Caramel Apple Pie Lush
A delightful no-bake dessert that layers creamy cheesecake, apple pie filling, and a buttery graham cracker crust, topped with caramel.
Ingredients
Crust
- 2 ¾ cups graham cracker crumbs (about 28 full graham crackers)
- 3 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¾ cup melted salted butter
Cheesecake Layer
- 2 packages softened cream cheese (8-ounce each)
- ⅔ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
Apple Layer
- 2 cans apple pie filling (21-ounce each)
Topping
- 1 container thawed whipped topping (8-ounce)
- Caramel sauce (for drizzling)
- Graham cracker crumbs (for topping)
Instructions
Preparation
- Preheat the oven to 350 degrees Fahrenheit.
- In a bowl, mix graham cracker crumbs, 3 tablespoons of sugar, cinnamon, nutmeg, and melted butter. Press this mixture into the bottom of a 9×13 inch baking dish to form the crust.
- In another bowl, beat the softened cream cheese, ⅔ cup of sugar, vanilla extract, ½ teaspoon cinnamon, and ⅛ teaspoon nutmeg until smooth. Spread this mixture over the crust.
- Layer the apple pie filling evenly over the cream cheese layer.
- Spread the thawed whipped topping over the apple layer. Drizzle caramel sauce on top and sprinkle additional graham cracker crumbs for decoration.
- Refrigerate for at least 4 hours before serving.
Serving
- Serve chilled, cut into squares and place on individual dessert plates. Add extra caramel drizzle on top for a special touch.
Storage
- Store any leftovers in an airtight container in the refrigerator for about 3-5 days, but best enjoyed fresh.
Notes
For a firmer texture, let the dessert chill overnight. You can use homemade whipped cream instead of store-bought if you prefer. For added crunch, consider adding chopped nuts to the topping. Variations include using different pie fillings like cherry or blueberry.