Introduction

Apple Butter Cheesecake is a luscious no-bake dessert featuring a cinnamon-spiced graham cracker crust, creamy cheesecake filling, and a delightful apple butter swirl. Perfect for those who want a rich treat without turning on the oven.

Apple Butter Cheesecake {No Bake} Recipe - Recipe Image

Ingredients

2 cups (204 g) graham cracker crumbs, about 12-13 full sheets, crushed
½ teaspoon cinnamon
½ cup (1 stick / 113 g) unsalted butter, melted
2 packages (8 ounces each) cream cheese, softened
1 cup (200 g) granulated sugar
2 cups (476 g) heavy cream
¾ teaspoon fresh lemon juice
½ cup (120 g) apple butter

Instructions

Step 1: Spray a 9-inch springform pan with nonstick cooking spray.
Step 2: In a medium bowl, combine the graham cracker crumbs and cinnamon. Add the melted butter and mix well with a fork until all crumbs are coated.
Step 3: Press the crumb mixture firmly into the bottom and up the sides of the prepared pan. Chill in the refrigerator while you prepare the filling.
Step 4: In a large bowl, beat the softened cream cheese and sugar together on medium speed until smooth and creamy.
Step 5: Add the heavy cream and lemon juice to the cream cheese mixture. Beat for 1-2 minutes until fluffy.
Step 6: Pour the cheesecake filling into the chilled crust, smoothing the surface.
Step 7: Spoon large dollops of apple butter over the filling. Use a knife or offset spatula to gently swirl the apple butter into the cheesecake, taking care not to disturb the crust.
Step 8: Refrigerate the cheesecake for at least 6 hours or overnight until firm and chilled before serving.

Tips & Variations

For best flavor, crush whole honey-flavored graham crackers yourself instead of using pre-crumbled versions.
Be sure the cream cheese is at room temperature for a smoother filling.
Use store-bought apple butter if you don’t have homemade, found typically near jams and jellies.
Try adding a pinch of nutmeg or cloves to the crust mixture for extra warm spice notes.

Storage

Store the cheesecake in an airtight container in the refrigerator for up to 3 days. To freeze, first chill the cheesecake uncovered for about an hour, then remove from the pan and wrap tightly in plastic wrap. Place it in a freezer bag or wrap in foil, label with date, and freeze up to 6 months. Thaw in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes! This no-bake cheesecake requires at least 6 hours to chill, so it’s ideal to prepare it a day in advance. You can also make the apple butter ahead and store it in the refrigerator for up to a month.

Do I have to bake this cheesecake?

No baking is required for this recipe. It sets just by chilling in the refrigerator, making it simple and perfect for warm days or quick assembly.

Apple Butter Cheesecake {No Bake} Recipe

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★★★★★

4.9 from 71 reviews

Apple Butter Cheesecake is a creamy, no-bake dessert featuring a buttery graham cracker crust combined with a rich cream cheese filling and swirled with sweet, flavorful apple butter. Perfect for making ahead, this easy cheesecake is chilled until firm and served cold, making it an ideal treat for any occasion.

Author: Sophie
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 6 hours 15 minutes
Yield: 12 servings 1x
Category: Dessert
Method: No-Cook
Cuisine: American

Ingredients

Scale

Crust

2 cups (204 g) graham cracker crumbs (about 12–13 full sheets, crushed)
½ teaspoon cinnamon
½ cup (1 stick / 113 g) unsalted butter, melted

Filling

2 packages (8 ounces each) cream cheese, softened
1 cup (200 g) granulated sugar
2 cups (476 g) heavy cream
¾ teaspoon fresh lemon juice
½ cup (120 g) apple butter

Instructions

Prepare the Pan: Spray a 9-inch springform pan with nonstick cooking spray to prevent the crust and filling from sticking.
Make the Crust: In a medium bowl, combine graham cracker crumbs and cinnamon. Add the melted butter and mix thoroughly with a fork until every crumb is coated as this acts as the binder.
Form the Crust: Pour the crumb mixture into the prepared pan and press it firmly and evenly onto the bottom and slightly up the sides using your hand or the bottom of a glass. Place the pan in the refrigerator to chill while preparing the filling.
Prepare the Filling: In a large bowl, beat the softened cream cheese and granulated sugar on medium speed using a hand mixer or stand mixer until smooth and creamy, ensuring no lumps remain.
Add Cream and Lemon Juice: Gradually add the heavy cream and fresh lemon juice to the cream cheese mixture. Beat for 1-2 minutes until the filling becomes light, fluffy, and well combined.
Assemble the Cheesecake: Pour the cheesecake filling into the chilled crust, smoothing the top evenly.
Add Apple Butter Swirl: Drop spoonfuls of apple butter on top of the filling. Using a knife or offset spatula, gently swirl the apple butter into the cheesecake mixture without scraping the crust, creating marbled patterns.
Chill: Refrigerate the cheesecake for at least 6 hours or overnight until the filling is firm and fully set.
Serve: Carefully remove the cheesecake from the springform pan, slice into 12 pieces, and serve chilled for best texture and flavor.

Notes

You can use store-bought apple butter if you don’t have homemade, available typically near jams and jellies.
Using full sheets of honey-flavored graham crackers crushed yourself yields better crust flavor and texture compared to pre-crumbled packs.
This cheesecake is best made ahead of time to allow proper chilling for at least 6 hours or overnight.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
For freezing, place the cheesecake uncovered in the freezer for 1 hour, then unwrap, wrap tightly with plastic wrap and foil or place in a freezer bag. Label and freeze up to 6 months.
Ensure cream cheese is at room temperature before mixing for smoothest filling.

Keywords: Apple Butter Cheesecake, No Bake Cheesecake, Cream Cheese Dessert, Easy Cheesecake, Graham Cracker Crust, Fall Dessert