No Bake Apple Butter Cheesecake

Take a bite of fall with creamy No Bake Apple Butter Cheesecake with a caramel swirl and 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 (hence my no bake caramel apple cheesecake).

That’s why I love to incorporate apples and caramel together in much softer (and more enjoyable) recipes, such as this No Bake Apple Butter Cheesecake with a caramel swirl.

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.

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.

Want more apple cheesecake? Check out my cheesecake stuffed apples and caramel apple cheesecake dip.

For more apple butter recipes, check out my guide on what to do with apple butter.

Source: Adapted from Kraft