Everyone’s asking for seconds when you serve up this apple lasagna!
Another no bake dessert you are going to fall in love with!
Layers of sauteed cinnamon apples, graham crackers & cream cheese mousse!
I don’t make my own graham crackers but if you do by all means get down with your bad self
A Virtual Vegan has a great recipe for homemade grahams and I have made a couple times!
However for the time challenged group of us we have Nabisco original graham crackers and they are accidentally vegan with no honey added.
Vegan Toffee makes this Apple Lasagna complete with a slight buttery crunch to each bite.
Probably the most difficult part of the entire recipe, but I still wouldn’t recommend you skip it!
A dose of brandy for the sautéed cinnamon apples is amazing here!
However for those who are alcohol free just sub in apple juice instead!
CLICK HERE FOR THE FULL YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THIS APPLE LASAGNA RECIPE
This website may contain links as part of the Amazon Affiliate program, which means when you click a link and make a purchase through my website I may earn a small commission at no additional cost to you
Notes for Success:
Vegan Lactic Acid is what gives cream cheese desserts their signature tang
If you do not have it or do not want to buy it you can use apple cider vinegar instead in the same amount as listed
Any brand of vegan cream cheese is fine for no bake recipes
I have only had trouble with various brands when baking cheesecakes
We also have so many options to choose from when it comes to vegan whipped cream
SILK Brand Heavy Whipping Cream is fast becoming my favorite *not sponsored
Whichever brand you use (or my homemade recipe) you will need 2 cups of fully whipped volume of whipped cream
Apple Lasagna
Ingredients
- 1 Box of Nabisco Graham Crackers you will use 2½ packages from the box
For the Apples:
- 3-4 medium sized apples
- ¼ cup Light Brown Sugar (50g)
- 1 Tbs All Purpose Flour (7g)
- ½ teaspoon Cinnamon
- ¼ teaspoon Ground Ginger
- ¼ teaspoon Ground Nutmeg
- 3 Tbs Brandy *optional (45ml)
- 1 Tbs Maple Syrup (15ml)
- 1 Tbs Vegan Butter (14g)
For the Cream Cheese Mousse:
- 16 ounces Vegan Cream Cheese *see notes (454g)
- 1 cup Confectioners Sugar (120g)
- 2 cup Vegan Whipped Cream *see notes
- 1 teaspoon Vegan Lactic Acid *see notes
- 1 teaspoon Vanilla Extract 1 teaspoon
- 1 teaspoon Cinnamon 1 teaspoon
optional garnish
Instructions
- First prepare the apples by peeling & coring then slice to approx 1/4 - 1/8th inch thickness
- Melt the vegan butter in a large skillet over high heat then add the slices apples. Let them cook down for about 5 minutes stirring frequently then add the brown sugar, flour & spices & stir well to combine
- Stirring often, let the apples cook for about 5- 10 minutes, depending on the thickness
- Add the brandy & the maple syrup & cook until they are tender but not mushy- total time about 15 minutes of cooking
- Remove from the heat and cool completely
- Prepare your choice of whipped cream you will need 2 full cups of fully whipped cream (not liquid) * see notes
- Reserve the whipped cream in the refrigerator while you prepare the cream cheese mousse: In a large bowl with a spatula combine the vegan cream cheese, sifted confectioners sugar, vanilla extract & lactic acid (using an electric mixer usually softens the vegan cream cheese too much turning it into soup, so mixing by hand is preferable)
- Fold the whipped cream into the cream cheese mixture & then get ready to assemble the dessert.
- In the bottom of an ungreased- NO PARCHMENT PAPER- 9"x9" baking pan arrange the graham crackers
- Layer with 1/3 of the mousse mixture & then top with half of the apples.
- Layer with more graham crackers, another 1/3 of the mousse & the other half of the apples.
- A final layer of graham crackers & the last of the cream cheese mousse.
- I sprinkled the entire top with the optional toffee recipe but this is optional as is the caramel for a drizzle on top
- Refrigerate for 3-4 hours before serving, but the lasagna actually gets better the next day just like a traditional lasagna!
Video
Notes
SILK Brand Heavy Whipping Cream is my favorite *not sponsored
Whichever brand you use (or my homemade recipe) you will need 2 cups of fully whipped volume of whipped cream
Storage Apple Lasagna must be kept refrigerated and will stay fresh for up to 5 daysAs of May 2025 I have turned off the commenting feature on my recipes
Due to an extraordinary amount of ai and bot spamming my website cannot handle the fake traffic
Please don’t hesitate to email me @gretchensbakery3@gmail.com or via any of my social platforms
I will respond as soon as I am able!
Hi Gretchen
Thank you for another great recipe.
I cannot find vegan cream cheese where I live.
Are there any other substitutes I could use ?
Many thanks. Janet
Hi Janet, can you make your own from cashews?
Have you used cultured cashew cream cheese in your recipes? Specifically cheesecake? I was worried the increased fiber vs tofutti and the like might mess up the consistency.
I have not used that – no
Hi, have been flowing you on fb for quite a bit – you’re an absolute inspiration.
You have mentioned couple of times there was a certain brand of cream cheese you’re using: please remind me which one that was (I’m gonna try and make one of recipes for this thanksgiving). Thanks in advance
Hi Thankyou!! I only use Tofutti brand in BAKED recipes because the others I have been able to get (Violife/Daiya) turned to an oily mess when BAKED! If you are using the vegan cream cheese in NON baked recipes you can use whatever you love the most!
*I will notes, someone on a facebook post last week said she used Violfe in a baked cheesecake (*my recipe) and she said it did not turn to an oily, mess, perhaps they changed the recipe??
Would you replace the coconut whipped cream with the Silk or the So delicious from the freezer? If so, what would an estimated measurement be?
Yes sure! Thanks for pointing this out~ I will update the recipe to reflect 2 full cups of whipped cream for the recipe
Can frozen whipped cream be used for this recipe instead of whipping it up? I don’t have any luck whipping my own.
Frozen whipping cream is not actually whipped cream at all, it is “topping” so for using in recipe I do not recommend since as soon as you start to fold it or mix it into *the cream cheese for example it will turn to soup
Many people have trouble with vegan whipped cream, but here are some options for you to try if all else has failed! CLICK HERE