Go Back
+ servings
Print Recipe
5 from 6 votes

Apple Butter Cheesecake

Apple Butter Cheesecake is a no-bake cheesecake made with a graham cracker crust filled with a creamy cheesecake and apple butter swirl.
Prep Time15 mins
Chill6 hrs
Total Time6 hrs 15 mins
Course: Dessert
Cuisine: American
Keyword: Apple Butter Cheesecake
Servings: 12
Calories: 427kcal
Author: Amanda Rettke--iambaker.net



  • 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.


Calories: 427kcal