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Caramel Apple Cheesecake Dip Cups with Cinnamon Streusel

This no-bake caramel apple cheesecake dip fills a 10-inch deep-dish pie plate with fluffy Philadelphia cheesecake filling, chopped caramel apples, decorative caramel drizzle and buttery cinnamon streusel. Serve it with fresh apple slices and Nilla Wafers for an easy fall party appetizer.
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Prep Time 25 minutes
Cook Time 12 minutes
Cooling time: 20 minutes 20 minutes
Servings: 16
Course: Appetizer, Dessert, Snack
Cuisine: American Party Food
Ingredients Method Video Notes

Ingredients
  

Caramel Apple Cheesecake Dip
  • 2 Tubs Philadelphia No-Bake Cheesecake Filling 24.3 oz containers
  • 1 Can Comstock Country Apple Pie Filling
  • 1/2 Cup Smucker’s Caramel Drizzle, divided
  • 1 Box Nilla Wafers, for serving
  • 2 Granny Smith apples, sliced
  • 2 Red apples, such as Honeycrisp, Gala or Fuji, sliced
  • Lemon water, optional, for preventing the apple slices from browning
Cinnamon Streusel
  • 1/2 Cup all-purpose flour
  • 1/2 Cup old-fashioned oats
  • 1/3 Cup packed light brown sugar
  • 1 Tsp ground cinnamon
  • 1/4 Cup unsalted butter, melted

Method
 

Make the Cinnamon Streusel
  1. Preheat the oven to 350°F. Line a small baking sheet with parchment paper.
  2. Combine the flour, oats, brown sugar and cinnamon in a medium bowl. Pour in the melted butter and stir until uneven crumbs and small clusters form.
  3. Spread the streusel loosely over the prepared baking sheet.
  4. Bake for 10 to 12 minutes, stirring once halfway through, until lightly golden.
  5. Let the streusel cool completely. Break apart any very large pieces, but leave a mixture of small crumbs and larger clusters
Assemble the Large Party Dip
  1. Chop the apples in the canned pie filling into smaller, scoopable pieces. Spread 1 tub of cheesecake filling evenly across the bottom of a 10-inch deep-dish pie plate. Spoon about two-thirds of the chopped apple pie filling over the center.
  2. Add the second tub of cheesecake filling in generous spoonfuls over and around the apple layer. Spread it loosely so the top remains fluffy rather than completely smooth. Drizzle about ⅓ cup caramel decoratively over the outer cheesecake layer.
  3. Scatter the cooled cinnamon streusel around the center of the dip. Spoon the remaining apple filling into the center.
  4. Finish with the remaining caramel drizzle, leaving plenty of the white cheesecake filling visible. Refrigerate until ready to serve. Arrange Nilla Wafers and fresh apple slices around the dish immediately before serving.
Portable Caramel Apple Cheesecake Dip Cups
  1. Add 2 tablespoons of crushed Nilla Wafers to the bottom of each 6-ounce cup. Spoon in about 3 tablespoons of Philadelphia No-Bake Cheesecake Filling. Add 1 tablespoon of chopped apple pie filling.
  2. Drizzle in a small amount of caramel. Add another 2 to 3 tablespoons of cheesecake filling. Top with a little cinnamon streusel, more chopped apple filling and a light caramel drizzle.
  3. Cover each cup with a lid and refrigerate until ready to serve. Add 2 whole Nilla Wafers just before serving so they stay crisp.
    4. Yield: About 10 to 12 portable 6-ounce cups.

Notes

Recipe Notes

  • Chop the apples in the pie filling into smaller pieces so the dip is easier to scoop.
  • Let the cinnamon streusel cool completely before adding it to the cheesecake filling.
  • Keep the dip refrigerated until serving.
  • Add whole Nilla Wafers to the portable cups just before serving so they stay crisp.
  • One batch fills a 10-inch deep-dish pie plate or makes about 10 to 12 individual 6-ounce cups.