No-Bake Apple Cheesecake Bars

No-bake cheesecake bars skip the oven for a cool, creamy set long loved in American home kitchens. Shredded crisp apples and apple butter fold cinnamon warmth into a buttery graham crust, ready ahead for easy slicing.

Serves 6 · 25 min prep

Estimate for one serving

• 412 cal
• 5g protein
• 38g carbs
• 27g fat
• 3g fiber

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Ingredients

• 1 1/2 cups graham cracker crumbs
• 6 tbsp unsalted butter, melted
• 2 tbsp granulated sugar
• 16 oz cream cheese, softened
• 3/4 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup heavy whipping cream
• 2 cups crisp apples, peeled and finely shredded
• 1 tbsp lemon juice
• 1/2 tsp ground cinnamon
• 1 pinch of salt
• 1/4 cup apple butter

Instructions

1. 1Line an 8-inch square pan with parchment paper, leaving overhang on two sides for easy lifting later.
2. 2Stir the graham cracker crumbs with melted butter, granulated sugar, and salt until the mixture resembles wet sand and holds together when pressed.
3. 3Press the crumb mixture firmly and evenly into the bottom of the prepared pan to form a compact crust; chill in the refrigerator while you make the filling.
4. 4In a large bowl beat the softened cream cheese until completely smooth and free of lumps, scraping the bowl as needed.
5. 5Add powdered sugar and vanilla extract and continue beating until light and fluffy.
6. 6In a separate chilled bowl whip the heavy cream to stiff peaks, then gently fold it into the cream cheese mixture in two additions until no white streaks remain.
7. 7Toss the finely shredded apples with lemon juice and cinnamon so they stay bright and lightly spiced.
8. 8Fold most of the shredded apples into the cheesecake filling, reserving a small handful for the top.
9. 9Spread the filling evenly over the chilled crust and smooth the surface with an offset spatula.
10. 10Dollop small spoonfuls of apple butter across the top and swirl lightly with a knife for a marbled look; scatter the remaining shredded apple over the surface.
11. 11Cover and refrigerate at least 4 hours or overnight until the bars are fully set and sliceable.
12. 12Use the parchment overhang to lift the slab onto a cutting board, slice into 6 neat bars, and serve cold straight from the fridge.