Go Back
A creamy caramel apple cheesecake dip is presented in a white bowl, garnished with apple slices and a rich caramel drizzle, ready for serving.

Caramel Apple Cheesecake Dip

This irresistible Caramel Apple Cheesecake Dip combines the creamy tang of cheesecake with crisp, tart apples and rich, gooey caramel. It's an easy, no-bake dessert or appetizer perfect for gatherings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Appetizer, Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Cheesecake Dip Base
  • 2 blocks Cream Cheese 8 oz each, softened
  • 1 cup Powdered Sugar
  • 1 tsp Vanilla Extract
  • 1/2 tsp Ground Cinnamon optional
  • 2-3 tbsp Milk or heavy cream, to adjust consistency
For the Apple Topping
  • 2 medium Apples e.g., Granny Smith, Honeycrisp; cored, peeled, diced
  • 1 tbsp Lemon Juice
For the Caramel & Garnish
  • 1 cup Caramel Sauce store-bought or homemade, warmed slightly if thick
  • 1/2 cup Graham Cracker Crumbs
  • 1/4 cup Toffee Bits optional
  • 1/4 cup Chopped Pecans or Walnuts optional
For Serving
  • 1 package Graham Cracker Squares
  • 2-3 medium Apples sliced, for dipping
  • 1 package Pretzel Crisps or other dippers like vanilla wafers

Equipment

  • Electric Mixer (stand or hand)
  • Large Mixing Bowl
  • Small Mixing Bowl
  • Serving Dish
  • Rubber Spatula
  • Paring knife

Method
 

Prepare the Apples
  1. Core, peel, and finely dice the two medium apples. Place them in a small bowl and toss immediately with lemon juice to prevent browning. Set aside.
Make the Cheesecake Dip Base
  1. In a large mixing bowl, using an electric mixer, beat the softened cream cheese until smooth and creamy, about 1-2 minutes.
  2. Gradually add the powdered sugar, beating until fully incorporated and no lumps remain. Scrape down the sides of the bowl as needed.
  3. Beat in the vanilla extract and ground cinnamon (if using). If the dip is too thick for your preference, add milk or heavy cream 1 tablespoon at a time, mixing until desired consistency is reached.
Assemble the Dip
  1. Spread the cheesecake dip base evenly into a shallow serving dish or pie plate.
  2. Arrange the diced apples (drained of any excess lemon juice) over the top of the cheesecake layer.
  3. Drizzle the caramel sauce generously over the apples and cheesecake layer. If the caramel sauce is too thick, microwave it for 15-30 seconds to make it more pourable.
  4. Sprinkle graham cracker crumbs, toffee bits, and chopped nuts (if using) over the caramel layer.
Serve
  1. Serve immediately with graham cracker squares, fresh apple slices, pretzel crisps, or other favorite dippers. For best flavor, serve chilled or at room temperature.

Notes

This dip is best served fresh, but any leftovers can be stored covered in the refrigerator for up to 2-3 days. The apples may soften slightly over time. For a party, you can prepare the cheesecake base and dice the apples a few hours ahead, then assemble just before serving.