Caramel Apple Cheesecake Dip: Easy Dessert Recipe! (Print Version)

Caramel Apple Cheesecake Dip: Your easy, no-bake fall favorite! Creamy cheesecake, sweet caramel, & crisp apples in one irresistible bite.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 0 Minutes minutes
Total Time: 15 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Creamy Cheesecake Base

01 - 8 oz (226g) full-fat cream cheese, softened
02 - 1/2 cup (60g) powdered sugar
03 - 1 tsp vanilla extract
04 - 8 oz (226g) Cool Whip, thawed (or 2 cups homemade whipped cream)

→ Caramel & Topping

05 - 1/2 cup (120ml) caramel sauce, plus more for drizzling
06 - 1/2 cup (80g) toffee bits

→ Fresh Dippers

07 - 3-4 medium apples (Granny Smith, Honeycrisp, Fuji), sliced

# Instructions:

01 - First things first, get that cream cheese softened! I usually leave it out on the counter for about an hour, but if I’m in a rush (which, let’s be real, is always), a quick zap in the microwave for 15-20 seconds usually does the trick. Just be careful not to melt it! In a medium bowl, beat the softened cream cheese with the powdered sugar until it’s super smooth and fluffy. This is where you want to make sure there are no lumps, or you'll have a lumpy dip, and nobody wants that, right?
02 - Next up, gently fold in your vanilla extract and the Cool Whip. I use a spatula for this part; we want to keep that lovely airy texture. Don't overmix, hon, or you'll deflate all that beautiful fluffiness we just created. Just fold until it's just combined and no streaks of Cool Whip remain. Honestly, this step is so satisfying, seeing it all come together into a cloud of deliciousness for your dip.
03 - Now for the hardest part: waiting! Cover your cheesecake mixture and pop it into the fridge for at least 30 minutes. This chilling time is crucial; it lets the flavors meld and the dip firm up a bit, making it perfectly scoopable. I didn't expect that first time, but it makes a huge difference. I usually try to make myself busy so I'm not staring into the fridge, willing it to chill faster!
04 - Once chilled, transfer your glorious dip into a pretty serving bowl. This is where the magic really happens! Drizzle generously with that luscious caramel sauce. Don’t be shy here; more caramel is always a good idea, in my humble opinion. I usually do a few swirls, then go back for a second drizzle. It's a visual treat, honestly.
05 - Sprinkle those delightful toffee bits all over the top of the caramel. This adds such a fantastic texture and another layer of sweet, buttery flavor. I always put a good handful on, sometimes even a bit more if I'm feeling extra. I remember once I ran out of toffee bits mid-sprinkle, and it was a minor kitchen disaster—had to send my husband on an emergency run!
06 - Finally, arrange your freshly sliced apples around the dip. The crispness and slight tartness of the apples are the perfect counterpoint to the rich, sweet dip. I love using a mix of red and green apples for color, too! Stand back and admire your handiwork, because honestly, this dip is going to be the star of any gathering. Enjoy every single creamy, crunchy, caramelly bite!

# Notes:

01 - Always, always use full-fat cream cheese for that truly decadent texture. I learned that the hard way when my "light" dip tasted, well, light on flavor.
02 - Don't overmix the Cool Whip! Gentle folding keeps it airy and light, otherwise, you end up with a denser, less fluffy dip, which is a total bummer.
03 - Chilling time is non-negotiable for this dip. It lets the flavors deepen and the dip firm up, making it perfect for scooping.
04 - For an extra festive touch, warm your caramel sauce slightly before drizzling—it makes it flow beautifully and adds a lovely warmth to the dip.

# Equipment Needed:

01 - Medium mixing bowl
02 - electric mixer (optional)
03 - spatula
04 - serving bowl

# Nutrition (Per Serving):

Calories: 350
Total Fat: 20g
Total Carbohydrate: 40g
Protein: 4g

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