34 Best Cheesecake Recipes Worth the Fridge Space

I have spent hours on a published dessert recipe and pulled a pancake out of the oven, so I am careful about what I put in front of you. Every cheesecake recipe on this list comes with the part that actually decides whether yours sets: the pan size, the oven temperature, the thing to fold in last. There are baked ones that want a water bath and one that flatly refuses to have one, no bake cheesecakes that never touch an oven, a tiramisu that barely sees the oven at all, brownie based ones and a mason jar version you can hand a person. Some are a quiet Saturday project and some take twenty minutes and a fridge shelf. Pick by how much time you have, not by how fancy the photo looks!

1. Key Lime Cheesecake

Half a cup of fresh lime juice is what makes this one taste like key lime pie instead of a lemon cheesecake wearing green. The crust comes from fifteen full sheets of graham crackers pressed an inch up the side, and there is cornstarch whisked into the sugar, which is the quiet trick that keeps the filling from weeping. It does want a water bath, so wrap the pan in one big sheet of heavy duty foil and have four quarts of water boiling before you start. Bake the crust at 350, then drop to 325 for the filling.

Get the full tutorial at Cooking Classy.

2. White Chocolate Raspberry Cheesecake

Twenty four Oreos go into the crust, which is a better match for white chocolate than graham ever is, and eight ounces of melted white chocolate goes into the batter. The raspberry swirl is cooked down first from three quarters of a cup of fresh berries with three tablespoons of sugar, so it stays put instead of bleeding pink through the whole cake. A quarter cup of lemon juice cuts the sweetness, and the three eggs plus two extra yolks are what give it that dense, sliceable body. Budget nine hours, most of it chilling.

Get the full tutorial at Baker by Nature.

3. Nutella Cheesecake

Two cups of Nutella in the filling and another full cup in the glaze, which tells you exactly what kind of dessert this is. Twenty five chocolate sandwich cookies make the crust, and twenty four ounces of cream cheese keeps it from collapsing into a chocolate spread situation. Everything goes in at room temperature, eggs included, because cold eggs are the number one reason a cheesecake batter turns lumpy and no amount of extra beating fixes it. It serves twenty and wants nearly twelve hours start to finish, so make it the day before.

Get the full tutorial at Baked by an Introvert.

4. Honey Lavender Cheesecake

The lavender here is an extract, half a teaspoon of it, not buds and not dried culinary flowers, which is exactly why it stays gentle instead of going soapy on you. Sweetness comes from a cup and a third of sugar, with a tablespoon and a half of honey sitting behind it as a background note rather than the main event. And that pale purple? Violet food coloring, not the lavender. Two pounds of cream cheese, four eggs, sour cream and heavy cream go into the filling, baked at 325 on a graham crust. The white layer on the slice is a sour cream topping with powdered sugar, honey and vanilla.

Get the full tutorial at Sprinkles for Breakfast.

5. Vanilla Bean Cheesecake

Two tablespoons of vanilla bean paste plus a tablespoon of extract, which sounds excessive until you taste a plain cheesecake next to it. The paste is what gives you the black flecks, and flecks are most of the appeal here. On top of the baked layer sits a vanilla bean mousse made with a cup of melted white chocolate chips, so you get two textures in one slice. Twenty four ounces of cream cheese at genuine room temperature, four eggs, and twelve to fourteen slices at the end.

Get the full tutorial at Life Love and Sugar.

6. Thin Mint Cheesecake Brownie Cake

The brownie layer bakes for twenty five minutes at 350 and then cools completely before anything else happens, and rushing that step is how you end up with melted filling. The mint layer never sees the oven at all: cream cheese, powdered sugar, mint extract, Cool Whip, a few drops of green gel color and twenty one chocolate mint cookies crushed through it. Ganache on top is half a cup of chips with a quarter cup of cream. It is a Girl Scout cookie season project and it holds beautifully in the fridge.

Get the full tutorial at Inside BruCrew Life.

7. Chocolate Chip Brownie Cheesecake

This is the boxed brownie mix one, and I mean that as a compliment. An eighteen ounce package gets prepared for chewy brownies, spread in a nine inch springform and baked thirty to thirty five minutes at 350. Then the oven comes DOWN to 300 for the cheesecake layer, which is three packages of cream cheese, fourteen ounces of sweetened condensed milk, three eggs and a cup of mini chocolate chips. That temperature drop is the whole recipe. Ninety five minutes total, and it is the easiest impressive thing on this page.

Get the full tutorial at Six Sisters' Stuff.

8. Lemon Blueberry Swirl Cheesecake

Three quarters of a cup of fresh lemon juice and two teaspoons of zest, which is a lot of lemon and exactly right, because blueberry on its own reads as jam. The swirl is three quarters of a cup of berries cooked with three tablespoons of sugar, then dragged through the top with a knife rather than stirred in. Three eggs plus two yolks again, and the whole thing bakes low at 325 so the top stays pale. Four hundred and fifty one minutes total, nearly all of it chilling.

Get the full tutorial at Baker by Nature.

9. Pecan Pie Cheesecake

Half a cup of finely ground pecans goes into the graham crust itself, which is a small change that makes the base taste like pie pastry. The topping is a real pecan pie filling: brown sugar, corn syrup, heavy cream, butter and salt brought to a rolling boil, then two cups of chopped pecans stirred in and poured over the baked cheesecake. Five and three quarter hours total. This is the Thanksgiving one, and it is the reason nobody at my house ever has to choose between two desserts.

Get the full tutorial at Homemade in the Kitchen.

10. DIY Mason Jar Cheesecake

This one is ours, and the swap that makes it is pecan shortbread cookies crushed into crumbs instead of graham crackers. I first noticed pecans in a graham crust on a key lime pie at a restaurant I love and have been stealing the idea ever since. No baking at all: cream cheese, lemon juice, cream, sugar and strawberries spooned over that crust straight into jars, then chilled. The jars are the point, because everyone gets their own and you can make them the night before company arrives.

Get the full tutorial at Sueeye.

11. Chocolate Cherry Cheesecake

A whole cup of chopped fresh cherries baked into the batter, not spooned on afterward, which is why the slices look marbled when you cut them. The crust is chocolate graham crumbs rather than plain, and the ganache on top is three quarters of a cup of chocolate chips melted into a quarter cup of heavy cream. It serves twelve and wants eight hours in the fridge afterward, so start it in the morning. Fresh cherries only here; frozen ones release too much water into the batter.

Get the full tutorial at The First Year.

12. Coconut Cream Cheesecake

Coconut shows up three times: half a cup of shredded coconut in the crust, another half cup processed fine into the filling, and toasted coconut over the whipped cream at the end. Seven ounces of coconut milk goes in too, and the coconut extract is listed as optional but it is what takes this from vague to obvious. Bake the crust fifteen minutes at 350, then drop the oven to 325 for the filling. Twelve slices, and nine and a half hours mostly spent chilling.

Get the full tutorial at Tornadough Alli.

13. Cheesecake Brownies

Bar form, nine by nine pan, sixteen squares, which makes this the one to take somewhere. The brownie half uses four ounces of chopped chocolate bar alongside half a cup of cocoa, and there is half a teaspoon of instant coffee listed as optional that you should absolutely use, because it makes chocolate taste more like chocolate without tasting like coffee. Sixteen ounces of cream cheese goes on top. Line the pan with parchment hanging over two sides so you can lift the whole slab out and cut clean edges.

Get the full tutorial at Sugar Spun Run.

14. Cookies 'N Cream Cheesecake

Twenty Oreos pulsed for the crust and eighteen more crumbled through the filling, so the cookie is in every bite rather than sitting underneath it. Twenty four ounces of cream cheese, a cup of sour cream and a full tablespoon of vanilla. Two details worth copying on any baked cheesecake: put the oven rack in the lower third, and wrap the springform in an eighteen inch square of heavy duty foil before the water bath. Fourteen slices, and about eight and a half hours from start to first slice.

Get the full tutorial at Cooking Classy.

15. Triple Coffee Cheesecake

Three coffee layers, hence the name: a baked Kahlua coffee cheesecake on a chocolate graham crust, a no bake coffee mousse set with two teaspoons of unflavored gelatin, and coffee whipped cream over the top. Fourteen servings, a water bath at 325, and a tablespoon of instant coffee in the batter alongside a quarter cup of Kahlua. If you would rather skip the liquor, the recipe lists strong espresso as the swap and it works. Make this for people who say they do not really like dessert.

Get the full tutorial at Tatyana's Everyday Food.

16. Tiramisu Cheesecake

Almost no bake, which surprises people. Sixteen ounces of mascarpone does most of the work alongside just eight ounces of cream cheese, and the crust is vanilla wafer crumbs instead of graham. Twelve soft ladyfingers get soaked in a cup of Kahlua mixed with two tablespoons of instant espresso powder dissolved in three tablespoons of warm water. Soft ladyfingers, not the crisp Italian ones, or they will not give. Twelve to fourteen slices and a little over five hours, and it tastes like the real thing.

Get the full tutorial at Life Love and Sugar.

17. Lemon Cheesecake

Six tablespoons of fresh lemon juice in the filling and six more in the curd that goes on top, so the tang arrives twice. That curd is the real work: six egg yolks, lemon zest, sugar and butter cooked together, and it is also the reason this looks like a bakery cake. Seven and a half hours total. Fresh juice matters more here than almost anywhere else on this page, because bottled lemon juice has a flat metallic edge that a whole curd layer will amplify rather than hide.

Get the full tutorial at Life Love and Sugar.

18. 4-Ingredient Easy Cheesecake

Four ingredients, and one of them is yogurt doing the job of a pound of cream cheese. Two cups of yogurt, half a cup of sugar, four eggs and five tablespoons of cornstarch, whisked in that order and poured into a parchment lined pan with the paper hanging over the sides so you can lift it straight out. It bakes at 356 degrees, which is 180 Celsius, for thirty five to forty five minutes, and the longer it sits the darker the top goes. Lighter than every other cheesecake on this page and genuinely good plain.

Get the full tutorial at Sueeye.

19. Foolproof No-Bake Cheesecake

These get built in a twelve cup muffin tin with liners rather than one big pan, which removes the two things that go wrong with cheesecake: slicing it and unmolding it. Smash a sleeve of graham crackers in a zip bag, mix with butter, sugar and salt, flatten each cup with the bottom of a glass and freeze the crusts while you beat sixteen ounces of cream cheese with powdered sugar, lemon juice and sour cream. Whip four tablespoons of heavy cream to stiff peaks, fold it in, chill two hours and top with jam.

Get the full tutorial at Sueeye.

20. Peanut Butter Butterfinger Cheesecake

Twenty two regular Oreos in the crust, and regular matters, because Double Stuf throws the butter ratio off and the base goes greasy. Half a cup of creamy peanut butter goes into twenty four ounces of cream cheese, and then twelve fun size or five regular Butterfingers get chopped and folded through. Lower third oven rack, 350 degrees, and a peanut butter drizzle at the end if you want it to look like the photo. It serves twelve and is done in two and a half hours, which is fast for a baked one.

Get the full tutorial at Sally's Baking Addiction.

21. Funfetti Cheesecake

Three quarters of a cup to a full cup of rainbow sprinkles, and the kind you use decides whether this works: jimmies hold their color, nonpareils bleed and turn the batter grey. There is a tablespoon of vanilla in here, an actual tablespoon, plus a quarter teaspoon of almond extract, which is the flavor people cannot name but recognize as birthday cake. Twenty four hours total, so it is a plan ahead cake. Serves twelve, and it is the one every kid on your list will pick.

Get the full tutorial at Sally's Baking Addiction.

22. Snickers Cheesecake

No water bath, which is the selling point, and instead the cheesecake bakes an hour at 350 and then sits two more hours in the turned off oven with the door shut. That slow cool is what stops the crack. Twenty mini Snickers get cut into eight pieces each, and the recipe tells you to freeze them first, which is genuinely the difference between chopping candy and wrestling it. You need a nine inch pan with three inch sides, taller than standard, because thirty two ounces of cream cheese needs the room.

Get the full tutorial at Basil and Bubbly.

23. Pistachio Cheesecake

No graham crust anywhere near this one. The base is a shortbread of flour, roasted ground almonds, sugar, cold butter and almond extract, pressed into the pan and chilled thirty minutes before it bakes. Six packages of cream cheese, a can of sweetened condensed milk and two boxes of instant pistachio pudding mix carry the flavor and the color, and it bakes fifty five to sixty minutes until the center is almost set. Run a knife around the edge while it is still warm so it does not tear as it shrinks.

Get the full tutorial at Lady Behind The Curtain.

24. Monster Cookie Dough Cheesecake

Peanut butter cheesecake on an Oreo crust with hunks of monster cookie dough through it and chocolate whipped cream on top, which is four desserts in a trench coat and I respect it. The dough is the fun part: butter, brown sugar, peanut butter, flour, rolled oats, chocolate chips and M&Ms, no eggs, so it is made to be eaten raw. Sixteen servings from one pan. Make the dough first and chill it, because warm dough smears into the batter instead of staying in hunks.

Get the full tutorial at Baking A Moment.

25. Chocolate Basque Cheesecake

A basque cheesecake is supposed to look slightly burnt, which makes it the most forgiving one here, since the thing you normally panic about is the goal. It bakes at 410 degrees for forty to fifty five minutes until the top is deeply golden and the center still jiggles. Three and a quarter cups of cream cheese, a cup of dark chocolate, five eggs and three tablespoons of flour or cornstarch. Line the pan with parchment left two inches proud of the rim, cool it two hours on the counter, then chill four.

Get the full tutorial at Sueeye.

26. Layered Chocolate Cheesecake with Oreo Crust

Completely no bake, and clever about it. You make one filling, split it into two equal bowls, and stir ten ounces of melted bittersweet chocolate into only one of them. The chocolate half goes over the Oreo crust first, the plain half gets spooned carefully on top, and an hour in the fridge sets the line between them. Two and a half cups of Oreo crumbs in the base, four packages of cream cheese, and a chocolate topping poured over at the end.

Get the full tutorial at Yummiest Food.

27. No Bake Caramel Rolo Cheesecake

A British one, so the amounts are in grams and the base is three hundred grams of digestives with a hundred and fifty grams of butter. Graham crackers work as a swap but digestives are less sweet, which matters when a hundred and seventy five grams of chopped Rolos are going into the filling on top of a hundred and fifty grams of Carnation caramel. Five hundred grams of full fat cream cheese, and full fat is not negotiable in a no bake or it will never set. Fifteen servings.

Get the full tutorial at Jane's Patisserie.

28. Toffee Caramel Cheesecake

No water bath here either, and there is one line in this recipe that saves the whole thing: the eight ounces of toffee bits get tossed with a tablespoon of flour before they are folded in, so they stay suspended instead of sinking to the crust. Bake at 325 for fifty five to sixty five minutes until it still has a little wobble. Then, the second it comes out, run a knife around the edge to release it, because a cheesecake that cannot shrink away from the pan cracks straight down the middle.

Get the full tutorial at Kylee Cooks.

29. No Bake Eton Mess Cheesecake

Eton mess is strawberries, cream and broken meringue, and this turns it into a cheesecake without ever switching the oven on for the filling. You do bake the meringues, three egg whites with a hundred and fifty grams of caster sugar, and homemade ones crush better than shop bought because they shatter instead of crumbling to dust. Digestive base, five to six hundred grams of full fat cream cheese, chopped strawberries folded through, and freeze dried strawberries scattered over the top for color that will not weep.

Get the full tutorial at Jane's Patisserie.

30. Banana Cream Cheesecake

Barely a baked cheesecake at all: the crust goes in at 350 for five to seven minutes and that is the only heat involved. After that it is a box of instant banana cream pudding whisked into a cup and three quarters of milk, folded into eight ounces of cream cheese with Cool Whip, and layered with four sliced bananas. Two and a half hours start to finish, ten servings. Slice the bananas at the last possible moment and toss them in a little lemon juice so they stay pale.

Get the full tutorial at Six Sisters' Stuff.

31. Turtle Brownie Cheesecake

Brownie on the bottom, caramel cheesecake in the middle, pecans and two kinds of sauce on top. The brownie bakes twenty two to twenty six minutes at 350 and should come out with a few moist crumbs on the toothpick, not clean. Three quarters of a cup of caramel sauce goes into the filling itself. Worth knowing before you start: if your springform leaks at all, bake the brownie in a plain nine inch cake pan instead, because raw brownie batter finds every gap a latch leaves.

Get the full tutorial at Life Love and Sugar.

32. Cinnamon Roll Cheesecake

The base is not a crust, it is actual cinnamon roll dough, and half of it gets pressed into the springform while the other half goes on top. It will be sticky and thick and awkward to spread, which the recipe warns you about and is right to. The swirl between the layers is a third of a cup of melted butter, a cup of brown sugar and three tablespoons of cinnamon. Cream cheese frosting over the whole thing at the end. Forty five minutes at 350 and twelve servings.

Get the full tutorial at The Girl Who Ate Everything.

33. Chocolate Hazelnut Cheesecake

Four packages of cream cheese and a cup and a quarter of chocolate hazelnut spread, on a crust made from thirty six chocolate wafer cookies, finished with a ganache of a cup of chocolate and three quarters of a cup of cream. There is also a quarter cup of cocoa and a quarter cup of flour in the batter, and that flour is what keeps a cheesecake this rich from sinking in the middle as it cools. Twelve servings, ninety minutes of actual work, and it slices like a dream cold.

Get the full tutorial at Dinner Then Dessert.

34. No Bake Oreo Mint Cheesecake

The green comes from five or six drops of gel color and the flavor from a single teaspoon of mint extract, which is the correct amount, because mint is the other flavor that turns on you fast. Twenty four Oreos in the crust, another cup and a half of crumbs folded through twenty four ounces of cream cheese, and melted chocolate chips poured over the set filling. One hour in the fridge and it is done. Choose this when someone announces guests are coming in ninety minutes.

Get the full tutorial at Yummiest Food.