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
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My son made this for our early Thanksgiving dinner. It was wonderful really loved it
Can you use half and half?
We made this for Thanksgiving….had to try it early just in case it was terrible. Lol
It is a new tradition for us! Absolute perfection!
This did not set up for me, maybe because I used whipped cream cheese? That’s the only change I made Very sweet dessert.
Yes, if you change out an ingredient it can affect the final results.
Could this work in an 8 inch store bought disposable aluminum pan vs a springform or would it not all fit?
It didn’t fit, so I made parfaits with the filling and layered cinnamon graham cracker crumbs in it.
Could this work in an 8 inch store bought disposable aluminum pan vs a springform or would it not all fit?
Would pumpkin butter work instead of apple butter? It is thick too.
Thanks!
I used pumpkin butter with mine and it was good, although it didn’t set up perfectly. I assume that I mixed it too long maybe.
I love in Sault Ste. Marie ,Ontario where would you but Apple butter
It should be in the grocery store but you can also make it!
https://iamhomesteader.com/apple-butter/
Made this recipe this past weekend but my didn’t set very well. I kept it in the fridge for 6 hrs as recommended but it was still a bit runny. Is it better to keep it overnight? Or could I freeze it to make it set within the 6 hrs?
We are gluten and dairy intolerant. Could this work with another gluten-free cookie type crust, dairy-free butter-type spread, and dairy-free cream cheese and creamy oat milk?
Mi-del has a gluten free graham style pre-made crust. Tylina Sweet Shop has an instant Graham style crust that you just press into the pan. I bought both at Wal-mart.