Description
A creamy, no-bake caramel apple cheesecake dip made with whipped cream cheese, vanilla, and a glossy swirl of caramel, served with crisp apple slices for the easiest fall dessert or party snack.
Ingredients
8 oz (226 g) cream cheese, softened
1/3 cup (40 g) powdered sugar
1 tsp (5 ml) vanilla extract
2–4 tbsp (30–60 g) plain Greek yogurt or whipped topping (optional, for a fluffier dip)
1/2–3/4 cup (150–200 g) thick caramel sauce (salted or regular)
4–5 medium apples, sliced (mix of Honeycrisp, Granny Smith, Gala, or Fuji)
1 tsp (5 ml) lemon juice (to keep apple slices from browning)
Optional garnish: pinch of flaky sea salt
Optional garnish: 2–3 tbsp (15–25 g) chopped pecans or walnuts
Optional garnish: 2–3 tbsp (15–25 g) crushed graham crackers or toffee bits
Optional garnish: light dusting of ground cinnamon
Instructions
1. In a medium mixing bowl, beat the softened cream cheese with an electric hand mixer until completely smooth and creamy, about 1 minute.
2. Add the powdered sugar and vanilla extract, then beat again until the mixture is smooth, light, and no lumps remain.
3. For a softer, fluffier dip, add 2–4 tablespoons of Greek yogurt or whipped topping and mix just until combined.
4. Transfer the cheesecake mixture to a shallow serving bowl or small platter and smooth the top with a spatula, creating gentle swirls.
5. Warm the caramel sauce in the microwave for 5–7 seconds, just until it loosens slightly but is not hot.
6. Drizzle or swirl the caramel sauce over the cream cheese base, using a spoon to create a spiral pattern.
7. Sprinkle with flaky sea salt and any optional toppings such as chopped nuts, crushed graham crackers, toffee bits, or a light dusting of cinnamon.
8. Slice the apples and toss the slices with lemon juice to prevent browning, then arrange them around the dip or in a separate serving bowl.
9. Serve immediately, or refrigerate the dip for up to 24 hours and add the caramel topping just before serving.
Notes
For the smoothest texture, make sure the cream cheese is fully softened before mixing.
If the caramel is too hot, it will melt into the cheesecake layer instead of sitting in a pretty swirl on top.
You can prepare the cream cheese base up to 24 hours in advance and store it covered in the refrigerator, then add the caramel and toppings right before serving.
Toss apple slices with lemon juice or a splash of cold water mixed with a pinch of salt to keep them from browning.
For a lighter version, use light cream cheese and Greek yogurt, and choose a reduced-sugar caramel sauce.
To make this dip dairy-free, use dairy-free cream cheese and a coconut or date-based caramel.
Best served within 24–48 hours for the freshest flavor and texture.
- Prep Time: 10
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: about 1/4 cup (60 g) dip with apple slices
- Calories: 220
- Sugar: 22
- Sodium: 150
- Fat: 11
- Saturated Fat: 7
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 1
- Protein: 2
- Cholesterol: 30