Cheesecake Recipes & Ideas

Bonus: It calls for straight-from-the-fridge cream cheese!

Here's what happens when classic New York-style cheesecake meets Southern pecan pie.

Perfect for Easter and beyond!

We love to see it!

You just need four simple ingredients.

The sour cream layer is a game-changer.

It was hard work, but someone had to do it.

Like sweet potato pie, but so much better.

It perfectly captures the heart and soul of your favorite Southern dessert.

It's not too sweet and is full of tangy cream cheese goodness.

Finally a no-bake cheesecake that actually tastes like cheesecake.

The texture was creamy, and even a bit fluffy.

My kids were big fans of this recipe.

I have some thoughts about the crust.

Cheesecake and Biscoff cookies in one dessert? Sign me up!

Make it while fresh berries are in season.

The perfect ending to your spring celebrations.

Funfetti fans, unite!

The best of both in one slice.

It's stunning — and surprisingly simple to make.

There's no turning back after your first bite.

A mash-up worth mentioning.

A note from the cross-tester: "It truly is the best NY cheesecake I’ve ever had!"

Biscoff crust + extra-creamy almond (not cashew!) filling + ginger blackberry compote = heaven.

It's little over-the-top, in the best way possible.

… and maybe a pint of vanilla ice cream, too.

I know what I'm making tonight!

The ultimate dessert for coffee-lovers.

Not only is Basque cheesecake (or burnt Basque cheesecake) incredibly delicious, but it's also simple to make at home.

It lives up to its name and then some.

It’s like getting to eat two desserts at once, in every bite.

It's the best of both worlds.

They'll satisfy all your weeknight cheesecake cravings.

The Instant Pot does it again.

And it's surprisingly easy to make.

It’s time you get to know labneh. And if you’re already in the know, it’s time you use labneh to make cheesecake bars. Labneh is cheese made from strained thick yogurt. It’s commonly eaten for breakfast in Mediterranean and Middle Eastern countries with olive oil and bread. At stores, you’ll find it in the refrigerated section, sometimes labeled as “yogurt cheese.

A sandwich cookie will always beat out plainer sweets in my own personal cookie swap. (Two cookies? And something in the middle? All right! No contest.) So this time of year I’m not only trying out cookies, but fillings too. Here’s a simple filling that uses up leftover Thanksgiving cranberry sauce, and looks festive. (Wouldn’t it be great between two of Nora’s cream cheese cookies?)This recipe can barely be called a recipe; it’s so simple.

This old fashioned version of a cheesecake has been a staple in my family for as long as I’ve been alive. The filling is less sweet than most cheesecakes, but the sugared graham cracker crust makes up for it. However, when I finally looked my old family recipe up in a cookbook, I was surprised at what I found.The first time I attempted my grandmother’s infamous cheese torte, I was astonished her recipe card actually yielded an edible product.

It took me well into adolescence to attempt my first bite of cheesecake. When I glanced over dessert menus as a child, my vivid imagination conjured up incongruous images of Gouda cakes and gorgonzola pies. No one ever explained to me the difference between cream cheese and all the rest. You can bet that once I figured out the distinction, though, I never looked back! Unfortunately it took me another few years to attempt making one.

Oh, hello there! Were you just thinking you’d like a bite of cheesecake without the bother of water baths or a hot kitchen? One that would, perhaps, win you friends and earn you accolades at backyard picnics this summer? Why, me too! Great minds really do think alike. While you could theoretically start the ice cream for this pie on Saturday morning and serve it that evening, it’s better and easier to think of this as a two-day affair.

Looking for a romance-worthy dessert to impress your main squeeze? These individual goat cheese and honey cheesecakes with Meyer lemon cream are a delicious way to prove your culinary prowess and your love. Valentine’s Day — whether you like it or not — can be a great excuse to whip up a delicious dinner that’s beyond your everyday reach.

Let’s get real. Nobody wants to turn on the oven during these hot summer months. But that shouldn’t stop us from enjoying some sweet treats every now and then, especially when they involve sun-ripened berries. While this recipe does require a few minutes spent over the stove, it is completely worth it. Served in individual glasses, this creamy cheesecake custard is paired with a strawberry-raspberry gelee, all atop a graham cracker crust.

We’re officially into the holiday season, and if you’re doing a DIY gift exchange with your friends this year, you should definitely think about making a batch of chocolate bark. This sweet treat is quick and easy to whip up, and it makes a beautiful gift simply layered in a pretty container. For a change from my usual bark, this year I’m making this cherry cheesecake twist.

Cream cheese is so often the source of such simple pleasures, and these cookies are no exception. Lemony, fluffy, and festive, with sweet drizzled icing, they’re tasty, sure — but perhaps what these cookies really have going for them is their ease. Ready? Go. This cookie dough is pretty reminiscent of cheesecake batter, but with extra flour, it’s firm enough to stand on its own without a crust (or a water bath!

I’m going to present a polarizing thesis here and do my best to defend it: No-bake cheesecake is actually better than traditional cheesecake. Besides being easier to perfect, no-bake cheesecake is more flavorful without the long bake and more easily adapted to upgrades like fruit or chocolate flavorings.

A slice of classic cheesecake is one of those desserts that takes nicely to added flavors and tinkering. If you love both pumpkin pie and cheesecake, these creamy bars are the perfect hybrid. There’s a sturdy graham cracker crust on the bottom, then a layer of classic white cheesecake, and finally a delicate pumpkin cheesecake layer fragrant with cinnamon and pumpkin pie spices.

Swap the graham crackers for a biscuit crust!

When I think back to the cookie trays of my youth, so many good recipes come to mind. But the ones that stand out are the perfectly round and pillowy cream cheese cookies I always looked forward to. Dressed up with a simple dusting of powdered sugar, these tender cookies just might remind you of super-soft sugar cookies, with a subtle tang that makes them all their own. These are my favorite kind of holiday cookies.

The slow cooker is a mainstay of modern American cooking — but it’s not just you and me firing up the Crock-Pot on a weeknight. Famous chefs and celebrities are not above its charms, and this week we’re bringing you five recipes from five kitchen stars that show off their favorite ways to put the slow cooker to good use. Most people associate Crock-Pots with thick, hearty stews or fork-tender cuts of meat.

They're lemon-kissed and filled with the juiciest summer berries.

It’s no secret that pumpkin cheesecake is the ultimate crowd-pleasing fall dessert. But making a full-sized cheesecake from scratch is no small feat. So I took all the best parts of the creamy, tangy dessert — the light-as-air spiced pumpkin filling, the crumbly graham cracker crust, the swoosh of whipped cream — and packed them into miniature single-serve treats. They’re just as tasty as the real deal, and they’re ready to serve to guests in just 10 minutes.

In my opinion, cheesecake is better in miniature form. A dense, rich slice is more than I can handle after a meal — but a muffin cup-sized portion is just right. These mini cheesecakes are ridiculously creamy, and feature that buttery graham cracker crust everyone agrees on. They’re equal parts celebratory and homey, which is really the best kind of dessert.

This impressive recipe is totally foolproof.

It's so much easier (and tastier!) than traditional cheesecake.

They'll make your house smell amazing.

I mean, just look at them.