10+ Cheesecake Recipes Easy and Delicious for Every Occasion

Cheesecake’s just about everyone’s favorite dessert, right? It’s creamy, dreamy, and honestly, not as hard to make as you might think.

If you’re looking to bake at home without a ton of hassle, easy cheesecake recipes are a great place to kick things off. These are the kind of desserts you can pull together with simple steps and ingredients you probably already have.

Easy cheesecake recipes keep things straightforward and approachable. Whether you’re new to baking or just want a fuss-free treat, these recipes let you skip complicated techniques.

Ingredients

• Cream cheese
• Sugar
• Eggs
• Graham crackers (for crust)
• Butter

Cooking Instructions

1. Preheat oven to 325°F (163°C).
2. Mix crushed graham crackers with melted butter and press into a pan.
3. Beat cream cheese and sugar until smooth.
4. Add eggs one at a time, mixing well.
5. Pour filling over crust and bake for 30 to 40 minutes.
6. Let cheesecake cool before serving.

1) No-Bake Classic Cheesecake with Graham Cracker Crust

This no-bake cheesecake is a total breeze. No oven required—just mix, chill, and you’re set.

The graham cracker crust stays crunchy even without baking, and the filling comes out light and creamy. Cream cheese and whipped topping do most of the heavy lifting here.

A splash of lemon juice or vanilla makes the flavor pop. Just press the crust into your pan, spread the filling, and let it chill in the fridge until firm.

Ingredients

• Graham cracker crumbs
• Melted butter
• Cream cheese
• Whipped topping (like Cool Whip)
• Sugar
• Vanilla extract

Cooking Instructions

1. Mix graham cracker crumbs with melted butter.
2. Press into the bottom of a pan for the crust.
3. Beat cream cheese with sugar and vanilla until smooth.
4. Fold in whipped topping gently.
5. Pour filling over crust and spread evenly.
6. Chill in the fridge for at least 4 hours before serving.

2) Easy New York-Style Baked Cheesecake

If you want a classic, go for a New York-style baked cheesecake. It’s rich, creamy, and honestly, pretty forgiving for beginners.

You don’t have to mess around with a water bath—just a simple graham cracker crust and a silky filling. The tangy flavor and dense texture make it a hit at any family gathering.

Bake it slowly at a low temp to keep it from cracking. After baking, let it cool all the way for the best texture.

Ingredients

• 2 cups graham cracker crumbs
• 1/2 cup melted butter
• 4 (8 oz) packages cream cheese, softened
• 1 1/4 cups sugar
• 4 large eggs
• 2/3 cup sour cream
• 2 teaspoons vanilla extract
• 2 tablespoons all-purpose flour

Cooking Instructions

1. Preheat oven to 325°F (163°C).
2. Mix graham cracker crumbs and melted butter; press into a springform pan.
3. Beat cream cheese and sugar until smooth.
4. Add eggs one at a time, mixing well each time.
5. Blend in sour cream, vanilla, and flour.
6. Pour filling over crust.
7. Bake 55-70 minutes until edges are set and the center jiggles slightly.
8. Cool, then refrigerate at least 4 hours before serving.

For more details, check this easy New York cheesecake recipe.

3) Creamy Lemon Zest Cheesecake

This one’s for lemon lovers. The lemon zest and juice give the cheesecake a bright, fresh flavor without being too sharp.

You get a buttery graham cracker crust for crunch. The filling is all about cream cheese, sugar, lemon zest, and juice. A bit of flour helps it set up nicely.

Bake it at 325°F (163°C) to keep it smooth. After it cools, you can spread lemon curd on top for a little something extra.

Ingredients

• 2 cups graham cracker crumbs
• 1/2 cup melted butter
• 4 packages (8 oz each) cream cheese, softened
• 1 1/4 cups sugar
• 3 tablespoons all-purpose flour
• 4 large eggs
• 1/4 cup lemon juice
• 1 tablespoon lemon zest
• 1 cup sour cream
• Lemon curd (optional)

Cooking Instructions

1. Preheat oven to 325°F (163°C).
2. Mix graham cracker crumbs and melted butter. Press into a 9-inch springform pan.
3. Beat cream cheese and sugar until smooth.
4. Add flour, then eggs one at a time, mixing well.
5. Stir in lemon juice, zest, and sour cream.
6. Pour filling over crust.
7. Bake for 50-60 minutes until center is almost set.
8. Cool, then chill for at least 4 hours.
9. Spread lemon curd on top if you’re feeling fancy.

Find more details from this lemon cheesecake recipe.

4) Quick 4-Ingredient Cheesecake

If you’re short on time or just not in the mood for a big production, this 4-ingredient cheesecake is the answer. You only need cream cheese, sugar, heavy cream, and some kind of crust.

You don’t even need to bake it if you don’t want to. Just beat, whip, fold, and chill.

It comes out creamy and smooth, and it’s easy to slice. Check out a version at Julies Apron.

Ingredients

• Cream cheese
• Sugar
• Heavy cream
• Graham cracker crust or similar base

Cooking Instructions

1. Beat cream cheese and sugar until smooth.
2. Whip heavy cream until soft peaks form.
3. Fold whipped cream into cream cheese mixture gently.
4. Pour filling into crust and chill for at least 4 hours before serving.

5) No Water Bath Smooth Cheesecake

Baking cheesecake without a water bath? Absolutely doable. Just keep the oven low—about 275°F (135°C)—and bake it slow.

This keeps the cheesecake creamy and helps prevent cracks. Once it’s done, let it cool in the oven with the door cracked open. That stops it from cooling too fast and splitting.

Once it’s fully cooled, pop it in the fridge for a few hours before serving.

Ingredients

• 3 packages (8 oz each) cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 1/4 cup all-purpose flour
• 1 graham cracker crust

Cooking Instructions

1. Preheat oven to 275°F (135°C).
2. Beat cream cheese and sugar until smooth.
3. Add eggs one at a time, mixing well.
4. Stir in vanilla, sour cream, and flour.
5. Pour batter into graham cracker crust.
6. Bake for 60–70 minutes until center is almost set.
7. Cool in oven with door open for 1 hour.
8. Refrigerate at least 4 hours before serving.

Grab more tips from the Easy Cheesecake Recipe (No Water Bath!).

6) Marbled Chocolate Cheesecake

Can’t decide between chocolate and vanilla? Go for both with this marbled chocolate cheesecake.

You’ll make two batters—one vanilla, one chocolate—and swirl them together. The result looks fancy but isn’t that tricky.

It bakes up creamy, with a bit of sour cream for tang. The low-and-slow bake keeps the texture soft and helps avoid cracks.

You probably have most of these ingredients already. It’s a fun dessert when you want something a little different.

Ingredients

• 24 ounces cream cheese, softened
• 1 cup sugar
• 3 large eggs
• 1/2 cup sour cream
• 1 teaspoon vanilla extract
• 1/4 cup cocoa powder
• 1/4 cup chocolate crumbs (optional)
• 1 cup graham cracker crumbs
• 3 tablespoons melted butter

Cooking Instructions

1. Preheat oven to 325°F (160°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, then add eggs one at a time.
4. Stir in sour cream and vanilla. Divide batter in half.
5. Mix cocoa powder into one half for the chocolate swirl.
6. Spoon both batters into the pan and swirl with a knife.
7. Bake for 50-60 minutes until edges are firm and center jiggles a bit.
8. Let cool, then chill for at least 4 hours before slicing.

Get a full walkthrough at The Cozy Plum.

7) No-Bake Six-Ingredient Cheesecake

You can whip up a cheesecake without ever turning on your oven. Six ingredients, about 10 minutes of prep, and you’re done.

It’s smooth, creamy, and perfect for hot days. Top it however you like—fruit, chocolate, whatever’s in your pantry.

Just mix, chill, and you’ve got a dessert that looks way more impressive than the effort it takes.

Ingredients

• 2 cups graham cracker crumbs
• 1/2 cup melted butter
• 16 oz (450g) cream cheese, softened
• 1 cup powdered sugar
• 1 1/2 cups heavy whipping cream
• 1 tsp vanilla extract

Cooking Instructions

1. Mix graham cracker crumbs and melted butter. Press into the bottom of a pan for the crust.
2. Beat cream cheese and powdered sugar until smooth.
3. Whip heavy cream with vanilla until stiff peaks form.
4. Fold whipped cream into cream cheese mixture gently.
5. Pour filling over crust and smooth out the top.
6. Chill in the fridge for at least 4 hours, or until set.

8) Fresh Raspberry Swirl Cheesecake

You can whip up a simple, tasty cheesecake with a fresh raspberry swirl. It’s got a creamy filling on top of a graham cracker or chocolate cookie crust.

That raspberry puree brings a sweet but slightly tart kick, and it really brightens the whole thing. Swirling the sauce into the cream cheese mixture is surprisingly easy and gives you that pretty marbled look.

Forget the water bath—you don’t need it here. You’ll still get a nice, smooth texture without all the fuss.

Bake at 325°F (160°C) until the edges set but the center still jiggles a bit. Let it cool down, then stick it in the fridge for a few hours so it firms up.

Ingredients:

• Graham cracker or chocolate cookie crumbs
• Cream cheese
• Granulated sugar
• Eggs
• Vanilla extract
• Sour cream
• Fresh raspberry puree

Cooking Instructions:

1. Preheat oven to 325°F (160°C).
2. Press crust crumbs into a springform pan.
3. Beat cream cheese and sugar until smooth.
4. Add eggs one at a time, then vanilla and sour cream.
5. Pour cheesecake filling over crust.
6. Drop raspberry puree on top and swirl gently with a knife.
7. Bake 50-60 minutes, cool, then chill.

9) Speedy 30-Minute Baked Cheesecake

You can have a baked cheesecake ready in just 30 minutes. After baking, just turn off the oven and let it cool inside.

This helps it set up without getting overcooked. Once it’s at room temperature, pop it in the fridge for about 8 hours so it gets that creamy, firm texture.

If you want dessert but don’t have much time, this recipe’s a lifesaver. No water bath needed—just mix, bake, and chill.

Ingredients

• 2 cups cream cheese (softened)
• 3/4 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 1 pre-made graham cracker crust

Cooking Instructions

1. Preheat your oven to 325°F (163°C).
2. Beat cream cheese and sugar until smooth.
3. Add eggs one at a time, mixing well.
4. Stir in vanilla and sour cream.
5. Pour mixture into crust.
6. Bake for 30 minutes.
7. Turn off oven and leave cheesecake inside to cool.
8. Chill in fridge for 8 hours before serving.

Want more details? Check out the Perfect Cheesecake Everytime Recipe.

10) No-Bake Summer-Friendly Cheesecake

No-bake cheesecakes are a total win on hot days since you don’t need the oven at all. The filling turns out creamy and thick, holding its shape nicely after chilling.

It slices easily and tastes extra refreshing when served cold. You’ll use simple stuff like cream cheese, sugar, and whipped cream.

The crust? It’s usually just crushed graham crackers with melted butter—no baking required. Sometimes I toss in fresh fruit or chocolate for a little something extra.

Making this cheesecake is quick, and you don’t have to heat up the kitchen. It’s honestly great when you want dessert without much effort.

Ingredients

• 2 cups graham cracker crumbs
• 1/2 cup melted butter
• 16 oz (450 g) cream cheese, softened
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 1 1/2 cups heavy whipping cream

Cooking Instructions

1. Mix the graham cracker crumbs with melted butter.
   Press the mixture into a 9-inch pan to make the crust.

2. Beat cream cheese, powdered sugar, and vanilla together until the mixture turns smooth.

3. Whip the heavy cream until you see stiff peaks form.

4. Gently fold the whipped cream into the cream cheese mixture. Take your time here; you want it fluffy, not deflated.

5. Spread the filling over the crust as evenly as you can.

6. Chill the whole thing in the fridge for at least 4 hours, or just wait until it feels firm enough to slice.

If you’re craving more no-bake cheesecake ideas, you might enjoy this Easy No-Bake Cheesecake Recipe.