18 Outstanding Cheesecake Recipes

No-Bake Peaches and Cream Cheesecake Recipe
Photo: Photo by Greg DuPree / Prop Styling by Christine Keely / Food Styling by Chelsea Zimmer

Creamy, tangy, and rich, cheesecake is a timeless dessert that we can never get enough of. While we love a classic cheesecake recipe with graham cracker crust, there are also plenty of other delicious versions that we'd happily make again and again — including Justin Chapple's No-Bake Peaches and Cream Cheesecake, and Marcela Valladolid's Dulce de Leche Cheesecake. Read on for more of our best cheesecake recipes.

01 of 18

Mini Black-Bottom Cheesecakes

Mini Black-Bottom Cheesecakes with Jam.
© Tina Rupp

In these single-serving desserts from Grace Parisi, the rich and creamy cheesecakes are baked atop a chocolate-wafer base. You don't need any special equipment to make them — just a muffin tin and foil liners.

02 of 18

Triple-Cheese Cheesecake with Amaretti Crust

Triple-Cheese Cheesecake with Amaretti Crust
Johnny Miller

This killer cheesecake has an ethereally light, creamy texture and fantastic crunchy crust made from honey graham crackers and amaretti cookies.

03 of 18

Pecan-Praline Cheesecake with Caramel Sauce

Pecan-Praline Cheesecake with Caramel Sauce

You can use store-bought pralines to make the garnish for this fluffy cheesecake, but the quick praline recipe is worth the extra effort, as is the buttery caramel sauce that gets pooled on top.

04 of 18

Mini Chocolate-Hazelnut Cheesecakes

Mini Chocolate-Hazelnut Cheesecakes
© Fredrika Stjärne

Former Food & Wine editor Grace Parisi breaks up whole, cream-filled chocolate sandwich cookies in a food processor with hazelnuts and butter to create a super-crunchy crust for these delectable little cheesecakes. The cream filling in the cookies both sweetens the crust and prevents it from becoming too crumbly.

05 of 18

Mini Cheesecakes with Wine Gelées

Mini Cheesecakes with Wine Gelées

Pastry chef Kate Zuckerman uses goat cheese to lighten the texture and tangy crème fraîche to cut the sweetness in these mini cheesecakes. They're topped with wine gelées for the finishing touch.

06 of 18

Pumpkin Cheesecake Bars with Caramel Swirl

Pumpkin Cheesecake Bars with Caramel Swirl
© Alexandra Rowley

These rich chocolate-crusted bars are topped with a homemade caramel that sinks into the pumpkin cheesecake batter during baking.

07 of 18

Icebox Chocolate Cheesecake

Icebox Chocolate Cheesecake

Grace Parisi brilliantly layers chocolate cookies with a quick mix of cream cheese, chocolate syrup, and a little water to form this icebox cheesecake. The cookies soften as the cake chills overnight, creating a perfectly moist, chocolaty dessert.

08 of 18

Dulce de Leche Cheesecake

Dulce de Leche Cheesecake
Antonis Achilleos

"The cheesecake itself is very straightforward—cream cheese, sugar, a graham cracker crust, and a water bath to ensure gentle heat; you know the drill," chef and cookbook author Marcela Valladolid says. "What's fun here is the dulce de leche marbling." She notes that dulce de leche is earthy and "finds a gorgeous home in this creamy classic."

09 of 18

Strawberry Almond Cheesecake with Matzoh Crust

Strawberry Almond Cheesecake with Matzo Crust
Abby Hocking

This silky cheesecake gets sweetness and tang from a blend of cream cheese and sour cream. Matzo meal and ground almonds replace the usual graham crackers in the crust for a nutty, toasty crunch. Topped with sugary strawberries and toasted almond slivers, this cake makes a beautiful centerpiece.

10 of 18

Sour Cherry–Cheesecake Trifle with Black Pepper and Saba

Sour Cherry-Cheesecake Trifle with Black Pepper and Saba
Christopher Testani

Pastry chef Pichet Ong's variation on a proper British trifle retains the classic form while reinventing the components. Cheesecake stands in for egg custard; pound cake replaces ladyfingers. Rather than sherry, Ong's trifle uses saba, a syrup made from cooking down grape must, which has a flavor similar to balsamic vinegar.

11 of 18

Red Velvet Cheesecake

Red Velvet Cheesecake
Abby Hocking / Food & Wine

Upgrade your classic cheesecake recipe with picture-perfect red velvet marble swirls. A hint of unsweetened cocoa powder, red food coloring, and a wooden skewer are the secrets to this luxurious vermillion-hued delight.

12 of 18

Basque Cheesecake

Basque Cheesecake Recipe
Cedric Angeles

F&W 2020 Best New Chef Tavel Bristol-Joseph bakes a perfectly creamy cheesecake, without a water bath and with no risk of a cracked or sunken top, by incorporating whipped cream cheese with heavy cream to make the batter. To make the cake properly, you're going to have to burn it. The more caramelized it becomes, the sweeter and creamier the batter becomes, and it intensifies the flavor.

13 of 18

St. Louis–Style Cheesecake with Blueberries

St. Louis Style Cheesecake with Blueberries Recipe
Johnny Autry

Hidden beneath a mound of juicy summer berries (chef Andrae Bopp uses WA-native huckleberries, but blueberries are fine), a thin layer of sweetened sour cream crowns this luscious no-fuss cheesecake based on his great-grandmother's recipe. Dollop the fluffy batter into the pan gently for the best results.

14 of 18

No-Bake Peaches-and-Cream Cheesecake

No-Bake Peaches and Cream Cheesecake Recipe
Photo by Greg DuPree / Prop Styling by Christine Keely / Food Styling by Chelsea Zimmer

With a perfect graham cracker crust and two layers of peach puree, this no-bake dessert from F&W Culinary Director at Large Justin Chapple is a hit. The perfect ratio of cream cheese to ricotta gives this layered cake an extra-creamy texture.

15 of 18

Blueberry-Coconut Vegan Cheesecake

Blueberry Coconut Cheesecake
Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Heather Claire Spollen

This vegan cheesecake is just as creamy and tangy as dairy-based cheesecakes thanks to cultured nut-based cream cheese from Miyoko's Creamery, founded by vegan visionary Miyoko Schinner. For the cheesecake base, the agar must reach a temperature of 208°F to be activated and ultimately set. Don't worry if you don't have a thermometer — just keep the lid on the pot for three to four minutes until the agar has dissolved thoroughly, and then check the texture. When the agar runs off a rubber spatula without sticking, it's ready to use.

16 of 18

Black Currant Cheesecake

Black Currant Cheesecake Recipe
Victor Protasio

This vibrant purple cheesecake, flecked with bits of fruit, sits in a sweet, buttery crust and gets topped with juicy, syrupy macerated currants. Folding egg whites into the batter creates a light, fluffy texture.

17 of 18

Lemon Ripple Cheesecake Bars

Lemon Ripple Cheesecake Bars
© Anna Williams

Elinor Klivans, the author of Fearless Baking and three other cookbooks, got her start as the "cheesecake specialist" at a restaurant in Camden, Maine. Her creamy, tangy lemon cheesecake bars are a success — plus, they're portable enough to bring on a picnic. For the best results, slice the cheesecake bars with a warm knife, wiping off the blade between cuts.

18 of 18

Goat Cheese Cake with Wine-Poached Cranberries

Goat cheese cake with red wine poached cranberries
Photo by Greg DuPree / Food Styling by Torie Cox / Prop Styling by Christine Keely

Crowned with candied pistachios and draped in tart, glistening cranberry gelée, pastry chef Claudia Fleming's cheesecake is extra creamy thanks to a combination of tangy goat cheese and mascarpone. Be sure to beat in the mascarpone at low speed to preserve its extra-smooth texture. Don't skip straining the cranberry mixture after adding the gelatin; removing the foam is key to a clear, glossy gelée.

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