I created this creamy no‑bake cheesecake with a buttery graham cracker crust and a swirl of apple butter. It’s silky, light, and perfect for when I want dessert without turning on the oven.
Why I’ll Love This Recipe
I love how the sweet and spiced apple butter cuts through the rich cream cheese filling. It’s easy to assemble, no baking required, and I can prepare it ahead of time. The texture is airy yet firm once chilled, and it makes a lovely dessert for gatherings or just a cozy night in.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Crust 2 cups (204 g) graham cracker crumbs ½ teaspoon cinnamon ½ cup (113 g) unsalted butter, melted
Filling 2 packages (8 oz each) cream cheese, softened (total 16 oz / ~454 g) 1 cup (200 g) granulated sugar 2 cups (476 g) heavy cream ¾ teaspoon fresh lemon juice ½ cup (120 g) apple butter
Directions
I start by spraying a 9‑inch springform pan with nonstick cooking spray.
In a medium bowl, I mix the graham cracker crumbs and cinnamon. Then I pour in the melted butter and stir until every crumb is coated.
I press that mixture firmly into the bottom and up the sides of the prepared springform pan. I chill it in the refrigerator while I make the filling.
In a large bowl, I beat the softened cream cheese and sugar on medium speed until smooth and creamy.
I add the heavy cream and lemon juice, then beat for 1 to 2 minutes until the mixture becomes fluffier.
I pour the cheesecake filling into the chilled crust, spreading it evenly.
I drop large dollops of apple butter over the top, then use a knife or offset spatula to gently swirl it into the filling (taking care not to scrape the crust).
I refrigerate the cheesecake until the filling is firm and cold, about 6 hours, or I sometimes leave it overnight.
When it’s set, I release it from the springform, slice, and serve.
Servings and timing
Prep time: about 15 minutes
Chill time: about 6 hours (or overnight)
Total time: ~6 hours 15 minutes
Servings: 12 slices
Variations
I sometimes use pumpkin butter instead of apple butter for a fall twist.
I’ve tried a ginger snap crust instead of graham cracker for more spice.
If I want more apple flavor, I lightly warm the apple butter so it’s easier to swirl more deeply into the filling.
I can add a dash of ground nutmeg or allspice to the apple butter swirl for extra warmth.
For a lighter version, I’ve replaced part of the heavy cream with whipped topping, but the texture is a bit softer.
Storage / Reheating
I store leftover cheesecake in an airtight container in the refrigerator for up to 3 days. If I want to freeze it, I place the cheesecake (uncovered) in the freezer for about an hour. Then I remove it from the pan (using a knife if needed), wrap it tightly in plastic wrap, then wrap or bag it again. It can be frozen up to 6 months. Before serving, I thaw it in the fridge overnight.
FAQs
How do I know when the cheesecake is fully set?
I check that the edges are firm while the center still has a slight jiggle. Once chilled, the center should hold its shape when I slice it.
Can I use store‑bought apple butter or do I need to make my own?
I’ve had great results using good quality store‑bought apple butter. The flavor just needs to be smooth and not too chunky.
What if my filling is too loose after chilling?
Sometimes I beat less or chill longer. Reducing whipping time when adding heavy cream or increasing chill time (overnight) helps it firm up.
Can I make this in advance?
Yes — I often make it the day before serving. The overnight chill helps the flavors meld and ensures the right texture.
Can I use another type of crust?
Absolutely. I’ve used crushed gingersnaps, shortbread cookies, or even a nut‑based crust. Just adjust the butter so it binds well.
Conclusion
I find this Apple Butter Cheesecake to be a reliable, elegant dessert that doesn’t require baking but still delivers big on flavor and texture. Whether I’m serving it at a gathering or enjoying it quietly at home, its creamy consistency and apple‑spiced swirl always impress. Let me know if you’d like a scaled version or help with any step!
A creamy, no-bake cheesecake with a buttery graham cracker crust and a swirl of spiced apple butter. Silky, light, and full of autumn flavor, perfect for gatherings or cozy nights in.
Ingredients
2 cups (204 g) graham cracker crumbs
½ teaspoon cinnamon
½ cup (113 g) unsalted butter, melted
2 packages (8 oz each) cream cheese, softened (total 16 oz / ~454 g)
1 cup (200 g) granulated sugar
2 cups (476 g) heavy cream
¾ teaspoon fresh lemon juice
½ cup (120 g) apple butter
Instructions
Spray a 9‑inch springform pan with nonstick cooking spray.
In a medium bowl, mix graham cracker crumbs and cinnamon. Stir in melted butter until evenly coated.
Press the mixture into the bottom and up the sides of the prepared pan. Chill in the refrigerator while preparing the filling.
In a large bowl, beat the softened cream cheese and sugar on medium speed until smooth and creamy.
Add heavy cream and lemon juice. Beat for 1–2 minutes until fluffy.
Pour the cheesecake filling into the chilled crust and spread evenly.
Drop dollops of apple butter over the top and swirl gently with a knife or spatula, avoiding the crust.
Refrigerate until firm and cold, at least 6 hours or overnight.
Release from the springform pan, slice, and serve.
Notes
For extra spice, use a ginger snap crust or add nutmeg to the apple butter.
Swap in pumpkin butter for a seasonal variation.
Chill overnight for best texture and flavor meld.
Store in an airtight container in the fridge for up to 3 days.
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