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A slice of apple pie lasagna on a plate, with fresh red and green apples next to a second slices in the background.

Apple Pie Lasagna

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 7 reviews
  • Author: Julianne Dell
  • Prep Time: 60 minutes
  • Chill time: 3 hours
  • Total Time: 4 hours
  • Yield: 15 servings
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American

Description

My iconic no-bake apple pie lasagna is an easy icebox cake recipe with layers of homemade apple pie filling, fluffy cinnamon spiced cream cheese, graham crackers, and gooey caramel!


Ingredients

For the apple filling:

  • 56 medium apples, peeled and sliced.
  • Juice from1 lemon
  • 2 tablespoons (14g) all-purpose flour
  • ½ cup (110g) light brown sugar, packed
  • 1 teaspoon (5g) ground cinnamon
  • ½ teaspoon apple pie spice
  • 2 tablespoons (30ml) pure maple syrup

For the cream cheese filling:

  • 1 cup (236ml) heavy whipping cream
  • ½ cup (65g) powdered sugar
  • 16 ounces (452g) full-fat cream cheese, at room temperature
  • ½ cup (95g) granulated sugar
  • 2 tablespoons (28g) light brown sugar, packed
  • ½  teaspoon ground cinnamon
  • 2 tablespoons salted caramel sauce (store-bought or homemade)
  • 1 teaspoon (5ml) pure vanilla extract

For the lasagna:

  • 1 ½ cup (354ml) heavy whipping cream
  • ¾ cup (98g) powdered sugar
  • 4 packages Honey Graham Cracker sheets (you’ll need two 14oz boxes)
  • ½ cup Heath Bar milk chocolate toffee bites (optional)
  • Caramel sauce for topping (store bought or homemade)

Instructions

Prepare the pie filling first:

  1. Place apples in a medium saucepan, pour lemon juice over top and stir to combine. Add the maple syrup and dry ingredients. Mix well to coat the apples.
  2. Cook apples on the stove over medium heat, adding 1-2 tablespoons of water to prevent sticking as needed. Continue cooking, stirring occasionally for 10-15 minutes until the apples are just soft and tender but not mushy. Remove from heat to cool
  3. 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 cream cheese filling:

  1. Prepare the whipped cream. Chill the mixing bowl and beater blade for 5-10 minutes in the freezer or refrigerator. Beat the heavy cream in the chilled bowl and using the whisk attachment and beat at a high speed until the cream thickens to soft peaks. Add the powdered sugar and continue beating on high speed until stiff peaks form. If needed, transfer to a separate bowl and set aside.
  2. Beat the cream cheese on medium-high speed until it’s smooth and free of lumps. Next add the sugars and cinnamon and beat until well combined, followed by the vanilla and caramel and mix to incorporate. Finally, slowly fold in the prepared whipped cream until it’s completely smooth.

To assemble the lasagna:

  1. Prepare another batch of whipped cream as instructed above. Keep refrigerated while you’re layering the lasagna.
  2. Cover the bottom of a 9-inch by 13-inch pan with graham crackers. You may need to break the crackers into pieces in order to get into the nooks and crannies.
  3. Cover the graham crackers with half of the cream cheese filling. spreading evenly. Spoon half of the apple pie filling over cream cheese and spread evenly. Repeat each layer, graham crackers and remaining cream cheese and apple filling.
  4. Add a third layer of graham crackers on top and then spread the prepared whipped cream over top. Chill for 3-4 hours before serving. Drizzle with caramel sauce and toffee bits before serving.

Notes

Recipe Swaps

  • Prepared apple pie filling. Swap out a homemade apple pie filling for a prepared one, but the flavor and texture will be different and I recommend cutting down the size of the apples if they are large slices. 
  • Cool whip. Swap out the homemade whipped cream for Cool Whip in the filling and topping. You’ll need one 8-ounce tub for the filling and another one for the topping. If you make this change, you will not need the heavy cream or powdered sugar. 
  • Brown sugar. If needed, you can swap out the brown sugar for granulated sugar, it does change the flavor a bit. 
  • Toffee Crunch- This is an optional topping, but you can add them into the layers for added crunch if you’d like. 

Preparation and Storage

  • Prepare ahead of time. This can be prepared up to 2 days in advance and kept tightly covered in the  refrigerator. I recommend waiting to add the toppings (caramel and toffee) until you’re ready to serve. 
  • Apple filling. The apple filling can be prepare up to 3 days in advance and kept in an airtight container in the fridge, or frozen up to 1 month in the freezer. Thaw before assembling. 
  • Storing leftovers. Leftovers can be stored in the fridge for up to 5 days. Keep tightly covered. 

Nutrition

  • Serving Size: 1 slice
  • Calories: 554
  • Sugar: 46.8 g
  • Sodium: 351.1 mg
  • Fat: 28.6 g
  • Carbohydrates: 71.2 g
  • Fiber: 3.9 g
  • Protein: 5.8 g
  • Cholesterol: 76.7 mg