Layers of graham crackers, no-bake pumpkin spice cheesecake filling, and caramel topped off with homemade whipped cream. This No-Bake Pumpkin Caramel Icebox Cake is an easy and delicious fall dessert!
Well, it’s officially fall and you know what that means, right? Pumpkin and apple everything! Only kidding. But, I couldn’t let fall pass by without sharing a few pumpkin desserts with you all and today’s dessert is one that I think you will all love.
First, it’s completely no-bake. Even though it’s fall, some people still live where it’s 90 degrees outside (thank you, Arkansas). But really, aren’t no-bake desserts nice all year long? Second, this is a perfect recipe that you can make ahead of time. The icebox cake only takes about 25-30 minutes to prepare, but you’ll need to let it refrigerate for about 5-6 hours. Which means you can easily prepare this the night before and your dessert is ready to go the next day. Easy, peasy.
For the cheesecake filling, you’ll start with a few simple ingredients like cream cheese, pumpkin puree, International Delight’s Pumpkin Pie Spice Creamer, powdered sugar, vanilla, and pumpkin pie spice.
Speaking of International Delight’s Pumpkin Pie Spice Creamer, it’s something that we love in our house and we always have a bottle of their creamer in our refrigerator. I’ve been using their Pumpkin Pie Spice Creamer every morning for the past few weeks and love it. You’ll be using the creamer in the whipped cream on top of this icebox cake too and it is so good! You’ll also have some creamer leftover that you can enjoy in your coffee or bake more stuff with too. They also have a sugar free version of the Pumpkin Pie Spice Creamer and an iced coffee version, which are both just as delicious.
You can use an electric mixer to mix up the filling, but I’ve found that blending it in a blender or food processor creates a silky smooth filling. So, if you have a blender and a few extra minutes I suggest blending it up. Then, you’ll mix in some heavy whipping cream until the filling is thickened.
Once the filling is mixed up, all you have to do is just layer everything. You’ll start out with some graham crackers on the bottom, any flavor is fine to use here. It’s really best to use as many full-sheets of graham crackers as you can, but depending on your pan you’ll probably have to break some up to make them fit. I’ve added a little visual above to give you all an idea of what the graham cracker layers will look like.
You’ll layer on some pumpkin spice cheesecake filling, then some caramel sauce, repeat layers, one more layer of graham crackers, and then your whipped cream. If you want to save a little more time here you can use a store-bought caramel sauce. If you want to make a homemade caramel sauce, here’s my favorite recipe for a salted caramel version. You can make a regular caramel sauce by reducing the salt to 1/8 teaspoon.
The last part of this recipe is to mix up the whipped cream and add it on top. There’s also a little Pumpkin Pie Spice Creamer in the whipped cream to add even more pumpkin flavor into the dessert!
No-Bake Pumpkin Caramel Icebox Cake
For the icebox cake:
- 1 8-ounce package cream cheese, softened to room temperature
- 1/2 cup pumpkin puree
- 3/4 cup powdered sugar
- 1/4 cup International Delight’s Pumpkin Pie Spice Creamer
- 1 teaspoon vanilla extract
- 1/2 teaspoon pumpkin pie spice
- 1 cup heavy whipping cream
- 13-15 graham crackers any flavor, I used honey
- 1/4 cup caramel sauce store-bought or homemade
For the whipped cream topping:
- 1 cup heavy whipping cream
- 2 tablespoons International Delight’s Pumpkin Pie Spice Creamer
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
To make the icebox cake:
- Add the cream cheese, pumpkin puree, powdered sugar, International Delight’s Pumpkin Pie Spice Creamer, vanilla extract, and pumpkin pie spice to a blender or food processor and blend until completely smooth. Scoop the mixture out into a large mixing bowl. You can also mix this in a large mixing bowl using an electric mixer. I suggest mixing the cream cheese first until smooth, then mix in the pumpkin puree, powdered sugar, creamer, vanilla, and pumpkin pie spice until fully combined.
- Pour the heavy cream into the pumpkin mixture and mix on medium-high speed using an electric mixer until the mixture has thickened and soft peaks form (this may take a few minutes).
- In the bottom of an 8-inch square baking pan, make a single layer with the graham crackers, breaking them up as needed to fit in the pan. It's best to try and use as many full-sheets of graham crackers as you can. I usually use about 4.5 graham crackers for each layer.
- Scoop half of the pumpkin filling on top of the graham crackers and smooth it out, then drizzle half of the caramel sauce on top. Add another single layer of graham crackers, then the remaining pumpkin filling, and caramel sauce. Add one more single layer of graham crackers on top and set aside.
To make the whipped cream topping:
- In the bowl of stand mixer fitted with the whisk attachment, or in a large mixing bowl using an electric mixer, add the heavy whipping cream, International Delight’s Pumpkin Pie Spice Creamer, powdered sugar, and vanilla extract. Mix on medium-high speed until soft peaks form. Scoop the whipped cream on top of the icebox cake and smooth it out.
- Cover tightly and refrigerate for at least 5-6 hours, or overnight. Top with additional crushed graham crackers and caramel sauce if desired.
This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.