Description

These Apple Butter Cheesecake Bars feature a creamy, fluffy cheesecake filling swirled with spiced apple butter atop a crisp graham cracker crust. Perfectly chilled and easy to make, they combine rich cream cheese with the warm flavors of apple butter for a delightful dessert bar that’s ideal for fall gatherings or any time you crave a sweet, fruity treat.

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 baking dish: Line a 9-inch square baking dish with parchment paper, extending the paper over two opposite sides for easy removal later. Lightly spray the parchment with nonstick cooking spray to prevent sticking.
Make the crust: In a medium bowl, combine graham cracker crumbs and ¼ cup sugar. Add the melted butter and mix with a fork until the crumbs are evenly coated and have a sandy texture.
Press crust into pan: Pour the crumb mixture into the prepared pan and press firmly using your hand or the bottom of a flat measuring cup to create an even layer. Place the crust in the refrigerator to chill while making the filling.
Beat cream cheese and sugar: In a large mixing bowl, use a handheld mixer on medium speed to beat the softened cream cheese and 1 cup sugar until smooth and creamy.
Add heavy cream and lemon juice: Add the heavy cream and fresh lemon juice to the cream cheese mixture. Beat for 1 to 2 minutes until the filling thickens and becomes fluffy.
Spread filling over crust: Evenly spread the creamy filling over the chilled crust using an offset spatula or the back of a spoon.
Swirl in apple butter: Drop spoonfuls of apple butter across the surface of the filling. Gently swirl it into the cheesecake mixture using a knife or skewer, taking care not to disturb the crust underneath.
Chill until set: Cover the dish and refrigerate for at least 6 hours or overnight until the cheesecake bars are firm and fully set.
Serve: Use the parchment paper overhang to lift the cheesecake bars out of the pan. Cut into squares and serve cold for best texture and flavor.

Notes

Make sure the cream cheese is softened to room temperature to avoid lumps in your cheesecake filling.
Use an offset spatula to spread the filling evenly for a smooth top.
Allow sufficient chilling time for the bars to firm up properly; overnight chilling is preferable.
Apple butter can be substituted with pumpkin butter or other fruit butters for flavor variations.
Store leftover bars covered in the refrigerator for up to 4 days.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Cook
Cuisine: American

Keywords: apple butter cheesecake bars, no-bake cheesecake, graham cracker crust dessert, chilled cheesecake dessert, fall desserts