Caramel Apple Cheesecake Dip

Name: Caramel Apple Cheesecake Dip
Prep time: 15 min
Yield: 8 servings
Ingredients: 8 oz (226 g) cream cheese; 0.5 cup (120 g) plain greek yogurt; 0.25 cup (30 g) powdered sugar; 1 tsp (5 mL) vanilla extract; 0.5 cup (160 g) caramel sauce; 0.33 cup (38 g) pecans; 4 medium (about 680 g total) apples; 1 tbsp (15 mL) lemon juice

A creamy, lightly tangy cheesecake dip layered with buttery caramel and crunchy pecans, served with crisp fresh apple slices for an easy party dessert.

Prep: 15 min · Cook: 0 min · Yield: 8 · Method: No-Cook

Ingredients

8 oz (226 g) cream cheese
0.5 cup (120 g) plain greek yogurt
0.25 cup (30 g) powdered sugar
1 tsp (5 mL) vanilla extract
0.5 cup (160 g) caramel sauce
0.33 cup (38 g) pecans
4 medium (about 680 g total) apples
1 tbsp (15 mL) lemon juice

Cooking instructions

Set the cream cheese at room temperature for about 15 minutes to soften. Chop the pecans and stir the lemon juice with 2 tablespoons of water in a small bowl. (about 15 min)
Beat the softened cream cheese, Greek yogurt, powdered sugar, and vanilla extract in a medium bowl until smooth and creamy, with no visible lumps. (about 3 min)
Spread the cheesecake mixture in a shallow serving bowl. Spoon the caramel sauce over the top and gently swirl it through the mixture with a knife. Sprinkle evenly with the chopped pecans. (about 2 min)
Core and slice the apples. Toss the slices with the lemon-water mixture to help prevent browning, then arrange them around the dip and serve immediately. For food safety, refrigerate the dip and cut apples within 2 hours; discard them if left at room temperature longer than 2 hours. (about 5 min)