Caramel Apple Cheesecake Dip
This Caramel Apple Cheesecake Dip takes only minutes to make, can be made ahead, and is a super tasty seasonal dessert for fall!
Servings: 8 Servings
Calories: 172kcal
Equipment
- Electric Mixer Could use a mini food processor or stick blender instead.
Ingredients
- 8 oz Cream Cheese softened
- ¼ cup Maple Syrup
- 1 teaspoon Vanilla Extract
- Pinch Salt
- ⅓ cup Caramel Sauce I recommend my Maple Caramel Sauce
- ¼ cup Finely Chopped Nuts Toffee, or Skor Bars (Pictured)
- Tart or sweet-tart apples for serving
Instructions
- In a medium bowl, use an electric mixer or stick blender to cream together the softened cream cheese, maple syrup, vanilla extract, and salt.
- Spread the cream cheese mixture into a wide / shallow serving bowl or ramekin. Smooth with the back of a spoon, then cover and chill until just before you serve it.
- To Serve:
- Take the dip out of the fridge 15 minutes or so before serving, to allow it to warm up a little.
- If your caramel sauce is pretty thick, gently heat it a little until it’s pourable.
- Pour the caramel sauce over the sweetened cream cheese, spreading it out into an even layer.
- Sprinkle with your choice of topping - see post for ideas - and serve with freshly sliced apples for dipping.
Notes
Leftovers can be covered with plastic wrap or transferred to an airtight container. Will keep in the fridge for up to a week or so.
As a note on servings:
I’m only saying 8 servings because that’s what everyone else doing a similar recipe and volume is calling it, and I don’t want my nutritional info to look terrible compared to everyone else.
Realistically, I would call this a 4 serving recipe on its own - 8 if served with other dessert options.
Nutrition
Calories: 172kcal | Carbohydrates: 14g | Protein: 2g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 29mg | Sodium: 122mg | Potassium: 83mg | Fiber: 0.2g | Sugar: 13g | Vitamin A: 390IU | Vitamin C: 0.1mg | Calcium: 47mg | Iron: 0.1mg
