Julie Clark
Posted:
Caramel Apple Cheesecake Trifle
May contain affiliate links. Disclosure policy.
Layers of pound cake, fried cinnamon apples, creamy cheesecake, caramel & pecans make this trifle a stunning fall dessert perfect for parties.
This no bake Caramel Apple Cheesecake Trifle is sure to wow all of your family and friends this fall, whether for guests at a holiday dinner or a weekend gathering. It’s a beautiful layered dessert, just like our caramel apple eclair cake. The frozen pound cake makes this recipe quick and easy.
The Easiest No-Bake Caramel Apple Dessert You’ll Try This Fall
It’s no secret that fall baking is the best, but sometimes it requires more time than anyone has! This Caramel Apple Cheesecake Trifle is here for just that. It’s everything you could ever want in an easy, no-bake fall treat, while still being filled with familiar fall flavors.
The best part of this recipe is its quick assembly time. It looks impressive but is incredibly easy to make! Simply prepare each of the layers and assemble in a trifle dish.
And if you love caramel apples, try our caramel apple cheesecake dip, caramel apple dump cake and caramel apple pull apart bread.
You may also love our no oven needed pumpkin cheesecake dip.
Enjoy! -Julie
Caramel Apple Cheesecake Trifle
This Caramel Apple Cheesecake Trifle has layers of pound cake, fried apples, cheesecake filling, caramel and pecans. This is a gorgeous layered dessert for fall parties.
Servings 20
Prep Time 30 minutes
Cook Time 15 minutes
Chill Time 20 minutes
Total Time 1 hour 5 minutes
Ingredients
FOR THE CAKE:
- 16-20 ounces frozen pound cake thawed
FOR THE APPLES:
- 6 cups Granny Smith apples chopped
- 1 lemon juiced over cut apples
- 1/2 cup brown sugar packed
- 1/4 cup granulated sugar
- 4 tablespoons salted butter
- 1 tablespoon ground cinnamon
FOR THE CHEESECAKE FILLING:
- 16 ounces cream cheese room temperature
- 4 tablespoons salted butter room temperature
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 cups heavy cream
OTHER LAYERS:
- 2 1/2 cups caramel sauce
- 1 1/3 cups pecans chopped
Instructions
- Cut the pound cake into cubes. Set aside. 16-20 ounces frozen pound cake
- Peel and core apples. Chop into small pieces. Squeeze lemon on them as you go to prevent browning. 6 cups Granny Smith apples, 1 lemon
- In a large skillet, add sugar, butter, and cinnamon. Cook over medium heat for about 2 minutes, stirring frequently until melted. ½ cup brown sugar, ¼ cup granulated sugar, 4 tablespoons salted butter, 1 tablespoon ground cinnamon
- Add apples. Continue to stir and cook for about 12-14 minutes, until softened. The exact timing will depend on the size of the apple pieces. Set aside to cool.
- In a stand mixer, blend the cream cheese and butter together for 1 minute or until the texture is smooth. Add the powdered sugar and vanilla. Blend for an additional 1 minute until smooth. 16 ounces cream cheese, 4 tablespoons salted butter, 1 ½ cups powdered sugar, 1 teaspoon vanilla extract
- Add the heavy cream in ¼ cup increments until the mixture is fluffy and smooth. Refrigerate until assembling. 2 cups heavy cream
- Place half of the pound cake cubes in the bottom of the dish. Top the cake layer with ⅓ of the cheesecake mixture, half of the cooled apples, 1 cup of the caramel, and ½ cup of the pecans. 2 ½ cups caramel sauce, 1 ⅓ cups pecans
- Repeat with the second half of the pound cake, ⅓ of the cheesecake mixture, and the remaining apples, ½ cup of pecans, then top with the remaining cheesecake mixture. Drizzle with additional caramel sauce and chopped pecans. Cover with plastic wrap and store in the fridge until serving.
Notes
*Sara Lee makes as delicious frozen pound cake, but any brand will do. You can also make a homemade pound cake.
The calories shown are based on the trifle serving 20, with 1 serving being 1/20 of the trifle. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Calories: 440kcal | Carbohydrates: 50g | Protein: 4g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 85mg | Sodium: 352mg | Potassium: 172mg | Fiber: 2g | Sugar: 42g | Vitamin A: 881IU | Vitamin C: 5mg | Calcium: 81mg | Iron: 1mg
How to Make Caramel Apple Cheesecake Trifle: Step by Step
Make the apples. In a large skillet, add sugar, butter, and cinnamon. Cook over medium heat for about 2 minutes, stirring frequently until melted. Add the chopped apples. Continue to stir and cook for about 12-14 minutes, until softened. The exact timing will depend on the size of the apple pieces. Set aside to cool.
Make the cream cheese filling. In a stand mixer, blend the cream cheese and butter together for 1 minute or until the texture is smooth. Add the powdered sugar and vanilla. Blend for an additional 1 minute until smooth. Add the heavy cream in ¼ cup increments until the mixture is fluffy and smooth. Adding the cream slowly will help prevent clumps of cream cheese.
Assemble the caramel apple cheesecake trifle. Place half of the pound cake cubes in the bottom of the dish. Top the cake layer with ⅓ of the cheesecake mixture, half of the cooled apples, 1 cup of the caramel, and ½ cup of the pecans. Repeat with the second half of the pound cake, ⅓ of the cheesecake mixture, and the remaining apples, ½ cup of pecans, then top with the remaining cheesecake mixture. Drizzle with additional caramel sauce and chopped pecans.
