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–+ servings

No-Bake Caramel Apple Cheesecake Dip

No-bake caramel apple cheesecake dip blends creamy cheesecake, luscious caramel, and peanut crunch for a five-minute dessert.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 1
Course: Desserts
Cuisine: American
Calories: 1146
Ingredients Method Nutrition Notes

Ingredients
  

For the Dip
  • 1 tub prepared no-bake cheesecake filling (8 oz / 226 g) store-bought or homemade
  • 1/3 cup caramel sauce about 80 ml; plus extra for drizzling
  • 1/4 cup crushed salted roasted peanuts about 60 ml; or dry-roasted
  • 1 tablespoon graham cracker crumbs optional topping
  • 1 tablespoon toffee bits optional topping

Method
 

  1. Scoop the no-bake cheesecake filling into your serving dish and spread it into a smooth, even layer.
  2. Drizzle the caramel sauce across the top and gently spread it to cover the cheesecake base.
  3. Sprinkle the crushed peanuts evenly over the caramel.
  4. Chill for 15 minutes to let the layers set, then serve with apple slices, pretzels, or cookies.

Nutrition

Calories: 1146kcalCarbohydrates: 114gProtein: 18gFat: 68gSaturated Fat: 31gCholesterol: 120mgSodium: 589mgFiber: 3gSugar: 86g

Notes

For a less sweet, lightly tart contrast, use Granny Smith apple slices as dippers.
Swap crushed peanuts with almond slivers or candied pecans if desired.
Store leftovers in an airtight container in the fridge for up to 3 days; stir before serving.
Date caramel works beautifully here: blend pitted Medjool dates with a splash of warm milk until smooth.
Don't over-chill or the dip will become too firm; 15 minutes is just right.
To make your own cheesecake layer, mix softened cream cheese with powdered sugar and a bit of vanilla until creamy.
If serving at a party, double the batch and use a wide shallow bowl so everyone can reach the dip.

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