No Bake Caramel Swirl Apple Butter Cheesecake


Take a bite of fall with creamy No Bake Caramel Swirl Apple Butter Cheesecake with a homemade graham cracker crust.

Take a bite of fall with creamy No Bake Caramel Swirl Apple Butter Cheesecake with a homemade graham cracker crust.

When I think of fall, I think of apples and apple butter. And when I think of apples, I also think of caramel, probably because caramel apples are iconic this time of year. However, I hate eating said caramel apples because it hurts my teeth (that’s probably mainly candy apples, but same thing in my mind). That’s why I love to incorporate apples and caramel together in much softer (and more enjoyable) recipes, such as this No Bake Caramel Swirl Apple Butter Cheesecake. The sweet, creamy filling with its caramel swirl and graham cracker crust is heavenly and won’t break a tooth. I know ovens are running full blast now that summer is over, but I chose a no bake cheesecake because it’s easier and faster. I don’t necessarily mean it’ll be ready faster as both still need to chill properly, but you don’t have to wait around for the oven. Plus by not hogging up the oven, you can bake other fall desserts while you (im)patiently wait.

Take a bite of fall with creamy No Bake Caramel Swirl Apple Butter Cheesecake with a homemade graham cracker crust.

This is my go-to no bake cheesecake recipe. Instead of Cool Whip, you make homemade whipped cream to fold into the cream cheese mixture. Since both will be incorporated together eventually, you don’t have to worry about cleaning the bowl in between. I love it when I have less dishes to wash.

For the caramel, I swirled some homemade caramel sauce, but you can also buy a jar as a time-saving shortcut. If the caramel is thick and hard to swirl, microwave it for about 10 seconds or until it thins out enough to swirl. For the crust I crushed some graham crackers, but given that fall is finally here, you can substitute crushed gingersnap cookies.

Yields 16 squares

No Bake Caramel Swirl Apple Butter Cheesecake
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1 1/2 cups graham cracker crumbs
1/4 cup (2 ounces or 4 tablespoons) unsalted butter, melted
1/2 cup heavy whipping cream
16 ounces cream cheese, softened
1/2 cup granulated sugar
1 cup apple butter
1 teaspoon vanilla extract
1/4 cup caramel sauce (homemade or store bought)


  1. In a large bowl, mix together the graham cracker crumbs and melted butter. Press into the bottom of a 9×9 pan. Refrigerate while you prepare the batter.
  2. In another large mixing bowl (with whisk attachment if using stand mixer), beat the heavy cream until it thickens and stiff peaks form, roughly 3-4 minutes (when you pull the beaters up, peaks will form and not fall over). Transfer to another bowl and keep cold in the refrigerator.
  3. In the same mixing bowl (no need to clean bowl - switch to paddle if using stand mixer), beat together the cream cheese and sugar until smooth and creamy, about 2-3 minutes. Beat in apple butter and vanilla. Scrape down the bowl.
  4. Fold the whipped cream into the cream cheese mixture until fully incorporated. Spread the filling into the pan.
  5. Microwave the caramel until slightly softened, about 10 seconds. Drop by spoonfuls on top of the cheesecake batter then swirl with a knife. Refrigerate for at least 4 hours before serving.

Source: Adapted from Kraft

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  1. Carla, this looks scrumptious. Cheesecake is totally a winner. I love you new background.

  2. Looks incredible, Carla! And since it’s not quite Fall-ish weather yet, a no-bake option is perfect! I’m still not quite ready for the full-blast oven days that are coming :)

  3. I’m not ready for pumpkin recipes for fall, but apple I am definitely okay with! Loving this no bake dessert as it is still hitting the 100 degree mark here.

  4. Nice recipes. Thank you.

  5. Oooo, I still have the jar of apple butter from BSP in my cupboard and I’ve been wondering what to do with it… problem solved! This looks so yummy.

  6. I’m so in love with this!! Gorgeous!

  7. This cheesecake looks like a winner in my book! How fun to incorporate apple butter with cheesecake!

  8. Love the use of apple butter! I have some in my fridge right now, this cheesecake might have to happen this weekend!

  9. Carla, I haven’t visited your blog in a while (shame on me) and now I’m faced with all of these amazing recipes that I’ve missed! I would love to go to the Big Summer Potluck one of these days. It looked like such a delicious time. Your cheesecake recipes are always so incredible, including this nice ‘n easy caramel apple version. Perfect for the fall!

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