PrintEasy No-Bake Caramel Apple Cheesecake Trifle
Create a showstopping, layered fall dessert without turning on your oven. This no-bake Caramel Apple Trifle combines creamy cheesecake filling, spiced apples, buttery cake pieces, and rich caramel sauce for a crowd-pleasing treat perfect for any gathering.
- Prep Time: 25 min
- Cook Time: 0 min
- Total Time: 4 hr 25 min
- Yield: 10 servings 1x
- Category: Dessert
- Method: No Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 (8 ounce) package cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 (8 ounce) container frozen whipped topping, thawed
- 1 (3.4 ounce) package instant vanilla pudding mix
- 1 1/2 cups cold milk
- 4 cups cubed pound cake or vanilla wafers
- 3 large apples (like Honeycrisp or Granny Smith), peeled, cored, and sliced
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup prepared caramel sauce (plus extra for drizzling)
Instructions
- Prepare the apples: In a medium bowl, toss the sliced apples with lemon juice, cinnamon, and nutmeg. Set aside.
- Make the cheesecake layer: In a large bowl, beat the softened cream cheese until smooth. Gradually beat in the powdered sugar and vanilla extract until fully combined. Gently fold in half of the thawed whipped topping until just blended.
- Make the pudding layer: In a separate bowl, whisk the instant vanilla pudding mix with the cold milk for two minutes until it thickens. Gently fold in the remaining half of the whipped topping.
- Assemble the trifle: In a large glass trifle bowl, begin layering the ingredients. Start with one-third of the cubed pound cake (or wafers) on the bottom.
- Add the first layer of filling: Spread half of the cheesecake mixture evenly over the cake layer.
- Add the apple layer: Arrange half of the spiced apple slices over the cheesecake. Drizzle with one-third of the caramel sauce.
- Repeat the layers: Add another layer of pound cake, followed by all of the vanilla pudding mixture. Top the pudding with the remaining spiced apples and another third of the caramel sauce.
- Finish the trifle: Top with the final layer of pound cake. Spread the remaining cheesecake mixture over the top layer of cake.
- Chill: Cover the trifle and refrigerate for at least 4 hours, or preferably overnight, to allow the layers to set.
- Serve: Before serving, drizzle the top generously with the remaining caramel sauce.
Notes
- You can make this make-ahead trifle up to one day in advance; chilling allows the flavors to meld.
- For a richer flavor, use store-bought caramel sauce or prepare your own homemade caramel sauce.
- If you prefer a softer cake layer, lightly brush the pound cake cubes with a tablespoon of apple juice or spiced rum before assembling.
Nutrition
- Serving Size: 1 cup
- Calories: 410
- Sugar: 38g
- Sodium: 280mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg