This page features five cheesecake recipes with styles ranging from fluffy no-bake desserts to classic baked cakes.
You’ll find fruit-filled layers, a brownie base, a marbled caramel finish, and a traditional New York-style cheesecake here.
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- Cherry Cheesecake Fluff
- Caramel Brownie Cheesecake
- Cherry Cheesecake Lush
- New York Cheesecake
- No Bake Chocolate Cheesecake
Cherry Cheesecake Fluff
Cherry Cheesecake Fluff combines softened cream cheese, cheesecake instant pudding mix, vanilla, and milk into a smooth base before Cool Whip is folded in for a light texture. Cherry pie filling and mini marshmallows are added gently so the mixture stays airy while the fruit and marshmallows are evenly distributed.
After the bowl is covered, the fluff is refrigerated for at least 2 hours or up to 24 hours so the flavors meld and the dessert sets. A final gentle stir before serving helps redistribute the ingredients, and it is scooped into serving dishes to be enjoyed chilled.
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Caramel Brownie Cheesecake
Caramel Brownie Cheesecake starts with a baked brownie layer in a greased springform pan, then moves to a cheesecake filling made by beating cream cheese smooth and mixing in sugar, vanilla, eggs, sour cream, and heavy cream. Caramel sauce is drizzled over the filling and lightly swirled with a knife or toothpick to create a marbled effect.
The cheesecake bakes after the oven is lowered, with the pan set on a baking sheet and the center left to jiggle slightly when done. It then cools in the oven with the door slightly open before being chilled for at least 4 hours, preferably overnight, and finished with extra caramel, whipped cream, and chocolate shavings.
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Cherry Cheesecake Lush
Cherry Cheesecake Lush is built in layers, beginning with a golden Oreo crust mixed with melted butter and pressed into a buttered 9×13-inch dish. A cream cheese layer beaten with sugar and whipped topping goes on next, followed by a thickened cheesecake pudding layer made with milk and more whipped topping.
Cherry pie filling is spread over the pudding, then the dessert is topped with the remaining whipped topping and chopped pecans or walnuts for crunch. Short chilling periods help each layer firm up, and the finished dessert is refrigerated until it can be sliced into chilled squares.
Get the full Cherry Cheesecake Lush recipe
New York Cheesecake
New York Cheesecake uses a springform pan wrapped in foil and a water bath to support even baking. The batter comes together by beating eggs and sour cream, blending them with cream cheese and butter, then mixing in sugar, cornstarch, vanilla, lemon juice, and lemon zest until smooth.
The cheesecake bakes at a low temperature until the top is lightly colored and the center still has a slight jiggle. After cooling at room temperature, it is refrigerated overnight or for at least 6 hours, then served plain or garnished with fresh fruit, whipped cream, fruit sauce, or more lemon zest.
Get the full New York Cheesecake recipe
No Bake Chocolate Cheesecake
No Bake Chocolate Cheesecake begins with an Oreo crumb crust pressed into a prepared springform pan and frozen while the filling is made. The filling combines softened cream cheese, sugar, and cocoa powder, then melted and cooled semisweet chocolate is beaten in until smooth and chocolatey.
Cold heavy cream, powdered sugar, and vanilla are whipped to stiff peaks and folded into the chocolate mixture in two additions to lighten it. The filling is spread over the crust and chilled until firm, at least 5 to 6 hours or overnight, then topped with whipped cream, chocolate shavings, or extra crushed Oreos before serving.
