Ingredients (and Why They Matter)
Pecan Crust
- 1 1/2 cups crushed graham crackers or vanilla wafers
- 1 cup chopped pecans (optional)
- 1/2 cup unsalted butter, melted
- 2 tablespoons granulated sugar
Graham crackers or vanilla wafers crushed fine form the buttery, neutral base that supports creamy and fruity layers without overpowering. Chopped pecans add nutty crunch and richness, similar to pecan pie bars or nutty cheesecake crusts. Melted butter binds into a pressable crust, while sugar balances the pecans.
Cheesecake Layer
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
Softened cream cheese beats into the smooth, tangy backbone of no-bake cheesecake mousses. Powdered sugar sweetens cleanly, vanilla adds depth, and whipped heavy cream folded in creates light, stable fluff.
Apple Layer
- 2 medium apples, peeled, cored, and diced
- 1 tablespoon lemon juice
- 1 teaspoon cinnamon
Fresh diced apples provide crisp fruit chunks; lemon prevents browning and adds brightness. Cinnamon warms the fruit to echo apple pie flavors in trifles.
Caramel and Topping
- 1 cup caramel sauce, divided
- Chopped pecans (optional)
Caramel sauce drizzles between layers for sticky-sweet binding and glossy shine on top.
Step-by-Step Instructions
In a medium bowl, mix the crushed graham crackers or vanilla wafers, chopped pecans (if using), melted butter, and granulated sugar until the texture resembles wet sand that holds together when squeezed. Press firmly and evenly into the bottom of a 9×13-inch baking dish or individual trifle glasses using the back of a spoon or flat measuring cup. Refrigerate for 20–30 minutes to set, or bake at 350°F for 10 minutes and cool completely for firmer crust.
Beat softened cream cheese in a large bowl with an electric mixer on medium until completely smooth and creamy, about 1–2 minutes, scraping sides. Gradually add powdered sugar and vanilla extract, mixing until light and fluffy.
In a chilled bowl, whip heavy cream to stiff peaks, about 2–3 minutes. Gently fold into cream cheese mixture in 3 additions with a spatula until no streaks remain and filling is airy.
Toss diced apples with lemon juice and cinnamon in a bowl until evenly coated; lemon keeps them bright, cinnamon adds warmth.
Layer the trifle: Start with crust crumbs, then cheesecake mixture, drizzle of caramel sauce, and cinnamon apples. Repeat until ingredients are used, ending with cheesecake on top. Drizzle remaining caramel over the top and sprinkle chopped pecans.
Cover tightly with plastic wrap, pressing against surface, and refrigerate at least 2 hours, preferably 4–6 hours or overnight for best flavor melding and clean slicing.