The 20 Best Cheesecake Recipes: Baked & No-Bake Guide

The best cheesecake recipes live or die on technique more than ingredients. Two recipes can look identical on paper — cream cheese, sugar, eggs, sour cream — and turn out radically different depending on mixing method, bake time, and cool-down. This page collects the best cheesecake recipes we’ve published, from 20-minute no-bakes to full baked classics that slice cleanly every time.

What Makes the Best Cheesecake Recipes Rise Above the Rest

The three-word rule for the best cheesecake recipes: low, slow, patient. Low oven (usually 325°F or lower). Slow cooling (leave it in the turned-off oven with the door cracked for an hour). Patient chilling — a proper baked cheesecake needs 6+ hours in the fridge before it slices cleanly. A water bath is worth the fuss for baked recipes; it stabilizes the oven and prevents the top from splitting.

best cheesecake recipes — No Bake Recipe Blueberry Cheesecake: 5 Simple Steps to Bliss — No Bake Recipe Blueberry Cheesecake: 5 Simple Steps to Bliss

Featured Recipes from the Best Cheesecake Recipes Collection

Five reader-favorite recipes from the best cheesecake recipes collection — the ones we come back to most often in our own kitchen:

One of the best cheesecake recipes — Easy No Bake Cheesecake Recipe: 5 Simple Steps for a Perfect Dessert — Easy No Bake Cheesecake Recipe: 5 Simple Steps for a Perfect Dessert

All Best Cheesecake Recipes on Sweet Guides

Every other recipe in the best cheesecake recipes collection, listed alphabetically:

Common Mistakes That Ruin Even the Best Cheesecake Recipes

Cold cream cheese

Cold cream cheese refuses to smooth out. Every lump you see in the batter becomes a lump in the finished cake. Let it sit at room temperature at least 90 minutes.

Over-mixing after adding eggs

Once eggs go in, mix on low just until the yolks disappear. Aerating the batter at this stage is the #1 cause of cracked tops.

Skipping the water bath (for baked cheesecakes)

A water bath keeps the oven at a stable, humid temperature. Without one, the outer edge sets long before the center does, and cracks are almost guaranteed.

Slicing too early

A cheesecake needs at least 6 hours in the fridge to firm up. Overnight is better. A warm cheesecake will look loose no matter how well you baked it.

Trusted Cheesecake Baking Resources

When we research techniques for the best cheesecake recipes, these are the sources we trust:

Frequently Asked Questions About the Best Cheesecake Recipes

What’s the difference between baked and no-bake cheesecake?

Baked cheesecakes rely on eggs for structure and produce a dense, custard-like texture. No-bake cheesecakes use gelatin, whipped cream, or a longer chill time — the result is airier and lighter. The best cheesecake recipes exist in both camps; pick based on your time and oven space.

Why did my cheesecake crack?

Cracks come from three things: over-mixing after eggs (too much air), over-baking (the center should still jiggle slightly when you pull it out), or cooling too fast. A water bath and a gradual cool-down solve most crack problems.

Can I make cheesecake without a springform pan?

Yes — a 9-inch cake pan lined with parchment (extending up the sides for handles) works. For no-bake versions, a pie plate or trifle dish works too. The results won’t look as polished but the texture is identical.

How long does homemade cheesecake keep?

Refrigerated: 4–5 days tightly covered. Frozen (whole or sliced): up to 3 months. Thaw sliced pieces overnight in the fridge for the best texture.

What’s the best crust for cheesecake?

Graham cracker with melted butter is the classic default for the best cheesecake recipes. Digestive biscuits work in a pinch. For chocolate or seasonal variations, Oreo, Biscoff, or gingersnaps make the cheesecake taste dessert-first.