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Apple Cheesecake Dip with Graham Crackers

Apple cheesecake dip pairs a smooth, cinnamon-kissed cream cheese base with finely chopped Granny Smith apple and graham cracker squares. Whipped cream keeps the chilled dip light and fluffy, making it easy to serve as a sweet snack or dessert.
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Prep Time 10 minutes
Chilling 25 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 315
Ingredients Equipment Method Notes

Ingredients
  

For the dip
  • 1 block (8 oz) cream cheese softened
  • 0.5 cup powdered sugar
  • 1 tsp vanilla extract
  • 0.5 tsp ground cinnamon
  • 1 cup heavy cream cold
  • 1 apple medium Granny Smith, finely chopped
  • 1 tsp lemon juice
For serving
  • 1 sleeve (4.8 oz) graham crackers about 4.8 ounces, broken into squares

Equipment

  • 1 electric mixer

Method
 

Make the dip
  1. Beat the cream cheese, powdered sugar, vanilla, and cinnamon in a medium bowl with an electric mixer until smooth, 1 to 2 minutes.
  2. In a separate bowl, whip the heavy cream with clean beaters until stiff peaks form, 2 to 3 minutes.
  3. Fold the whipped cream into the cream cheese mixture until no streaks remain.
  4. Toss the chopped apple with the lemon juice, then gently fold it into the dip.
  5. Cover and refrigerate the dip for 20 to 30 minutes.
Serve
  1. Serve the chilled dip with the graham crackers.

Notes

For the fluffiest texture, fold the whipped cream in gently until no streaks remain. Refrigerate leftovers in a covered container for up to 3 days; freezing is not recommended. For a gluten-free option, serve with gluten-free graham crackers.