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Caramel Apple Cheesecake Dip

A creamy, no-bake dessert dip with the classic flavors of caramel apple and cheesecake, ready in minutes.
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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 45 minutes
Servings: 10 servings
Course: Appetizer, Dessert, Snack
Cuisine: American, Autumn
Calories: 280

Ingredients
  

Cheesecake Base
  • 16 oz full-fat cream cheese softened to room temperature (two 8 oz blocks)
  • 0.5 cup light brown sugar packed
  • 0.25 cup granulated sugar
  • 1 tsp pure vanilla extract
  • 0.5 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 1 cup powdered sugar sifted
Apple Mix-In
  • 1.5 cups finely diced apple 1 large apple (Granny Smith, Honeycrisp, or Fuji)
  • 1 tbsp fresh lemon juice
  • 0.5 tsp ground cinnamon
Caramel Swirl & Topping
  • 0.75 cup thick caramel sauce or dulce de leche plus more for drizzling
  • 0.25 tsp fine sea salt optional, for salted caramel flavor

Equipment

  • Large mixing bowl
  • Hand mixer or stand mixer
  • Flexible spatula
  • Serving bowl

Method
 

  1. Prepare the apples: In a small bowl, toss the diced apple with lemon juice and 1/2 tsp cinnamon. Set aside.
  2. Whip the cheesecake base: In a large bowl, beat softened cream cheese, brown sugar, granulated sugar, vanilla, 1/2 tsp cinnamon, and nutmeg with a mixer on medium until smooth and creamy (2-3 mins).
  3. Incorporate powdered sugar: Reduce mixer speed to low. Gradually add the sifted powdered sugar, beating until just combined and smooth.
  4. Fold in apples: Use a spatula to gently fold the cinnamon-coated diced apples into the cheesecake mixture until evenly distributed.
  5. Layer and swirl: Spread half of the dip into your serving bowl. Drizzle with about 1/3 cup caramel sauce. Top with remaining dip. Use a knife to gently swirl the caramel into the top layer.
  6. Add final toppings: Drizzle the remaining caramel sauce over the top. Sprinkle with optional sea salt.
  7. Chill and serve: Cover and refrigerate for at least 30 minutes to firm up. Serve chilled with graham crackers, apple slices, pretzels, or cookies.

Notes

Dip can be made up to 24 hours ahead; store covered in fridge. Use a firm apple for best texture. For a thicker dip, ensure caramel sauce is not runny.