Transform a classic fall sweet on-a-stick into the ultimate dippable treat with a sweet-meets-creamy recipe for Caramel Apple Cheesecake Dip served with pretzels, graham crackers and more. As a bonus, it takes just 10 minutes to whip up.
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The sticky, chewy, tart bite of a caramel apple is one of my favorite signs that fall has arrived. I love the sour crunch of a Granny Smith apple mixed with the creamy sweetness of caramel, so when I thought about ditching the stick and grabbing the dippers, it was impossible not to land on the ultimate iteration of this sweet treat: a cool, creamy, tangy and oh-so-addicting recipe for Caramel Apple Cheesecake Dip.
Rather than stir raw apples into a cheesecake base, I’ve gone the extra step of caramelizing the diced fruit in caramel sauce. The result is the perfect mix-in and topping bursting with classic caramel apple flavor.
Really, the hardest part about making this recipe is dicing the apples. Otherwise, your stand mixer does all of the work bringing the dip together and making sure it’s light and fluffy. For more dessert dips, check out my Fresh Cherry Cheesecake Dip and Chocolate Chip Cookie Dough Dip.
Why You’ll Love This Recipe
- Ready in 10 minutes.
- Just six ingredients.
- Serves a crowd.
- Make-ahead.
- A great snack or dessert.
- Caramel sauce: You can use store-bought or homemade caramel sauce (or even homemade butterscotch sauce).
- Apples: Since you’ll be sautéing the apples in sweet caramel sauce, you’ll want a tart, crisp apple that can shine through after it caramelizes. The tanginess of Granny Smith apples pairs perfectly with caramel, but crisp, juicy Pink Lady, Braeburn or Jonagold apples would also work well in this dip.
- Cream cheese: For the best flavor, use full-fat cream cheese. You’ll want your cream cheese to be at room temperature when you add it to your stand mixer (it will whip easier this way).
- Sour cream: Just ¼ cup of sour cream adds a pleasant tang and cuts through the richness and sweetness of this cheesecake dip!
- Unsalted butter: Like the cream cheese, the butter should be at room temperature to combine with the rest of the ingredients.
- Vanilla extract: Vanilla? Apples? Caramel? Cream cheese? You really can’t get any more deliciousness.
- Dipping things: You’ll want a mix of things to dip! Apples, pretzels and graham crackers all work well.
See the recipe card for full information on ingredients and quantities.
- Sauté the apples. In a sauté pan, add the diced apples and 3 tablespoons of caramel sauce. Cook for about 5 minutes, stirring until the apples have softened a bit. Then, let cool.
- Make the dip. In the bowl of a stand mixer fitted with the paddle attachment, cream the cream cheese, sour cream, butter, remaining tablespoon of caramel sauce and vanilla extract together. Then, fold in ¾ of the cooled apples.
- Serve. Transfer the dip to a bowl and top with the remaining apples. Serve.
Pro Tip: You can peel your apples or leave them unpeeled. Peeling them will result in a smoother texture, but it might extend the preparation time slightly.
- Use a Hand Mixer: If you don’t own a stand mixer, you can use a hand mixer to bring together the dip. Either will get it light and fluffy!
- For Evenly Diced Apples: To dice apples, first cut thin, vertical slices from the apples. Stack these slices and cut the apples into long rectangles, then cut these rectangles crosswise to achieve a dice.
I love mixing sweet with salty, so pretzels are one of my favorite dunkable accompaniments for this sweet dessert dip. Graham crackers also reinforce that cheesecake crust flavor, while Ritz crackers, shortbread cookies, Nilla wafers or even ginger snaps would work their dipping magic. You can also never go wrong with freshly sliced apples for added fruit flavor.
Frequently Asked Questions
Yes! You can make this sweet dip up to one day in advance. Pro Tip: The best way to store it is to pop it into an air-tight container in the fridge and to store the caramelized apples for topping separately. When you’re ready to serve the dip, stir it, pop it into your dish of choice, and then pile on the caramelized apples.
The dip doesn’t need to set. It’s ready to serve immediately, but chilling for an hour enhances the flavors.
I don’t recommend freezing the dip since it can alter the texture. It’s at its best when enjoyed fresh.
- Easy Caramel Apple Cheesecake Bars
- Red Velvet Cheesecake Brownies
- Easy No-Bake Cheesecake
- Red Velvet Cheesecake Brownie Bites
- Strawberry Cheesecake Stuffed French Toast
Ingredients
- 4 Tablespoons homemade or store-bought caramel sauce, divided, plus more for topping
- 2 Granny Smith apples, diced
- 1 (8-oz.) package cream cheese
- 1/4 cup sour cream
- 4 Tablespoons unsalted butter
- 2 teaspoons vanilla extract
- Sliced apples, pretzels or graham crackers, for serving
Instructions
- In a medium sauté pan set over medium heat, combine the diced apples with 3 tablespoons caramel. Cook, stirring, until the apples have softened slightly, about 5 minutes. Transfer them to a bowl to cool completely while you make the dip.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the cream cheese, sour cream, butter, remaining 1 tablespoon caramel sauce and vanilla extract until smooth and creamy. Fold in ¾ of the cooled, sautéed apples.
- Transfer the dip to a serving bowl then top with the remaining sautéed apples and additional caramel sauce. Serve with sliced apples, pretzels or graham crackers for dipping.
Kelly’s Notes
- If you don’t own a stand mixer, you can use a hand mixer to bring together the dip. Either will get it light and fluffy!
- To dice apples, first cut thin, vertical slices from the apples. Stack these slices and cut the apples into long rectangles, then cut these rectangles crosswise to achieve a dice.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
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This looks delish! NOTE: If you change the # of servings, the amount of caramel to be sauteed with the apples does not update accordingly in the recipe.
Thank you for letting us know!
This is addicting! So easy to whip up and tastes amazing! My family loved devoured it
I’m so thrilled you enjoyed the recipe, Kathryn!