Introduction

Apple Butter Cheesecake Bars are a delightful blend of creamy cheesecake and warm apple butter swirls all set on a crunchy graham cracker crust. This no-bake dessert is perfect for autumn gatherings or any time you crave a comforting, fruity treat.

A square dessert cut into nine pieces is placed on brown parchment over a white marbled surface. Each piece has two visible layers: a bottom layer of light-colored base with a soft texture and a thick top layer of smooth white cream. Swirled on top of the white cream are dark brown sauce patterns that look slightly glossy and rich. The swirls vary on each piece, giving a marbled effect of white and dark brown across the dessert. On the upper right corner, there is a small round bowl with more dark brown sauce. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups (126 g) graham cracker crumbs, about 10-12 crushed graham cracker sheets
6 tablespoons unsalted butter, melted
¼ cup (50 g) granulated sugar
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

Step 1: Line a 9-inch square baking dish with parchment paper on the bottom and up the sides, leaving an overhang on two sides for easy removal. Lightly spray the parchment with nonstick cooking spray.
Step 2: In a medium bowl, combine graham cracker crumbs and sugar. Add melted butter and mix with a fork until the crumbs are evenly coated and resemble wet sand.
Step 3: Pour the crumb mixture into the prepared pan. Using your hand or the bottom of a flat measuring cup, press it firmly into an even layer.
Step 4: Place the crust in the refrigerator to chill while preparing the filling.
Step 5: In a large mixing bowl, beat cream cheese and sugar with a hand-held mixer on medium speed until smooth and creamy.
Step 6: Add heavy cream and lemon juice. Beat for 1 to 2 minutes, or until the mixture is thickened and fluffy.
Step 7: Spread the filling evenly over the chilled crust with an offset spatula or the back of a spoon.
Step 8: Drop spoonfuls of apple butter over the top. Using a knife or skewer, gently swirl it into the filling, being careful not to disturb the crust below.
Step 9: Cover and refrigerate for at least 6 hours, or overnight, until the cheesecake is firm and set.
Step 10: Use the parchment overhang to lift the bars from the pan. Cut into squares and serve chilled.

Tips & Variations

For extra flavor, add a teaspoon of cinnamon or pumpkin pie spice to the crust mixture.
If you prefer a lighter version, substitute half of the heavy cream with Greek yogurt.
Try swirling in other fruit butters like peach or cranberry for a different twist.
Make sure the cream cheese is fully softened to avoid lumps in the filling.

Storage

Store the cheesecake bars covered in the refrigerator for up to 5 days. For longer storage, freeze them in an airtight container for up to 2 months. Thaw in the refrigerator overnight before serving. These bars are best enjoyed chilled.

How to Serve

A close-up of a square dessert piece with three clear layers, placed on a white plate. The bottom layer is a dense, crumbly light brown crust with visible small grains. The middle layer is thick, fluffy, and white, resembling whipped cream or a mousse with a soft texture. The top layer has a glossy, caramelized dark brown spread unevenly covering the white layer, showing some smooth runs and patches. A metal fork is placed on the right side of the plate, and a woman's hand is gently holding the edge of the plate; the background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought apple butter?

Yes, store-bought apple butter works perfectly and saves time. Choose a good quality one with a smooth texture for best swirling results.

Do these bars need to be baked?

No baking is required for this recipe. The crust is pressed and chilled, while the cream cheese filling sets in the refrigerator for a no-bake, creamy treat.

Apple Butter Cheesecake Bars Recipe

Print Recipe

★★★★★

4.8 from 95 reviews

These Apple Butter Cheesecake Bars combine a buttery graham cracker crust with a rich, creamy cream cheese filling swirled with flavorful apple butter. Perfectly chilled and delightfully smooth, these no-bake bars offer a delicious twist on classic cheesecake, perfect for dessert lovers looking for a simple yet impressive treat.

Author: Kai
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 6 hours 20 minutes
Yield: 16 bars 1x
Category: Dessert
Method: No-Cook
Cuisine: American

Ingredients

Scale

Crust

1 ½ cups (126 g) graham cracker crumbs, about 10-12 crushed graham cracker sheets
6 tablespoons unsalted butter, melted
¼ cup (50 g) granulated sugar

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

Prepare the pan: Line a 9-inch square baking dish with parchment paper on the bottom and up the sides, leaving an overhang on two sides for easy removal. Lightly spray the parchment with nonstick cooking spray to prevent sticking.
Make the crust: In a medium bowl, combine graham cracker crumbs and granulated sugar. Add the melted butter and mix with a fork until the crumbs are evenly coated and have a texture similar to wet sand. Press the crumb mixture firmly into an even layer in the prepared baking dish using your hand or the bottom of a flat measuring cup.
Chill the crust: Place the crust in the refrigerator to chill while you prepare the filling to help it set firmly.
Prepare the filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar with a hand-held mixer on medium speed until the mixture is smooth and creamy.
Add cream and lemon juice: Pour in the heavy cream and fresh lemon juice, then beat the mixture for 1 to 2 minutes until it thickens and becomes fluffy, indicating it is well aerated for a light texture.
Assemble the bars: Evenly spread the filling over the chilled crust using an offset spatula or the back of a spoon to create a smooth surface.
Swirl the apple butter: Drop spoonfuls of apple butter over the filling. Use a knife or skewer to gently swirl the apple butter into the cream cheese mixture, being careful not to disturb the crust below.
Chill until firm: Cover the baking dish and refrigerate for at least 6 hours or overnight to allow the cheesecake bars to set firmly and develop their flavor.
Serve: Use the parchment paper overhang to lift the cheesecake bars from the pan. Cut into squares and serve chilled for best texture and taste.

Notes

Ensure the cream cheese is softened to room temperature for smooth mixing without lumps.
Chilling the crust before adding the filling helps prevent sogginess and maintains a firm base.
You can substitute apple butter with your favorite fruit butter or preserves for variety.
For easier cutting, dip your knife in hot water and wipe dry before slicing the bars.
Store leftovers covered in the refrigerator for up to 4 days.

Keywords: apple butter cheesecake bars, no bake cheesecake, graham cracker crust, apple butter dessert, creamy cheesecake bars, chilled dessert