25 Easy Cheesecake To Make at Home

1. Nutella Cheesecake

2. Japanese Cheesecake

Ingredients

• 7 tablespoons butter(100 g)
• 4 oz cream cheese (100 g)
• ½ cup milk (130 mL)
• 8 eggs, yolk
• ¼ cup flour (60 g)
• ¼ cup cornstarch (60 g)
• 13 large egg whites
• ⅔ cup granulated sugar(130 g)
• hot water, for baking
• powdered sugar, for serving
• Strawberries, for serving

Instructions

1. Preheat the oven to 320°F (160°C).
2. In a small pot over medium heat, whisk together the butter, cream cheese, and milk until melted and smooth. Remove from the heat and let cool.
3. In a large bowl, whisk the egg yolks until smooth, then slowly drizzle in the cream cheese mixture, stirring until evenly combined.
4. Sift in the flour and the cornstarch, whisking to make sure there are no lumps.
5. In another large bowl, beat the egg whites with a hand mixer until soft peaks form. Gradually add the sugar while continuing to beat until stiff peaks form.
6. Fold about ¼ of the egg whites and into the yolk mixture, then repeat with the remaining egg whites until the batter is evenly combined.
7. Grease the bottom of a 9 x 3-inch (23 cm) round cake pan, then line the bottom and sides with parchment paper. If using a springform pan, make sure to wrap the bottom and sides completely in foil twice to prevent any leakage.
8. Pour the batter into the pan and shake to release any large air bubbles.
9. Place the pan into a larger baking dish lined with 2 paper towels at the bottom. The paper towels ensure that the heat is distributed evenly along the bottom of the pan. Fill the larger pan about 1-inch (2-cm) high with hot water.
10. Bake for 25 minutes, then reduce the heat to 285°F (140°C), and bake for another 55 minutes, until the cake has risen to almost double its original height.
11. Remove from oven, and carefully invert the cake onto your dominant hand and peel off the paper. Be extremely careful, the cake will be hot. You can also invert the cake onto a plate, but this will cause the cake to deflate more.
12. Dust the top of the cake with powdered sugar, then slice and serve with strawberries while still warm!
13. Enjoy!

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3. 5-Layer Cookie ‘Box’ Brownie Cheesecake

Ingredients

• 455 g chocolate chip cookie dough, 1 16-ounce tube, room temperature455 g
• 510 g brownie mix, 2 18-ounce boxes, batter prepared according to package instructions 510 g
• 24 oz cream cheese, softened (680 g)
• ½ cup sugar (100 g)
• 1 teaspoon vanilla extract
• 1 large egg
• 40 double-stuffed chocolate cookie sandwiches
• whipped cream, for serving

Instructions

1. Preheat the oven to 350°F (180°C).
2. Line a 10-inch (25-cm) springform pan with 2 layers of plastic wrap long enough to hang over the sides.
3. Press the cookie dough evenly into a circle along the bottom of the pan, then fold the plastic wrap over the top.
4. Unclasp the pan and freeze the cookie dough disk.
5. Re-clasp the pan, then spray the bottom with cooking spray.
6. Pour in the brownie batter.
7. Spray the bottom and sides of a 5-inch (12-cm) or deeper, 8-inch (20-cm) wide cake pan, then press the greased cake pan into the brownie mix until the batter reaches halfway up the sides of the springform pan.
8. Bake for 35 minutes, then cool for about 5 minutes.
9. Reduce the oven temperature to 300°F (150°C).
10. In a large bowl, mix together the cream cheese, sugar, vanilla, and egg until there are no lumps and the batter is smooth.
11. While the brownie is still warm, carefully rotate and press down on the inner cake pan using oven mitts or pads to push the cooked brownie even more up the sides of the springform pan into an even ring. Chill for 30 minutes.
12. Arrange a single layer of the sandwich cookies, roughly 14-15, on the bottom of the brownie shell as close together as possible.
13. Pour the cheesecake batter on top of the cookies and spread evenly across the top.
14. Tap the pan to release any large air bubbles, then bake for about 40 minutes until the cheesecake slightly jiggles in the center. Freeze until the top of the cheesecake is slightly firm, about 30 minutes.
15. Arrange another layer of cookies on top of the cheesecake layer, then place the frozen cookie dough disk on top.
16. Tuck in any edges, then bake for 20 minutes.
17. Chill completely, then release the pan. Slice, and serve with a dollop of whipped cream topped with another cookie!
18. Enjoy!

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4. Reese’s Cheesecake Brownies

Ingredients

• 19.5-oz. box chocolate fudge brownie mix
• 8-oz. package cream cheese, softened
• 14-oz. can sweetened condensed milk
• 1/2 cup creamy peanut butter
• 12 oz. Reese’s Pieces candy
• 12-oz. bag milk chocolate chips
• 3 tablespoons whipping cream
• 12 large Reese’s Peanut Butter Cups, chopped

Instructions

1. Preheat oven to 350 degrees F. Lightly coat a 9×13 pan with cooking spray.
2. Prepare the brownie mix according to package directions. Spread the batter in pan and set aside. In a large bowl, beat cream cheese with hand-held mixer until fluffy. Add condensed milk and peanut butter and beat until smooth. Stir in the Reese’s Pieces candies. Spoon the mixture over the batter. Spread evenly.
3. Bake for 40 minutes or until cheesecake layer is set and edges are golden brown. Cool for 30 minutes and refrigerate for 30 minutes. In a small microwaveable bowl, microwave the chocolate chips and whipping cream for 1 minute, or until chips are melted. Stir until smooth. Spread over cheesecake layer. Sprinkle Reese’s Peanut Butter Cup pieces over top. Store covered in the refrigerator.

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5. Chocolate Ripple Cheesecake

Ingredients

• 24 chocolate sandwich cookies
• 4 tablespoons unsalted butter, melted
• 8 oz cream cheese, 4 packages (225 g)
• ¾ cup sugar (150 g)
• 1 teaspoon vanilla extract
• 4 cups heavy cream(960 mL)
• 1 ½ tablespoons gelatin powder
• 2 cups semi sweet chocolate, melted, divided(340 g)

Instructions

1. Place cookies into a ziplock bag and crush using a rolling pin until fine crumbs form.
2. Pour cookie crumbs into a bowl with melted butter and mix until well combined.
3. Pour crust mixture into a 9-inch (23 cm) springform cake pan. Use a measuring up to press the cookies to form an even base. Cover and chill in the refrigerator for at least 20 minutes.
4. In a large bowl, whisk together cream cheese, sugar and vanilla until smooth.
5. Heat the heavy cream until hot, then add the gelatin and let it rest for 1 minute.
6. Slowly whisk in the heavy cream into the cream cheese until smooth.
7. Working quickly, divide the cheesecake batter in 4 bowls with 3 cups in one bowl, 2 cups in a second, 2½ cups in the third, and 1 cup in the fourth.
8. In the second bowl, whisk in 1 tablespoon of melted chocolate. In the third bowl, whisk in 3 tablespoons of melted chocolate, and in the fourth bowl, whisk in 2 tablespoons of chocolate. Each bowl should vary in color from one another.
9. To assemble the cheesecake, slowly pour the contents of bowl 1 into the center of the pan. Once batter has spread repeat with the remaining bowls in numerical order. If your bowls have sat out too long, and aren’t liquidy, microwave for 30 seconds before pouring.
10. Cover the top of the pan tightly with plastic wrap and chill for 4 hours or overnight in the fridge before serving.
11. Enjoy!

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6. No Bake Brownie Batter Cheesecake

Ingredients

FOR THE CRUST :

• 2 1/2 cups chocolate baking crumbs 225g
• 6 tbsp unsalted butter

FOR THE FILLING

• 24 oz cream cheese, softened (I use light) 3 packages
• 1/2 cup granulated sugar 96g
• 3 tbsp heavy whipping cream
• 2 tsp vanilla extract
• 3 cups brownie mix (dry) 375g

FOR THE TOPPING

• 1 cup heavy whipping cream
• 1/2 cup powdered sugar

Instructions

7. Strawberry Cheesecake Dump Cake

Ingredients

• 15.25 oz. Betty Crocker French Vanilla Cake Mix {1 box}
• 42 oz. Strawberry Pie Filling {2 cans, 21 oz. each}
• 8 oz. Philadelphia Whipped Cream Cheese
• 8 tbsp. or ½ cup Butter, melted {1 stick}

Instructions

1. Preheat oven to 350 degrees.
2. Spray inside of glass or ceramic 9×13 Casserole Dish with non-stick cooking spray
3. Empty cans of Strawberry Pie Filling into bottom of baking dish, and spread out evenly.
4. Scoop dollops of Cream Cheese on top and spread out over Strawberry Pie Filling.
5. In medium mixing bowl, combine dry Cake Mix and melted Butter, and stir until crumbly. {break up any large chunks into small crumbles with spoon}.
6. Pour cake/butter crumble mixture over strawberry/cream cheese layer in baking dish, and spread out evenly.
7. Bake for 30 minutes, or until sides are hot and bubbly.
8. Top with Whip Cream or a scoop of Vanilla Ice Cream. ENJOY!!

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8. Mini Cheesecake Cupcakes

Ingredients

• 1 cup graham cracker crumbs
• 4 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar
• 16 ounces cream cheese, softened
• ½ cup sour cream
• ¼ cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla extract
• caramel sauce or strawberry sauce for topping, optional

3 Ingredient Strawberry Sauce

• 1 cup strawberries, halved
• ½ teaspoon lemon juice
• 2 teaspoons granulated sugar

Easy Caramel Sauce

• 2 cups light brown sugar
• 1 stick plus 4 tablespoons unsalted butter
• 1 cup heavy cream
• 2 teaspoons vanilla extract
• sea salt for serving, if desired

Instructions

Mini Cheesecake Cupcakes

1. Preheat oven to 325 degrees.
2. Line a regular size muffin pan with paper liners. (I recommend using the paper liners over foil)
3. Combine graham cracker, butter and sugar in a small bowl. Texture should be similar to wet sand. Divide crust evenly into the bottom of the lined muffin tin.
4. Bake for 5-6 minutes or until golden brown.
5. Take out of the oven and cool completely.
6. Meanwhile assemble the cheesecake filling. Beat cream cheese in a stand mixer with the paddle attachment.
7. Add in sour cream, sugar, eggs and vanilla. Mix until combined. Make sure to scrap the sides of the bowl.
8. Pour cheesecake mixture into cooled muffin tin. It will be about 2 tablespoons of filling each. Fill almost all the way to the top.
9. Place in the oven and bake for 20 minutes or until the cheesecakes are set. They will still jiggle a bit. Do not over cook them. If they start to crack they are getting over cooked.
10. Allow them to cool in the muffin tin completely. Place in the refrigerator to chill and serve cold with your favorite toppings.

Ingredient Strawberry Sauce

1. Add strawberries, lemon juice and sugar to a small saucepan. Simmer on low for 15 minutes, mashing up strawberries with the back of a wooden spoon. Take off heat and allow to cool.
2. Place in a food processor and pulse until creamy and thick. Place back in the fridge and serve cold.

Easy Caramel Sauce

1. Add all of the ingredients except for the vanilla to a saucepan. Cook over low-medium heat until thickened stirring occasionally. About 8 minutes. If the sauce isn’t getting a lot thicker turn up the heat a bit and keep and eye on it making sure to whisk constantly. (The sauce will thicken as it cools in the refrigerator).
2. Stir in vanilla.
3. Take off of the heat and allow to cool in the saucepan. Transfer to a container and place in the refrigerator to firm up and cool.

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9. Cheesecake Lemon Bars

Picture taken from www.kraftrecipes.com

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup confectioners’ sugar
• 3/4 cup unsalted butter, cut into cubes
• 4 eggs
• 1 1/2 cups white sugar
• 1 tablespoon all-purpose flour
• 1 tablespoon lemon zest
• 1/2 cup lemon juice
• 2 (8 ounce) packages cream cheese, softened
• 1 cup white sugar
• 2 eggs, beaten

Instructions

1. Preheat an oven to 350 degrees F (175 degrees C). Lightly butter a 9×13-inch baking dish.
2. Whisk together 1 1/2 cup flour and confectioners’ sugar in a mixing bowl. Cut in the cold butter with a knife or pastry blender until the mixture resembles coarse crumbs. Press the crumbs into the bottom and up the sides of the prepared baking dish to form a crust.
3. Bake in the preheated oven until golden brown, 15 to 18 minutes. Remove from oven, and set aside.
4. Whisk together 4 eggs, 1 1/2 cup sugar, 1 tablespoon flour, lemon zest, and lemon juice in a bowl. Pour lemon mixture into the prepared crust. Skim off any bubbles from the surface of the filling. Mix the cream cheese and 1 cup sugar in a bowl until well blended. Whisk in 2 eggs, then spread over the lemon mixture. The mixtures will separate during baking.
5. Bake in the preheated oven until the filling is set, about 30 minutes.

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10. Sugar-Free Keto Cheesecake

Ingredients

Almond Flour Cheesecake Crust

• 2 cups Blanched almond flour
• 1/3 cup Butter (measured solid, then melted)
• 3 tbsp Erythritol (granular or powdered works fine)
• 1 tsp Vanilla extract

Keto Cheesecake Filling

• 32 oz Cream cheese (softened)
• 1 1/4 cup Powdered erythritol (erythritol must be powdered; can also use powdered monk fruit sweetener)
• 3 large Egg
• 1 tbsp Lemon juice
• 1 tsp Vanilla extract

Instructions

• To make optional raspberry sauce, simmer 1 cup fresh raspberries with 2 tablespoons water and sweetener to taste, for 5-10 minutes, breaking the berries with a spatula. Add additional water to thin out to your liking.
• There has been some confusion about carb counts. Two things to watch for:
  • Erythritol is not included in carb count because it does not get metabolized. Most calculators like MFP do not know to exclude it.
  • The official USDA database lists cream cheese as 1.56g of carbs per ounce. Some product labels may round this up or down, but it’s actually the same for any full-fat cream cheese regardless of brand. Some calculators round this up to 2g per ounce, which can account for a big difference when extrapolating to the 32 oz needed for this low carb cheesecake recipe.

Serving size: 1 slice (1/16 of recipe)

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11. Pumpkin Cheesecake Bars

Ingredients

• 1 1/2 cups graham crackers crumbs
• 1/4 cup melted butter

• 4 packages (8 oz each) cream cheese , softened
• 1 1/2 cups granulated sugar
• 4 eggs
• 1 cup (8 oz) canned pumpkin (not pumpkin pie mix)
• 2 teaspoons pumpkin pie spice

• whipped cream
• pumpkin pie spice

Instructions

1. Heat oven to 300°F.
2. Line a 13X9 baking pan with parchment paper leaving about 1 inch of paper hanging on the sides.
3. In a medium size bowl, combine the graham cracker crumbs with the melted butter.
4. With your fingers press the crust on the bottom of the prepared pan. Set aside while making the filling.
5. In the mixing bowl of your stand-up mixer , add the cream cheese and sugar. With the paddle attachment on, beat on low speed until light and fluffy.
6. Beat in eggs, one at a time, just until blended.
7. Spoon half of the mixture over the crust and spread evenly.
8. To the remaining cream cheese mixture add the pumpkin puree and pumpkin pie spice.
9. With a wire whisk stir until smooth. Carefully, spoon over mixture in pan.
10. Bake the cheesecake in the preheated oven for 50 minutes or until just set. Turn off the oven and leave the door ajar allowing the cheesecake to slowly cool down for about 1 hour or so.
11. Refrigerate for at least 3 hours before cutting into bars.
12. Top each bar with whipped cream and a dust of pumpkin pie spice.

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12. Cheesecake Cookie Cups

Ingredients

• 16 ozchocolate chip cookie dough (455 g)
• 2 8-ounce packages
• 225 gcream cheese, softened 225 g
• ⅓ cupsugar (65 g)
• 2 teaspoonsvanilla extract
• 8 ozwhipped topping(225 g)
• chocolate syrup, optional, for serving
• fresh fruit, optional, for serving

Instructions

1. Preheat the oven to 350˚F (180˚C).
2. Roll the cookie dough into 1-inch (2 ½ cm) balls and place them in a greased muffin tin.
3. Using your hands or a shaped tool, press the dough balls down so they form a cup shape.
4. Bake for 10-15 minutes.
5. In a medium bowl, whisk together the softened cream cheese, sugar, and vanilla until smooth and no lumps remain.
6. Fold in the whipped topping.
7. Scoop the cheesecake filling into a piping bag or a plastic sandwich bag.
8. Once the cookie cups have baked and cooled, remove them from the muffin tin. Pipe the cheesecake filling into each cup.
9. Serve with chocolate syrup or fresh fruit.
10. Enjoy!

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13. Lemon Meringue Cheesecake

Ingredients

14. Tiramisu Cheesecake

Ingredients

• 20 large ladyfingers
• 1 cupcoffee (240 mL)
• 16 ozcream cheese(455 g)
• 16 ozmascarpone cheese(455 g)
• 1 tablespoonvanilla extract
• 1 cupmilk, hot (240 mL)
• ½ cupsugar (100 g)
• 4 teaspoons gelatin
• 2 tablespoons cocoa powder

Instructions

1. Dip the ladyfingers in coffee.
2. In two spring form pans lined with parchment paper, layer the coffee-dipped lady fingers in a single layer.
3. Freeze until the ladyfingers are frozen.
4. In a bowl, add the cream cheese, mascarpone cheese, and vanilla extract. Stir to combine.
5. Add the milk, sugar, and gelatin to a bowl and whisk until the gelatin has dissolved.
6. Pour the milk mixture through a sieve into the bowl of cream cheese.
7. Pour 1 cup (290 g) of cheesecake batter into a springform pan. Refrigerate until firm, about 2 hours
8. Add one layer of frozen ladyfingers on top of the refrigerated cheesecake layer.
9. Add another cup (290 g) of cheesecake batter on top. Refrigerate for two hours, and repeat with remaining batter and ladyfinger layer.
10. Refrigerate for 2 hours or until firm.
11. Dust the top with cocoa powder.
12. Enjoy!

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15. Cookie Monster Cheesecake

Ingredients

16. Peanut Butter Cheesecake Brownies

Ingredients

17. New York Cheesecake Cookies

Ingredients

• 1 1⁄4 cup graham crackers, finely crushed (1 sleeve)
• 1 cup flour
• 1 1⁄2 tsp baking powder
• 1 stick (8 tablespoons) unsalted butter, softened
• 1⁄2 cup brown sugar, packed
• 1 egg, separated
• 3 oz cream cheese, softened
• 1⁄4 cup granulated sugar
• 2 tsp lemon zest
• 1⁄2 tsp vanilla extract

Instructions

1. Preheat the oven to 350 degrees F.
2. In a large bowl, stir together the graham cracker crumbs, flour and baking powder. In a medium bowl, beat together the butter with the brown sugar using an electric hand mixer. Add the egg white and beat until well combined. Add to the graham cracker crumbs and blend until just combined.
3. In a separate medium bowl, beat together the softened cream cheese with the granulated sugar, egg yolk, lemon zest and vanilla until well combined. Set aside.
4. Using a small ice cream scoop, scoop out the cookie dough and place on a nonstick or parchment lined baking sheet. (If you do not have an ice scoop, then measure out the dough into scoops of about 2 tablespoons.) Flatten slightly, pressing your thumb in the center of the ball to create a small bowl shape. Repeat with the remaining dough. Spoon the cream cheese into the indents in the cookies.
5. Bake until the filling is barely set and the cookies are lightly golden, 12 minutes. Allow to cool 5 minutes on the baking sheets before removing them and cooling completely on a wire rack.

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18. Salted Caramel Cheesecake

Ingredients

19. Berry Cheesecake Bars

Ingredients

20. Red Velvet Cheesecake Brownie

Ingredients:

Brownie Batter:

• 1 box of red velvet cake mix
• 1 stick of butter, melted
• 3 tbsp vegetable oil
• 2 eggs

For the Cream Cheese:

• 1 (8 oz) package of cream cheese, room temperature
• 1/3 cup sugar
• 1 egg
• 1 tsp vanilla extract

Instructions

1. Preheat the oven to 350. Grease and flour a 9×9 pan.
2. In a bowl combine the cake mix, melted butter, oil, and eggs. The batter should be very think, but bakes up incredibly moist. Reserve 1/3 cup of batter mixed with 2 tbsp of water for the topping, and spread the rest in to prepared baking dish.
3. For the cheesecake topping, beat cream cheese until like then add sugar until combined. Beat in egg until well blended, then add vanilla. Pour on top of brownie mixture and spread into an even layer.
4. Top cheesecake layers with dollops of the thinned out brownie batter and use a tooth pick or butter knife to make pretty swirls. Bake 20 – 25 minutes until toothpick inserted comes out clean.
5. Cool completely, then serve!

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21. Peach Vanilla Cheesecake Trifle

Ingredients:

for the cheesecake layer

• 8 ounces cream cheese, softened
• 8 ounces mascarpone cheese, softened
• 1 teaspoon vanilla extract
• 1/2 cup sugar
• 1/2 (8 ounce) container Cool Whip, thawed

for the vanilla pudding layer

• 2 small boxes Jell-O instant vanilla pudding mix
• 3 1/2 cups milk
• 1/2 (8 ounce) container Cool Whip, thawed

for the peach layer

• 6 peaches, peeled and sliced
• 1/3 cup sugar
• 1 lemon, juiced

for the cookie layer

• 1 (11 ounce) container vanilla wafer-style cookies (i.e. Nilla Wafers), crushed

Instructions

for the cheesecake layer

1. In the bowl of your stand mixer or in a medium mixing bowl fitted with an electric hand mixer, whip together the cream cheese, mascarpone, vanilla extract, and sugar until light and fluffy. Gently fold in Cool Whip by hand.

for the vanilla pudding layer

1. Combine pudding mix and milk in a medium mixing bowl, stirring constantly for 2 minutes (as per package directions). Let stand at least 5 minutes, then gently fold in Cool Whip.

for the peach layer

1. Combine sliced peaches, sugar, and lemon juice in a medium mixing bowl. Let sit for about 10 minutes to allow flavors to meld.
2. In a serving bowl, layer crushed vanilla wafer cookies, vanilla pudding, peaches, and cheesecake. Chill in refrigerator until ready to serve. Devour with intensity.

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22. Oreo Cheesecake Bars

Ingredients:

23. Apple Pecan Cheesecake

Ingredients:

24. Strawberry Cheesecake Crescent Rolls

Ingredients:

1. Preheat oven to 350˚F (175˚C).
2. In a large bowl, combine softened cream cheese, sugar, and vanilla extract until well-incorporated.
3. Gently fold half of the strawberries into the mixture.
4. Open the crescent rolls and separate into individual triangles.
5. Drop one tablespoon of the mixture onto the wide end of the triangle and roll, starting at the wide edge.
6. Place on a baking sheet that has been lined with parchment paper. Bake for 13 minutes or until golden brown (times and temperatures may vary based on oven).
7. To make a strawberry glaze, mash the rest of the strawberries and powdered sugar. Continue mashing until all of the sugar has dissolved.
8. Drizzle glaze over crescent roll and sprinkle powdered sugar on top.
9. Enjoy!

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