Apple Butter Cheesecake {No Bake} Recipe
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.
- 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
