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No Bake Apple Butter Cheesecake

No bake apple butter cheesecake with a buttery graham crust and a creamy, whipped filling swirled with spiced apple butter ribbons. Chill until fully set for clean slices—no oven required.
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Prep Time 25 minutes
chilling 4 hours
Total Time 4 hours 25 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Graham crust
  • 2 cup graham cracker crumbs Use fine crumbs for a firm crust.
  • 0.5 cup melted butter Stir into crumbs until evenly moistened.
Cheesecake filling
  • 16 oz cream cheese, softened Soften to room temperature for a smooth filling.
  • 1 cup powdered sugar Sweetens and stabilizes the filling.
  • 1 cup heavy cream, whipped to stiff peaks Fold in gently to keep the texture airy.
  • 1 cup apple butter Swirled for visible ribbons.
  • 1 tsp cinnamon Adds warm fall spice to the apple butter swirl.

Equipment

  • 1 springform pan
  • 1 hand mixer

Method
 

Make the crust
  1. Mix the graham cracker crumbs and melted butter, then press firmly into the bottom of a springform pan. Chill the crust for 20 minutes while you make the filling.
Prepare the filling
  1. Beat the cream cheese and powdered sugar together until smooth and fluffy. Stop and scrape down the bowl as needed to remove lumps.
  2. Fold in the whipped cream until fully combined. Use gentle strokes to keep the mixture light.
Swirl and assemble
  1. Swirl in the apple butter and cinnamon, leaving visible ribbons rather than fully mixing. Swirl just enough to distribute, then stop.
  2. Spread the filling over the chilled crust. Level the top with a spatula for even slicing.
Chill and serve
  1. Refrigerate for at least 4 hours, or overnight, until fully set. Keep it covered to prevent fridge odors.
  2. Slice and serve chilled, with extra apple butter drizzled on top if desired. Wipe the knife clean between slices for neat edges.

Notes

For the cleanest slices, chill overnight before cutting and use a warm, wiped knife for each cut. Store covered in the refrigerator for 3–4 days; the texture is best within that window. Freezing is not recommended because the whipped filling may weep after thawing. For a lighter option, substitute low-fat cream cheese and reduce powdered sugar slightly to taste while keeping the apple butter swirl.