Ingredients
- 8 ounces cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tub Cool Whip topping, thawed (about 4½ cups)
- 1 cup caramel sauce
- ¼ cup toffee bits (optional)
- ¼ cup mini chocolate chips (optional)
- 2 to 3 Granny Smith apples, sliced (for serving)
- Graham crackers (for serving)
- Nilla wafers or shortbread cookies (for serving)
Instructions
- In a large bowl, beat softened cream cheese, powdered sugar, and vanilla extract with a hand mixer until smooth and creamy.
- Add Cool Whip and mix until light and fully combined.
- Spread the cheesecake mixture evenly into a serving bowl or shallow dish.
- Warm caramel sauce slightly if needed, then pour over the cheesecake layer.
- Sprinkle toffee bits and mini chocolate chips evenly over the top (if using).
- Serve immediately or refrigerate until ready to serve. Let sit out 15 minutes before serving if chilled.
- Serve with sliced apples, graham crackers, or cookies for dipping.
Notes
- Use homemade whipped cream instead of Cool Whip for a more natural texture.
- Chop chocolate bars, white chocolate chips, or nuts for custom toppings.
- Toss apple slices in lemon juice to prevent browning.
- Prepare cheesecake layer in advance and top just before serving for best texture.
- Store leftover dip covered in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 320
- Sugar: 26g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
