Effortless No-Bake Pumpkin Caramel Icebox Cake: Your Perfect Fall Dessert
As the leaves begin to change and a crispness fills the air, there’s an undeniable call for all things pumpkin and cozy. And what better way to celebrate the essence of autumn than with a dessert that embodies both warmth and delightful simplicity? This Decadent No-Bake Pumpkin Caramel Icebox Cake is not just a recipe; it’s an invitation to savor the season’s most beloved flavors without the fuss of baking. Imagine layers of crisp graham crackers, generously spread with a velvety, spiced pumpkin cheesecake filling, drizzled with luscious caramel, and crowned with a cloud of homemade whipped cream. It’s a symphony of textures and tastes, creating an utterly irresistible treat that’s destined to become a fall tradition in your home.
It’s official: fall has arrived, and with it comes the delightful anticipation of pumpkin and apple everything! While we might joke about the seasonal takeover, there’s a genuine joy in embracing these classic autumn flavors. Today, I’m thrilled to share a pumpkin dessert that I believe everyone will absolutely adore. This No-Bake Pumpkin Caramel Icebox Cake offers a perfect blend of rich, creamy pumpkin spice and sweet caramel, all held together by tender graham cracker layers. It’s a sophisticated dessert that looks impressive but requires minimal effort, making it ideal for both seasoned bakers and kitchen novices alike.
Why You’ll Love This Easy No-Bake Fall Dessert
First and foremost, this dessert is entirely no-bake. Even if you’re experiencing lingering warm weather – hello, Arkansas, we see you with your 90-degree fall days! – a no-bake treat is always a welcome relief. Beyond avoiding a hot oven, no-bake desserts offer incredible convenience year-round. They simplify your meal prep, keep your kitchen cool, and often boast a wonderfully creamy texture that oven-baked goods can’t always achieve. This makes our pumpkin icebox cake a fantastic choice for any occasion, from casual family dinners to more elaborate holiday gatherings.
Secondly, this recipe is a dream come true for those who love to plan ahead. While the actual preparation time is remarkably short – you’ll only need about 25-30 minutes of hands-on work – the cake does require a good 5-6 hours of refrigeration. This crucial chilling period allows the graham crackers to soften, absorbing the delicious flavors of the pumpkin cheesecake filling and caramel, creating a tender, cake-like consistency. This means you can effortlessly assemble the entire dessert the night before, letting it chill overnight, and wake up to a perfectly set, ready-to-serve treat the next day. Talk about easy peasy and stress-free entertaining!
Crafting Your Delicious Pumpkin Caramel Icebox Cake: Key Ingredients
To embark on your journey to create this irresistible No-Bake Pumpkin Caramel Icebox Cake, you’ll gather a handful of straightforward ingredients. The star components for our creamy pumpkin spice cheesecake filling include softened cream cheese, rich pumpkin puree, powdered sugar for a smooth sweetness, pure vanilla extract, a touch of warming pumpkin pie spice, and a secret ingredient that elevates the flavor profile: International Delight’s Pumpkin Pie Spice Creamer. This creamer is the key to achieving an authentic, cozy pumpkin spice essence that permeates every bite of the cheesecake filling.
A Note on International Delight Pumpkin Pie Spice Creamer
Speaking of International Delight’s Pumpkin Pie Spice Creamer, it’s a staple in our household, especially during the autumn months. We always keep a bottle of their delightful creamer in our refrigerator. I’ve personally been enjoying their Pumpkin Pie Spice Creamer in my coffee every morning for weeks, and the rich, comforting flavor is simply unmatched. What makes it truly special for this recipe is its versatility. Not only does it infuse the main pumpkin cheesecake filling with an incredible depth of flavor, but you’ll also be incorporating it into the homemade whipped cream topping. This double dose ensures a consistent and vibrant pumpkin spice experience throughout the entire dessert, making each spoonful a pure delight. And for those with different dietary needs or preferences, International Delight also offers a sugar-free version of their Pumpkin Pie Spice Creamer, as well as an iced coffee version, both of which are equally delicious and can be used in this recipe or enjoyed in your daily cup of coffee.
Assembling the Irresistible Layers
Once you have your ingredients ready, the assembly process is incredibly straightforward. For the pumpkin spice cheesecake filling, while an electric mixer can certainly do the job, I highly recommend using a blender or food processor. Blending the cream cheese, pumpkin puree, powdered sugar, International Delight creamer, vanilla, and pumpkin pie spice together creates an exceptionally silky, smooth, and lump-free filling that will elevate the texture of your icebox cake. After achieving this perfect consistency, you’ll gently fold in some heavy whipping cream until the mixture thickens beautifully, forming soft peaks that are ready for layering.
With the luxurious pumpkin filling prepared, it’s time to build your masterpiece. You’ll begin by arranging a single layer of graham crackers at the bottom of your baking dish. Any flavor of graham cracker works wonderfully here, so feel free to choose your favorite – honey, cinnamon, or even chocolate would be delicious. The goal is to use as many full sheets as possible to create a sturdy base, but don’t hesitate to break pieces to fill in any gaps or fit the dimensions of your pan. A little visual guide is shown in the image above to help you envision the ideal graham cracker foundation. This step is key to ensuring an even distribution of flavors and a beautiful presentation.
Next comes the luscious layering! You’ll spread half of your rich pumpkin spice cheesecake filling evenly over the graham crackers, followed by a generous drizzle of caramel sauce. This creates a delightful contrast of creamy, spiced pumpkin and sticky, sweet caramel. Then, you’ll repeat these layers: another single layer of graham crackers, the remaining pumpkin filling, and more caramel sauce. Finally, add one more layer of graham crackers on top, preparing for the grand finale. When it comes to the caramel, you have options. For ultimate convenience, a good quality store-bought caramel sauce is perfectly acceptable. However, if you’re inclined to create your own, I highly recommend my favorite recipe for a homemade salted caramel sauce. To make a regular, unsalted version, simply reduce the salt to 1/8 teaspoon. The effort of homemade caramel is truly rewarding!
The Perfect Whipped Cream Topping and Chilling Process
The final, delightful component of this recipe is the fluffy, homemade whipped cream topping. This isn’t just any whipped cream; it’s infused with an extra touch of fall magic. By incorporating a little more International Delight Pumpkin Pie Spice Creamer into the heavy whipping cream, powdered sugar, and vanilla extract, you create a topping that perfectly complements the cake’s layers, adding yet another burst of rich pumpkin flavor to the dessert! Whip it until soft peaks form, then generously spread it over the top layer of graham crackers, smoothing it out for an elegant finish. For an extra touch of flair, consider garnishing with a sprinkle of crushed graham crackers, a dusting of pumpkin pie spice, or an additional drizzle of caramel just before serving.
Once your masterpiece is assembled, the waiting game begins. Tightly cover your icebox cake and transfer it to the refrigerator for a minimum of 5-6 hours, or ideally, overnight. This chilling period is absolutely crucial. During this time, the graham crackers will soften, absorbing moisture and flavor from the creamy pumpkin filling and caramel, transforming them into tender, cake-like layers that melt in your mouth. The flavors will also have ample time to meld and deepen, resulting in a harmoniously delicious dessert. Patience is truly a virtue here, as a well-chilled icebox cake is infinitely better!
No-Bake Pumpkin Caramel Icebox Cake
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Ingredients
For the Pumpkin Spice Cheesecake Filling:
- 1 8-ounce package cream cheese, softened to room temperature
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 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, honey recommended
- 1/4 cup caramel sauce store-bought or homemade (reduce salt for regular caramel)
For the Pumpkin-Spiced Whipped Cream Topping:
- 1 cup heavy whipping cream, very cold
- 2 tablespoons International Delight’s Pumpkin Pie Spice Creamer
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
To Prepare the Pumpkin Spice Cheesecake Filling & Assemble the Cake:
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In a high-speed blender or food processor, combine the softened cream cheese, pumpkin puree, powdered sugar, International Delight’s Pumpkin Pie Spice Creamer, vanilla extract, and pumpkin pie spice. Blend until the mixture is completely smooth and free of any lumps. Alternatively, you can use a large mixing bowl and an electric mixer. If using an electric mixer, beat the cream cheese first until very smooth, then add the pumpkin puree, powdered sugar, creamer, vanilla, and pumpkin pie spice, mixing until thoroughly combined and creamy.
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Pour the heavy cream into the pumpkin mixture and continue to mix on medium-high speed using an electric mixer until the filling has significantly thickened and soft peaks begin to form. This process may take a few minutes, so be patient. The consistency should be thick enough to hold its shape when spread.
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Arrange a single layer of graham crackers across the bottom of an 8-inch square baking pan. Break crackers as needed to fit snugly and cover the entire base. Aim to use as many full sheets as possible for the best structural integrity; typically, about 4.5 graham cracker sheets are sufficient for each layer.
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Spoon half of the prepared pumpkin spice cheesecake filling evenly over the graham cracker layer and smooth it out with an offset spatula or the back of a spoon. Drizzle half of your chosen caramel sauce over the filling. Place another single layer of graham crackers on top of the caramel. Follow with the remaining pumpkin filling, spreading it evenly, and then drizzle with the rest of the caramel sauce. Finish with one more single layer of graham crackers on top, pressing down gently. Set the layered cake aside while you prepare the topping.
To Make the Pumpkin-Spiced Whipped Cream Topping & Chill:
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In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl using an electric mixer, combine the very cold heavy whipping cream, International Delight’s Pumpkin Pie Spice Creamer, powdered sugar, and vanilla extract. Beat on medium-high speed until firm, soft peaks form. Spoon the whipped cream generously over the top graham cracker layer of the icebox cake and smooth it out evenly across the surface.
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Cover the cake tightly with plastic wrap, ensuring it doesn’t touch the whipped cream topping, and refrigerate for at least 5-6 hours, or ideally overnight, to allow the graham crackers to soften and the flavors to fully meld. Before serving, you can optionally top with additional crushed graham crackers, a sprinkle of pumpkin pie spice, or a final drizzle of caramel sauce for an extra touch of indulgence. Slice and serve chilled.
Notes
This content was created in partnership with International Delight. All opinions and experiences shared are my own, reflecting my genuine love for their products.
