Description
This Gingersnap Apple Icebox Cake is a delightful no-bake dessert featuring layers of crunchy gingersnap cookies, creamy apple-flavored filling, and fresh apples. Perfect for fall and holiday gatherings, this make-ahead cake softens into a luscious treat overnight in the refrigerator. Topped optionally with caramel drizzle and extra whipped cream, it’s a festive and flavorful dessert that’s sure to impress.
Ingredients
Scale
Cream Mixture
- 2 cups heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 (8 oz) block cream cheese, softened
- 1 cup apple butter
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
Other Ingredients
- 1 (14 oz) package gingersnap cookies
- 1 apple, finely diced (peeled if desired)
- Optional toppings: crushed gingersnaps, caramel drizzle, extra whipped cream
Instructions
- Prepare the Whipped Cream: In a large bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. This creates the light and airy base for the filling. Set aside.
- Mix the Cream Cheese Filling: In a separate bowl, beat the softened cream cheese until smooth and creamy. Add apple butter, ground cinnamon, nutmeg, and ground ginger, mixing thoroughly to combine all flavors.
- Combine the Mixtures: Gently fold the whipped cream into the cream cheese mixture in two additions. Mix slowly to preserve the fluffy texture and to create a smooth, creamy filling.
- Layer the Cake: In an 8×8-inch square dish, spread a thin layer of the cream mixture on the bottom. Arrange a single layer of gingersnap cookies over it, breaking some cookies to fit as needed.
- Add Cream and Apples: Spread one-third of the remaining cream mixture over the cookie layer, then sprinkle a portion of the finely diced apples evenly on top.
- Repeat Layers: Continue layering cookies, cream mixture, and diced apples until all ingredients are used, finishing with a final layer of cream on top.
- Chill the Cake: Cover the dish with plastic wrap and refrigerate for at least 6 hours or overnight. This chilling time softens the gingersnap cookies, creating a cake-like texture.
- Serve and Garnish: Before serving, add optional toppings like crushed gingersnaps, a caramel drizzle, or extra whipped cream to enhance flavor and presentation.
Notes
- This recipe is ideal as a make-ahead dessert perfect for fall and holiday celebrations.
- For an added crunch, incorporate toasted pecans or walnuts between the layers.
- Substitute fresh diced apples with apple pie filling for a sweeter and softer texture.
