Apple Pie Cheesecake Lasagna

A plate of dessert with whipped cream and apples on it.

Apple Pie Cheesecake Lasagna

Nothing says Fall Harvest like a delicious Apple Pie Lasagna. We love all the apple desserts! Apple pies, Apple Crisp, Apple Pan Dowdy, Apple tarts, apple galettes, and apple cakes and muffins! So easy to make and it will disappear in seconds!

Course Dessert

Cuisine North American

Keyword apple pie, caramel, easy dessert recipe, no bake apple pie lasagna, no bake desserts

Prep Time 35

Additional Time 2

Total Time 2 35

Servings

Calories 223kcal

Author Judy

Equipment

Ingredients

For the pie filling:

3 cans Apple Pie Filling
2 tbsp maple syrup

For the cream cheese filling:

8 oz Cream cheese softened
1 C Powdered sugar
2 tbsp Brown sugar
1 tsp Cinnamon
½ C Cream 35% MF
½ tsp Pure vanilla extract
2 tbsp Caramel Sauce
8 oz Cool Whip 1 tub

For the lasagna:

2-3 pkg Graham Crackers
8 oz Cool Whip 1 tub
1 C Heath Candy Bar crushed, Heath Bars, Skor in Canada

Instructions

Beat cream cheese on medium-high speed until light and fluffy.
Add the dry ingredients: powdered sugar, brown sugar, cinnamon. Mix into cream cheese, with mixer on low.
Fold in heavy cream (35% MF) and vanilla extract. Beat on medium speed until whipping cream is fully mixed into cream cheese.
Add caramel sauce and mix into the batter.
Buy your Heath (Skor) Bars at the bulk food store. It's cheaper and then you can chop them up with a food processor - just until you get bite sized chunks.
Add cool whip and beat on medium speed until mixture is well combined. Divide into thirds.
Cover the bottom of your pan with graham crackers, in a double layer. You can break the crackers into pieces in order to get into the nooks and crannies.
Cover graham crackers with a layer of the cream cheese batter and spread evenly. Spoon apple pie filling over cream cheese.
Add a small handful of toffee chips on top and cover with a thin layer of cool whip. Repeat this twice so that you end up with three layers. Cover the top layer of Cool Whip with additional toffee bites and drizzle with caramel.
Leave the lasagna in the refrigerator for about 2 hours before serving. Store in an air tight container and keep refrigerated. Best served cold.

Video

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