Apple Butter Cheesecake No Bake Recipe

Apple Butter Cheesecake {No Bake}

If the kitchen is too warm to even think about the oven, this Apple Butter Cheesecake is the dessert to make.

It is a no bake cheesecake with three parts that come together fast: a buttery graham cracker crust, a smooth and creamy cheesecake filling, and a generous apple butter swirl. The apple butter brings warm, spiced apple flavor to every single bite.

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You build it, you chill it, and you serve it cold. No water bath, no cracked top, no stress.

Ingredients & Substitutions

The ingredient list is short, and every item earns its place. The crust is built from graham cracker crumbs, cinnamon, and melted butter. The filling is softened cream cheese, granulated sugar, heavy cream, fresh lemon juice, and apple butter. That is the whole list.

The crust. Graham cracker crumbs, cinnamon, and melted butter are all you need here. If you are short on time, a store bought graham cracker crust can be used as a substitute, but it will not have that added cinnamon flavor. I have made it both ways, and the homemade crust wins.

Crush your own crackers when you can. Store bought graham cracker crumbs have changed in recent years. They seem less flavorful, and the texture is different from what it once was.

When you have a few extra minutes, crush full sheets of honey flavored graham crackers yourself. A food processor makes quick work of it, and a zip top bag with a rolling pin works just as well. The flavor is deeper and the crumb is better.

Room temperature cream cheese matters. Let the cream cheese sit out until it is soft before you cream it with the sugar. Cold cream cheese stays lumpy, and once the heavy cream goes in, those lumps are hard to beat out.

Apple butter is the star. It is the ingredient that turns a plain cheesecake into something special, and it blends beautifully with the smooth, creamy filling. You can use homemade apple butter or a jar from the store. Store bought apple butter is usually shelved with the jams and jellies, so check that aisle first.

What about the lemon juice? It is a small amount, just 3/4 teaspoon, and it brightens the flavor of the filling.

A quick note on the crust substitute. If you do reach for a store bought crust, expect a good cheesecake without the warm cinnamon note. The rest of the recipe stays exactly the same.

Can I Make Apple Butter Cheesecake Ahead Of Time?

Yes, and that is one of the best things about this dessert. The cheesecake needs to chill for at least 6 hours, up to overnight, so it is a perfect dessert to make in advance. You can build it the day before a party and simply pull it from the refrigerator when you are ready to serve.

The homemade apple butter can be made ahead too. It can be stored in the refrigerator for up to a month, so you can keep a jar ready and waiting. Make the apple butter one weekend and the cheesecake the next. It is just a matter of planning your chilling time.

One practical tip from my own kitchen: I like to write the time I put the pan in the refrigerator on a sticky note and leave it on the counter. Six hours can slip past quickly on a busy day.

When Is Cheesecake Done Baking?

This question comes up a lot, and the answer depends on whether you are baking a cheesecake or chilling one.

For a baked cheesecake, the dessert is done when the sides are set but the middle is still a bit jiggly. You can check the internal temperature, which should read 150 degrees Fahrenheit. Another easy test is to tap the outside of the pan with a wooden spoon. If the center gives a slight jiggle, it is done.

Keep in mind that this apple butter cheesecake is a no bake recipe, so there is no baking step and no doneness temperature to check. Instead, you chill it until the filling is firm and cold, about 6 hours or up to overnight. Still, the jiggle test is a useful reference if you also bake cheesecakes in the same kitchen.

How to Store Apple Butter Cheesecake

Store the cheesecake in an airtight container in the refrigerator.

It stays fresh for up to 3 days. After that, the crust begins to soften and the apple butter swirl loses its bright flavor, so enjoy it while it is at its best.

How to Freeze Cheesecake

Freezing works beautifully, and a slice pulled from the freezer later tastes like a treat you bought. Here is the method I use.

1. Place the cheesecake in the freezer uncovered for about 1 hour.
2. Remove it from the pan. If it resists, run a knife around the edge to pry it loose.
3. Wrap the cheesecake tightly in plastic wrap.
4. Place the wrapped cheesecake in a zipped freezer bag, or wrap it in aluminum foil.
5. Label and date it, so you know what it is and when it went in.

The short uncovered freeze is what firms the surface, so the cheesecake holds its shape while you wrap it.

Stored this way, the cheesecake keeps in the freezer for up to 6 months. When you are ready to serve it, let it thaw in the refrigerator so the filling comes back to its smooth, creamy texture.

Ingredients

This recipe makes 12 pieces. Here is exactly what you need.

For the crust

• 2 cups (204 g) graham cracker crumbs, from about 12 to 13 full sheets, crushed
• 1/2 teaspoon cinnamon
• 1/2 cup (1 stick / 113 g) unsalted butter, melted

For the filling

• 2 packages (8 ounces each) cream cheese, softened
• 1 cup (200 g) granulated sugar
• 2 cups (476 g) heavy cream
• 3/4 teaspoon fresh lemon juice
• 1/2 cup (120 g) apple butter

You will also need a 9 inch springform pan and nonstick cooking spray.

The apple butter goes on top as a swirl rather than into the filling, so keep it separate until the very end. Set the cream cheese out to soften before you begin.

Instructions

This is a stir and chill recipe, so there is no oven involved. Follow the steps in order, and you will end up with a clean, creamy cheesecake with a pretty swirl on top. The filling is forgiving, so do not worry about perfection.

What matters most is softened cream cheese and a crust that has had a few minutes in the refrigerator to set.

1. Prepare the pan. Spray a 9 inch springform pan with nonstick cooking spray.
2. Make the crust. In a medium bowl, combine the graham cracker crumbs and cinnamon. Add the melted butter to the crumbs. Using a fork, mix well, until every crumb is coated in butter. That butter is the glue that holds the crust together.
3. Press the crust and chill it. Pour the graham cracker crumbs into the sprayed springform pan. Pat them flat with your hand or the bottom of a kitchen glass, including up the sides. Take your time pressing, since an even crust slices more cleanly. Place the pan in the refrigerator to chill as you make the filling.
4. Beat the cream cheese and sugar. In a large mixing bowl, beat the cream cheese and sugar on medium speed with a hand held mixer until creamy and smooth. You could also use a stand mixer.
5. Add the cream and lemon juice. Add the heavy cream and lemon juice. Beat for 1 to 2 minutes, or until the mixture becomes fluffier.
6. Pour in the filling. Pour the cheesecake mixture into the prepared crust and spread it into an even layer.
7. Swirl in the apple butter. Top with large dollops of apple butter. Using a knife or an offset spatula, swirl the apple butter into the filling, being careful not to scrape the crust.
8. Chill until firm. Refrigerate until the filling is firm and cold, about 6 hours, up to overnight, before cutting and serving.

Keep those apple butter dollops generous. Big spoonfuls give you wide ribbons of apple flavor instead of a muddy swirl.

If your kitchen runs warm, work quickly once the filling is mixed and get the pan into the refrigerator without delay.

When it is time to serve, wipe your knife between slices for clean edges. Run the blade under warm water, dry it, then slice. The swirl shows best that way, and each piece looks as good as it tastes.

Recipe details

Prep time is 15 minutes. Chill time is 6 hours. Total time is 6 hours 15 minutes. This recipe makes 12 pieces, and each piece has 427 calories based on the source nutrition information.

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Apple Butter Cheesecake

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Apple Butter Cheesecake {No Bake} If the kitchen is too warm to even think about the oven, this Apple Butter Cheesecake is the dessert to make. It is a no bake cheesecake with three parts that come together fast: a buttery graham cracker crust, a smooth and creamy cheesecake filling, and a generous apple butter swirl.

• Total Time: 375 min
• Yield: 12 pieces 1x

Ingredients

Scale 1x2x3x

Crust
2 cups graham cracker crumbs, 12-13 full sheets, crushed
1/2 teaspoon cinnamon
1/2 cup unsalted butter, melted

Filling
2 packages cream cheese, softened
1 cup granulated sugar
2 cups heavy cream
3/4 teaspoon fresh lemon juice
1/2 cup apple butter

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Instructions

1-Spray a 9-inch springform pan with nonstick: Spray a 9-inch springform pan with nonstick cooking spray.
2-In a medium bowl, combine the graham: In a medium bowl, combine the graham cracker crumbs and cinnamon. Add the melted butter to the crumbs. Using a fork, mix well. (You want every crumb coated in the butter as this will be the glue that holds it together.)
3-Pour the graham cracker crumbs into the: Pour the graham cracker crumbs into the sprayed springform pan. Pat them flat with your hand or the bottom of a kitchen glass, including up the sides. Place in the refrigerator to chill as you make the filling.
4-In a large mixing bowl, beat the: In a large mixing bowl, beat the cream cheese and sugar on medium speed with a hand-held mixer until creamy and smooth. (You could also use a stand mixer.)
5-Add in the heavy cream and lemon: Add in the heavy cream and lemon juice. Beat for 1-2 minutes, or until the mixture becomes fluffier.
6-Pour the cheesecake mixture into the prepared: Pour the cheesecake mixture into the prepared crust.
7-Top with large dollops of apple butter: Top with large dollops of apple butter. Using a knife or an offset spatula, swirl the apple butter into the filling, being careful not to scrape the crust.
8-Refrigerate until the filling is firm and: Refrigerate until the filling is firm and cold, about 6 hours, up to overnight, before cutting and serving.

Last Step:

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• Prep Time: 15 min
• Cook Time: 0 min
• Method: mixed

Nutrition

• Serving Size: 1piece
• Calories: 427