Apple Pie Lasagna

Dessert lasagnas have quickly become one of my go-to dessert categories for all sorts of occasions. Whether for summer potlucks with neighbors, game nights with friends, playdates, birthdays or visiting company, they always seem to fit the bill.

Nostalgic banana pudding lush was on repeat this past summer, and I have Biscoff lasagna queued for the holiday season. But for this fall, I’m predicting that apple pie lasagna will reign supreme. Layers of Cool Whip and warmly spiced no-bake cinnamon cheesecake offer a cool and refreshing contrast to great flavors of classic apple pie. Put together, they become the absolute perfect transitional summer-to-fall dessert.

Apple Pie Lasagna Ingredients

• Graham cracker crust: A blend of crushed graham cracker crumbs, chopped walnuts, confectioners’ sugar and melted butter comes together to make a nutty, warmly spiced crust that pairs perfectly with the layers of apple pie filling and cinnamon cheesecake.
• Cream cheese: Softened cream cheese thickens and stabilizes the creamy, cinnamon cheesecake layer.
• Confectioners’ sugar: Confectioners’ sugar lightly sweetens the cheesecake layer to balance the tang of the cream cheese and the warmth of the cinnamon.
• Vanilla extract: Vanilla extract adds depth and complexity to the no-bake cheesecake layer.
• Cinnamon: You can’t have apple pie without at least a little cinnamon! Feel free to adjust the amount used in this layer to suit your preferences.
• Heavy cream: A small amount of homemade whipped cream lightens the cheesecake layer to make it soft and fluffy.
• Apple pie filling: The convenience of a few cans of store-bought apple pie filling keeps this recipe quick and easy. You could make apple pie filling from scratch if you prefer, but just make sure it’s nice and thick. Otherwise, the apple layer will lack enough stability to hold its shape when the apple pie lasagna is sliced.
• Whipped topping: You can use any style of Cool Whip for the topping. Fat-free Cool Whip lightens things up, while extra cream adds a little extra richness.
• Caramel sauce: A quick drizzle of your favorite caramel sauce is a great decoration for this easy dessert lasagna.

Directions

Step 1: Prepare the crust

In a food processor, pulse the graham crackers and walnuts into fine crumbs. Transfer them to a large mixing bowl, then stir in the confectioners’ sugar and melted butter until the mixture resembles wet sand. Reserve 1/2 cup of the mixture. Press the remaining crust mixture into the bottom of a 13×9-inch baking dish. Set the dish aside.

Step 2: Start the cinnamon cheesecake layer

In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese, confectioners’ sugar, cinnamon and vanilla until they’re smooth. Set the mixture aside.

Step 3: Whip the cream and finish the cream filling

In a separate large mixing bowl, beat the heavy cream to stiff peaks. Gently fold the whipped cream into the cinnamon cream cheese mixture until it’s incorporated. Spread this filling layer evenly over the crust.

Step 4: Add the apple filling

Add the apple pie filling to a food processor and pulse to chop the apple chunks into small pieces. Carefully spread the apple pie filling over the cream cheese layer.

Step 5: Add whipped topping and chill

Spread the thawed whipped topping over the apple pie layer, then garnish it with the reserved graham cracker mixture. Drizzle it with caramel sauce, if desired. Cover the pan tightly and chill the lasagna for at least four hours. Once it’s firm, cut it into squares to serve it.

Recipe Variations

• Add other toppings: Add cinnamon, chopped nuts or pieces of baked butter pie crust on top of the lasagna as an alternative (or additional) garnish.
• Play around with the crust: Instead of graham crackers, use gingersnaps, oatmeal cookies, Biscoff cookies or shortbread. All would make a lovely-tasting crumb crust for this apple pie lasagna recipe.

How to Store Apple Pie Lasagna

Apple pie lasagna should be kept refrigerated and stored in a covered container. Enjoy it within three to four days for the best taste and texture.

Can you freeze apple pie lasagna?

Apple pie lasagna will stay fresh for up to three months in the freezer. Wrap the pan tightly in storage wrap followed by a layer of aluminum foil. Defrost it overnight in the refrigerator before serving it.

Apple Pie Lasagna Tips

Should you use whipped cream or whipped topping?

We enjoyed using a combination of homemade whipped cream and frozen whipped topping in this recipe. That said, you can substitute 8 ounces of Cool Whip for the heavy cream in the filling if desired. Likewise, you can use homemade stabilized whipped cream with pudding mix instead of Cool Whip for the final layer.

What apples are best for making apple pie lasagna?

This recipe calls for store-bought apple pie filling. That said, you can choose to make an apple pie filling from scratch, if desired. When making homemade apple pie filling, choose apples with a firm structure and a balance of tartness and sweetness. Granny Smith, Honeycrisp, Golden Delicious, Pink Lady and Braeburn are just a few apple varieties that we recommend.

How do you ensure the dessert lasagna layers set?

Some dessert lasagnas (like strawberry lasagna) rely on stabilizing ingredients like gelatin to prop up the layers. Others simply become firm upon refrigeration because of cream cheese. This apple pie lasagna forgoes gelatin and instead relies on ingredients that already contain stabilizers, like canned apple pie filling and frozen whipped topping.