10+ Cheesecake Recipes to Satisfy Every Sweet Tooth

Cheesecake—what a classic, right? That creamy texture and rich flavor just hit the spot for so many people.

You can find all sorts of cheesecake recipes out there, each one suiting a different mood or occasion. The trick is to pick one that’s easy to follow and gives you that smooth, dreamy result.

Whether you’re into classic baked cheesecakes or prefer a no-bake situation, there’s a recipe for you. And honestly, you don’t need to be a pro baker to whip up a cheesecake that looks and tastes amazing.

With just a handful of basic ingredients and some straightforward steps, you’ll get a cheesecake that turns out just right.

1) Classic New York Cheesecake

If you’re craving something rich and creamy, Classic New York Cheesecake is a solid pick. The dense, tangy flavor is just so satisfying, and the smooth texture is hard to beat.

You’ll bake it on a graham cracker crust that adds a nice little crunch. Baking slowly at a low temperature keeps it creamy and helps prevent those pesky cracks.

Once it’s done, let it chill in the fridge until it’s set. Serve it plain, or throw on some fruit or caramel if you’re feeling fancy.

Ingredients:

• 15 graham crackers, crushed
• 2 tablespoons butter, melted
• 4 (8-ounce) packages cream cheese
• 1 ½ cups white sugar
• ¾ cup milk
• 4 large eggs
• 1 teaspoon vanilla extract

Cooking Instructions:

1. Preheat oven to 325°F (163°C).
2. Mix crushed graham crackers and melted butter; press into a springform pan.
3. Beat cream cheese and sugar until smooth.
4. Add milk, eggs one at a time, then vanilla.
5. Pour filling over crust.
6. Bake 55-70 minutes until center is almost set.
7. Cool, then refrigerate at least 4 hours before serving.

2) No-Bake Creamy Cheesecake

You don’t even need an oven for this one. The no-bake cheesecake is a lifesaver when you want dessert without the wait.

The filling is light but still rich, thanks to cream cheese and whipped topping. It’s easy to pull together and sets up nicely in the fridge.

For the crust, just mix graham crackers, butter, and sugar. Press it in, chill, and you’re good to go.

Top it with fruit or drizzle some sauce if you want to get creative. This is one of those recipes that’s perfect for warm days or when you just don’t want to fuss with baking.

Ingredients

• 2 cups graham cracker crumbs
• 1/2 cup melted butter
• 1/4 cup sugar
• 16 oz (450 g) cream cheese, softened
• 1 cup powdered sugar
• 8 oz (227 g) Cool Whip or whipped topping

Cooking Instructions

1. Mix graham cracker crumbs, melted butter, and sugar.
2. Press mixture into a 9-inch (23 cm) pan to form crust.
3. Beat cream cheese until smooth.
4. Add powdered sugar and mix well.
5. Fold in whipped topping gently.
6. Pour filling over crust evenly.
7. Chill in fridge for at least 4 hours before serving.

For more details, check this No-Bake Cheesecake Recipe.

3) Chocolate Swirl Cheesecake

Chocolate swirl cheesecake is just fun—both to look at and to eat. The vanilla cream cheese base balances out the swirls of rich melted chocolate.

You get a beautiful marbled pattern on top, and the graham cracker crust adds that perfect crunch. You can bake it or go for a no-bake version if you’re in a hurry.

A little sour cream in the batter keeps things light and tangy. It’s a short ingredient list, but the end result feels pretty fancy.

Ingredients:

• 2 cups graham cracker crumbs
• 1/2 cup butter, melted
• 24 oz cream cheese, softened
• 1 cup sugar
• 1 tsp vanilla extract
• 1/2 cup sour cream
• 3 eggs
• 1/2 cup melted chocolate

Cooking Instructions:

1. Heat oven to 325°F (163°C).
2. Mix graham cracker crumbs with melted butter. Press into a springform pan.
3. Beat cream cheese, sugar, and vanilla until smooth. Add sour cream and mix.
4. Add eggs one at a time, mixing just until combined.
5. Pour half the batter onto crust. Drizzle melted chocolate. Add remaining batter.
6. Use a knife to swirl chocolate through the batter.
7. Bake 50-60 minutes until center is set but slightly jiggly.
8. Cool completely, then chill for at least 4 hours before serving.

For a no-bake option, skip the eggs and baking. Just mix everything (except the crust and chocolate), layer and swirl in the chocolate, and chill until firm.

You can learn more about this style of cheesecake at Chocolate Swirl Cheesecake Recipe – Better Homes & Gardens.

4) Cinnamon Roll Cheesecake

Imagine biting into a cheesecake that tastes like a cinnamon roll. This recipe gives you a soft, fluffy dessert with swirls of cinnamon throughout.

The crust comes together with graham cracker crumbs, butter, and a dash of cinnamon. For the filling, you’ll blend cream cheese, sugar, eggs, and more cinnamon.

Bake it at 350°F (175°C) for about 25 to 30 minutes so it stays soft but cooked through. The cinnamon swirls look pretty cool, too.

Ingredients

• 2 cups graham cracker crumbs
• ½ cup unsalted butter, melted
• 1 teaspoon ground cinnamon
• 16 oz cream cheese, softened
• 1 cup sugar
• 2 tablespoons all-purpose flour
• ½ cup sour cream
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 teaspoons ground cinnamon (for filling swirls)

Cooking Instructions

1. Preheat the oven to 350°F (175°C).
2. Mix graham cracker crumbs, melted butter, and cinnamon to make the crust. Press into a springform pan.
3. Beat cream cheese until smooth. Add sugar, flour, and sour cream; mix well.
4. Add eggs one at a time; then stir in vanilla and cinnamon.
5. Pour half the filling onto the crust.
6. Spoon cinnamon filling swirls over the batter, then pour the rest on top.
7. Bake for 25-30 minutes until set but still a little jiggly in the center.
8. Cool, then chill before serving.

Find more about cinnamon roll cheesecakes on Pies and Tacos.

5) Graham Cracker Crust Cheesecake

Sometimes the crust is the best part. Graham cracker crust is a total classic and gives your cheesecake a sweet, buttery crunch.

Just crush up graham crackers, mix them with sugar and melted butter, and press the mixture into your pan. It’s simple and works every time.

This crust holds up well with any creamy filling. You can even double it if you want more crunch—no judgment.

Ingredients

• 1 ½ cups graham cracker crumbs
• ⅓ cup sugar
• 6 tablespoons melted unsalted butter

Cooking Instructions

1. Preheat your oven to 350°F (175°C).
2. In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
3. Press the mixture firmly into the bottom of a 9-inch springform pan.
4. Bake the crust for 8-10 minutes, then let it cool before adding your cheesecake filling.

6) Velvety Sour Cream Cheesecake

This one’s all about that smooth, velvety texture with a bit of tang. Sour cream gives the cheesecake a little extra moisture and richness.

You’ll get a soft texture that melts in your mouth. It’s simple to make and works well with a shortbread crust for a buttery crunch.

Baking it low and slow keeps the filling silky and helps avoid cracks. You can top it with fruit or just eat it plain—either way, it’s a win.

Ingredients

• 1 (9 inch) prepared shortbread pie crust
• 2 (8 ounce) packages cream cheese
• 1 cup white sugar
• 2 large eggs
• 1 cup sour cream

Cooking Instructions

1. Preheat oven to 325°F (163°C).
2. Beat cream cheese and sugar until smooth.
3. Add eggs one at a time, mixing well after each.
4. Stir in sour cream until blended.
5. Pour filling into crust.
6. Bake for 55-60 minutes until center is almost set.
7. Chill before serving.

For a full recipe, see this Easy Sour Cream Cheesecake Recipe.

7) Rich Lemon Zest Cheesecake

If you’re into bright, zesty flavors, this lemon cheesecake is for you. Lemon juice and zest give it a fresh kick that wakes up your taste buds.

The filling is creamy and sits on a buttery graham cracker crust. You can top it with lemon curd or whipped cream if you want to go all out.

This one’s great for special occasions or just because you feel like making something a little different.

Ingredients

• 1 cup graham cracker crumbs
• 3 tablespoons melted margarine or butter
• 2 (8 oz) packages cream cheese, softened
• 1 tablespoon lemon juice
• ½ cup sugar
• 2 eggs
• 1 teaspoon lemon zest
• 1 teaspoon vanilla extract

Cooking Instructions

1. Preheat your oven to 325°F (163°C).

2. Mix graham cracker crumbs and melted butter. Press the mixture into your pan.

3. Beat cream cheese until it’s smooth. Add sugar, lemon juice, zest, and vanilla, then mix everything together.

4. Add eggs one at a time, blending gently.

5. Pour the batter onto the crust.

6. Bake for 45–50 minutes. The center should still be a little jiggly.

7. Let it cool, then chill in the fridge for at least 4 hours before serving.

Try this lemon zest cheesecake if you want a bright, creamy dessert. For something similar, see Lemon Zest Cheesecake.

8) Smooth No Water Bath Cheesecake

You don’t need a water bath to make a smooth cheesecake. This method skips the fuss and helps you avoid cracks.

Mix your ingredients well and bake at the right temperature. Bake slowly at moderate heat so the edges don’t overcook while the center stays creamy.

Let the cheesecake cool in the oven with the door cracked open. That helps prevent sudden temperature changes.

A graham cracker crust gives a nice crunch. Plus, no water bath means less mess.

Ingredients

• 24 oz (680 g) cream cheese, softened
• 1 cup (200 g) sugar
• 3 large eggs
• 1 cup (240 ml) sour cream
• 1 teaspoon vanilla extract
• 1 1/2 cups (150 g) graham cracker crumbs
• 1/4 cup (60 g) melted butter

Cooking Instructions

1. Preheat oven to 325°F (163°C).

2. Mix graham cracker crumbs and melted butter. Press into the bottom of a springform pan.

3. Beat cream cheese and sugar until smooth.

4. Add eggs one at a time. Mix in sour cream and vanilla.

5. Pour filling over the crust.

6. Bake for 50-60 minutes. The edges should set, and the center should wobble a bit.

7. Cool in the oven with the door open for 1 hour.

8. Chill in the fridge for at least 4 hours before serving.

9) Foolproof Cream Cheese Cheesecake

This cheesecake is simple and reliable. Start by blending softened cream cheese with sugar, flour, and vanilla until smooth.

Add eggs one at a time, mixing on low speed. That keeps your batter creamy.

Use full-fat cream cheese for the best texture. Skip the water bath—baking’s easier this way.

You’ll get a smooth, rich filling with a crisp graham cracker crust.

Bake in a moderate oven. Avoid overbaking to keep things creamy.

Once cooled, refrigerate for a few hours before serving.

Ingredients

• 24 oz (680 g) full-fat cream cheese, softened
• 1 cup (200 g) granulated sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• 4 large eggs
• 1 ½ cups (150 g) graham cracker crumbs
• ⅓ cup (75 g) unsalted butter, melted

Cooking Instructions

1. Preheat your oven to 325°F (160°C).

2. Combine graham cracker crumbs and melted butter. Press the mixture into the bottom of a springform pan.

3. Beat cream cheese, sugar, flour, and vanilla until smooth.

4. Add eggs one at a time, mixing gently after each.

5. Pour batter over the crust and bake for 50-60 minutes.

6. Let cool, then refrigerate for at least 4 hours before serving.

For more details, check out this foolproof classic cheesecake recipe.

10) Decadent Chocolate Cheesecake

If you’re into rich, creamy desserts, this chocolate cheesecake is a winner. The chocolate cookie crust adds a satisfying crunch.

The filling is smooth and loaded with chocolate. To finish, I top it with a silky dark chocolate ganache.

This cheesecake looks just as good as it tastes. It’s great for special occasions or when you just want to treat yourself.

You can find a detailed version of this cheesecake recipe here.

Ingredients

• 2 cups chocolate cookie crumbs
• 1/4 cup melted butter
• 3 packages (8 oz each) cream cheese, softened
• 1 cup sugar
• 3 large eggs
• 8 oz melted dark chocolate
• 1 tsp vanilla extract
• 1 cup heavy cream (for ganache)
• 8 oz dark chocolate (for ganache)

Cooking Instructions

1. Preheat your oven to 325°F (160°C).

2. Mix the cookie crumbs with the melted butter.

3. Press this mixture firmly into the bottom of a springform pan.

4. Beat the cream cheese with the sugar until it looks smooth.

5. Add the eggs one at a time, mixing well after each addition.

6. Stir in the melted chocolate and vanilla. Pour everything over your crust.

7. Bake for about 50–60 minutes. Let it cool all the way—seriously, don’t rush it.

8. Heat the cream and pour it over your chopped chocolate to make ganache.

9. Stir until the ganache is nice and smooth.

10. Pour the ganache on top of the cheesecake. Chill for at least 4 hours before serving.