Classic, crustless, or no-bake, these cheesecake recipes show just how many delicious directions the timeless dessert can take.
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Creamy, tangy, and rich, cheesecake is a timeless dessert that we'll never get enough of. While we love classic cheesecake with a graham cracker crust, there are plenty of other delicious versions that we'd happily make again and again — including two recipes without a crust at all: Basque cheesecake with its burnt edges and individual cheesecakes topped with salted caramel and baked in ramekins. We've also got a few no-bake numbers in the mix, such as a decadent double-chocolate cheesecake with cherry compote and Justin Chapple's No-Bake Peaches and Cream Cheesecake. Read on for more of our best cheesecake recipes.
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No-Bake Chocolate-Cherry Cheesecake
Use fresh or frozen sweet cherries to make a jammy compote for draping over slices of dense, velvety double-chocolate cheesecake for a gorgeous, no-fuss dessert that's easy to prepare in advance.
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Bananas Foster Cheesecake
Turn up the decadence of bananas Foster by transforming it into a sliceable, make-ahead dessert in the form of this brilliant cheesecake.
03 of 30
Limoncello-Ricotta Cheesecake
This light ricotta cheesecake gets lots of lemony flavor from both fresh lemon juice and limoncello, a sweet and potent Italian liqueur made from steeping lemon peels in grain alcohol or vodka. A spiced cookie crust and garnish of basil balance the lemon beautifully.
04 of 30
Baklava Cheesecake
With its crisp pistachio-graham crust; creamy filling laced with orange, cinnamon, and cardamom; and shredded phyllo and honeyed pistachio topping, this dramatic Greek-inspired dessert is worthy of a grand occasion.
05 of 30
Basque Cheesecake
Known for its deeply caramelized exterior, crustless Basque cheesecake was created in 1988 by Santiago Rivera at his bar in San Sebastián, Spain. This version from 2020 F&W Best New Chef Tavel Bristol-Joseph bakes up perfectly creamy without the need for a water bath or the risk of a cracked or sunken top. The region's best-recognized dessert can also be made in an air fryer.
06 of 30
St. Louis–Style Cheesecake with Blueberries
Chef Andrae Bopp tops a luscious cheesecake with a sweet-tart sauce of blueberries or huckleberries — use whichever is fresh near you to celebrate the season.
07 of 30
Cheesecake Bars with Candied Orange and Pizzelle Crust
Chef Camille Cogswell shares the perfect ratio of cream cheese, sour cream, and eggs for this creamy, dense cheesecake filling that's decorated with candied orange slices. The buttery crust swaps out graham crackers for thin, crispy pizzelle cookies, an anise-flavored Italian holiday tradition.
08 of 30
Chai Cherry Cheesecake Blondies
Warm chai spices and amarena cherries transform these cheesecake-swirled blondies into a standout treat. The blend of cinnamon, cardamom, and ginger gives them a cozy feel, while the creamy cheesecake layer adds indulgence.
09 of 30
Salted Caramel Cheesecake
This simplified recipe delivers signature cheesecake flavor without the extra step of making a crust. Pastry chef Michael Moorhouse bakes individual cheesecakes in ramekins using a water bath, then tops them with homemade caramel and sea salt.
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Fiadone (Corsican Cheesecake) with Chestnut Honey and Figs
A uniquely sweet trio of chestnut honey, candied lemon zest, and caramelized figs tops this lemony Corsican cheesecake traditionally made with brocciu, a fresh goat or sheep's milk cheese (sheep's milk ricotta works great, too).
11 of 30
No-Bake Peaches-and-Cream Cheesecake
With a perfect graham cracker crust and two layers of peach puree, this no-bake dessert is a summertime hit. The ideal proportion of cream cheese to ricotta gives the cake an extra-creamy texture.
12 of 30
Dulce de Leche Cheesecake
"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," says chef and cookbook author Marcela Valladolid. "What's fun here is the dulce de leche marbling."
13 of 30
Lemony Layered Cheesecake
Creamy and sophisticated, this tangy icebox cake is the ultimate low-lift treat. The recipe calls for only six ingredients — mascarpone cheese, heavy cream, prepared lemon curd, kosher salt, graham crackers, and blueberries. Once it's assembled, all that's left to do is throw it in the fridge.
14 of 30
Strawberry Cheesecake Overnight Oats
Cheesecake for breakfast? Yes, please! With a simple graham cracker crust at the bottom, these overnight oats channel the flavors (and decadence) of cheesecake. The creamy oats — enriched with yogurt, vanilla, and lemon — are studded with juicy strawberries and almonds.
15 of 30
Strawberry Almond Cheesecake with Matzo Crust
Ground matzo and almonds take the place of a traditional graham cracker crust for this silky, sweet, and tangy Passover-friendly cheesecake. Made from a blend of cream cheese and sour cream, it's topped with almond slivers and fresh strawberries.
16 of 30
Cheesecake with Tequila Cajeta
Chef Claudette Zepeda serves her mascarpone cheesecake with luscious tequila-spiked cajeta, the perfect complement to the tangy custard and warmly spiced, lime-tinged crust.
17 of 30
Pink Peppercorn Cheesecake
Pastry chef Natasha Pickowicz brightens up her classic cheesecake with the addition of coarsely ground pink pepper in both the crust and cheese custard for a fruity, mildly peppery flavor with delicate floral notes.
18 of 30
Eggnog Cheesecake
There's a lot to love about this cheesecake, especially if creamy, sweet eggnog is one of your holiday favorites. To really drive the flavor home, the filling is made with actual eggnog as well as fragrant vanilla extract, ground nutmeg, and light brown sugar, while the whipped cream calls for bourbon if you want your dessert spiked.
19 of 30
Coquito Cheesecake
2021 F&W Best New Chef Paola Velez channels the creamy richness and warming spices of the traditional Puerto Rican holiday drink into a lush, custardy dessert. Coconut cream, dark rum, nutmeg, and vanilla infuse the silky filling, while a Maria cookie crust adds delicate sweetness and structure.
20 of 30
Blueberry-Coconut Vegan Cheesecake
Vegan creamery founder Miyoko Schinner developed the cultured nut-based cream cheese that keeps this vegan cheesecake creamy and tangy. A blueberry swirl with organic cane sugar delivers the presentation.
21 of 30
Sweet Potato Cheesecake Empanadas
Chef Toriano Fredericks of Durham, North Carolina's Boricua Soul blends Puerto Rican and Southern traditions in these crispy fried empanadas. The filling draws on the warm flavors of candied sweet potatoes and pumpkin spice, combining elements of the two with cream cheese for a rich, cheesecakelike texture.
22 of 30
Black Currant Cheesecake
In this recipe from Darra Goldstein's Russian cookbook, Beyond the North Wind, tangy black currant puree is swirled into mascarpone cheesecake batter, then baked over a cocoa-graham crust and topped with sugared currants.
23 of 30
Goat Cheese Cake with Wine-Poached Cranberries
Claudia Fleming brings punchy, sweet-tart flavor to this festive cheesecake well suited for fall and winter by adding tangy goat cheese to the creamy base, then topping with a thin layer of cranberry-infused red wine gelée. Pops of poached cranberries make for a juicy garnish.
24 of 30
Sour Cherry–Cheesecake Trifle with Black Pepper and Saba
Pichet Ong's adaptation of the British trifle layers cubes of homemade pound cake with a tangy cheesecake filling made from cream cheese, goat cheese, and crème fraîche, plus sour cherries in a reduced grape must syrup.
25 of 30
Red Velvet Cheesecake
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 ruby-hued delight.
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Pumpkin Cheesecake Bars with Caramel Swirl
Pumpkin puree adds autumnal flavor to the simple cheesecake batter for these chocolate-crusted bars. A drizzle of caramel takes them over the top.
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Mini Chocolate-Hazelnut Cheesecakes
A creamy filling with chocolate-hazelnut spread tops a crunchy hazelnut cookie crust, providing lovely textural contrast for these petite cheesecakes. Make them up to three days ahead.
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Lemon Ripple Cheesecake Bars
Cookbook author Elinor Klivans adds a touch of lemon zest to the shortbread crust, then swirls a tangy homemade lemon curd into vanilla cheesecake batter to make these pretty, portable cheesecake bars.
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Mini Black-Bottom Cheesecakes
These rich and creamy one-bite cheesecake treats are baked atop a chocolate wafer base and finished with sweet-tart raspberry preserves. No special equipment is required — just your trusty muffin pan.
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Triple-Cheese Cheesecake with Amaretti Crust
This is one of the most beautiful cheesecakes you will ever make and it requires absolutely zero minutes of baking. The dessert has an ethereally light, creamy texture and fantastic crunchy crust made from honey graham crackers and amaretti cookies — perfect with the rosemary-infused honey-apricot topping.
* This article was originally published here
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