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Caramel Apple Cheesecake Dip

Caramel apple cheesecake dip pairs a smooth, fluffy cream cheese filling with a drizzle of warm caramel. Chill it for at least 30 minutes, then serve with freshly sliced apples for dipping.
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Prep Time 15 minutes
Cook Time 1 minute
Chilling 30 minutes
Total Time 46 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

For the dip
  • 1 block (8 oz) cream cheese softened
  • 0.5 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup heavy cream cold
For the topping
  • 0.5 cup caramel sauce
For serving
  • 4 apples medium, cored and sliced

Equipment

  • 1 electric mixer
  • 1 microwave-safe bowl

Method
 

Make the dip
  1. In a medium bowl, beat the cream cheese, powdered sugar, and vanilla with an electric mixer until smooth.
  2. In a separate bowl, beat the cold heavy cream until stiff peaks form.
  3. Gently fold the whipped cream into the cream cheese mixture until combined.
  4. Spoon the dip into a serving bowl, cover, and refrigerate for at least 30 minutes.
Top and serve
  1. Warm the caramel sauce in a microwave-safe bowl in 10-second bursts, stirring between bursts, until pourable.
  2. Drizzle the warm caramel sauce over the chilled dip.
  3. Slice the apples just before serving.
  4. Arrange the apple slices around the dip.

Notes

For the fluffiest dip, beat the heavy cream until stiff peaks form before folding it in gently. Store covered in the refrigerator for up to 3 days; freezing is not recommended. For a dairy-free variation, use dairy-free cream cheese and a plant-based whipping cream that can be beaten to stiff peaks.