Gingersnap Apple Icebox Cake Recipe
This Gingersnap Apple Icebox Cake is a delightful no-bake dessert featuring tender, cinnamon-spiced apples layered with creamy caramel-cream cheese mixture and crunchy gingersnap cookies. Perfectly chilled and drizzled with caramel sauce, it offers a wonderful balance of tart apple, sweet caramel, and spicy ginger flavors in every bite.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 6 hours (including chilling time)
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
Apple Mixture
- 3 medium Granny Smith apples, peeled and finely chopped
- 1/4 cup (50 g) packed light brown sugar
- Juice of 1/2 lemon
- 1 tsp ground cinnamon
Caramel 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 Apples: In a medium pot over medium heat, combine the chopped apples, brown sugar, lemon juice, and cinnamon. Cook while stirring often until the apples soften and the juices thicken into a syrupy consistency, about 8 to 10 minutes. Remove from heat and let cool completely.
- Make the Caramel Cream: In a large bowl, use a handheld mixer on medium-high speed (or a stand mixer with whisk attachment) to beat the softened cream cheese and caramel sauce until smooth and well combined. Gradually add the heavy cream while continuing to beat until stiff peaks form, indicating a light and fluffy texture.
- Layer the 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 caramel cream mixture evenly over the bottom of the pan. Arrange a layer of gingersnap cookies on top, then spread one-third of the cooled apple mixture over the cookies. Repeat this layering process two more times, ending with a final layer of whipped caramel cream. Top with another layer of gingersnap cookies. Fold the plastic wrap overhang to cover the top completely.
- Chill the Cake: Place the assembled cake in the freezer and chill until completely firm and well set, at least 5 hours or preferably overnight for best texture and flavor melding.
- Serve: Remove the cake from the freezer, unwrap the plastic, and invert the loaf pan onto a cutting board or serving platter to release the cake. Drizzle with additional caramel sauce before slicing and serving.
Notes
- For best results, ensure the apple mixture is fully cooled before assembling to avoid melting the whipped cream.
- Homemade caramel sauce can be used or store-bought for convenience.
- Keep the cake frozen until shortly before serving to maintain structure; allow it to soften slightly at room temperature for easier slicing.
- Gingersnap cookies add a spicy crunch but can be substituted with similar spiced cookies if preferred.
Keywords: Gingersnap Apple Icebox Cake, no bake cake, apple dessert, caramel cream dessert, gingersnap cookies, easy holiday dessert
Find it online: https://flavorsbymaya.com/gingersnap-apple-icebox-cake-recipe/
