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No Bake Apple Butter Cheesecake

No Bake Apple Butter Cheesecake with a buttery graham cracker crust and a silky cream cheese filling swirled with cinnamon apple butter for golden ribbons. This no-oven dessert chills until creamy and sliceable, making it an easy fall cheesecake.
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Prep Time 20 minutes
chilling 4 hours 15 minutes
Total Time 4 hours 35 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Graham cracker crust
  • 2 cup graham cracker crumbs
  • 0.3333333333 cup melted butter
Cheesecake filling
  • 16 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 cup apple butter
  • 1 tsp cinnamon
  • 1 cup whipped cream, folded in

Equipment

  • 1 sheet pan

Method
 

Make the crust
  1. Mix graham cracker crumbs with melted butter until evenly coated, then press firmly into a pie dish to form an even crust layer.
  2. Chill the crust in the freezer for 15 minutes to set before filling.
Make the filling
  1. Beat cream cheese and powdered sugar together until smooth and lump-free, with no visible dry sugar pockets.
  2. Swirl in apple butter and cinnamon until just marbled, not fully combined, so golden ribbons stay distinct.
  3. Gently fold in whipped cream until light and airy, stopping as soon as the streaks disappear.
Assemble and chill
  1. Spread the filling into the chilled crust and smooth the top for an even layer.
  2. Refrigerate for at least 4 hours, until firm enough to slice.

Notes

Pro tip: swirl the apple butter gently rather than fully mixing it in to keep beautiful golden ribbons throughout the filling. Refrigerate covered for up to 4 days; freezing is not recommended because the cream cheese texture can soften after thawing. For a lighter option, use reduced-fat cream cheese and reduce powdered sugar by 2–4 tbsp if your apple butter is sweet.