Caramel Apple Cheesecake Dip
An Easy to Make, Fun and Delicious twist on Caramel Apple Cheesecake. Don't spend hours in the kitchen putting together a cheesecake when all you need is a few ingredients and a cute serving dish.
GLUTEN FREE DESSERT RECIPE
Lauren Vasnelis
10/1/2026
Caramel Apple Cheesecake Dip
This Caramel Apple Cheesecake Dip is an easy, no-bake fall dessert with layers of fluffy cheesecake filling, cinnamon-spiced apples, caramel sauce, and crunchy honey-roasted cashews.
The best part about this recipe is that it really doesn’t need to be overly precise. Want more apples? Add more apples. Want the cheesecake layer sweeter? Add a little more powdered sugar. Want walnuts instead of cashews? Go for it.
I used four small Gala apples because I like that they’re somewhere in the middle, not overly sweet and not super tart. I also made my own dairy-free caramel sauce, which will have its own recipe on the blog, but you absolutely don’t have to. Homemade or store-bought caramel sauce will work here.
This is basically a cute, customizable fall dessert dip that’s perfect for parties, holidays, or just putting in the middle of the table with some graham crackers and letting everyone dig in.
Ingredient Breakdown
Apples
I use 3–4 small apples, and for this batch I used four small Gala apples. Gala apples work really well because they’re not overly sweet or overly tart.
But honestly, it’s hard to have too many apples here. This is a layered dip, so if you want a thicker apple layer, use more. You’re not going to ruin anything by adding an extra apple.
The goal when cooking them is to get the apples soft but still slightly crisp. I don’t want them cooked down into applesauce.
Cinnamon & Apple Pie Spice
I season the apples with cinnamon and apple pie spice to taste. These are what turn the apple layer into that warm, cozy fall filling.
You can adjust both depending on how heavily spiced you like your apples.
Brown Sugar
I use 2 tablespoons brown sugar with the apples. As the apples cook, the brown sugar combines with their natural juices and the spices to create a sweet, caramelized apple mixture.
Lemon Juice
A small splash of lemon juice is completely optional. It can add a little brightness to the apple mixture and balance some of the sweetness, but the recipe works perfectly well without it.
Dairy-Free Cream Cheese
I use one 8-ounce tub of dairy-free cream cheese for the cheesecake layer. Regular cream cheese works perfectly well if dairy isn’t an issue for you.
I recently ordered the Better Goods Dairy Free Cream Cheese from Walmart+ and actually really enjoyed it. I was very impressed with the flavor and texture and it is definitely at a good price point. If you're needing Dairy Free, give it a shot.
Powdered Sugar
I use ¼ cup powdered sugar in the cheesecake filling.
You can absolutely add more if you prefer a sweeter cheesecake layer. I like having some control over the sweetness because you’re also adding sweet apples and caramel sauce on top.
Caramel Sauce
I use my homemade dairy-free caramel sauce, which I’ll have as a separate recipe on the blog and link in the photo below.
But don’t let that stop you from making this dip. Any caramel sauce you like, homemade or store-bought, will work.
Honey-Roasted Cashews
I finish the dip with approximately ¼ cup chopped or crushed honey-roasted cashews.
They add a salty-sweet crunch that contrasts really nicely with the soft apples and creamy cheesecake layer.
They’re also completely customizable. Walnuts, honey-roasted peanuts, coconut, or another crunchy topping could all work.
Ingredients
Cinnamon Apple Layer
3–4 small apples, diced into bite-sized pieces
I use Gala apples
2 tablespoons brown sugar
Cinnamon, to taste
Apple pie spice, to taste
Splash of lemon juice, optional
Cheesecake Layer
8 ounces dairy-free cream cheese
Regular cream cheese works too
¼ cup powdered sugar
Add more to taste for a sweeter cheesecake filling
Toppings
3/4 c Caramel sauce, homemade or store-bought, to taste
I use my homemade dairy-free caramel sauce
¼ cup honey-roasted cashews, chopped or crushed
Optional Additional Toppings & Serving
Chopped walnuts
Honey-roasted peanuts
Shredded coconut
Extra cinnamon
Serve with Gluten Free Graham Crackers
Instructions
Prepare the Apples
Dice the apples into small, bite-sized pieces and toss them with the brown sugar, cinnamon, apple pie spice, and an optional splash of lemon juice.
You can cook the apples in a saucepan until they begin to soften, or do what I did and microwave them for about 5 minutes.
Either way, you’re looking for apples that are softened but still have a little crunch. You don’t want them completely broken down.
Set the apples aside and allow them to cool.
Make the Cheesecake Filling
Add the dairy-free cream cheese and powdered sugar to the bowl of a stand mixer fitted with the whisk attachment. You can also use a hand mixer.
Beat until everything is completely combined, smooth, and beginning to get a little fluffy.
Taste the mixture. If you want a sweeter cheesecake layer, add a little additional powdered sugar and mix again.
Set aside while the apples finish cooling.
Choose Your Serving Dish
This doesn’t need to go into one specific size pan.
I used a dish around 8×8 inches, although something slightly smaller, around 8×6, would work really well too. You could also use a round dish, an oval dish, or basically any cute serving vessel you want.
It’s a dip. Have fun with it.
Build the Cheesecake Layer
Spread the cheesecake filling evenly across the bottom of your serving dish.
Add the Apples
Once the apples have cooled, spoon them over the cheesecake filling.
The apples will release some liquid while they cook. Don’t pour that extra cooking liquid into the dip. Scoop out the apples and leave the excess liquid behind.
Adding too much of that liquid can make the finished dip soupy.
Add the Caramel
Drizzle caramel sauce generously over the apple layer.
I use my homemade dairy-free caramel sauce, but any caramel sauce you enjoy will work.
Finish With Cashews
Sprinkle approximately ¼ cup chopped or crushed honey-roasted cashews over the top.
You can stop there or add any other toppings you like, such as walnuts, honey-roasted peanuts, shredded coconut, or an extra sprinkle of cinnamon.
Serve with graham crackers or your favorite dippers and enjoy!
Lauren’s Tips 💛
You Almost Can’t Have Too Many Apples
This isn’t a precision baking recipe. If you want more apples, add more apples. A thicker cinnamon-apple layer just gives you more apple in every scoop.
Don’t Overcook the Apples
I want these softened, but I still want to know I’m eating an apple. Five minutes in the microwave worked perfectly for me and was incredibly easy.
Leave the Apple Liquid Behind
This one matters. The apples release juice while they cook, but you don’t want all of that liquid going into your dip.
Let the apples cool and scoop them onto the cheesecake layer while leaving the excess liquid behind. Otherwise, your beautiful layered dip can get watery.
Make the Cheesecake Layer as Sweet as You Want
I use ¼ cup powdered sugar, but there’s no reason you can’t add more. Taste it before assembling the dip and adjust it to your preference.
Make It Cute
This doesn’t need to live in a boring rectangular baking dish. Use a cute round dish, oval bowl, seasonal serving dish, or whatever works for your table.
Notes
I use four small Gala apples, but 3–4 apples is a good starting range and you can absolutely use more.
The apples should be softened while still retaining some texture.
Microwaving the apples for approximately 5 minutes is an easy alternative to cooking them on the stovetop.
Allow the apples to cool before assembling the dip.
Don’t add the excess cooking liquid from the apples to the finished dip.
Regular cream cheese can replace dairy-free cream cheese if dairy isn’t an issue.
The amount of powdered sugar can be adjusted to taste.
Homemade or store-bought caramel sauce works.
I use homemade dairy-free caramel sauce and will link that recipe separately.
Honey-roasted cashews can be replaced with another nut or crunchy topping.
Keep the finished cheesecake dip refrigerated until you’re ready to serve it.
Please check ingredient labels carefully. While all of my recipes are designed to be gluten-free, not every product I use is certified gluten-free. Always verify ingredient labels, including your graham crackers and caramel sauce, to ensure they meet your dietary needs.
Frequently Asked Questions
What kind of apples should I use?
I used Gala apples because I like their middle-of-the-road flavor. They’re sweet without being overwhelmingly sweet and have enough flavor to stand up to the cheesecake and caramel.
You can absolutely experiment with other varieties.
Do I need to peel the apples?
No. You can peel them if you prefer, but you don’t have to.
Can I use more than four apples?
Absolutely. That’s one of the easiest things to customize in this recipe. If you want a really substantial apple layer, add another apple.
Do I have to cook the apples on the stove?
No. I microwaved mine for about 5 minutes, and they came out exactly how I wanted them.
How soft should the apples be?
Soft enough that they aren’t raw and hard, but still firm enough to have some bite. Think soft with a little crunch, rather than cooked down into pie filling or applesauce.
Why shouldn’t I add the apple cooking liquid?
Too much liquid can thin out the cheesecake layer and make the entire dip watery. You want the cooked apples, not all the juice they released.
Can I use regular cream cheese?
Yes. If you eat dairy, regular cream cheese works perfectly well.
Can I make the cheesecake layer sweeter?
Yes. Start with ¼ cup powdered sugar, taste it, and add more if you want.
Do I have to make homemade caramel sauce?
Not at all. Use your favorite store-bought caramel sauce if you want to keep this especially easy.
Can I make this nut-free?
Yes. Leave off the cashews and use another topping that works for your dietary needs. Extra cinnamon or shredded coconut could be easy options.
What should I serve with Caramel Apple Cheesecake Dip?
Graham crackers are an obvious choice and what I like with it. You could also use gluten-free cookies, apple slices, pretzels, or another sweet-and-salty dipper.
Can I make this ahead of time?
Yes. Since the cheesecake layer needs to stay cold anyway, this works well as a make-ahead dessert. Keep it covered in the refrigerator until you’re ready to serve.
Is this an appetizer or dessert?
I consider it a fall dessert dip, but honestly, put it on a fall party table and call it whatever you want. It’s creamy, sweet, crunchy, easy to share, and meant for everyone to dig into.
