Description
Gingersnap Apple Icebox Cake is a delightful no-bake dessert featuring layers of spiced apple butter cream and crispy gingersnap cookies. This indulgent American treat combines creamy textures with warm fall spices, perfect for holiday gatherings or any sweet craving. The cake is chilled to meld flavors and soften the cookies, creating a luscious layered dessert topped with optional apples, caramel drizzle, and whipped cream for added richness.
Ingredients
Scale
Cream Mixture
- 2 cups heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 (8 oz) package cream cheese, softened
- 1 cup apple butter
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
Layers
- 1 (14 oz) package gingersnap cookies
- 1 large apple, finely diced (optional, for texture)
Optional Toppings
- Crushed gingersnaps
- Caramel drizzle
- Whipped cream
Instructions
- Whip the cream: In a large bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract together until stiff peaks form. Set this whipped cream aside for later use.
- Prepare the cream cheese mixture: In a separate bowl, beat the softened cream cheese until smooth. Add the apple butter, ground cinnamon, nutmeg, and ginger, then continue beating until the mixture is well combined and creamy.
- Fold whipped cream into apple butter mixture: Gently fold half of the whipped cream into the apple butter mixture until smooth and uniform. Then delicately fold in the remaining whipped cream to maintain airiness.
- Layer the dessert: Using a 9×9-inch dish or loaf pan, spread a thin layer of the cream mixture on the bottom. Lay gingersnap cookies evenly over the cream layer to cover the bottom as much as possible.
- Add cream and optional apples: Spread about one-third of the cream mixture over the gingersnap layer. Sprinkle a few diced apples on top if using, adding texture and freshness.
- Repeat layering: Continue alternating layers of gingersnap cookies, cream mixture, and diced apples until all ingredients are used, finishing with a top layer of cream.
- Chill the cake: Cover the dish and refrigerate for at least 6 hours or overnight. This resting time allows the gingersnap cookies to soften and the flavors to meld harmoniously.
- Serve and garnish: Before serving, top the cake with optional crushed gingersnaps, caramel drizzle, and/or a dollop of whipped cream to enhance presentation and flavor.
Notes
- For a firmer texture, freeze the cake for 1 hour before slicing.
- The dessert improves the longer it chills, making it ideal for advance preparation.
- Adding diced apples is optional but provides a nice fresh crunch and contrast.
- Use a loaf pan or 9×9-inch dish based on your desired cake shape and size.
