This no-bake Apple Butter Cheesecake is the perfect blend of creamy and spiced goodness. With a cinnamon graham cracker crust and swirls of rich apple butter in every bite, it’s the ultimate dessert for fall or holiday gatherings. The best part? No need to turn on your oven – this cheesecake sets in the fridge, making it as easy as it is delicious.
Ever since I first made this Apple Butter Cheesecake, it’s been a staple for our family’s fall celebrations. My husband, a die-hard cheesecake fan, couldn’t stop raving about how the apple butter adds a warm, spiced twist to his favorite dessert. The kids love helping me swirl the apple butter into the creamy filling, and it has quickly become our go-to dessert for cozy autumn evenings. Now, whenever we have a family dinner or a holiday gathering, everyone asks if I’m bringing “that amazing apple butter cheesecake!”
Why This Apple Butter Cheesecake?
- No-Bake Wonder: No need to stress over water baths or oven times – this cheesecake sets perfectly in the fridge, saving you effort and worry.
- Seasonal Flavors: The sweet and spiced apple butter swirled into a creamy filling offers the perfect fall flavors in every bite.
- Easy Yet Impressive: With a few simple ingredients and minimal effort, you’ll have a show-stopping dessert that looks and tastes like it took hours to make.
- Creamy & Dreamy: The combination of cream cheese and heavy cream makes for an ultra-smooth, fluffy filling that’s perfectly complemented by the crunchy graham cracker crust.
Ingredients:
Crust:
- 2 cups (204 g) graham cracker crumbs, about 12–13 full sheets crushed
- 1/2 teaspoon (1 g) ground cinnamon
- 1/2 cup (113 g) unsalted butter, melted
Filling:
- 2 packages (16 oz / 450 g) cream cheese, softened
- 1 cup (200 g) granulated sugar
- 2 cups (476 g) heavy cream
- 3/4 teaspoon (3.7 ml) fresh lemon juice
- 1/2 cup (120 g) apple butter
Directions:
- Prep the Pan: Lightly spray a 9-inch (23 cm) springform pan with nonstick cooking spray. Set aside.
- Make the Crust: In a medium bowl, combine the graham cracker crumbs and ground cinnamon. Pour in the melted butter and mix thoroughly with a fork until all the crumbs are coated evenly. The butter will act as the binding agent for the crust. Press the mixture into the bottom of the prepared springform pan and about halfway up the sides. Use your hand or the flat bottom of a glass to pack it down tightly. Place the pan in the refrigerator to chill while you prepare the filling.
- Prepare the Filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar together with a hand mixer or stand mixer on medium speed until smooth and creamy, about 2–3 minutes. Gradually add in the heavy cream and lemon juice, continuing to beat until the mixture becomes fluffier, about 1–2 more minutes.
- Assemble the Cheesecake: Pour the cream cheese mixture into the chilled crust, spreading it out evenly. Add dollops of apple butter on top of the filling. Using a butter knife or an offset spatula, gently swirl the apple butter into the cheesecake filling, creating a marbled effect. Be careful not to disturb the graham cracker crust.
- Chill the Cheesecake: Place the cheesecake in the refrigerator and let it set for at least 6 hours or, for best results, overnight. This will allow the filling to firm up completely.
- Serve & Enjoy: Once set, carefully release the cheesecake from the springform pan. Slice and serve chilled, enjoying the creamy, spiced flavors of this no-bake dessert!
Notes:
- Substitutions: You can swap the apple butter for other fruit preserves like pumpkin butter or cinnamon-spiced apple compote for a different twist.
- Make-Ahead: This cheesecake can be made up to two days in advance, making it perfect for entertaining or holiday meal prep.
- Storage: Store in an airtight container in the refrigerator for up to 5 days, or freeze individual slices for a quick dessert anytime.
