I like to make cheesecake because it’s the perfect dessert for every occasion. With its creamy texture and endless flavor options, cheesecake is loved by almost everyone.

You can keep it simple with a classic recipe or get creative with unique flavors like pumpkin, lemon, or even snickerdoodle. Cheesecake is always a show-stopping treat that brings smiles to any table.

This list of 15 cheesecake recipes has something for everyone, whether you’re a fan of fruity, chocolatey, or spiced desserts. From no-bake options like the silky Chocolate Cheesecake to indulgent creations like Caramel Brownie Cheesecake, these recipes are easy to follow and full of flavor. They’re great for special occasions, holidays, or even as a simple dessert to share with family and friends.

So, if you’re looking for a dessert that will impress, these cheesecake recipes are perfect for you. Whether you’re a beginner or an experienced baker, these step-by-step instructions make it easy to create a delicious cheesecake every time. Try one of these recipes today and enjoy the sweet satisfaction of making the ultimate dessert!

1. Biscoff Cheesecake

Biscoff Cheesecake is a rich and creamy dessert that combines the flavors of spiced Biscoff cookies with a luscious cream cheese filling. The crust is made with crushed Biscoff cookies, while the filling infuses their unique taste. Topped with melted Biscoff spread, this cheesecake is indulgent and perfect for special occasions. It’s easy to make and guaranteed to impress!

Time: 6 hours (including chilling) | Servings: 12

Ingredients

For the Crust:

• 2 cups Biscoff cookies, crushed
• 5 tbsp unsalted butter, melted

For the Filling:

• 3 (8 oz) blocks cream cheese, softened
• 1 cup sugar
• 1 cup Biscoff spread
• 1 tsp vanilla extract
• 3 large eggs
• ½ cup heavy cream

For the Topping:

• ½ cup Biscoff spread, melted

Instructions

1. Prepare the Crust: Preheat oven to 350°F (175°C). Combine crushed Biscoff cookies and melted butter in a bowl. Press the mixture into the bottom of a 9-inch springform pan. Bake for 8 minutes and let cool.
2. Make the Filling: Beat cream cheese and sugar in a large bowl until smooth. Add Biscoff spread and vanilla, mixing until combined. Add eggs one at a time, beating well after each addition. Finally, mix in heavy cream.
3. Assemble and Bake: Pour the filling over the crust. Bake for 55-60 minutes, or until the center is set but still slightly jiggly.
4. Cool and Chill: Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight.
5. Add Topping: Drizzle melted Biscoff spread over the chilled cheesecake before serving.

2. No-Bake Chocolate Cheesecake

This No-Bake Chocolate Cheesecake is rich, silky, and full of deep chocolate flavor. With no need for an oven, it’s an easy dessert that’s perfect for warm days or when you want a simple, decadent treat. The chocolate cookie crust adds the perfect crunch to the creamy filling. Top it with whipped cream or chocolate shavings for a stunning presentation.

Time: 6 hours (including chilling) | Servings: 10

Ingredients

For the Crust:

• 2 cups chocolate cookies, crushed
• 5 tbsp unsalted butter, melted

For the Filling:

• 3 (8 oz) blocks cream cheese, softened
• 1 cup powdered sugar
• 1 cup heavy cream
• 10 oz semi-sweet chocolate, melted and cooled
• 1 tsp vanilla extract

Instructions

1. Prepare the Crust: Combine crushed chocolate cookies and melted butter. Press into the bottom of a 9-inch springform pan. Refrigerate while preparing the filling.
2. Make the Filling: Beat cream cheese and powdered sugar until smooth. In a separate bowl, whip heavy cream until stiff peaks form. Fold the whipped cream into the cream cheese mixture. Stir in melted chocolate and vanilla extract.
3. Assemble: Pour the filling over the crust and smooth the top.
4. Chill: Refrigerate for at least 6 hours or overnight until firm.
5. Serve: Garnish with whipped cream or chocolate shavings before serving.

3. Baked Raspberry Cheesecake

Baked Raspberry Cheesecake is a creamy and tangy dessert with a buttery graham cracker crust. The fresh raspberry swirl adds a burst of fruity flavor and a beautiful design. This cheesecake is baked to perfection, resulting in a smooth texture and rich taste. It’s a show-stopping dessert that’s ideal for any gathering.

Time: 7 hours (including chilling) | Servings: 12

Ingredients

For the Crust:

• 1½ cups graham cracker crumbs
• 5 tbsp unsalted butter, melted

For the Filling:

• 3 (8 oz) blocks cream cheese, softened
• 1 cup sugar
• 1 tsp vanilla extract
• 3 large eggs
• ½ cup sour cream
• ½ cup raspberry puree (strained to remove seeds)

Instructions

1. Prepare the Crust: Preheat oven to 325°F (160°C). Combine graham cracker crumbs and melted butter. Press into the bottom of a 9-inch springform pan. Bake for 8 minutes and let cool.
2. Make the Filling: Beat cream cheese and sugar until smooth. Add vanilla and sour cream, mixing well. Beat in eggs one at a time until fully incorporated.
3. Add Raspberry Swirl: Pour the filling over the crust. Drop spoonfuls of raspberry puree on top and swirl with a toothpick for a marbled effect.
4. Bake: Bake for 60-70 minutes, or until the edges are set and the center is slightly jiggly.
5. Cool and Chill: Cool to room temperature, then refrigerate for at least 5 hours. Serve chilled.

4. Cheesecake Crescent Rolls Casserole Recipe

Cheesecake Crescent Rolls Casserole is a quick and easy dessert that combines flaky crescent rolls with a creamy cheesecake filling. It’s baked to golden perfection and topped with cinnamon sugar for a sweet, crunchy finish. This simple recipe is perfect for breakfast, brunch, or dessert. It’s a family favorite that everyone will love.

Time: 40 mins | Servings: 8

Ingredients

• 2 cans of crescent roll dough
• 2 (8 oz) blocks cream cheese, softened
• 1 cup sugar
• 1 tsp vanilla extract
• ¼ cup butter, melted
• 2 tbsp cinnamon sugar

Instructions

1. Preheat Oven: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Layer Crescent Rolls: Unroll one can of crescent dough and press it into the bottom of the dish.
3. Make Filling: Beat cream cheese, sugar, and vanilla until smooth. Spread the mixture evenly over the dough.
4. Top with Dough: Unroll the second can of crescent dough and lay it over the filling. Brush with melted butter and sprinkle with cinnamon sugar.
5. Bake and Serve: Bake for 25-30 minutes until golden brown. Let cool slightly before slicing and serving.

5. Japanese Cotton Cheesecake

Japanese Cotton Cheesecake is a light, fluffy, and airy dessert with a texture that melts in your mouth. This cheesecake is less dense than traditional recipes, with a subtle sweetness that pairs beautifully with fresh fruit or powdered sugar. It’s perfect for those who prefer a delicate dessert that isn’t overly rich. This recipe is a little more involved, but the results are well worth it!

Time: 2 hours (including cooling) | Servings: 8

Ingredients

• 6 oz cream cheese, softened
• 2 oz unsalted butter
• 3 oz milk
• 6 large eggs, separated
• ½ cup granulated sugar
• ¾ cup cake flour
• 1 tsp vanilla extract
• ½ tsp cream of tartar (optional)
• Powdered sugar for garnish

Instructions

1. Cool and Serve: Turn off the oven and leave the cheesecake inside with the door slightly open for 15 minutes. Remove from the oven and let cool completely before removing from the pan. Dust with powdered sugar before serving.
2. Prepare the Pan: Preheat oven to 325°F (160°C). Line the bottom and sides of an 8-inch round springform pan with parchment paper. Wrap the outside with aluminum foil to prevent water from seeping in.
3. Melt the Cheese Mixture: In a double boiler, melt cream cheese, butter, and milk together, whisking until smooth. Remove from heat and let it cool slightly.
4. Mix the Batter: Whisk egg yolks into the cheese mixture, one at a time, until fully incorporated. Sift in the cake flour and gently fold until smooth. Add vanilla extract and stir to combine.
5. Whip Egg Whites: In a separate bowl, beat egg whites and cream of tartar (if using) until foamy. Gradually add sugar and continue beating until stiff peaks form.
6. Combine Mixtures: Gently fold the whipped egg whites into the cheese mixture in three batches, being careful not to deflate the batter.
7. Bake in a Water Bath: Pour the batter into the prepared pan. Place the pan in a larger baking dish and pour hot water into the dish until it reaches halfway up the sides of the springform pan. Bake for 50-60 minutes or until the top is golden and a toothpick inserted in the center comes out clean.

6. Caramel Brownie Cheesecake

Caramel Brownie Cheesecake combines the richness of fudgy brownies with creamy caramel cheesecake. A brownie base and caramel swirl make this dessert indulgent and irresistible. It’s perfect for chocolate lovers looking for something extra special. Serve it at parties or gatherings for a guaranteed hit.

Time: 8 hours (including chilling) | Servings: 12

Ingredients

For the Brownie Base:

• 1 box brownie mix (plus ingredients listed on the box)

For the Cheesecake Filling:

• 3 (8 oz) blocks cream cheese, softened
• 1 cup sugar
• 1 tsp vanilla extract
• 3 large eggs
• ½ cup caramel sauce

For the Topping:

• ½ cup caramel sauce
• Chocolate shavings or chips (optional)

Instructions

1. Prepare the Brownie Base: Preheat oven to 350°F (175°C). Prepare the brownie batter according to the package instructions. Pour into a greased 9-inch springform pan and bake for 15 minutes. Let cool.
2. Make the Cheesecake Filling: Beat cream cheese and sugar until smooth. Add vanilla and mix. Add eggs one at a time, beating after each addition. Stir in ½ cup caramel sauce.
3. Assemble: Pour the cheesecake filling over the cooled brownie base. Drizzle additional caramel sauce on top and swirl with a toothpick.
4. Bake: Reduce oven temperature to 325°F (160°C). Bake for 50-60 minutes, or until the center is set. Let cool at room temperature, then refrigerate for at least 6 hours.
5. Serve: Drizzle with more caramel sauce and garnish with chocolate shavings before serving.

7. Lemon Curd Cheesecake

Lemon Curd Cheesecake is a bright and tangy dessert with a smooth cheesecake filling topped with luscious lemon curd. The graham cracker crust adds the perfect crunch to this citrusy treat. It’s refreshing, creamy, and perfect for spring or summer. This cheesecake is guaranteed to delight lemon lovers.

Time: 7 hours (including chilling) | Servings: 12

Ingredients

For the Crust:

• 1½ cups graham cracker crumbs
• 5 tbsp unsalted butter, melted

For the Filling:

• 3 (8 oz) blocks cream cheese, softened
• 1 cup sugar
• 1 tsp vanilla extract
• 3 large eggs
• ½ cup sour cream

For the Topping:

• 1 cup lemon curd

Instructions

1. Prepare the Crust: Preheat oven to 325°F (160°C). Mix graham cracker crumbs and melted butter. Press into the bottom of a 9-inch springform pan. Bake for 8 minutes and cool.
2. Make the Filling: Beat cream cheese and sugar until creamy. Add vanilla and sour cream, mixing until smooth. Add eggs one at a time, beating after each addition.
3. Bake the Cheesecake: Pour the filling over the crust. Bake for 55-60 minutes, or until the edges are set and the center is slightly jiggly. Cool to room temperature.
4. Add Lemon Curd: Spread lemon curd over the chilled cheesecake. Refrigerate for at least 4 hours.
5. Serve: Slice and serve with fresh lemon zest for garnish.

8. Pecan Pie Cheesecake

Pecan Pie Cheesecake is a decadent combination of two beloved desserts. A creamy cheesecake layer sits atop a buttery crust, topped with a sweet, gooey pecan pie filling. The rich flavors and crunchy pecans make this dessert ideal for holidays or special occasions. It’s a showstopper on any dessert table.

Time: 8 hours (including chilling) | Servings: 12

Ingredients

For the Crust:

• 1½ cups graham cracker crumbs
• 5 tbsp unsalted butter, melted

For the Filling:

• 3 (8 oz) blocks cream cheese, softened
• 1 cup sugar
• 1 tsp vanilla extract
• 3 large eggs
• ½ cup sour cream

For the Topping:

• 1 cup pecans, chopped
• 1 cup light corn syrup
• ½ cup brown sugar
• 3 tbsp unsalted butter, melted

Instructions

1. Prepare the Crust: Preheat oven to 325°F (160°C). Combine graham cracker crumbs and melted butter. Press into a springform pan and bake for 8 minutes. Cool.
2. Make the Filling: Beat cream cheese and sugar until creamy. Add vanilla and sour cream, mixing until smooth. Add eggs one at a time, beating until combined. Pour over the crust.
3. Bake the Cheesecake: Bake for 55-60 minutes, or until the center is set. Let cool at room temperature.
4. Make the Pecan Topping: Combine pecans, corn syrup, brown sugar, and melted butter in a saucepan. Cook over medium heat for 5 minutes, stirring constantly.
5. Assemble: Pour the pecan topping over the chilled cheesecake. Refrigerate for at least 4 hours before serving.

9. Strawberry Cheesecake Recipe

Strawberry Cheesecake is a classic dessert that combines creamy cheesecake with a sweet and tangy strawberry topping. The graham cracker crust provides the perfect base for this luscious treat. It’s a timeless recipe that’s perfect for birthdays, holidays, or casual get-togethers. Top it with fresh strawberries for an elegant finish.

Time: 7 hours (including chilling) | Servings: 12

Ingredients

For the Crust:

• 1½ cups graham cracker crumbs
• 5 tbsp unsalted butter, melted

For the Filling:

• 3 (8 oz) blocks cream cheese, softened
• 1 cup sugar
• 1 tsp vanilla extract
• 3 large eggs
• ½ cup sour cream

For the Topping:

• 2 cups fresh strawberries, sliced
• ½ cup sugar
• 1 tbsp cornstarch mixed with 2 tbsp water

Instructions

1. Prepare the Crust: Preheat oven to 325°F (160°C). Mix graham cracker crumbs and melted butter. Press into a springform pan and bake for 8 minutes. Cool.
2. Make the Filling: Beat cream cheese and sugar until smooth. Add vanilla and sour cream, mixing well. Add eggs one at a time, beating after each addition.
3. Bake the Cheesecake: Pour the filling over the crust. Bake for 55-60 minutes, or until set. Cool completely.
4. Make Strawberry Topping: In a saucepan, cook strawberries, sugar, and cornstarch mixture over medium heat until thickened, about 5 minutes. Let cool.
5. Assemble and Serve: Spread the strawberry topping over the chilled cheesecake. Slice and serve.

10. Coffee Cake Cheesecake

Coffee Cake Cheesecake combines two beloved desserts into one irresistible treat. A creamy cheesecake layer is paired with a cinnamon crumb topping and a drizzle of glaze. This dessert is perfect for brunch, coffee dates, or special occasions. It’s rich, flavorful, and a guaranteed crowd-pleaser.

Time: 6 hours (including chilling) | Servings: 12

Ingredients

For the Crust:

• 1½ cups graham cracker crumbs
• 5 tbsp unsalted butter, melted

For the Filling:

• 3 (8 oz) blocks cream cheese, softened
• 1 cup sugar
• 1 tsp vanilla extract
• 3 large eggs

For the Crumb Topping:

• ½ cup brown sugar
• ½ cup all-purpose flour
• ¼ cup butter, melted
• 1 tsp cinnamon

For the Glaze:

• ½ cup powdered sugar
• 1-2 tbsp milk

Instructions

1. Prepare the Crust: Preheat oven to 325°F (160°C). Mix graham cracker crumbs and melted butter. Press into a springform pan and bake for 8 minutes. Cool.
2. Make the Filling: Beat cream cheese and sugar until smooth. Add vanilla and eggs, mixing until creamy. Pour over the crust.
3. Make Crumb Topping: Combine brown sugar, flour, melted butter, and cinnamon in a bowl. Sprinkle over the cheesecake filling.
4. Bake the Cheesecake: Bake for 60 minutes, or until the edges are set and the center is slightly jiggly. Let cool completely.
5. Add Glaze: Mix powdered sugar and milk to make the glaze. Drizzle over the chilled cheesecake before serving.

11. Pumpkin Cheesecake Recipe

Pumpkin Cheesecake is a creamy and spiced dessert that’s perfect for fall. With its velvety pumpkin filling and buttery graham cracker crust, this cheesecake brings all the warm, cozy flavors of autumn. Topped with whipped cream or a sprinkle of cinnamon, it’s a festive choice for holidays like Thanksgiving. This recipe is easy to make and sure to impress.

Time: 7 hours (including chilling) | Servings: 12

Ingredients

For the Crust:

• 1½ cups graham cracker crumbs
• 5 tbsp unsalted butter, melted

For the Filling:

• 3 (8 oz) blocks cream cheese, softened
• 1 cup sugar
• 1 cup pumpkin puree
• 1 tsp vanilla extract
• 1 tsp cinnamon
• ½ tsp nutmeg
• ½ tsp ginger
• 3 large eggs

Instructions

1. Prepare the Crust: Preheat oven to 325°F (160°C). Combine graham cracker crumbs and melted butter. Press into the bottom of a 9-inch springform pan. Bake for 8 minutes and let cool.
2. Make the Filling: Beat cream cheese and sugar until smooth. Add pumpkin puree, vanilla, cinnamon, nutmeg, and ginger, mixing until combined. Beat in eggs one at a time.
3. Bake the Cheesecake: Pour the filling over the crust. Bake for 60 minutes, or until the center is set but slightly jiggly. Cool completely.
4. Chill: Refrigerate for at least 4 hours or overnight.
5. Serve: Garnish with whipped cream and a sprinkle of cinnamon before serving.

12. Dulce de Leche Cheesecake

Dulce de Leche Cheesecake is a decadent dessert with a rich, caramel-flavored filling and a buttery graham cracker crust. Topped with a drizzle of dulce de leche, this cheesecake is smooth, creamy, and indulgent. It’s an elegant choice for special occasions or when you want to treat yourself to something extra luxurious.

Time: 7 hours (including chilling) | Servings: 12

Ingredients

For the Crust:

• 1½ cups graham cracker crumbs
• 5 tbsp unsalted butter, melted

For the Filling:

• 3 (8 oz) blocks cream cheese, softened
• 1 cup sugar
• 1 cup dulce de leche
• 1 tsp vanilla extract
• 3 large eggs

For the Topping:

• ½ cup dulce de leche, melted

Instructions

1. Prepare the Crust: Preheat oven to 325°F (160°C). Mix graham cracker crumbs and melted butter. Press into the bottom of a 9-inch springform pan. Bake for 8 minutes and cool.
2. Make the Filling: Beat cream cheese and sugar until smooth. Add dulce de leche and vanilla, mixing until combined. Beat in eggs one at a time, ensuring the mixture is smooth.
3. Bake the Cheesecake: Pour the filling over the crust. Bake for 60 minutes, or until the center is set but slightly jiggly. Cool completely at room temperature.
4. Add Topping: Drizzle melted dulce de leche over the chilled cheesecake.
5. Serve: Slice and serve with extra dulce de leche on the side.

13. Luscious Lemon Cheesecake

Luscious Lemon Cheesecake is a bright and refreshing dessert with a tangy lemon filling and a buttery crust. Its smooth, creamy texture is perfectly balanced by the zesty lemon flavor. Topped with lemon zest or whipped cream, this cheesecake is ideal for spring and summer gatherings. It’s light yet indulgent, making it a crowd favorite.

Time: 7 hours (including chilling) | Servings: 12

Ingredients

For the Crust:

• 1½ cups graham cracker crumbs
• 5 tbsp unsalted butter, melted

For the Filling:

• 3 (8 oz) blocks cream cheese, softened
• 1 cup sugar
• ½ cup fresh lemon juice
• 1 tbsp lemon zest
• 1 tsp vanilla extract
• 3 large eggs

Instructions

1. Prepare the Crust: Preheat oven to 325°F (160°C). Combine graham cracker crumbs and melted butter. Press into a springform pan and bake for 8 minutes. Cool.
2. Make the Filling: Beat cream cheese and sugar until smooth. Add lemon juice, lemon zest, and vanilla, mixing until well combined. Beat in eggs one at a time.
3. Bake the Cheesecake: Pour the filling over the crust. Bake for 60 minutes, or until set. Cool completely.
4. Chill: Refrigerate for at least 4 hours or overnight.
5. Serve: Garnish with lemon zest or whipped cream before serving.

14. Snickerdoodle Cheesecake

Snickerdoodle Cheesecake combines the creamy goodness of cheesecake with the warm, cinnamon-sugar flavor of Snickerdoodle cookies. The crust is made with crushed Snickerdoodle cookies, and the filling is spiced with cinnamon for extra flavor. This dessert is perfect for cozy occasions or holiday celebrations.

Time: 7 hours (including chilling) | Servings: 12

Ingredients

For the Crust:

• 2 cups Snickerdoodle cookies, crushed
• 5 tbsp unsalted butter, melted

For the Filling:

• 3 (8 oz) blocks cream cheese, softened
• 1 cup sugar
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 3 large eggs

For the Topping:

• ¼ cup cinnamon sugar

Instructions

1. Prepare the Crust: Preheat oven to 325°F (160°C). Mix crushed Snickerdoodle cookies with melted butter. Press into the bottom of a springform pan and bake for 8 minutes. Cool.
2. Make the Filling: Beat cream cheese and sugar until smooth. Add vanilla and cinnamon, mixing until combined. Beat in eggs one at a time.
3. Bake the Cheesecake: Pour the filling over the crust. Bake for 60 minutes, or until the center is set. Cool completely.
4. Add Topping: Sprinkle cinnamon sugar over the top of the chilled cheesecake.
5. Serve: Slice and serve with whipped cream if desired.

15. Loaded Butterscotch Cheesecake

Loaded Butterscotch Cheesecake is a decadent dessert packed with rich butterscotch flavor. The filling is smooth and creamy, and the topping features melted butterscotch and crushed toffee bits. This cheesecake is a showstopper for any gathering and a must-try for butterscotch lovers.

Time: 7 hours (including chilling) | Servings: 12

Ingredients

For the Crust:

• 1½ cups graham cracker crumbs
• 5 tbsp unsalted butter, melted

For the Filling:

• 3 (8 oz) blocks cream cheese, softened
• 1 cup sugar
• ½ cup butterscotch chips, melted
• 1 tsp vanilla extract
• 3 large eggs

For the Topping:

• ½ cup butterscotch chips, melted
• ½ cup crushed toffee bits

Instructions

1. Prepare the Crust: Preheat oven to 325°F (160°C). Combine graham cracker crumbs and melted butter. Press into a springform pan and bake for 8 minutes. Cool.
2. Make the Filling: Beat cream cheese and sugar until creamy. Add melted butterscotch chips and vanilla, mixing until smooth. Beat in eggs one at a time.
3. Bake the Cheesecake: Pour the filling over the crust. Bake for 60 minutes, or until set. Cool completely at room temperature.
4. Add Topping: Drizzle melted butterscotch over the chilled cheesecake and sprinkle with toffee bits.
5. Serve: Slice and serve for a rich and indulgent treat.