type of apples did you use to make this? Thank you
Hi Artis! I use green apples usually!
I absolutely love this recipe! So much so I added it to my ultimate apple recipe roundup…I hope you will come by and take a look! Have a great week xo http://dreamingofleaving.com/2015/09/21/worlds-best-apple-recipe-roundup/
I love this Apple Pie Lasagna!! The only thing I change, is to leave out the maple syrup (just a personal preference). Oh yeah, I also double the Apple filling part (just because it’s so stinkin good)!!! I have to confess, I sometimes only make the apple filling part and serve it over vanilla ice cream with a crunchy peanut topping…delicious!
This is the perfect topping for ice cream! I am glad you are enjoying it that way!
thank you
Is it possible to make this dessert the day ahead?? Many thanks
Hi Dorelle- it can absolutely be prepared in advance!
In a “PINCH” could you use canned apple pie filling??????????
Hi Ande, yes you can!
Mind, blown. I don’t know how I lived a single day without your blog in my life before today. Apple pie lasagna! Hallelujah, amen.
Heavens to Betsy this looks ahhh-maaa-zing!! lol..Thanks for sharing with us! I can’t wait to make it!!
Joey
I just wish that there were. Nutrishenal values listed. Some people would love to see them, and it may help with their diet. Thanks and God Bless ed in Alabama
As soon as this snow quits falling and I can get out, I’ll be picking up the items to make this for my family. I have no doubt it is going to be a huge hit. Thanks so much!!!
Hi! I don’t know how quickly you respond to comments here, or if you’ll even get this message in time, but I’ve got my fingers crossed that you will! I’m hoping to make this for Thanksgiving, but I have a question for you. What “caramel sauce” do you use? Do you make it or do you buy it? And if you make it yourself, how would I go about doing that?
Hi Char! I just used Smuckers or Hershey’s Camarmel sauce that you find in the ice cream section of the grocery store. I hope you like it!
So i’am making this right now but just got concerned about the graham crackers going soggy on me. I’am making this the night before for a dinner dessert the next day… What do you think… Should I assemble it in the morning or will it keep it’s form for 24 hours? Btw this recipe caught my eye and have been so excited to make this!!!
Thank you! Actually the graham crackers are meant to be softer. If you prefer a more crunchy graham cracker then I would wait until the day of to assemble. You can compare all the components ahead of time, refrigerate and assemble quickly.
This recipe fits perfectly in a 9×13 pan. I think you must have a deeper 9×9, because this will
definitely not fit into a regular size one.
Hi Lien- the original inspiration for this recipe was actually doubled for a 9×13″ pan. I cut it in half, but i have a deeper 9×9 pan.