In this post, I’ll be sharing a delicious and easy no-bake caramel apple cheesecake dip recipe.
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If you’re looking to unleash your inner baker with minimal fuss and maximum flavor, this easy dessert is sure to become a crowd-pleaser at your next gathering.
A Caramel Apple Cheesecake Dip combines the creamy richness of cheesecake, the comforting warmth of caramel, and the crisp freshness of apples – perfect for all the upcoming fall and holiday festivities. The best part? It requires no baking!
Whether you’re hosting a casual get-together or a festive celebration, this dish offers a gorgeous centerpiece that’s sure to spark a few compliments.
With a simple list of ingredients and straightforward steps, this recipe invites even the most novice of chefs to join in the fun. You’ll be amazed at how a few pantry staples can transform into a masterpiece of flavor and texture. Cream cheese, brown sugar, and a hint of vanilla create a luscious base, while the apple topping adds a touch of tartness and spice. And let’s not forget the caramel drizzle – each layer building on the last to craft a dessert that’s as beautiful to look at as it is to taste.
So grab your mixing bowls, and let’s get started.
Caramel Apple Cheesecake Dip
INGREDIENTS | serving size approx. 10-15
8 oz package of cream cheese
1/2 cup powdered sugar
1/2 cup brown sugar
1/2 cup sugar
2 tsp vanilla extract
8 oz whipped dairy topping
3-4 tbsp cream cheese frosting
3-4 apples
1 tbsp lemon juice
1 tbsp cornstarch
1 tsp cinnamon
1/2 tsp (pinch) nutmeg
2 tbsp butter
caramel dip (or homemade caramel)
graham crackers
Combine 8 oz cream cheese, 1/2 cup powdered sugar, 1/4 cup sugar, 1/2 tbsp cornstarch, and 1 tsp vanilla extract in large bowl. Optional: add cream cheese frosting.
Use a hand mixer and beat together until fully combined.
Add whipped topping and fold in until smooth and combined.
Transfer to serving bowl, cover, and refrigerate for at least two hours.
While cheesecake dip is cooling, make the apple topping.
Peel and dice apples into small 1/2 inch pieces. Add 2 tbsp butter to pan over medium heat.
Once butter is melted, add chopped apples, 1 tbsp lemon juice, 1/2 cup brown sugar, 1/4 cup sugar, 1 tsp cinnamon, 1/2 tsp nutmeg, 1 tsp vanilla extract, and a pinch of salt. Stir well until the apples are fully coated.
While apples are cooking, prepare cornstarch slurry by combining 1 tbsp cornstarch in 1 oz of water. Pour into apple mixture in pan with apples and stir well.
Cook until apples are tender but not mushy, stirring often. The mixture should thicken slightly.
Assembling the dessert: Take the cheesecake dip out of the refrigerator. It should have been cooling for at least 2 hours and solidified slightly. Drizzle a layer of caramel over cheesecake dip. Add a layer of crushed graham crackers. Then, drizzle another layer of caramel.
You can make the caramel layers as thick as you’d like, depending on your desired level of sweetness.
Lastly, add the cooked apple mixture on top. Optional: finish with a sprinkle of crushed candied nuts or extra graham crackers and a final decorative layer of caramel drizzle.
Serving suggestion: Serve this dip with a side of graham crackers, cinnamon pita chips, fresh apple slices, pretzels, or your favorite sweet cookies or crackers.
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Xx- Laura
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