If you love my Apple Butter Cheesecake, you’re going to adore these Apple Butter Cheesecake Bars! They take all the creamy, spiced flavor of the classic cheesecake and turn it into an easy, no-bake dessert you can slice and serve anytime. With a buttery graham cracker crust, fluffy cream cheese filling, and swirls of sweet apple butter, these bars are perfectly rich, yet so light! They are ideal for a quick treat, a holiday gathering, or anytime you want a little taste of fall in every bite.

Apple Butter Cheesecake Bars cut into squares on a wooden table from overhead.

Ingredients & Substitutions

Graham Cracker Crust: The buttery graham cracker crust gives these bars their classic cheesecake base. You can swap the graham crackers for digestive biscuits, shortbread crumbs, or even gingersnaps for a slightly spiced twist. Just adjust the sugar slightly if your crumbs are already sweetened.
Cream Cheese: Cream cheese makes the filling rich, creamy, and fluffy. Full-fat cream cheese works best for texture and flavor, but you can use Neufchâtel for a lighter option; just know the bars may be slightly less decadent.
Heavy Cream: Heavy cream is key for a fluffy, airy filling. You could use light cream, but it won’t whip up quite as thick. For a dairy-free option, try canned coconut cream (though the flavor will shift slightly).
Apple Butter: Apple butter adds that signature sweet-spiced apple flavor. Look for it near the jams and jellies at the grocery store, or make your own at home. You can even experiment with pear butter or pumpkin butter for a seasonal variation.
Lemon Juice: A splash of fresh lemon juice balances the sweetness and brightens the flavor of the filling. You could substitute lime juice if needed, though the flavor will be a little different.
Sugar: Granulated sugar sweetens the filling evenly. You could swap in coconut sugar for a slightly richer, caramel-like flavor, or use a light brown sugar for a deeper sweetness, but the texture may be a touch denser.

Apple Butter Cheesecake Bar on a black plate with a fork.

FAQs

Can I make these bars ahead of time?

Absolutely! These bars taste even better after chilling overnight, which allows the flavors to develop and the filling to set perfectly.

Can I use store-bought or homemade apple butter?

Both work beautifully. Homemade apple butter adds a slightly fresher, spiced flavor, while store-bought is convenient and reliable.

How do I get clean slices?

Use a sharp knife and wipe it clean between cuts. Warm the knife under hot water and dry it for smooth edges.

Can I make these gluten-free?

Yes! Simply use gluten-free graham crackers for the crust.

Apple Butter Cheesecake Bars cut into squares on black plates on a wooden table from overhead.

Serving Ideas

Top with a dollop of whipped cream and a sprinkle of cinnamon for a cozy fall dessert.
Serve alongside vanilla ice cream for an indulgent treat. (Have you tried my easy no-churn ice cream recipes yet?!?)
Garnish with toasted pecans or a drizzle of caramel sauce for extra flavor and texture.
Pair with a hot cup of apple cider or coffee for a cozy dessert moment.
Sprinkle extra graham cracker crumbs or cinnamon on top for a pretty presentation.

Variations

Spices: Add ½ teaspoon cinnamon or pumpkin pie spice to the crust or filling for a warm, cozy flavor.
Fruit swaps: Swap apple butter with pumpkin butter, pear butter, or a berry jam for a new twist.
Mini versions: Make in a mini muffin pan for individual servings; perfect for parties or lunchboxes.

Close up of a Apple Butter Cheesecake Bar on a piece of brown parchment paper and an apple in the background.

How to Store Apple Butter Cheesecake Bars

Room Temperature: These bars can sit out for up to 2 hours, which is perfect if you’re serving them at a party or gathering. Avoid leaving them out longer, as the cream cheese filling needs to stay chilled for safety and texture.

In the Refrigerator: Store the bars in an airtight container or cover the pan tightly with plastic wrap. They will keep well for 4-5 days, making them a great make-ahead dessert for busy weeks or holiday entertaining.

In the Freezer: To freeze, wrap individual bars or the whole pan tightly in plastic wrap and then in aluminum foil, or place them in a freezer-safe container. They can be frozen for up to 2 months. Thaw the bars in the refrigerator overnight before serving to ensure the filling stays creamy and smooth.

Apple Butter Cheesecake Bars

Prep Time 20

Chilling Time 6

Total Time 6 20

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Ingredients

Crust

▢ 1 ½ cups (126 g) graham cracker crumbs, about 10-12 crushed graham cracker sheets
▢ 6 tablespoons unsalted butter, melted
▢ ¼ cup (50 g) granulated sugar

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

Line a 9-inch square baking dish with parchment paper on the bottom and up the sides, leaving an overhang on two sides for easy removal. Lightly spray the parchment with nonstick cooking spray.
In a medium bowl, combine graham cracker crumbs and sugar. Add melted butter and mix with a fork until the crumbs are evenly coated and resemble wet sand.
Pour the crumb mixture into the prepared pan. Using your hand or the bottom of a flat measuring cup, press it firmly into an even layer.
Place the crust in the refrigerator to chill while preparing the filling.
In a large mixing bowl, beat cream cheese and sugar with a hand-held mixer on medium speed until smooth and creamy.
Add heavy cream and lemon juice. Beat for 1 to 2 minutes, or until the mixture is thickened and fluffy.
Spread the filling evenly over the chilled crust with an offset spatula or the back of a spoon.
Drop spoonfuls of apple butter over the top. Using a knife or skewer, gently swirl it into the filling, being careful not to disturb the crust below.
Cover and refrigerate for at least 6 hours, or overnight, until the cheesecake is firm and set.
Use the parchment overhang to lift the bars from the pan. Cut into squares and serve chilled.

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