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Caramel Apple Cheesecake Dip

Caramel apple cheesecake dip with a fluffy cream cheese base and a thick caramel swirl. A quick no-bake method that chills for smooth, scoopable texture and finishes with graham crumbs and fresh apple dippers.
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Prep Time 15 minutes
chilling 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Cream cheese base
  • 16 oz cream cheese softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 0.5 tsp nutmeg
  • 8 oz whipped topping (Cool Whip) thawed
Toppings and dippers
  • 0.5 cup caramel sauce
  • 0.5 cup crushed graham crackers
  • 1 apple slices for serving
  • 1 pretzels for serving
  • 1 graham crackers extra, for dipping

Equipment

  • 1 stand mixer

Method
 

Make the cheesecake dip base
  1. Beat the softened cream cheese until completely smooth, using a stand mixer on medium speed, scraping the bowl as needed until no lumps remain. Add powdered sugar, vanilla extract, cinnamon, and nutmeg and beat until fluffy.
  2. Fold in the thawed whipped topping until no streaks remain, stirring gently to keep the mixture airy.
Chill
  1. Spread the mixture into a serving bowl and refrigerate for 1 hour to set.
Finish and serve
  1. Drizzle the caramel sauce over the chilled top in a swirl pattern right before serving.
  2. Scatter the crushed graham crackers over the surface to create a crumb topping.
  3. Serve the dip with apple slices, pretzels, and extra graham crackers for dipping.

Notes

For the smoothest texture, beat the cream cheese until truly lump-free before adding the sugar and spices. Refrigerate leftovers in an airtight container for up to 3 days; freezing is not recommended because the whipped topping can separate. If you want a lighter option, use light cream cheese and a reduced-sugar powdered sugar.