Apple Butter Cheesecake is a no-bake cheesecake made with a graham cracker crust filled with a creamy cheesecake and apple butter swirl. Be sure to check out my other no-bake recipes for more tasty desserts!
Ingredients & Substitutions
Crust: To make the crust, it is just a matter of combining graham cracker crumbs, cinnamon, and melted butter. You could also use a store-bought graham cracker crust, but remember that those will not have the added cinnamon flavor.
Graham Cracker Crumbs
Pre-Crushed vs Crushing Yourself
The quality of store-bought graham cracker crumbs has changed in the last few years and they seem to be less flavorful and have a different texture. When possible, I recommend the full sheets of honey-flavored graham crackers and crushing them yourself or utilizing a food processor.
Cream Cheese: Be sure the cream cheese is at room temperature before creaming with the sugar.
Apple Butter: The star of this cheesecake is the homemade apple butter swirl that blends beautifully with the smooth and creamy filling. You could also use store-bought apple butter, usually found in the aisle with jams and jellies.
Can I Make Apple Butter Cheesecake Ahead Of Time?
Since this cheesecake does need to chill for at least six hours, up to overnight, it’s a perfect dessert to make in advance. You could also get the homemade apple butter made ahead of time. Apple butter can be made and stored in the refrigerator for up to a month.
When Is Cheesecake Done Baking?
Cheesecake is done baking when the sides are set, but the middle is still a bit jiggly. You can check the internal temperature of the cheesecake to check for doneness (150°F). Another option to check for doneness would be to take a wooden spoon and tap the outside of the pan. If there is a slight jiggle, it’s done!
How to Store Apple Butter Cheesecake
Store the cheesecake in an airtight container in the refrigerator for up to 3 days.
How to Freeze Cheesecake
- Place the cheesecake (uncovered) in the freezer for about an hour.
- After the hour in the freezer, take the cheesecake out of the pan (you may have to pry it out with a knife), and wrap it tightly in plastic wrap.
- Place the wrapped cheesecake into a zipped freezer bag or wrap it in aluminum foil. Be sure to label and date the cheesecake. It will last up to 6 months in the freezer.
More No-Bake Cheesecake Desserts
Apple Butter Cheesecake
Ingredients
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
- Spray a 9-inch springform pan with nonstick cooking spray.
Crust
- 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.)
- 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.
Filling
- 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.)
- Add in the heavy cream and lemon juice. Beat for 1-2 minutes, or until the mixture becomes fluffier.
- Pour the cheesecake mixture into the prepared crust.
- 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.
- Refrigerate until the filling is firm and cold, about 6 hours, up to overnight, before cutting and serving.
Video
Did you make this recipe?
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Made this yesterday and finally broke into this afternoon. It’s even better than I imagined!!! So light and creamy, and not overly sweet. I used a sugar free apple butter from a local orchard that added the perfect warmth to it. Simple to make and absolutely delightful to eat. Can’t wait to try more of your recipes!!
Could I make this with store bought apple butter?
Of course.
Could I use pumpkin butter instead of apple butter?
Tastes great, especially the crust. The apple is very faint and I think I’d like more. My only issue is that after 9 hours in the fridge it was not properly set. I’d back off the heavy cream next time.
I made it and it didn’t set properly. After re-reading the directions I see it says to mix for 1-2 minutes after adding whipping cream. I will try again and mix for less time, hopefully I get a better outcome. It tastes amazing, and was a big hit at the potluck despite the fact that it was a little runny.
Can this be made ahead and froze until ready to eat?
I’m curious of this too!
Here is what is says in the blog post:
How to Freeze Cheesecake
Place the cheesecake (uncovered) in the freezer for about an hour.
After the hour in the freezer, take the cheesecake out of the pan (you may have to pry it out with a knife), and wrap it tightly in plastic wrap.
Place the wrapped cheesecake into a zipped freezer bag or wrap it in aluminum foil. Be sure to label and date the cheesecake. It will last up to 6 months in the freezer.