Description
This creamy, no-bake cheesecake dip is swirled with caramel and studded with fresh apples, served with homemade cinnamon chips. Ready in just 15 minutes, it’s the perfect quick and indulgent dessert for fall gatherings.
Ingredients
Scale
- 16 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/4 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 1/2 cup caramel sauce
- 1 medium apple, finely diced (Honeycrisp or Granny Smith)
- 1/2 teaspoon cinnamon
- Pinch of salt
- 4 large flour tortillas (8-inch)
- 3 tablespoons melted butter, unsalted
- 1/4 cup granulated sugar
- 1 teaspoon cinnamon
- Optional: pinch of nutmeg
- Extra caramel sauce for drizzling
- 1/4 cup chopped pecans or walnuts (optional)
- Extra diced apple for garnish
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a small bowl, mix together 1/4 cup granulated sugar and 1 teaspoon cinnamon. Set aside.
- Stack flour tortillas on a cutting board. Cut each into 8 wedges (like a pizza).
- Arrange tortilla wedges in a single layer on the prepared baking sheet. Brush each lightly with melted butter on both sides, then sprinkle generously with the cinnamon sugar mixture on both sides.
- Bake for 8-10 minutes, flipping halfway through, until lightly browned and crisp. Let cool on the baking sheet for 5 minutes.
- In a medium mixing bowl, beat softened cream cheese with an electric hand mixer on medium speed until smooth and fluffy, about 2 minutes.
- Add powdered sugar and brown sugar. Beat on low speed then increase to medium for another 2 minutes until creamy.
- Add vanilla extract and pinch of salt. Beat for 30 seconds.
- Fold in diced apple and 1/2 teaspoon cinnamon by hand using a spatula until evenly distributed.
- Transfer cheesecake mixture to a serving bowl and spread into an even layer.
- Drizzle about 1/4 cup caramel sauce over the top. Use a knife or toothpick to swirl it into the dip, leaving ribbons of caramel.
- Sprinkle chopped pecans (if using) and extra diced apple on top. Drizzle with more caramel sauce if desired.
- Serve immediately with warm cinnamon chips.
Notes
Soft cream cheese is essential for a smooth dip. Watch the cinnamon chips closely as they burn easily. Dice the apple small (1/4-inch) for even distribution. The dip can be made up to 2 days ahead; store in the refrigerator and stir before serving. Cinnamon chips stay crispy in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 serving (dip only,
- Calories: 280
- Sugar: 22
- Sodium: 200
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 28
- Fiber: 1
- Protein: 4
Keywords: caramel apple cheesecake dip, cinnamon chips, no-bake dessert, fall dessert, easy dessert dip