Apple Butter Cheesecake {No Bake} Recipe
This no-bake Apple Butter Cheesecake is a creamy, smooth dessert that perfectly blends the rich tang of cream cheese with the warm, spiced flavor of apple butter. Featuring a cinnamon-infused graham cracker crust, this cheesecake requires no oven and is easy to prepare, making it an ideal treat for fall or any time you crave a comforting, fruity dessert.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 20 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: No Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Crust
- 2 cups (204 g) graham cracker crumbs, 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 ensure easy removal of the cheesecake later.
- Make the Crust: In a medium bowl, combine the graham cracker crumbs and cinnamon. Add the melted butter and mix thoroughly with a fork until all crumbs are coated. Press the mixture firmly into the bottom and up the sides of the prepared pan. Place in the refrigerator to chill while preparing the filling.
- Mix the Filling: In a large bowl, use a hand-held or stand mixer to beat the softened cream cheese and sugar on medium speed until the mixture is smooth and creamy, about 2-3 minutes.
- Add Cream and Lemon Juice: Pour in the heavy cream and fresh lemon juice, then continue beating for another 1-2 minutes until the filling becomes light and fluffy.
- Assemble the Cheesecake: Pour the creamy filling into the chilled crust, smoothing it out evenly with a spatula.
- Swirl Apple Butter: Add large dollops of apple butter on top of the filling. Using a knife or offset spatula, gently swirl the apple butter into the cheesecake mixture, creating a marbled effect without disturbing the crust.
- Chill to Set: Refrigerate the assembled cheesecake for at least 6 hours, preferably overnight, until the filling is firm and thoroughly chilled.
- Serve: Carefully remove the sides of the springform pan, slice the cheesecake, and serve chilled for the best texture and flavor.
Notes
- Use room temperature cream cheese for a smooth, lump-free filling.
- Apple butter can be found in most grocery stores or made at home for extra flavor.
- For a lighter texture, consider using whipped cream instead of heavy cream, but the cheesecake will be less rich.
- If you don’t have a springform pan, use a regular pie dish, but the crust may be harder to remove.
- Store leftovers covered in the refrigerator for up to 3 days.
- For a dairy-free option, substitute cream cheese and heavy cream with plant-based alternatives, but texture and flavor will vary.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 360 kcal
- Sugar: 26 g
- Sodium: 230 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 95 mg
Keywords: apple butter cheesecake, no bake cheesecake, fall dessert, graham cracker crust, creamy cheesecake, easy cheesecake recipe
