Apple Pie Lasagna

A slice of cake on a white plate. The rest of the cake is in a casserole dish in the background.

Apple pie lasagna is a no-bake dessert that combines layers of graham cracker pecan curst, caramel, whipped cream cheese, apple pie filling, and whipped cream topped with more caramel.

Course Dessert

Cuisine North American

Prep Time 45

Cook Time 0

Chilling Time 2

Total Time 45

Servings servings

Calories 1233kcal

Author Nina

Equipment

one 9x13" baking pan

Ingredients

Crust

2 cups graham cracker crumbs
1½ cups chopped pecans
2 tablespoons brown sugar packed
¾ cup unsalted butter melted

Caramel

3 cups granulated sugar
¾ cup unsalted butter room temperature
1½ cups heavy whipping cream
½ cup all purpose flour
¼ teaspoon salt

Whipped Cream Cheese Layer

14 ounces cream cheese room temperature
½ cup unsalted butter room temperature
1½ cups powdered sugar
1 tablespoon vanilla extract
1½ cups heavy whipping cream cold

Apple Pie Filling

6 medium apples peeled, cored, and diced
2 teaspoons fresh lemon juice
2 tablespoons all purpose flour
½ cup brown sugar packed
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 cup water

Whipped Topping

1½ cups heavy whipping cream cold
2 tablespoons powdered sugar
½ teaspoon vanilla extract

Instructions

Crust

Grease a 9x13" baking pan and set aside.
In a medium sized bowl, mix together graham cracker crumbs, chopped pecans, and brown sugar. Add melted butter and stir until everything is combined. Press into prepared pan.
You can either freeze or refrigerate the crust until it's ready, or bake it. Either works just fine.
For an unbaked crust, place in the refrigerator for at least 2 hours, or in the freezer for 1 hour.
For a baked crust, bake for 10 minutes at 350°F (177°C). Let cool until room temperature before continuing with the next step.

Caramel

Add sugar to a medium saucepan over medium heat. Stir occasionally until sugar starts to melt. This can take about 15 minutes. Don't stir once sugar has melted and let it boil until it turns a light amber colour. Then remove from heat.
Add butter and whisk it together. Add whipping cream and whisk until combined.
Add flour and then put saucepan back over medium heat until, stirring constantly until caramel starts boiling. Remove from heat.
Strain into a small bowl and stir in salt. Let cool until room temperature. Once caramel is at room temperature, measure out ⅓ cup for later use. Then evenly spread the rest of the caramel over the crust in the baking pan.

Whipped Cream Cheese Layer

In a large bowl, combine cream cheese and butter and beat until fully combined. Add powdered sugar and vanilla extract and mix until combined.
Whip heavy whipping cream in a medium bowl until stiff peaks. Gently fold whipped cream into cream cheese mixture.
Evenly spread whipped cream cheese over caramel in the baking pan. Store in the refrigerator to firm while you make the apple pie filling.

Apple Pie Filling

In a large bowl mix diced apples with lemon juice.
Add flour, brown sugar, cinnamon, and nutmeg to a medium saucepan over medium heat. Cook until brown sugar has melted, then add apples and water. Stir to combine.
Cook until filling starts to boil, then turn down the temperature to low and simmer for about 15 minutes, or until apples have softened.
Remove from heat and let cool until room temperature. Then place in the refrigerator until cooled, about 30 minutes. You can also make the apple pie filling a day before.
Remove baking pan from the refrigerator and evenly spread apple pie filling over top of the whipped cream cheese layer. Chill in the refrigerator until the next step is done.

Whipped Cream Topping

Whip heavy whipping cream, powdered sugar, and vanilla in a large bowl until stiff peaks form. Evenly spread over apple pie filling.
Drizzle the remaining ⅓ cup caramel over the top of the cake. Chill in the refrigerator for at least 2 hours before serving. Leftovers should be stored in the refrigerator for up to 3 days.

Notes

Let the pie filling cool completely before you layer it on top of the whipped cream cheese layer. If it's warm, it will melt the other layers.

Use store bought caramel if you are worried about making your own, or are short on time.

Chill for a minimum of 2 hours so everything firms up nicely before you cut into it.

Nutrition