Apple Butter Cheesecake {No Bake} Recipe
Introduction
Apple Butter Cheesecake is a delightful no-bake dessert featuring a cinnamon-spiced graham cracker crust and a creamy cheesecake filling swirled with rich apple butter. This easy-to-make treat is perfect for any occasion and can be prepared ahead of time for stress-free entertaining.
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 graham cracker crumbs and cinnamon. Pour in melted butter and mix 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. Refrigerate to chill while preparing the filling.
- Step 4: In a large bowl, beat cream cheese and sugar on medium speed until smooth and creamy using a hand mixer or stand mixer.
- Step 5: Add 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 top gently.
- Step 7: Spoon large dollops of apple butter on top. Use a knife or offset spatula to swirl the apple butter into the filling without disturbing the crust.
- Step 8: Refrigerate the cheesecake for at least 6 hours, or overnight, until firm and completely chilled before serving.
Tips & Variations
- For best flavor and texture, crush whole graham cracker sheets yourself rather than using pre-crushed crumbs.
- If you don’t have homemade apple butter, store-bought works well and is usually found near jams and jellies.
- Add a pinch of ground nutmeg to the crust mixture for extra warmth and spice.
- Gently fold in chopped toasted pecans or walnuts into the filling for added crunch.
Storage
Store the cheesecake in an airtight container in the refrigerator for up to 3 days. To freeze, chill the cheesecake uncovered for about 1 hour, then remove from the pan and wrap tightly in plastic wrap and aluminum foil or place in a freezer bag. Label and freeze for up to 6 months. Thaw in the refrigerator overnight 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 needs to chill for at least 6 hours or overnight, making it a perfect make-ahead dessert. You can also prepare the apple butter in advance and store it refrigerated for up to a month.
Does this cheesecake need to be baked?
No, this recipe is completely no-bake. The filling sets and firms as it chills in the refrigerator, making it simple and convenient without needing an oven.
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Apple Butter Cheesecake {No Bake} Recipe
- Total Time: 6 hours 15 minutes
- Yield: 12 servings 1x
Description
Apple Butter Cheesecake is a luscious no-bake dessert featuring a crunchy graham cracker crust and a silky cream cheese filling swirled with flavorful apple butter. This easy-to-make cheesecake requires no oven time and is perfect to prepare ahead for any occasion, delivering a delightful blend of creamy and fruity flavors.
Ingredients
Crust
- 2 cups (204 g) graham cracker crumbs (approximately 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 to room temperature
- 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 from sticking.
- Make the Crust: In a medium bowl, combine the graham cracker crumbs and cinnamon. Pour in the melted butter and mix thoroughly with a fork until every crumb is coated, ensuring the crust will hold together well.
- Form the Crust: Press the crumb mixture firmly into the bottom and up the sides of the prepared springform pan using your hand or the bottom of a glass. Chill the crust in the refrigerator while you prepare the filling.
- Beat Cream Cheese and Sugar: In a large mixing bowl, use a hand-held mixer on medium speed to beat the softened cream cheese and granulated sugar until the mixture is creamy and smooth.
- Add Cream and Lemon: Incorporate the heavy cream and fresh lemon juice into the cream cheese mixture, beating for 1 to 2 minutes until the filling becomes light and fluffy.
- Assemble Cheesecake: Pour the cheesecake filling into the chilled crust, spreading it evenly.
- Swirl Apple Butter: Add generous dollops of apple butter on top of the filling. With a knife or offset spatula, gently swirl the apple butter through the cheesecake filling without scraping the crust to create a marbled effect.
- Chill to Set: Refrigerate the assembled cheesecake for at least 6 hours, or up to overnight, until the filling is firm and fully set before slicing and serving.
Notes
- For best results, use full graham cracker sheets and crush them yourself for optimal flavor and texture.
- Ensure cream cheese is at room temperature before mixing to avoid lumps and achieve a smooth filling.
- Apple butter can be homemade or store-bought; the homemade variety enhances flavor.
- Make the cheesecake ahead of time since it needs a minimum of 6 hours chilling; it’s a perfect make-ahead dessert.
- Store leftover cheesecake in an airtight container in the refrigerator for up to 3 days.
- To freeze, chill uncovered in freezer for about 1 hour, then remove from pan, wrap tightly in plastic wrap and foil, and freeze up to 6 months.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: Apple Butter Cheesecake, No-Bake Cheesecake, Cream Cheese Dessert, Graham Cracker Crust, Apple Butter Swirl
