Your mission, should you choose to accept it, is to grab an apple, graham cracker, spoon, ladle, shovel, backhoe – ie the largest object you can find – to scoop and transport Caramel Apple Cheesecake Dip directly into your mouth. Trust me, you’re going to want it for DEVOURING this festive fall dip!
Ahem.
To say I’m excited to share this recipe with you today is an understatement. I was so pumped about how well it turned out that I misplaced my camera for 30 agonizing hours almost immediately following the photoshoot. And by almost immediately following the photoshoot I of course mean after shoveling Caramel Apple Cheesecake Dip into my mouth via graham cracker for a good seven minutes after taking the photos. This dip made me lose my wits!
Lucky for you and me, but mostly me, nobody broke into our home and stole my camera, leaving all our other valuable possessions in place (the scenario I settled on around hour 27 of camera-gate.) Ben finally found the stupid thing under the duvet at the foot of our bed (get your mind out of the gutter) which means two things:
- I’m *officially* losing my mind, and
- I’m able to share this delicious, no-bake dip recipe with you today!
Caramel Apple Cheesecake Dip is going to become your new favorite fall recipe of all time. Three ingredients – cream cheese, caramel sauce, and whipped topping – are combined to create a whippy, caramel cheesecake dip that’s the definition of divine when scooped onto a fresh apple slice or crunchy graham cracker.
This is a recipe that I knew would be good – but turned out GREAT.
I’d been thinking about making sliced caramel apples versus whole caramel apples as a fun treat for apple-season but then remembered that I kind of hate caramel apples (except when booze is involved, of course!) The idea of caramel apples is fun, but sticky fingers, faces, and teeth, well…aren’t! This dip gives you all the flavor of caramel apples, plus the luxuriousness of cheesecake, without the need for a wet wipe or dental exam. I can’t WAIT for you to try it.
How to Make This Recipe
Start by making the easy caramel sauce, which is the same one I used in my Caramel Apple Crisp that so many of you have made and adored! If you want to buy the sauce instead of make it be sure to pick up caramel SAUCE versus caramel DIP, as the latter will be too thick.
If you’re going the homemade route, add brown sugar, half & half, butter, and a pinch of salt to a small saucepan. Bring the mixture to a simmer over medium heat while stirring constantly then turn the heat down and simmer while stirring until the caramel has thickened, 8-10 minutes. Add vanilla then continue to simmer for 2 more minutes.
Set the caramel aside to cool – you can make it a day or two (or three or four) ahead of time. Store in the refrigerator until ready to use, then microwave for 20-30 seconds to make it warm pliable, but not hot.
Reserve 2 Tablespoons caramel sauce to drizzle on top of the finished dip then add the rest to a large bowl with 1/3 less fat cream cheese that’s been softened to room temperature. Whisk until smooth then fold in whipped topping.
I recommend SoDelicious coconut-based whipped topping, even if you’re able to eat dairy – unless of course you are allergic to coconut. The ingredient list is much better than other whipped toppings plus it add a great flavor to the dip.
Refrigerate the dip until completely chilled (at least 2 hours or overnight) then scoop into a big serving bowl and drizzle with the reserved caramel plus crushed graham crackers for a little flair. Serve with fresh apple slices and graham crackers then go to town! I hope you LOVE this luscious, yummy fall dip recipe – enjoy!
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Caramel Apple Cheesecake Dip
Description
Caramel Apple Cheesecake Dip is absolutely luscious! Dip into this whippy, 3-ingredient dip recipe with fresh apples and graham crackers. It is such a treat!
Ingredients
- 8oz 1/3 less fat cream cheese, softened to room temperature
- 9oz SoDelicious CoCoWhip Topping
- sliced apples
- graham crackers
- For the Caramel Sauce (makes ~1 cup):
- 1 cup packed brown sugar
- 1/2 cup half and half
- 1/4 cup butter
- dash of salt
- 1 Tablespoon vanilla
Directions
- Combine brown sugar, half and half, butter and salt in a small saucepan over medium heat. Bring to a simmer while stirring constantly then turn heat down slightly and continue simmering while stirring until mixture has thickened, 8-10 minutes. Add vanilla then continue to simmer while stirring for 2 more minutes. Set aside to cool completely - can be done ahead of time.
- Reserve 2 Tablespoons caramel sauce for topping the dip with, then add 1 cup caramel sauce to a large bowl with cream cheese and whisk until smooth. Add whipped topping then fold with a spatula to combine. Refrigerate dip until completely chilled, at least 2 hours.
- Scoop dip into a serving bowl then top with reserved caramel sauce and crushed graham crackers (optional) then serve with apple slices and graham crackers.
Notes
- If using store bought caramel, be sure to buy caramel SAUCE vs caramel DIP.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Video
Can you send recipes that are gluten free and lactose free?
Hi Mary! Here are all my gluten free and dairy free recipes! https://iowagirleats.com/recipes/?diet%5B%5D=dairy-free&diet%5B%5D=gluten-free
Easy and delicious, seeved for bible study. It makes a bunch too! Any thoughts on freezing half?
So glad you enjoyed it! I think it would freeze just fine – might just need a vigorous whipping after thawing. :)
A lot of the little kids in our family don’t like fruit pies so took this to the family Thanksgiving get together and it was a huge hit! Made another batch today for my daughter to share with her fiancé’s family. So delicious and so easy! I wasn’t able to get the coco cream so whipped up some heavy cream with a little sugar. Substituted perfectly!
Wohoo!! Super glad it was a hit, Elaine!
I have never heard of CoCo Whip? Is it like Cool Whip?
Yep exactly! Except it’s coconut milk-based and dairy-free. :)
Oh my! I finally made this and it was so good! Especially with the homemade caramel sauce and GF graham crackers! I honestly hid it in the back of the refrigerator and didn’t want to share.
HAHA – been there done that!! So glad you loved it!
Oh. Em. Gee. I think I just found my new favorite fall dessert!
You’ll love it, Kelly! Hope you are well!
This looks amazing. Totally miss your Friday favorites and daily posts. Must be a busy life with 2 kids!
ME TOO!
Thank you, Kim! 2 posts a week is what I can manage right now without being a giant stress ball all day. Thank you for your feedback though – I love to hear what you’re looking to see on IGE! ❤️
I would be going nuts if my camera went missing for that long, even though it’s cheap. Glad you found it! The only problem I see with making the caramel ahead of time is that it would never make it into the dip. The husband (or me, I have no self control) would surely eat it. Ditto on your caramel apple sentiments too, it’s just too much all at once for my teeth and hands and face in general because it get’s all over somehow!
Totally relate to that! I stuck mine in the back of the fridge for a day to keep it out of my sights! ?
Yum yum yum! Pinning this to take to my next football tailgate!
Perfect dip for game day. Hope you love it, Erin!
Delicious and EASY!
Yes, Ma’am!
Will full-fat coconut milk work in place of half-&-half, even if using dairy cream cheese?
Hi Diane! I mentioned in the recipe that you can use full fat coconut milk instead. The flavor will be a bit different but it’s still good!
Will this work with full-fat cream cheese?
Yep!
This looks amazing!! I need to find that Coco Whip. YUM.
Yeah! I find it in HyVee’s health market freezer.