Smooth, rich and creamy, with a delectably buttery crust, cheesecake is a dessert that's practically impossible to resist – and it tastes even better when it's homemade. Whether you like yours New York–style or prefer something a little fruitier, our recipe collection has all the tips you need to whip up a stunning cheesecake from scratch. Be warned: everyone will want a slice!
Click or scroll through our gallery to discover our most delicious cheesecake recipes ever.
This irresistible no-bake cheesecake combines a buttery speculoos biscuit base and a creamy filling – and it takes just 20 minutes to prepare (though you'll need to leave it to chill for a few hours in the fridge before you tuck in). It can be made up to three days in advance, so if you're planning a dinner party, you can get ahead of the game.
This New York cheesecake has the crust on the base (and not the sides, as some other New York cheesecakes do). It's served with a zingy berry compote, which you can make using frozen berries of your choice – though raspberries should be high on your list, as their acidity will contrast deliciously with the rich filling. Remember to plan ahead; this cheesecake needs to be chilled overnight for perfectly firm results.
Get the recipe for New York cheesecake with berry compote here
In this decadent recipe, a rich dark chocolate filling is poured onto a base of chocolate chip cookies, then baked. To prevent a grainy texture, take it out of the oven while the centre is still not quite set – and to prevent cracking, run a knife around the rim of the tin. However, if it does crack, just dust your bake liberally with cocoa powder (your guests will never know!). This one's the perfect prep-ahead dessert, as it'll keep for up to a week in the fridge. When you're ready to serve, sprinkle a handful or raspberries or cherries on top.
No baking is required for this cheesecake – it's an easy dish that's ready in just 25 minutes. To make it, top a biscuit base with a mixture of cream cheese, crème fraîche, melted chocolate and cream. Semi-whip the cream until it holds its shape, but isn't too stiff; otherwise, it'll be tricky to fold it into the chocolate mixture. We love that you can spoon this tasty dessert out of the dish rather than slice it, and serve it family style.
This simple blueberry cheesecake has a crunchy base made from ginger nuts – though you can swap them out for your favourite biscuits, if you prefer. Remember to use full-fat cream cheese and sour cream in this recipe (as with all cheesecake recipes, unless otherwise specified; otherwise, the filling won't set). Remove your bake from the oven when the centre has a slight wobble, as it will continue to cook as it cools.
Use frozen sour cherries for this cheesecake – that way, you won't have to spend time pitting the fruits (plus, fresh ones can be tricky to track down). The filling is a combination of cream cheese and Greek yogurt, with a little lemon zest and juice for added zing. You'll need to chill this cheesecake for at least four hours in the fridge before serving, so be sure to allow yourself plenty of time before your dinner guests arrive.
An American-style dessert with a Caribbean twist, this cheesecake's creamy filling contains a special ingredient: mashed banana. It's baked at a very low temperature to prevent the mixture from curdling, then cooled in the switched-off oven for a few hours – and when it's ready, it's topped with whipped cream and berries, and scattered with cinnamon-spiced banana fritters. Be sure to make a few extra fritters; served on their own, they make the perfect brunch dish.
Get the recipe for American cheesecake with banana fritters here
This easy no-bake cheesecake (which just so happens to be vegan) would be a great choice for a kid's birthday party. It's made by filling a nutty oat and syrup shell with a cheat's ice cream, made from frozen bananas, cocoa, cinnamon and golden syrup – and it all comes together in just 45 minutes. Freeze the cheesecake until you need it, then top it with a compote of cooked blueberries to serve.
If you like fragrant Middle Eastern desserts, you'll love this no-bake cheesecake. The crust is a delicious blend of ground pistachios, butter, digestive biscuits and rosewater, and the filling is a wonderfully rich mixture of clotted cream and cream cheese. The recipe calls for mahlab, a spice made from the ground stones of wild cherries; however, if you can't find it, leave it out, or try swapping it for a little Kirsch or cherry brandy.
Imagine all the flavours of Black Forest gâteau made into a cheesecake – it's chocolate and cherry heaven! When cherries are out of season, you can use frozen or jarred cherries instead. Once this delectable dessert has been baked and chilled to perfection, spread a layer of soured cream over the surface. You can decorate it with chocolate curls if you don't have fresh cherries; it'll look delicious either way.
Get the recipe for Black Forest chocolate cherry cheesecake here
Unlike most cheesecakes, this creamy Spanish dessert is cooked at a high temperature in the oven – and towards the end of cooking, the sugar caramelises, giving a burnished effect. There's no crust to prepare, but the mixture is similar to that of a New York cheesecake, comprising sour cream, cream cheese, eggs and sugar. Make sure your ingredients are at room temperature before you mix them together; otherwise, lumps will form.
Laced with Irish cream liqueur, this is a cheesecake that's strictly for grown-ups. It's a simple recipe, with no baking involved – the dessert is set with gelatine, then chilled overnight. If you like, you can serve it with an extra drizzle of Baileys or a handful of fresh berries, or decorate it with chocolate curls. It serves 10, so it'd be perfect for a party.
There's no need for vegans to miss out on cheesecake. In this recipe, the 'cream cheese' is made with soaked cashew nuts, but you could also use macadamia nuts for a slightly sweeter flavour and creamier texture. Meanwhile, the tasty base is made by whizzing up nuts, pumpkin seeds, dates and coconut in a food processor. You'll need to chill this cheesecake for three hours before serving. When it's ready, top it with blueberry sauce.
Want a delicious dessert in just 10 minutes? Try this one! The base is made from a mixture of smashed digestive biscuits and ground pistachios, and the creamy filling is made with cream cheese, icing sugar, lemon and lemon curd. There's no cooking required – just melt a little butter in the microwave. If you don't have any pistachios in the cupboard, the recipe would work just as well with almonds or hazelnuts.
When fresh blackcurrants are in season, this recipe is a must-try – but if you like, you can use frozen blackcurrants to make the compote topping at any time of year. The biscuit base is flavoured with rosemary, and the filling is a simple mixture of cream cheese, eggs, sugar and vanilla. Just make sure you use full-fat cream cheese, or it won't set correctly.
Get the recipe for blackcurrant and rosemary cheesecake here
Goats' cheese gives this cheesecake a touch of fresh acidity – and a blackberry compote, which is added halfway through baking, brings a touch of tasty fruitiness to the dish. It needs two and a half hours to bake, but the wait will be worth it. Once it's out of the oven, cover it with a granola-style streusel topping for extra crunch.
Filled with Middle Eastern flavours, this chocolate cheesecake is deliciously indulgent and very rich – just a small slice will hit the spot. The creamy no-bake filling, which sits atop a pistachio and biscuit base, is made with dark chocolate, tahini paste, orange and honey. It needs around four hours to set in the fridge, so you can make it the day before serving.
Get the recipe for tahina, chocolate and pistachio cheesecake here
As well as being one for peanut butter lovers, this decadent cheesecake is also vegan. The base is made with cocoa nibs, cocoa powder, icing sugar and olive oil – and the filling is a mix of plant-based cream cheese, soy milk and crunchy peanut butter. Serving a slice of this beauty with a drizzle of melted vegan chocolate would be a delicious idea.
Here's your classic New York–style cheesecake recipe. A few tips to note – ensure your ingredients are at room temperature before mixing them together, and pour off any liquid from the cream cheese to make sure it's as dry as possible. Once it's baked, leave the cheesecake to cool down in the switched-off oven, but run a knife around the rim of the tin to prevent the cheesecake from cracking. The sour cream topping will hide any imperfections.
Yuzu is a citrus fruit, halfway between a lemon and a lime, which is grown in Japan, Korea and China. Its juice gives these mini cheesecakes a tangy freshness, and you can find it bottled at most Asian stores. They're simple and quick to make – and the addition of marmalade gives each one a delightful sweet and sour touch.
Not only are chocolatey Mini Eggs chopped up and mixed into this cheesecake's ginger nut biscuit base, but they're also scattered over the top of the dessert when it's set. The recipe calls for reduced-fat cream cheese and yogurt, making it slightly healthier than your average cheesecake – and if you wanted to, you could always substitute the Mini Eggs for fresh fruit. It's quick to assemble, with no baking required (although it'll need to be left in the fridge to set overnight).
These little cheesecakes are ready in just 30 minutes – and while the recipe uses heart-shaped moulds, you could use any silicone muffin moulds you like, or serve them straight from ramekins. There's a lovely hint of lemon in both the filling and the blueberry topping, which can be made from either fresh or frozen fruit.
If you're looking for something a little different, this recipe could fit the bill – it'd make a great cheese course and dessert, all rolled into one. There's no biscuit base to prepare, and it's lighter than most cheesecakes, as the filling is made from soft goats' cheese and Greek yogurt. It's baked in the oven, then topped with baked figs and a drizzle of honey for a touch of sweetness.
Here's a cheesecake for the chocolate lovers in your life! The base is made by combining crumbled Kit Kat fingers with blitzed-up digestive biscuits and butter – and the easy chocolate filling is a mix of dark chocolate, cream cheese and thick yogurt. Pour the filling over the base, then leave it to set overnight in the fridge. If you like, you can decorate the cheesecake with more chopped Kit Kat fingers when it's ready.
With raspberry purée swirled elegantly throughout its creamy white chocolate filling, this is a baked cheesecake that's both pretty to look at and surprisingly easy to make. Bake it in an ovenproof dish or square tin lined with foil – that way, once it's set, you can use the foil to help you remove it. Slice it into bars, and serve; it'd be especially good with a scoop of lemon sorbet.
Get the recipe for raspberry ripple and white chocolate bars here
This one isn't strictly a cheesecake recipe – but if you love brownies and cheesecake, why not combine the two? Here, a layer of rich chocolate brownie is smothered in chopped nuts and salted caramel, then baked with an orange-flavoured cheesecake topping. Cut into squares and served with vanilla ice cream, it's a taste sensation.
Get the recipe for triple chocolate cheesecake brownies here
This is called a British cheesecake because Wensleydale or Cheshire cheese is used in the filling (which also comprises Greek yogurt and low-fat cream cheese) – but really, any mild white semi-hard cheese will do the job. Unusually, this cheesecake's base is made from sponge fingers, rather than biscuits, in a nod to classic British trifle. The warm blueberry topping can be made ahead of time, then reheated to serve.
Get the recipe for British cheesecake with warm blueberries here
This one's a cheesecake with an unexpected twist – the base is made with crushed Oreo biscuits. It may be vegan, but the filling still has a smooth, creamy texture, made with plant-based cream cheese, tofu, melted vegan white chocolate and chocolate chips. A swirl of raspberry jam and a handful of fresh raspberries are (literally) the icing on top!
Get the recipe for vegan white chocolate and raspberry cheesecake here
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Last updated by Dominique Ayling.