No-Bake Apple Caramel Cake

The first time I tasted this No-Bake Apple Caramel Éclair Cake… I remember it so clearly. It was warm out, just that golden September warmth when summer stretches longer than expected – and I didn’t want to turn the oven on. I had apples, graham crackers, cream cheese, and a jar of caramel forgotten in the pantry. The moment I took a bite… oh. The chilled layers, the way the apple still had a little bite, the salty-warm creaminess of the caramel – tender where it should be, sweet in a way that lingered just long enough. It’s one of those desserts you don’t quite plan, but it lingers with you. In the fridge, on your mind. It’s creamy, cool, not-too-sweet but sweet enough – and completely comforting.

Why You’ll Crave It

• No oven required… which is just lovely when it’s warm outside (or you simply don’t want to bother).
• Each bite holds contrast – soft layers, crisp apple slices, silky caramel, a little crunch of salt.
• It’s made with ingredients you probably already have – things you can pull from pantry and fridge, with almost no fuss.
• Chilled desserts always feel like a gentle surprise… especially when they’re this beautiful without much effort.
• Great for gatherings, but secretly perfect for late-night solo fridge sneaks (no judgment).

The first time I made this, I had no real plan – just leftover apples and a craving for something cold and decadent. It’s been on repeat ever since.

What You’ll Need

• 3 ripe apples: I like crisp ones with some tartness – Honeycrisp or Pink Lady work like a charm, sliced thin.
• 200g of caramel sauce: thick and buttery, store-bought or homemade (if you’re feeling adventurous).
• 250g of cream cheese: room temperature helps it mix up smooth and mellow.
• 200g of whipped cream: softly whipped is best here, so it folds in like a cloud.
• 200g of graham cracker crumbs: not too fine – I like a little texture left in them.
• 1 tablespoon of fleur de sel: gentle, flaky salt that lifts the caramel and makes the whole thing sing.

Easy How-To

Make the creamy base

In a large-ish bowl, mix the cream cheese until smooth (don’t worry if a few gentle lumps sneak in). Fold in the whipped cream slowly – you want it to stay light, almost pillowy. No overmixing here. Just gentle folding till everything looks dreamy.

Slice your apples

Peel if you want, but I don’t mind the skins. Core them and slice thinly – like little crescents. They don’t need to be paper thin, but try to keep them somewhat consistent so the layers sit nicely.

Start layering

In a medium dish – a glass one’s nice so you can see the layers – start with a scattering of graham crumbs. Then a swipe of the cream mixture. Then apple slices. Then a drizzle of caramel, maybe a flick of salt. Repeat. Take your time, stack it like you care. The top layer should finish with a glossy spill of caramel and a rain of fleur de sel.

Chill it through

Pop it in the fridge for at least an hour, or more if you have time. Overnight’s even better – everything softens and settles. The crackers take on an almost cake-like texture by morning.

Slice and serve

Use a sharp knife – it might not slice perfectly, but part of the charm is in the imperfect collapse of it all. Serve cool, maybe with a spoonful of whipped cream if you’re feeling generous.

Good to Know

• If you make your own caramel, keep an eye on it the whole time – sugar goes from golden to burnt faster than you’d expect.
• Let your cream cheese sit out for 15–20 minutes – it’s so much nicer to work with when it’s soft (especially if, like me, you sometimes forget to take it out ahead of time).
• Leftover slices can be sneakily great frozen… not solid, but firm and fudgy in the best way.

Serving Ideas

• Serve cold, cut into squares, with a little drizzle of extra caramel or a few paper-thin apple slices on top for freshness.

Top Tricks

• Sprinkle a pinch of graham crumbs on top just before serving – adds a little crunch and makes it look more finished.

Frequently Asked Questions

Can I use other fruits instead of apples?

Yes, pears are especially lovely – they go incredibly well with caramel too. Thinly sliced stone fruit could work as well, or even lightly stewed berries (just blot excess juice).

How long can I keep this in the fridge?

It actually gets better after a few hours – and keeps nicely for 2 to 3 days. By day three, the apples soften a bit, but in a pleasant way.

Is there a way to make this vegan?

Yes – plant-based cream cheese, coconut whipped cream, and dairy-free caramel work beautifully. Just be sure they’re all nicely chilled before layering.

What’s the best kind of apple to use?

Something crisp and a little tart – Granny Smith if you like a sharper contrast, or Gala for sweetness. I usually mix a couple kinds together, just for fun.

Conclusion

This No-Bake Apple and Caramel Éclair Cake is one of those whisper-soft desserts that require so little effort but taste… quietly extraordinary. It’s not flashy, not fussy. Just simple layering of good things – sweet, salty, creamy, crisp – that come together into something you’ll think about long after the plate is clean.

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