Author: Crystal

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Apple Butter No Bake Cheesecake with Spiced Graham Cracker Crust

Close up of a square piece of no bake apple butte cheesecake

A creamy no bake cheesecake with swirls of spiced apple butter is a great option for a fall dessert. Add a spiced graham cracker crust, and you’ll be in for a real treat!

When it comes to fall flavors, one of the main things I love is all things apple! From drinks to savory dishes to desserts, apples have a special place in my heart. And so does cheesecake. So why not put them together with some apple butter, and make it no bake cheesecake style!!!

Overhead close up of a square piece of no bake apple butte cheesecake

What is no bake cheesecake?

Cheesecake is a custard made with cream cheese and raw eggs that’s slowly cooked in the oven until it’s firm. With no-bake cheesecake, there are zero eggs, which makes the filling safe to eat without it being cooked!

These 2 cheesecakes will have a different texture. The no-bake version will have a softer texture, more like a mousse or pudding, while the baked version will be more firm. The flavor will be the same for each style, but the no-bake version is a more fool-proof recipe which is perfect for the non-bakers (like myself). 

How to make no bake cheesecake

Putting together a no-bake cheesecake takes about 20 minutes of prep. All you have to do is:

  • Assemble your crust and chill in the fridge
Overhead shot of graham cracker crust being mixed together
Mix graham crackers, spices, sugar, and melted butter
Overhead shot of graham cracker crust in a square pan
Pour the graham cracker mix into the pan of your choice
Overhead shot of graham cracker crust being pressed in a square pan
Press the graham cracker crust into the pan with the bottom of a cup
Overhead shot of graham cracker crust in a square pan
Put in the graham cracker crust into the fridge, and make your cheesecake filling!
  • Whip together the cheesecake filling, then pour the cheesecake filling into the chilled crust
Overhead shot of no bake cheesecake filling being scooped into a graham cracker crust
Add the cheesecake filling into the chilled crust
Overhead shot of no bake cheesecake filling being spread into a graham cracker crust
Gently spread the cheesecake filling in the crust, as the crust may still be bit crumbly
Overhead shot of no bake cheesecake filling being spread into a graham cracker crust
Nice and smooooooooth!
  • Sit in the fridge for at least 3 hours, preferably overnight
  • To serve, slice with a warm knife

The only difficult part about this recipe is waiting for the cheesecake to set, since you’ll want to eat this right away!

What pan should I use for no bake cheesecake

For this recipe, I assemble the cheesecake in an 8×8 baking pan. Luckily, there are a few ways this can be put together:

  • Springform pans are standard for cheesecakes. If you have one, definitely use it!
  • Individual servings are a fun idea, which can be done by assembling the cheesecake into muffin tins! Be sure to use cupcake liners for this.
  • Make individual cheesecake parfaits! Layer the cheesecake filling with the crumbs used for the crust  into cups before chilling. Or if you want, this can be served right away!!!

What kitchen tools do I need to make cheesecake?

Whether it’s regular cheesecake or no bake, there are a couple of tools that you should have to make the filling:

Stand mixer or hand mixer with a whip attachment – this will ensure you have a nice smooth cheesecake filling. The cream cheese needs to be beaten into a very smooth consistency with zero lumps,, and the only way to do this is with a mixer.

Rubber spatula – this is an essential tool for bakers! It helps to gently scrape the contents that’s on the inside of mixing bowls. Super cheap too. Go invest in one!

Important steps for making no bake cheesecake

While this is a simple recipe with many variations, there are a few things that you absolutely have to do to make this correctly. 

Room temperature cream cheese

Before whipping the cream cheese, it has to be room temperature. I let the cream cheese sit out on the counter for a couple of hours before putting the filling together, but even an hour will work. This is to ensure that the completed cheesecake filling does not have any lumps. Biting into a chunk of cream cheese is not appealing when trying to enjoy a smooth cheesecake.

Powdered sugar vs regular sugar

Since the filling is not being cooked, it’s best to use powdered sugar instead of granulated. 

Granulated sugar is a standard when making desserts, in which the sugar will melt while cooking. The no-bake cheesecake is obviously not being cooked. Using it can make the filling a little gritty.  So using powdered sugar, which is much finer but just as sweet, will give the sweetness that’s needed and also keep the filling smooooooth. 

Fresh lemon juice

The eggs in a baked cheesecake helps the filling to set, which is omitted from the no-bake version.

In order to get the filling to set, fresh lemon juice is needed. Acid does some science-y sh*t where it  cooks protein. In this case, the natural protein in milk is being “cooked” by the lemon juice.

Don’t worry though….the amount of lemon juice used does not alter the taste of the cheesecake. It actually helps to brighten the flavor a bit, and gives it the tanginess in cheesecake that we all love!

Don’t use reduced fat cream cheese!

This is NOT one of those recipes where you should use a low fat or nonfat cream cheese. In reference to needing lemon juice, that lemon juice needs something to cook. If there isn’t the right amount of fat in the filling, it will not set like it’s supposed to. 

How to store cheesecake

Cheesecake can be stored in the fridge for up to 5 days. Be sure to tightly cover the cheesecake with plastic wrap, or cut and store in an airtight container.

There’s also the option to freeze anything not being consumed before the 5 days are up. Wrap the cheesecake with plastic wrap and store in a freezer safe zippered bag for 1-2 months. Defrost on the counter for a couple of hours, or in the fridge overnight. 

Close up of a square piece of no bake apple butte cheesecake

Now that you have the rundown of making a no bake cheesecake, you can now make my Apple Butter Cheesecake!

The crust for my cheesecake is made with regular graham crackers. In true fall fashion, I felt the need to shake things up by adding a few spices to the mix. There’s cinnamon and nutmeg, which is also in the filling. But there’s a little ground ginger as well. Yummmmmyyyy!!!!!

Overhead shot of no bake cheesecake with dollops of apple butter
Add dollops of apple butter onto the cheesecake filling
Overhead shot of no bake cheesecake with dollops of apple butter being swirled
Swirl the apple butter with a skewer
Overhead shot of apple butter no bake cheesecake
Once swirled, put in the fridge!

Your apple butter of choice is added into the cheesecake filling base. Once poured into the chilled crust, I also add several dollops of the apple butter onto the top to swirl into the filling. It’ll look super pretty, and add more of that bomb apple flavor! I used store bought apple butter, but you can most certainly make some from scratch. 

Overhead close up of a square piece of no bake apple butte cheesecake

If you’re looking for another no-bake dessert, definitely try out my Cookie Butter Chocolate Pudding Pie!!! 

Close up of a square piece of no bake apple butte cheesecake
Print Recipe

Apple Butter No Bake Cheesecake with Spiced Graham Cracker Crust

A creamy no-bake cheesecake with swirls of apple butter is a great option for a fall dessert.
Prep Time20 minutes
Chill Time3 hours
Course: Dessert
Cuisine: American
Keyword: apple, apple butter, apple cheesecake, no bake, no bake cheesecake
Servings: 9 servings
Author: Crystal

Equipment

  • Stand or hand mixer
  • Square baking pan
  • Rubber spatula
  • parchment paper
  • Skewer
  • Food processor
  • Mixing bowl

Ingredients

Biscoff Cookie Crust

  • 15 plain graham crackers
  • 1 ½ tablespoons dark brown sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • dash ground nutmeg
  • 9 tablespoons unsalted butter melted

Cheesecake Filling

  • 2 8 ounce packages cream cheese room temperature
  • ½ teaspoon ground cinnamon
  • dash nutmeg
  • 4 tablespoons powdered sugar
  • ¼ cup fresh lemon juice
  • ¼ cup heavy cream
  • 1 ½ teaspoon vanilla extract
  • ½ cup apple butter
  • ½ cup apple butter for garnish

Instructions

For the crust

  • Place all ingredients, excluding the butter, into a food processor. Pulse into fine crumbs, then pour into a medium sized bowl.
  • Pour the melted butter in with the crumbs. Gently mix with a spoon or rubber spatula.
  • Line the inside of a square baking pan with parchment paper, leaving extra parchment paper hanging off the sides.
  • Pour the crumb mixture into the bottom of the pan, evenly pressing it into the bottom of the pan with the spoon, or bottom of a small cup.
  • Refrigerate for at least 10 minutes. Make the cheesecake filling while the crust is in the fridge.

For the cheesecake filling

  • Using the whip attachment on a stand mixer or hand mixer, whip the cream cheese on medium speed until smooth with no lumps, for about 2 minutes. Scrape down the cream cheese from the inside of the bowl with a rubber spatula, and whip for 1 more minute.
  • Add the remaining ingredients, excluding the apple butter. Whip on low speed for 1 minute. Scrape down the filling again, and whip on low for 1 more minute.

Cheesecake assembly

  • Remove the cookie crust from the fridge.
  • Pour half of the cheesecake filling into the crust. Spread evenly using the rubber spatula.
  • Using half of the apple butter garnish, drop several small dollops onto the filling. With a skewer or tip of a knife, gently swirl the apple butter back and forth into the cheesecake filling.
  • Pour the remaining cheesecake filling into the pan and spread evenly with the spatula. Dollop with the remaining apple butter and swirl with the skewer.
  • Refrigerate uncovered for 3 hours, until set. Once the filling has set, the cheesecake can be covered with plastic wrap.

To serve

  • Remove cheesecake from the fridge.
  • While holding 2 sides of the parchment paper that’s hanging off the side of the pan, carefully lift the cheesecake out of the pan and place onto a cutting board.
  • Warm a sharp knife under hot water. Cut the cheesecake into 9 squares, or to desired serving size.

Notes

Any flavor of graham crackers can be used.
A premade graham cracker crust can be used instead of homemade. 
Light brown or granulated sugar can be replaced for dark brown sugar in the crust. 
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Buttermilk Cheddar Biscuits with Scallions

Cheddar scallion biscuits on a plate

If you’re looking for a savory breakfast biscuit, I’ve got you covered. My buttermilk cheddar scallion biscuits are the perfect addition to your breakfast needs!

These cheddar scallion biscuits are something you’ll definitely want to keep in rotation for breakfast or brunch. It’s also a great side dish for dinner! Or, if you’re like me, it’s great to randomly snack on during the day! I’ve also added a hint of garlic to the recipe, because….well, why not???

Stack of cheddar scallion biscuits on a plate
Cheddar scallion biscuits

How to make homemade biscuits

Making biscuits from scratch may seem a bit scary in the beginning (talking to myself here). But after learning some simple tricks to making the dough, you’ll want to make a batch of biscuits every day! 

It’s also so so simple to make biscuits from scratch, that it’s actually a bread recipe where your measurements do not have to be exact! Being someone that likes to eyeball their measurements and is also NOT a baker, I love the ease of putting together a biscuit recipe. But, as a guide, I’ve created an actual recipe for ya!

You simply mix chunks of butter with a flour mixture, then add your milk of choice. If there’s additional flavors or seasonings you’d like to add, it’ll get tossed in before the milk.

Tips to making a great batch of biscuits

While biscuits are pretty simple to execute, there are a few small tips to making a batch go from “Mmmmmmm!” to “MMMMMMMMMMMMM!

Keep your cold ingredients cold!

The most important tip when it comes to making a batch of biscuits is to keep all of your refrigerated ingredients in the fridge until it’s ready to be used for the dough. I usually measure out what’s needed, then tuck it back in the fridge. Even if I plan on using it within 5 minutes, I keep it cold until the very last second. 

Using cold ingredients helps to create those layers that we all love biscuits for. You really want to avoid letting your cold ingredients get to room temperature. If this happens, your biscuits will not create those layers, and can also be a bit dense once baked.

Measure out your milk of choice and butter, and keep it in the fridge until ready to use. 

Grate your butter!

If you have time, freeze your butter for about 15 minutes. Then get a grater, and grate the butter like it’s cheese! This is a fun trick to get the butter into small enough pieces without getting the butter too warm with your body heat or having it sit at room temperature.  

If you do not have a grater available, you can cut the butter into a pea size amount with a knife before putting it back in the fridge to chill. 

Another option is to first cut your butter into larger chunks, then use a bladed dough blender to break the butter up into tinier pieces directly into the flour while the bowl. It’s a pretty cool tool to use too!

There’s also the option to cut and break the butter up into those smaller pieces with your fingers. But again, since we want to keep the cold ingredients cold, this should be a last resort. So the previous options are the better way to go.

Create even more layers in your biscuits!

Another trick to getting those flaky layers in biscuits is to create them!

To do this, you’ll flatten the mixed dough onto a floured surface to an inch thick with a rolling pin, forming a rectangle. Next, you’ll fold that rectangle in half on top of itself, like folding a book together. Rotate that folded dough a quarter of a turn, flatten the dough out again, and repeat the folding process 4 additional times (5 folds in total.) Using a bench scraper is very helpful with getting the dough off the counter to be folded. 

Do this quickly though, since you do want to keep the ingredients in the dough as cold as you can before baking. This will take about 3 minutes to do.

What to serve with cheddar scallion biscuits

These cheddar scallion biscuits are delicious on their own! I love to slice one open and spread some butter onto it. Sooo good!

It’s also perfect for making breakfast sandwiches, or even to accompany a sausage gravy to make the ultimate biscuits and gravy brunch meal! (recipe coming soon for the sausage gravy!)

I hope you have as much fun making (and eating) my cheddar scallion biscuits like I did!

Cheddar scallion biscuits on a plate
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5 from 9 votes

Buttermilk Cheddar Scallion Biscuits

My flaky cheddar scallion biscuits are the perfect addition to your breakfast needs!
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Appetizer, Side Dish, Snack
Cuisine: American
Keyword: bay biscuits, biscuit, biscuits, cheddar bay biscuits, cheddar biscuit, cheddar biscuits, red lobster biscuits
Servings: 8 biscuits
Author: Crystal

Equipment

  • sheet pan
  • parchment paper
  • Mixing bowl
  • wooden spoon
  • Rolling Pin
  • Bench scraper
  • Bladed dough cutter or grater
  • pastry brush

Ingredients

  • 2 ¾ cup all purpose flour plus extra for dusting
  • 1 tablespoon baking powder
  • 1 tablespoon garlic powder
  • 1 teaspoon salt
  • 4 scallions sliced thin
  • ½ cup shredded cheddar cheese
  • ½ cup unsalted butter kept cold
  • 1 cup buttermilk kept cold
  • 2 tablespoons melted butter

Instructions

  • Preheat the oven to 400 degrees. Line a small sheet pan with parchment paper. Spray the parchment with pan spray and set aside.
  • In a large mixing bowl, thoroughly whisk together the flour, baking powder, garlic powder, and salt.
  • Toss in the scallions and shredded cheese and coat with the flour mixture.
  • Grate the cold butter into the flour, and coat with the flour mixture with a wooden spoon.
  • Pour the milk into the center of the flour mixture. Slowly mix in the flour with the wooden spoon to incorporate. Then use your hands to thoroughly mix until the dough is formed. Dough may be slightly wet.
  • Take a couple of spoonfuls of flour and dust onto the countertop. Dump the dough onto the flour. Dust a little more flour on top of the dough. Roll the dough out to an inch thick.
  • Fold the rolled out dough in half like a book. Rotate the folded dough a quarter of a turn, and roll the dough to an inch thick. Fold and rotate the dough a total of 5 times, flouring the counter top as needed.
  • After folding the dough one last time, roll out to 1 inch thick and cut into desired biscuit sizes. Place biscuits onto the parchment lined sheet pan.
  • Bake for 15 minutes, rotating halfway through baking.
  • Remove from the oven. Brush with melted butter and serve.
Posted on

Classic Buttermilk Pancakes

Stack of pancakes with butter being drizzled with syrup

Can never go wrong with a nice fluffy stack of some classic buttermilk pancakes. Amiright? I am right. Keep it classy, not trashy.

Stack of buttermilk pancakes with butter being drizzled with syrup

How do I make classic buttermilk pancakes?

Cooking pancakes definitely seems intimidating at first. But please don’t freak out with this recipe. It really is sooooo simple to do. As a quick summary:

  1. Mix your batter, and let it sit for a few minutes before cooking
  2. Preheat your griddle or cast iron skillet
  3. Add a thin layer of your fat of choice
  4. Pour in the desired amount of batter
  5. Cook one side of the pancake for a few minutes, then flip to cook the other side for one more minute. 

I’ve created a much more detailed breakdown of the pinpoints listed above, which can be found here, along with pictures! You’ll also find a really yummy red velvet pancake recipe there too!

What toppings can I add to my pancake batter?

What I love about this recipe is that you can jazz up the batter with additional toppings! 

I love to add a couple of handfuls of chocolate chips to satisfy that chocolate craving that I pretty much always have. To make the batter itself a little sweeter, add a half a teaspoon of vanilla extract.

You can also throw in some sprinkles to serve these to the little ones, or yourself if you’re in the mood to be a big kid. I would add a half teaspoon to this batter for this modification as well.

Adding a cup or two of berries are a great addition too if you’re looking to be fake healthy! Either fresh or thawed frozen berries will do. 

But sometimes, it’s cool to  keep it classy and not trashy. Go ahead and test this recipe out the traditional way. I ain’t gonna be mad at ya!

What should I put on top of my buttermilk pancakes?

Honestly, the best way to serve these yummy buttermilk pancakes with a slice of butter and warm maple syrup!

Similar to adding your fav berries into the batter itself, it can be added as a garnish when serving the pancakes too. 

How to store cooked pancakes

I like to make a few batches of pancakes to freeze for later. When reheated, it’ll taste just as good as it did when serving it on the day off. To do this:

  • Completely cool your pancakes to room temperature.
  • Place the pancakes into a freezer safe ziploc bag. 
  • Optional: if you have deli or parchment paper, it can be placed between each pancake before freezing
  • Write a date onto the bag and freeze.

When you’re ready to serve the frozen pancakes, you’ll do the following:

  • Place frozen pancakes into one layer on a microwave safe dish.
  • Place a damp paper towel over the frozen pancakes. 
  • Microwave for 45 seconds for a single pancake, or 1 minute for multiple pancakes at once. Microwave for an additional 15 seconds if needed.

The steam created from the damp paper towel will help to add some moisture into the pancake while it’s warming up. 

I hope you get a chance to test out my classic buttermilk pancakes! If you do, I’d love it if you left a review. Also be sure to tag me on Instagram!

If you’re looking for more breakfast inspo, check out my lemon ricotta pancakes!

Stack of pancakes with butter being drizzled with syrup
Print Recipe

Classic Buttermilk Pancakes

Can never go wrong with a nice fluffy classic buttermilk pancake. Amiright? I am right.
Cook Time30 minutes
Course: Breakfast
Cuisine: American
Keyword: breakfast, brunch, buttermilkpancake, pancake, pancakes
Servings: 4 servings
Author: Crystal

Equipment

  • Mixing bowls
  • Whisk
  • Cast iron skillet or griddle
  • spatula
  • pastry brush

Ingredients

  • 1 cup all purpose flour
  • ½ tsp kosher salt
  • 2 tbsp granulated sugar
  • 1 tsp baking powder
  • 1 cup buttermilk
  • 1 eggs
  • 3 tbsp melted butter
  • olive oil for cooking the pancakes

Instructions

  • Preheat a griddle or cast iron pan on a stove to the setting above it’s lowest setting.
  • While the griddle is heating, In a large bowl, whisk together the flour, salt, sugar, baking powder, and baking soda. Set aside.
  • In a small bowl, whisk together the egg and milk.
  • Pour the milk mixture in with the flour mixture. Gently whisk for about a minute to combine.
  • Add the melted butter to the mixture. Stir to incorporate. Batter should be slightly lumpy and thick.
  • Spread small amount of olive oil in the griddle with a pasty brush, just enough to coat the surface.
  • Pour a quarter cup of the pancake mixture onto the griddle. Spread out the mixture to make pancakes a little thinner and rounder. If cooking multiple pancakes at a time, be sure to keep them at least an inch apart.
  • Cook pancakes for 4-5 minutes on it’s first side. The uncooked side will create little holes and look a little dry. Once it’s at that point, flip and cook for 1 more minute.
  • Serve with melted butter and maple syrup. Enjoy!

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