No-Bake Caramel Apple Icebox Cake

Step 1

Let 2 (8-ounce) packages cream cheese sit at room temperature until softened.

Step 2

Place 1 3/4 cups cold heavy cream in the bowl of a stand mixer (or medium bowl if using an electric hand mixer). Beat with the whisk attachment on medium speed until soft peaks form, about 2 minutes. If using a stand mixer, transfer the whipped cream to another bowl.

Step 3

Juice 1/2 medium lemon until you have 2 teaspoons. Place the lemon juice, cream cheese, 2/3 cup granulated sugar, 1/3 cup packed light brown sugar, 2 teaspoons ground cinnamon, 1 1/2 teaspoons vanilla extract, and 1/2 teaspoon kosher salt in the now-empty stand mixer bowl (or large bowl if using an electric hand mixer). Beat with the paddle attachment on medium speed just until combined, about 30 seconds. Increase the speed to medium-high and beat until smooth and fluffy, 1 to 1 1/2 minutes more.

Step 4

Add half of the whipped cream to the cream cheese mixture and fold together with a flexible spatula until just incorporated and lightened. Add the remaining whipped cream and fold until just combined.

Step 5

Open 1 (21-ounce) can apple pie filling and use a pair of kitchen shears to cut the apples directly in the can into small pieces (no larger than 1/2-inch).

Step 6

Arrange a single layer of graham crackers (about 5 1/4 sheets) in the bottom of an 8-inch square baking pan or dish, breaking or cutting them as needed to fit snugly and cover the bottom. Using a small offset spatula or the back of a spoon, spread 1/4 cup plus 2 tablespoons of the caramel sauce evenly over the graham crackers. Dollop a scant 2 cups of the cream cheese filling over the caramel and spread into an even layer. Spoon 1/2 of the apple pie filling (about 1 cup) over the filling and spread into an even layer.

Step 7

Repeat layering graham crackers, caramel sauce, cream cheese filling, and apple pie filling. Arrange one final layer of graham crackers over the apple pie filling, then top with the remaining cream cheese filling.

Step 8

Cover with plastic wrap and refrigerate until the crackers are softened, at least 6 hours or up to overnight.

Step 9

When ready to serve, place 3/4 cup cold heavy cream in a clean, dry stand mixer bowl (or medium bowl if using an electric hand mixer). Beat with the whisk attachment on medium speed until just beginning to thicken, about 1 minute. Add 1/4 cup caramel sauce and beat on medium speed until it just reaches stiff peaks, 30 to 40 seconds more.

Step 10

Unwrap the cake. Top with the whipped cream, creating decorative swoops and swirls as desired. Lightly dust with ground cinnamon if desired. Cut and serve.