Caramel Apple Cheesecake Dip for a Fall Snack Board

Ingredients

Check off each ingredient as you get it ready.

• 8 ounces (226 g) full-fat block cream cheese, softened enough to mix
• 1/4 cup (60 g) plain Greek yogurt
• 1/4 cup (30 g) powdered sugar
• 1 teaspoon (5 ml) vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/4 cup (85 g) thick caramel dessert sauce
• 4 medium apples (about 720 g whole)
• 1 tablespoon (15 ml) lemon juice, optional for apples
• 2 cups (480 ml) cold water, optional with lemon juice
• 1/4 cup (20 g) crushed pretzels, optional, served separately

Ingredient notes

Block cream cheese and thick caramel give the proposed consistency. Exact allergens depend on purchased labels; milk and wheat may be present.

How to make it

1. Beat cream cheese until smooth, scraping the bowl.

2. Beat in yogurt, powdered sugar, vanilla and cinnamon until evenly combined.

3. Spread in a shallow 7–8-inch dish. Swirl caramel across the surface rather than mixing all of it through.

4. Cover and chill 30 minutes until slightly firmer.

5. Wash apples under running water, core and slice shortly before serving. Optionally dip briefly in lemon water, then drain and pat dry; this is browning control, not sanitation.

6. Serve small portions with apple slices. Keep reserve dip chilled and replenish as needed. Serve optional pretzels separately.

Variations & substitutions

• Reduced-fat or dairy-free cheese: separately test texture.
• Nuts: optional only with appropriate allergen labeling; not included in baseline.

Storage & reheating

• Prepare the base one day ahead as a proposed quality plan and keep refrigerated at 40°F / 4°C or colder. Follow ingredient use-by directions. No extended shelf life or freeze-thaw quality has been validated. Limit unrefrigerated exposure to two hours, or one hour above 90°F / 32°C.