Print

Creamy Caramel Apple Cheesecake Dip (Easy Fall Dessert)

creamy caramel apple cheesecake dip - featured image
Print Recipe

A no-bake, creamy caramel apple cheesecake dip with cinnamon chips that comes together in about 10 minutes. Perfect for fall gatherings, this crowd-pleaser features a silky cream cheese base swirled with caramel and cinnamon, served with apple slices and crunchy cinnamon chips.

Ingredients

Scale
  • 8 oz cream cheese, softened
  • 1/2 cup packed brown sugar
  • 1/4 cup caramel sauce
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup powdered sugar
  • 2 tablespoons milk
  • Cinnamon chips (store-bought or homemade)
  • Apple slices (Granny Smith, Honeycrisp, or Fuji)
  • Graham crackers or vanilla wafers (for dipping)

Instructions

  1. Soften the cream cheese. Take your cream cheese out of the fridge at least 30 minutes before you start. If you’re in a hurry, you can microwave it for about 10-15 seconds, but watch it carefully. You want it soft, not melted.
  2. Beat the cream cheese. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until it’s smooth and fluffy—about 2 minutes. Scrape down the sides of the bowl with a spatula halfway through.
  3. Add the sugars. Add the brown sugar and powdered sugar to the cream cheese. Beat on low speed at first, then increase to medium and beat for another 2 minutes until everything is well combined and creamy.
  4. Mix in the flavorings. Add the vanilla extract and ground cinnamon. Beat for another 30 seconds until the cinnamon is fully incorporated.
  5. Adjust the consistency. Add the milk, one tablespoon at a time, and beat until you reach your desired consistency. You might not need all the milk.
  6. Fold in the caramel. Gently fold in 2 tablespoons of the caramel sauce with a spatula. Don’t overmix—you want ribbons of caramel running through the dip.
  7. Chill (optional but recommended). If you have time, cover the bowl and refrigerate for 30 minutes. This helps the flavors meld together.
  8. Prepare the cinnamon chips. If making homemade cinnamon chips, preheat your oven to 375°F. Brush pita bread rounds with melted butter, sprinkle with a mixture of cinnamon and sugar, and cut into wedges. Bake for 8-10 minutes until golden and crisp. Let cool completely.
  9. Slice the apples. Just before serving, slice your apples into wedges about 1/4-inch thick. Toss them in a little lemon juice if you’re worried about browning.
  10. Assemble and serve. Transfer the dip to a serving platter or shallow bowl. Drizzle the remaining caramel sauce over the top. Sprinkle with a pinch of cinnamon and maybe some chopped pecans if desired. Arrange the cinnamon chips and apple slices around the bowl and serve.

Notes

Let cream cheese sit out for at least 30 minutes before starting to avoid lumps. Don’t overmix the caramel to keep beautiful ribbons. This dip is best served slightly chilled but not cold. It can be stored in an airtight container in the refrigerator for up to 5 days, or frozen for up to 3 months. For a dairy-free version, use dairy-free cream cheese and coconut cream. For a low-sugar option, use brown sugar substitute and sugar-free caramel sauce.

Nutrition

Keywords: caramel apple cheesecake dip, no-bake dessert, fall dessert, cream cheese dip, easy dessert, cinnamon chips, apple dip

Find it online: https://twirltaste.com/creamy-caramel-apple-cheesecake-dip-easy-fall-dessert/