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!

Slice of Apple Butter Cheesecake

Apple Butter Cheesecake

The star of this cheesecake is the homemade apple butter swirl that blends beautifully with the smooth and creamy filling. This is an easy and flavorful dessert to make, and there is no need to turn on the oven!

Overhead of full Apple Butter Cheesecake

Cheesecake Ingredients

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 keep in mind that those will not have the added cinnamon flavor.

Apple Butter: You can use storebought, or you can make homemade apple butter.

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.

How to Add Apple Butter to Cheesecake

How to Store Apple Butter Cheesecake

This dessert can be stored in an airtight container in the refrigerator for up to 3 days.

Fork Taking a Bite of Apple Butter Cheesecake

How to Freeze Cheesecake

  1. Place the cheesecake (uncovered) in the freezer for about an hour.
  2. 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.
  3. 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.

Inside of Apple Butter Cheesecake

More No-Bake Cheesecake Desserts

5 from 7 votes

Apple Butter Cheesecake

Prep Time 15 minutes
Chill 6 hours
Total Time 6 hours 15 minutes
Apple Butter Cheesecake is a no-bake cheesecake made with a graham cracker crust filled with a creamy cheesecake and apple butter swirl.



  • 16 full graham cracker sheets, crushed (about 3 cups)
  • ½ teaspoon cinnamon
  • ½ cup (1 stick / 113 g) unsalted butter, melted


  • 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


  • Spray an 8-inch springform pan with nonstick cooking spray.


  • 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 and then use a kitchen glass to press flatter. Start at the center and work out to and up the sides. Set aside.


  • In a large mixing bowl, beat the cream cheese and sugar on medium speed with a hand-held mixer until creamy and smooth.
  • Add in the heavy cream and lemon juice and beat for 1-2 minutes, or until the mixture becomes fluffier.
  • Pour the cheesecake mixture into the prepared crust.
  • Top with dollops of apple butter. Using a knife or 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 to overnight, before cutting and serving.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. 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!

  2. This did not set up for me, maybe because I used whipped cream cheese? That’s the only change I made Very sweet dessert.

    1. 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.

  3. 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?

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