Dessert

Cinnamon Apple Icebox Cake Recipe

BySienna Blake November 2, 2025November 2, 2025

Introduction

This Cinnamon Apple Icebox Cake is a delightful no-bake dessert that combines creamy cinnamon-spiced whipped cream, tart apple slices, and crunchy graham crackers. It’s perfect for a quick, refreshing treat that can be made ahead and chilled until ready to serve.

A close-up of a layered dessert on a white plate with a silver fork beside it. The bottom layer is a crumbly light brown crust. Above this is a thick white cream layer, followed by a middle layer of soft, cooked apple slices that are light yellow with a glossy syrup. On top of the apples is another thick layer of white cream, dusted with brown cinnamon powder. The dessert is garnished with a few apple slices and nuts on the very top. The background shows a white marbled texture with blurred red apples and a tray. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups heavy cream
1 cup light brown sugar
1 tsp ground cinnamon
1 tsp vanilla extract
3 cups fresh apples, thinly sliced (Granny Smith recommended)
Juice of 1 lemon
12 graham crackers

Instructions

Step 1: Peel and thinly slice the apples. Toss them in the lemon juice to prevent browning and set aside.
Step 2: In a large bowl, whip the heavy cream with the brown sugar, cinnamon, and vanilla extract until soft peaks form, about 3 to 5 minutes.
Step 3: In a 9×13-inch pan, arrange a layer of graham crackers on the bottom.
Step 4: Spread a layer of the whipped cream mixture over the graham crackers, then add a layer of the sliced apples.
Step 5: Repeat layering graham crackers, whipped cream, and apples until the pan is filled, finishing with a final layer of whipped cream on top.
Step 6: Cover the pan and refrigerate for at least 4 hours or overnight to let the flavors meld and the cake set.

Tips & Variations

Use tart apples like Granny Smith for balance; sweeter varieties can make the dessert too sweet.
For added texture, sprinkle chopped nuts or shredded coconut between layers.
Replace graham crackers with cinnamon-flavored cookies for extra spice.
Serve chilled with a drizzle of caramel sauce for a decadent touch.

Storage

Store the icebox cake covered in the refrigerator for up to 3 days. The graham crackers will continue to soften, enhancing the cake’s creamy texture. Reheat is not recommended; serve chilled for the best taste and texture.

How to Serve

A square slice of dessert on a white plate shows three clear layers: the bottom layer is a crumbly light brown crust, the middle layer is thick and creamy white, and the top layer has small, soft apple pieces mixed with a light brown cinnamon powder sprinkled over them. Syrup is glossy and golden, dripping slightly down the sides and pooling a bit on the plate. In the background, there is a blurred baking dish and a red apple on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of apples in this recipe?

Yes, you can use other apple varieties, but tart apples like Granny Smith work best to balance the sweetness of the whipped cream. Sweeter apples may make the dessert overly sweet.

How long should I refrigerate the icebox cake before serving?

Refrigerate for at least 4 hours, but preferably overnight. This allows the graham crackers to soften and the flavors to meld, making the cake creamy and delicious.

Cinnamon Apple Icebox Cake Recipe

★★★★★

5 from 109 reviews

A refreshing and delicious Cinnamon Apple Icebox Cake featuring layers of cinnamon-spiced whipped cream, tart Granny Smith apples, and crunchy graham crackers. This no-bake dessert is easy to prepare and perfect for make-ahead occasions, allowing the flavors to meld beautifully after chilling in the refrigerator.

Author: Sienna
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 4 hours 15 minutes (including chilling time)
Yield: 8 servings 1x
Category: Dessert
Method: No-Cook
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Whipped Cream Mixture

2 cups heavy cream
1 cup light brown sugar
1 tsp ground cinnamon
1 tsp vanilla extract

Fruit

3 cups fresh apples, thinly sliced (Granny Smith recommended)
Juice of 1 lemon

Others

12 graham crackers

Instructions

Prepare the Apples: Peel and thinly slice the fresh apples. Toss the sliced apples in lemon juice thoroughly to prevent them from browning and to maintain their crisp texture.
Make the Whipped Cream: In a mixing bowl, whip the heavy cream along with light brown sugar, ground cinnamon, and vanilla extract until soft peaks form. This usually takes about 3 to 5 minutes using a hand or stand mixer on medium-high speed.
Layer the Cake: In a 9×13-inch pan, lay down a layer of graham crackers covering the bottom evenly. Spread a generous layer of the cinnamon whipped cream mixture over the crackers, then arrange a layer of the lemon-tossed sliced apples on top.
Repeat Layers: Continue layering graham crackers, whipped cream, and apples until the pan is filled, finishing the top layer with the whipped cream mixture for a creamy, smooth topping.
Chill and Set: Cover the assembled icebox cake with plastic wrap or foil. Refrigerate it for at least 4 hours, preferably overnight, to allow the graham crackers to soften and the flavors to develop fully. Serve chilled for the best texture and taste.

Notes

Use Granny Smith apples for a tart contrast that complements the sweet cinnamon cream.
If you prefer, substitute graham crackers with digestive biscuits.
For a firmer texture, chill the dessert overnight.
Can be made a day ahead to enhance flavor integration.
Use chilled heavy cream for easier whipping.

Keywords: cinnamon apple icebox cake, no-bake dessert, layered cake, graham cracker dessert, autumn dessert, easy dessert

Sienna Blake

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