Description
This creamy and indulgent caramel cheesecake dip combines smooth cream cheese with rich caramel sauce, perfect for dipping fruits, cookies, or graham crackers. It’s a quick and easy dessert dip that’s great for parties or casual snacking.
Ingredients
Scale
Main Ingredients
- 16 oz cream cheese, softened
- 1 cup caramel sauce
For Serving (Optional)
- 1 tbsp chopped pecan nuts
- Apple slices
- Grapes
- Strawberries
- Graham crackers
- Gingersnaps or other cookies
Instructions
- Soften the cream cheese: Remove the cream cheese from the refrigerator and let it sit at room temperature for about 20 minutes until soft enough to mix easily.
- Add ingredients: Place the softened cream cheese and caramel sauce into a medium mixing bowl.
- Mix cream cheese and caramel: Using an electric mixer on medium speed, beat the cream cheese and caramel together until fully combined and no streaks of caramel remain. You can also use a stand mixer or mix by hand if preferred.
- Garnish: Transfer the dip to a serving bowl. Drizzle additional caramel sauce on top and sprinkle with chopped pecan nuts if desired.
- Serve: Serve the caramel cheesecake dip with apple slices, grapes, strawberries, graham crackers, gingersnaps, or other favorite cookies.
- Store: Cover leftovers tightly with plastic wrap and refrigerate for up to 3 days. Avoid freezing, as this will alter the texture of the cream cheese.
Notes
- Use a thick caramel ice cream topping like Smucker’s or Hershey’s for the best texture; avoid thin caramel coffee syrup.
- Homemade caramel sauce can be used for better flavor and consistency.
- You can customize the dip by adding a pinch of cinnamon or vanilla extract if desired.
- Serve with a variety of fresh fruit and cookies for best results.
Nutrition
- Serving Size: 2 tbsp
- Calories: 120 kcal
- Sugar: 10 g
- Sodium: 90 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 25 mg
