Name: Gingersnap Apple Icebox Cake
Prep time: 20 min
Cook time: 10 min
Total time: PT-489855H53M5S
Cuisine: American
Ingredients: 3 cups gingersnap cookies; 3 medium apples, peeled and diced; 1/3 cup brown sugar; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon nutmeg; 1 tablespoon lemon juice; 8 oz cream cheese, softened; 1 cup heavy cream; 1/3 cup powdered sugar; 1 teaspoon vanilla extract; Crushed gingersnaps or caramel (optional for garnish)

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Gingersnap apple icebox cake is a no-bake dessert that layers spiced gingersnap cookies with a creamy apple filling for a chilled treat that’s full of cozy fall flavors. I love how the cookies soften into cake-like layers as the dessert sets, making every bite creamy, sweet, and full of spiced goodness.

Why You’ll Love This Recipe

I love this recipe because it’s incredibly easy—no baking, no complicated steps, and perfect to make ahead. The combination of tart apples, warm spices, and crisp gingersnaps turns into a creamy, spiced delight once chilled. It’s my go-to dessert when I want something unique and crowd-pleasing without turning on the oven. Gingersnap Apple Icebox Cake

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Gingersnap cookies
Apples (peeled and diced)
Brown sugar
Ground cinnamon
Ground ginger
Nutmeg
Lemon juice
Cream cheese (softened)
Heavy cream
Powdered sugar
Vanilla extract

Directions

I start by cooking the apples in a saucepan with brown sugar, cinnamon, ginger, nutmeg, and lemon juice until they’re tender and slightly syrupy. I let them cool completely.
In a separate bowl, I beat the softened cream cheese until smooth.
I whip the heavy cream with powdered sugar and vanilla until it forms stiff peaks, then fold it into the cream cheese mixture to make a light, fluffy filling.
In a baking dish or loaf pan, I layer gingersnap cookies on the bottom.
I spread a layer of the apple mixture over the cookies, followed by a layer of the cream mixture.
I repeat the layers until all the ingredients are used, finishing with the cream layer on top.
I cover and refrigerate the cake for at least 6 hours, preferably overnight, so the cookies soften and the flavors meld.
Just before serving, I garnish with crushed gingersnaps or a drizzle of caramel if I want a little extra touch.

Servings and timing

This recipe makes about 8 servings and takes around 20 minutes to assemble. I chill it for at least 6 hours, but overnight is best for the perfect texture.

Variations

Sometimes I swap the apples for pears or add a splash of bourbon or spiced rum to the apples while cooking for a deeper flavor. I’ve also made it with graham crackers instead of gingersnaps for a milder taste. For a dairy-free version, I use coconut cream and a dairy-free cream cheese alternative.

storage/reheating

I store the cake covered in the refrigerator for up to 4 days. It’s not meant to be reheated—this dessert is best enjoyed cold, straight from the fridge. I don’t freeze it, as the texture can become watery once thawed. Gingersnap Apple Icebox Cake

FAQs

What kind of gingersnap cookies work best?

I prefer firm, crunchy gingersnaps—they soften beautifully in the fridge without falling apart.

Can I make this dessert ahead of time?

Yes, I always make it a day in advance. The longer it sits, the better the texture and flavor become.

Do I need to cook the apples?

Yes, I cook them to soften and caramelize them slightly—it brings out their natural sweetness and blends better in the layers.

Can I use canned apple pie filling?

I’ve done it before when I’m short on time. It works fine, but I like the flavor of fresh, cooked apples better.

How do I serve this dessert?

I slice it like a cake or scoop it out like a layered trifle. Either way, it’s rich, creamy, and satisfying.

Conclusion

Gingersnap apple icebox cake is one of my favorite no-bake desserts for fall and holiday gatherings. It’s full of warm spice, creamy layers, and sweet apple flavor—all with zero oven time. I love how easy it is to make and how impressive it looks and tastes once it’s chilled and ready to serve.