Easy No-Bake Apple Pie Tiramisu

I was craving something that tasted like apple pie but didn’t require turning on my oven. My kitchen was already warm from making dinner, and the thought of baking for hours felt overwhelming.

That’s when I remembered my grandmother’s love for tiramisu and wondered—what if I could marry those creamy, coffee-soaked layers with the warm spices of fall? After some experimenting , I created this Apple Pie Tiramisu that captures all the cozy flavors of autumn in every single bite.

Why You’ll Love This Apple Pie Tiramisu

This recipe has become my go-to dessert when I want to impress without the stress. The layers of spiced apple filling and creamy mousse create such beautiful contrast, both visually and on your palate.

You get all the comfort of traditional apple pie but with an elegant twist that feels special enough for company.

Plus, since it’s completely no-bake, you can make this Apple Pie Tiramisu even on the hottest days.

My Favorite Apple Dessert Inspirations

If you’re as obsessed with apple desserts as I am, you absolutely need to try my favorite Apple Bundt Cake recipe – it’s incredibly moist and perfect with coffee.

For something a bit different, my cozy custardy apple squares have this amazing creamy texture that reminds me of the mousse layer in this tiramisu.

Ingredients You Need for Apple Pie Tiramisu

For the Spiced Apple Layer:

• 4 medium Granny Smith apples, diced small
• 2 tablespoons fresh lemon juice
• 3 tablespoons pure maple syrup
• 2 tablespoons light brown sugar
• 1 tablespoon all-purpose flour
• 1½ teaspoons ground cinnamon
• ½ teaspoon apple pie spice

For the Creamy Mousse:

• 1 package (3.4 oz) instant vanilla pudding mix
• 1 teaspoon ground cinnamon
• 1 teaspoon apple pie spice
• 1¾ cups whole milk
• 1½ cups heavy whipping cream
• ¾ cup powdered sugar
• 8 oz cream cheese, room temperature

For Assembly:

• 6 tablespoons whole milk
• 2 packages (7 oz each) firm ladyfinger cookies
• ⅓ cup caramel sauce
• Chopped toasted walnuts for garnish (optional)

I always use Granny Smith apples because their tartness balances the rich cream beautifully. If you can’t find mascarpone, cream cheese works wonderfully—just make sure it’s completely softened.

The firm ladyfingers are crucial here; they need to hold their structure when soaked.

This Apple Pie Tiramisu relies on that perfect balance of textures.

How to Make Apple Pie Tiramisu

Prepare the Apples

1. Dice apples into small, uniform pieces about the size of a dime.
2. Toss immediately with lemon juice to prevent browning.
3. Mix in the maple syrup, brown sugar, flour, cinnamon, and apple pie spice until all pieces are well coated.
4. Cook the mixture in a medium saucepan over medium heat for 18–20 minutes, stirring occasionally.
5. Add a tablespoon of water if it starts sticking.
6. The apples should be tender but still hold their shape.
7. Remove from heat and cool completely while you prepare the other components.

Create the Mousse

1. In a medium bowl, whisk together the vanilla pudding mix, cinnamon, and apple pie spice.
2. Gradually add the milk, whisking constantly until the mixture is smooth and no lumps remain.
3. Refrigerate for 15 minutes until set.
4. In a chilled bowl, whip the heavy cream until soft peaks form.
5. Add powdered sugar and continue beating until stiff peaks form. Set aside.
6. Beat the cream cheese until completely smooth and fluffy, about 3 minutes.
7. Slowly add the chilled pudding mixture, beating until well combined.
8. Gently fold in half of the whipped cream until just combined.
9. Reserve the remaining whipped cream for the top layer.

Assemble Your Tiramisu

1. Line a 9×9 inch pan with parchment paper, leaving overhang for easy removal.
2. Pour the milk into a shallow dish.
3. Quickly dip each ladyfinger into the milk—don’t let them get soggy—and arrange in a single layer on the bottom of your prepared pan. Trim as needed to fit.
4. Drizzle half the caramel sauce over the ladyfingers.
5. Spread half the mousse mixture evenly on top.
6. Distribute half of the cooled apple mixture over the mousse, gently pressing it in.
7. Repeat the layers: dipped ladyfingers, remaining caramel, remaining mousse, and remaining apple mixture.
8. Spread the reserved whipped cream over the top in an even layer.
9. Cover and refrigerate for at least 2 hours, though overnight is even better.

The key to perfect Apple Pie Tiramisu is patience with the chilling time—those flavors need time to meld together beautifully.

How I Make This Apple Pie Tiramisu Perfect Every Time

After making this dessert dozens of times, I’ve learned a few tricks that make all the difference. First, dice your apples uniformly so they cook evenly—nobody wants crunchy bits mixed with mushy ones.

Second, work quickly when dipping the ladyfingers; they absorb liquid fast and can fall apart if you’re not careful.

I also like to chill my mixing bowl in the freezer for 10 minutes before whipping cream—it makes such a difference in getting those perfect peaks.

Finally, don’t skip the overnight chill if you can help it. The Apple Pie Tiramisu tastes good after two hours, but it’s absolutely magical after a full night in the refrigerator.

Can I make this Apple Pie Tiramisu ahead of time?

Absolutely! This dessert actually improves with time. You can make it up to 2 days ahead—just cover tightly with plastic wrap and keep refrigerated.

The flavors deepen and the textures become even more luxurious as it sits.

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What’s the best way to store leftover tiramisu?

Keep your Apple Pie Tiramisu covered in the refrigerator for up to 3 days.

I like to press plastic wrap directly onto the surface to prevent it from drying out, then cover the whole pan with foil.

Can I substitute the cream cheese for mascarpone?

You can definitely use mascarpone if you prefer—it will make the dessert a bit richer and more traditional. Use the same amount and make sure it’s at room temperature for easy mixing.

How do I prevent the apples from getting too watery?

Cook them until most of the liquid has evaporated, and make sure they’re completely cooled before assembling.

The flour helps thicken any juices, and cooking them properly prevents soggy layers in your finished dessert.

If this Apple Pie Tiramisu becomes a favorite in your kitchen like it has in mine, I’d be so grateful if you’d pin it! You can find all my seasonal desserts and family favorites on my Pinterest.

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How I Love to Serve My Apple Pie Tiramisu

This dessert has become my signature for autumn dinner parties and holiday gatherings.

I love serving it after a cozy Sunday dinner, especially when the leaves are changing and everyone’s craving those warm spice flavors.

During Thanksgiving season, I’ll often garnish each slice with a drizzle of extra caramel and a sprinkle of toasted walnuts.

The Apple Pie Tiramisu pairs beautifully with a strong cup of coffee or even a warm mug of apple cider on chilly evenings.