Easy Apple Butter Cheesecake Cups – Creamy, Spiced & Crowd-Pleasing

If you’re looking for a cozy fall dessert that feels gourmet but takes barely any effort, these Easy Apple Butter Cheesecake Cups are going to be your new favorite treat. I created this recipe one crisp autumn afternoon after discovering a jar of apple butter tucked away in my pantry. The warm spices, creamy filling, and crunchy crust come together in a way that tastes like a mini apple cheesecake without the fuss of baking an entire cake. Perfect for gatherings, weeknight treats, or make-ahead desserts, these little cups always disappear fast!

Ingredients

For the crust:

1 ½ cups crushed digestive or graham-style biscuits
4 tablespoons melted unsalted butter

For the cheesecake filling:

225 g (8 oz) cream cheese, softened
1 cup Greek yogurt (or plain thick yogurt)
⅓ cup sugar
1 teaspoon vanilla extract

For the topping:

¾ cup apple butter
A pinch of cinnamon (optional)
Crushed biscuits or chopped nuts for garnish (optional)

Step-by-Step Instructions

1. Prepare the crust

In a medium bowl, mix 1 ½ cups crushed biscuits with 4 tablespoons melted butter until the mixture resembles wet sand.
Spoon 2–3 tablespoons of the crust mixture into each serving cup and press gently to form a base.

2. Make the cheesecake filling

Using a hand mixer, beat 225 g softened cream cheese until smooth.
Add 1 cup Greek yogurt, ⅓ cup sugar, and 1 teaspoon vanilla extract.
Mix until creamy and fully combined.

3. Assemble the cups

Spoon or pipe the cheesecake filling evenly into each cup on top of the crust.
Add 1–2 tablespoons of apple butter on top of each portion.
Swirl gently with a knife or leave it in a neat layer—your choice!

4. Chill and serve

Refrigerate the cups for at least 2 hours so the texture sets.
Garnish with crushed biscuits, a pinch of cinnamon, or chopped nuts before serving.

Tips & Variations

Swap the topping: Replace apple butter with pear butter, pumpkin puree, or berry compote.
Add crunch: Mix a tablespoon of chopped nuts (like walnuts or pecans) into the crust for extra texture.
Make it lighter: Use low-fat cream cheese and yogurt for a lighter, still-creamy version.
Extra spice: Add a dash of cinnamon or nutmeg to the filling if you want a warm fall flavor boost.

Storing & Reheating

Refrigerator: Store the cheesecake cups tightly covered for up to 4 days.
Freezer: Freeze without the apple butter topping for up to 2 months. Thaw overnight, then add the topping fresh.
Reheating: These are best enjoyed chilled and do not require reheating. If frozen, simply let them soften in the fridge.

FAQs

1. Can I make this recipe ahead of time?

Yes! These cups are perfect for meal prep and taste even better the next day.

2. Can I use gluten-free biscuits for the crust?

Absolutely. Use your favorite gluten-free biscuit brand and keep the same measurements.

3. Can I replace Greek yogurt with something else?

You can use plain thick yogurt or mascarpone for an extra creamy texture.

4. Can I double the recipe?

Yes—this recipe scales beautifully. Just double all ingredients.

5. Can I use homemade apple butter?

Of course! Homemade or store-bought both work great.

Nutritional Information

Per serving (approximate, based on 8 cups):

Calories: ~240
Protein: ~5 g
Carbohydrates: ~26 g
Fat: ~13 g

These Easy Apple Butter Cheesecake Cups are the perfect no-bake dessert for fall gatherings, quick weeknight cravings, or impressive holiday treats. If you try this recipe, don’t forget to leave a comment, share it with friends, or explore more of my easy homemade dessert recipes on the blog. Your feedback helps the community—and inspires more delicious recipes!