Apple Butter Cheesecake No Bake Recipe

Introduction

This no-bake Apple Butter Cheesecake combines creamy, smooth cheesecake filling with the warm, autumnal flavor of apple butter. It’s easy to prepare and chilled to perfection, making it a delightful dessert for any occasion.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 2 8-ounce packages cream cheese, softened
• 1 cup apple butter
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 cups whipped cream or whipped topping
• Optional: caramel sauce and chopped walnuts or pecans for garnish

Instructions

1. Step 1: In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are thoroughly coated.
2. Step 2: Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form the crust. Chill in the refrigerator while preparing the filling.
3. Step 3: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
4. Step 4: Add the apple butter, granulated sugar, and vanilla extract. Continue to beat until the mixture is well combined and smooth.
5. Step 5: Gently fold in the whipped cream or whipped topping until fully incorporated, making sure not to deflate the mixture.
6. Step 6: Pour the cheesecake filling over the chilled crust in the springform pan. Use a spatula to smooth the top.
7. Step 7: Refrigerate the cheesecake for at least 4 hours, or overnight, to set completely.
8. Step 8: Before serving, run a knife around the edge of the pan to loosen the cheesecake and remove the sides of the springform pan.
9. Step 9: Drizzle with caramel sauce and sprinkle with chopped walnuts or pecans if desired.
10. Step 10: Slice, serve, and enjoy your no bake apple butter cheesecake!

Tips & Variations

• Use full-fat cream cheese for the creamiest texture and best flavor.
• To enhance the apple flavor, add a pinch of cinnamon or nutmeg to the filling.
• Substitute the whipped cream with coconut whipped cream for a dairy-free option.
• Swap the graham cracker crust for a gingersnap crust to add a warm spice note.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. For best texture, avoid freezing, as it may affect the creamy consistency. To serve, let the cheesecake sit at room temperature for 10-15 minutes before slicing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cream instead of whipped cream?

Whipped cream provides lightness and helps the filling set properly. Using regular cream will result in a denser texture, so it’s best to whip the cream or use whipped topping as directed.

How do I know when the cheesecake is fully set?

The cheesecake should feel firm to the touch and hold its shape when the sides of the pan are removed. Chilling for at least 4 hours, or overnight, ensures the best results.

Apple Butter Cheesecake No Bake Recipe

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★★★★★

4.8 from 730 reviews

• Author: Naomi
• Total Time: 4 hours 20 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

This No-Bake Apple Butter Cheesecake is a creamy, luscious dessert perfect for fall or any time you crave a sweet treat without turning on the oven. Featuring a buttery graham cracker crust and a velvety filling made from cream cheese and apple butter, it’s easy to prepare and beautifully enhanced with optional caramel sauce and nuts for added texture and flavor.

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Ingredients

Scale 1x2x3x

Crust

• 1 1/2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted

Filling

• 2 8-ounce packages cream cheese, softened
• 1 cup apple butter
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 cups whipped cream or whipped topping

Optional Garnish

• Caramel sauce
• Chopped walnuts or pecans

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Instructions

1. Prepare the crust: In a medium bowl, combine the graham cracker crumbs and melted butter. Mix thoroughly until the crumbs are well coated with butter.
2. Form the crust: Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Place it in the refrigerator to chill while you prepare the filling.
3. Beat the cream cheese: In a large mixing bowl, use an electric mixer to beat the softened cream cheese until smooth and creamy.
4. Add flavorings: Mix in the apple butter, granulated sugar, and vanilla extract. Continue beating until the mixture is smooth and fully combined.
5. Incorporate whipped cream: Gently fold the whipped cream or whipped topping into the cream cheese mixture carefully to keep the mixture light and airy.
6. Assemble the cheesecake: Pour the cheesecake filling over the chilled crust in the springform pan. Smooth the top evenly with a spatula.
7. Chill to set: Refrigerate the cheesecake for at least 4 hours or overnight to allow it to firm up completely.
8. Prepare for serving: Before serving, run a knife around the edges of the pan to loosen the cheesecake, then carefully remove the sides of the springform pan.
9. Add toppings: Drizzle caramel sauce over the cheesecake and sprinkle with chopped walnuts or pecans if desired.
10. Serve: Slice the cheesecake, serve, and enjoy this rich and fruity no-bake dessert!

Notes

• Make sure the cream cheese is softened to room temperature for easier mixing and a smoother filling.
• Use a springform pan for easy removal of the cheesecake without damaging its shape.
• Chilling the crust before adding the filling helps it set firmly, providing a sturdy base.
• For a lighter texture, fold in whipped cream gently to avoid deflating it.
• Feel free to substitute nuts with other toppings like cinnamon or extra apple butter swirls.

• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Keywords: apple butter cheesecake, no bake cheesecake, fall dessert, creamy cheesecake, graham cracker crust, easy cheesecake recipe