cheesecake recipes

Upgrade your dessert with this tangy Skinny Pineapple Cheesecake Bars recipe.

Skinny Pineapple Cheesecake Bars

graham cracker crumbs

butter,

light cream cheese, softened to room temperature

c. plain nonfat Greek yogurt,

eggs, egg yolk

c. sugar

pineapple juice

pure vanilla extract

Pineapple and cherries (optional)

I refuse to believe these are this low cal. They’re fantastic!!!!

These came together so fast and were delicious. The pineapple taste isn't very strong, but that was fine by me.

These turned out exactly as the recipe suggested and they were delicious. I will definitely use this recipe again.

The only thing better than the way this elegant cheesecake looks is how simple it is to put together—there's no baking required.

No Bake Cheesecake with Berry Toppings

vanilla wafers

c. roasted, salted almonds

tbsp. (1/2 stick) unsalted butter, melted

c. heavy cream

gelatin

c. plain Greek yogurt

(8-ounce) package cream cheese,

Kosher salt

sugar

light rum

lime

c. raspberries

brown sugar

tbsp. Chopped fresh mint

bourbon

c. lightly mashed fresh blackberries

lemon

lemon juice

blueberries

basil

balsamic vinegar

strawberries

Upgrade your Christmas with this Chocolate-Peanut Butter Cheesecake recipe.

Chocolate-Peanut Butter Cheesecake

chocolate graham crackers

kosher salt

tbsp. butter, melted

(8-oz.) packages cream cheese,

c. packed light brown sugar

tbsp. pure vanilla extract

eggs, room temperature

peanut butter

heavy cream

sour cream

Reese's,

bittersweet or semisweet chocolate, coarsely chopped

I’ve made this twice and it is so delicious and creamy and everybody loves it. It makes waaaay too much batter for a 9” springform pan and I always have a ton leftover so this time I made cupcakes out of the leftover batter!

Yum!  I used chocolate Teddy Graham crackers for the crust (with the sugar and salt) as I couldn't find chocolate graham crackers.  It was delicious!  I did not make any modifications to the stated recipe and followed the water bath.  Big hit!

My cake took a bit longer to bake than the recommended 90 minutes so I was concerned it may have been overcooked. No so - very moist and creamy inside and a nice crust outside. I did a chocolate glaze instead of a ganache - turned out great.

It was fabulous! Great flavor, creamy, and it did take a little over 90 minutes to bake. Nice pairing of peanut butter and chocolate, but not overly-peanut buttery. This recipe is a keeper.

This, according to my dad (a food lover), is the best cheesecake he has ever had. Other than using honey grahams (since I looked for chocolate and couldn't find any!), I followed the directions to a T. It was awesome!

This is the 2nd time making this cheesecake.  It is literally the best cheescake recipe I've ever made or had!  My son loved it so much the 1st time,  that he requested it instead of a birthday cake for his birthday tomorrow.  I don't like overly-sweet cheesecakes, so this is perfect!  I swear the original recipe had a lower cook time and I remember increasing it to 90 minutes to fully cook. Maybe the author changed it?  Also, I don't understand the reviews saying that you don't taste the peanut butter..  you absolutely can! Plus, with the Reece's on top, anymore would overwhelm it.   Sorry for the rambling review.. I just absolutely love this cheesecake!  Definitely 100 percent recommend!!

This cheesecake was the bomb!! Rich and creamy and not too sweet! I will definitely make this again!

Had a little extra.  It was awesome!  Can't wait to put the finishing touches!

Loved it!  Think I will do a regular graham cracker crust neat time but fabulous cheesecake!

Not worth the effort,   Very expensive to make.   Most of it will get thrown out.    I love peanut butter and chocolate.    This did not represent either very well.

I love this recipe! I do have to say that I do not use the water bath method for baking though. I reduce the temp to 300 degrees and watch it carefully at about 1h15.

It was perfect for my son in low who loves peanut butter, it was delicious, thank you.

Perfect recipe for my son in low who loves peanut butter. It was delicious , thank you!

Begin checking after 1 hour to see if it's done.  Took 1 hour 15 minutes to bake and would have been overbaked and burnt at 1 hour 30 minutes.
Cheesecake itself is good, but there are better chocolate ganache recipes available.

Very disappointing. The cooking time recommended is far too long - one hour would be more than enough cooking time and a lower temperature would be better too. The cheesecake, cooked as recommended, was overcooked, too solid and somewhat dry. The flavors in the cheesecake were disappointing too - the peanut butter taste was overridden by the other ingredients.

One of the delights of French cuisine is the desserts – and we don’t mean the over-elaborate stuff that you get in Michelin restaurants. This deep, baked cheesecake is particularly irresistible because it has an American-style digestive biscuit base and therefore offers the best features of both.

Baked lemon cheesecake with summer berry compote

unsalted butter

digestive biscuits

tbs caster or demerara sugar

cream cheese

caster sugar

eggs

tbs cornflour

creme fraiche

(60 milliliters) lemon juice

raspberries

(55 grams) caster sugar

orange

fresh mixed summer berries (halved small strawberries, raspberries and blueberries)

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977439743001&=domain=del

5348771529001-5977439743001

The luscious combination of banana and toffee makes this no bake cheesecake truly special.

Banoffee cheesecake

unsalted butter, melted

tsp powdered gelatine

wholemeal biscuits, broken

eggs, separated

mascarpone

vanilla bean, split, seeds removed

300 milliliters thick cream, whipped

bananas, sliced

milliliters thickened cream

tsp vanilla extract

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5754575246001&=domain=taste

5348771529001-5754575246001

Perfectly fall spiced pumpkin pie is swirled into rich decadent cheesecake baked on a crisp Biscoff cookie crust!  These Pumpkin Swirl Cheesecake Bars are the best Autumn dessert ever!

Pumpkin Swirl Cheesecake Bars

oz Biscoff cookies (crumbled (25 cookies))

butter

brown sugar (packed)

oz cream cheese (room temperature)

sour cream (room temperature)

salt

egg (room temperature)

pumpkin puree (not pumpkin pie filling!)

tsp cinnamon

nutmeg

tsp ground ginger

cloves

Preheat oven to 350 degrees.  Combine Biscoff crumbs, melted butter, and brown sugar in a bowl and stir so that crumbs and sugar are well saturated with butter.

Press into bottom of a 9x9 square baking pan, pressing down with fingers or the bottom of a dry measuring cup.

Bake crust in preheated oven for 8 minutes. Let cool slightly.

For the Cookie Crust

Reduce oven heat to 325°F.

Beat cream cheese on medium speed in the bowl of a stand mixer (you can also use a hand-held mixer) until smooth and creamy (do not overbeat). Add sour cream and beat until smooth, scraping sides of bowl to fully incorporate everything.

Add sugar, vanilla and salt and beat until smooth.

Beat in egg until smooth. Remove ½ cup of cheesecake filling and set aside.

Pour the rest of cheesecake filling into prepared crust and smooth to cover the crust evenly.

For the Cheesecake Layer

In a bowl, combine pumpkin, sugar, heavy cream, vanilla, spices and salt and mix well.

Beat in egg until smooth. Pour over the cheesecake layer and spread evenly.

For the Pumpkin Pie Layer

Drop spoonfuls of the reserved cheesecake filling all over the pumpkin pie layer.

Use a toothpick, knife, or dowel to swirl the pumpkin and cheesecake layers together to create a marble pattern.

Bake bars in preheated oven for 45-50 minutes, or until center is set and only slightly wobbly.

Remove from oven and allow to cool fully at room temperature.

Cover with plastic wrap and chill in refrigerator for 4 hours or overnight before slicing into bars.

For the Swirl Topping

We turned to Michel Roux for the ultimate raspberry cheesecake recipe, and he didn&#8217;t disappoint: a delicious biscuit base, creamy mascarpone filling and a  layer of raspberry jelly to top it off. Check out our lower-sugar cheesecake, Negroni cheesecake, gin and tonic showstopper plus lots more cheesecake recipes.

Raspberry cheesecakes

vanilla pod, split

whipping cream

raspberry sorbet to serve

For the raspberry jelly

1½ gelatine leaves

For the candied pistachios

unsalted pistachios

You’ll also need…

Whizz the biscuits in a food processor. With the motor running, add the butter and whizz until combined (or bash the biscuits in a plastic bag, put in a bowl and mix in the melted butter). Roll out between 2 sheets of non-stick baking paper to 3-4mm thick. Lift onto a baking sheet, still between the paper, and chill for 30 minutes.

Remove the top sheet of paper and press the dessert rings into the biscuit mixture to make 4 bases (discard – or eat – the off-cuts). Chill the bases in their rings on the baking sheet.

Put the gelatine in a small bowl of cold water. Put the mascarpone, cream cheese, sugar, vanilla and lemon juice in a mixing bowl and beat with a balloon whisk until smooth.

Warm the whipping cream in a small pan over a low heat – don’t let it get too hot. Squeeze the water from the gelatine, then stir it into the cream until dissolved. Take the pan off the heat, mix a spoonful of the mascarpone mixture into the gelatine mixture, then pour it into the rest of the mascarpone mixture in the bowl and whisk until smooth. Evenly fill the dessert rings with the mixture, then chill for 2 hours or until set to the touch.

Meanwhile, make the jelly. Soak the gelatine in a small bowl of cold water.

Mix the raspberries with the sugar in a heatproof bowl set over a pan of barely simmering water until the berries have broken down. Use a wooden spoon to push the berry mixture through a fine sieve into a measuring jug; you should have 110-125ml juice (discard the pulp).

Warm a third of the juice in a pan, then remove from the heat. Squeeze the water from the gelatine and stir into the warm juice until melted. Mix this into the juice in the jug, then pour evenly over the cheesecakes and leave to set in the fridge for 2 hours or overnight.

For the pistachios, warm 40ml water in a small pan, then add the sugar and simmer until the syrup thickens and caramelises. Stir in the nuts to coat. Cool on non-stick baking paper, then roughly chop.

When ready to serve, run a warm knife around the inside of the dessert rings, unmould the cheesecakes onto plates, sprinkle with the nuts and put a scoop of raspberry sorbet on the side.

Lovingly dipped in chocolate, strawberries are the jewels in this fabulous cheesecake's crown.

Yoghurt, rosewater & strawberry cheesecake

McVitie's Digestive biscuits

butter, melted

(1/2 cup) caster sugar

milliliters (1/4 cup) fresh orange juice, strained

tbsp water

tbsp gelatine powder

thickened cream

Tamar Valley Greek Style Yoghurt

tbsp rosewater essence

x 250 grams punnets strawberries, hulled

dark cooking chocolate, coarsely chopped, melted

(1/3 cup) strawberry conserve

Looking for an easy apple cheesecake recipe? This Apple Pie Cheesecake Recipe from Delish.com is the best.

Mini Apple Pie Cheesecakes

c. rolled oats

c. packed Truvia Sweet Complete Brown Sweetener

(8-oz.) blocks cream cheese,

c. Truvia Sweet Complete Granulated All-Purpose Sweetener

cornstarch

cinnamon

ginger

apples, peeled, cored, and sliced

c. all-purpose flour

This is the best fall/holiday cheesecake ever! I doubled the recipe and used disposable 9" pie tins. Resulted in 3 delicious cheesecakes! I lightly greased the pie tins and had no problem serving it out of the tin (of course it doesn't look as pretty as using a springform pan, but still tastes delicious). 10/10 recommend making this :)

https://streaming.hearstdigitalstudios.com/87e2dc20-50fc-4312-8247-0164117d54b0/video_rover_16x9_1080p_hd_1635447498_33097.mp4

These reduced-sugar mini cheesecakes, made with Truvia sweeteners, are the cutest individual Thanksgiving desserts. Far easier to make than a classic cheesecake, they're a great dessert to make ahead of time! We are obsessed with the apple crisp-like topping on these—and think everyone you serve them to will be as well.

A crispy base, creamy cheese centre and sweet apricot syrup makes this a dessert worth waiting for.

Baked ricotta cheesecake with saffron apricots

dried apricots

brandy white wine

saffron threads

(295 grams) caster sugar

1kg low-fat fresh ricotta

lemon curd

vanilla extract

Grated zest 1 lemon

cornflour

eggs, lightly beaten

cinnamon quill

cardamom pods, bruised

Beautiful balsamic strawberries are perfect with this
creamy baked cheesecake.

Baked ricotta cheesecake with balsamic strawberries

caster sugar, plus extra 2 tablespoons

ricotta

(1/4 cup) caster sugar

arrowroot

strawberries, halved

Caramel Apple Cheesecake Bars from Delish.com combine apples and cheesecake to make one delicious dessert. 

Top 21 cheesecake recipes recipes from across the web

The most viewed cheesecake recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Skinny Pineapple Cheesecake Bars

No Bake Cheesecake with Berry Toppi...

Chocolate-Peanut Butter Cheesecake

Baked lemon cheesecake with summer ...

Banoffee cheesecake

Pumpkin Swirl Cheesecake Bars

Raspberry cheesecakes

Yoghurt, rosewater & strawberry che...

Mini Apple Pie Cheesecakes

Baked ricotta cheesecake with saffr...

Baked ricotta cheesecake with balsa...

Caramel Apple Cheesecake Bars

Baileys Cheesecake

No Bake Banana Cheesecake Recipe

Peach Cobbler Cheesecake

No Bake Orange Creamsicle Cheesecak...

Basic Loaf Pan Cheesecake

Lemon Cheesecake Recipe

Festive jelly cheesecake recipe

Boston Cream Pie Cheesecake

New York-Style Cheesecake Bars

Top 21 cheesecake recipes recipes from across the web

The most viewed cheesecake recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Skinny Pineapple Cheesecake Bars

No Bake Cheesecake with Berry Toppi...

Chocolate-Peanut Butter Cheesecake

Baked lemon cheesecake with summer ...

Banoffee cheesecake

Pumpkin Swirl Cheesecake Bars

Raspberry cheesecakes

Yoghurt, rosewater & strawberry che...

Mini Apple Pie Cheesecakes

Baked ricotta cheesecake with saffr...

Baked ricotta cheesecake with balsa...

Caramel Apple Cheesecake Bars

Baileys Cheesecake

No Bake Banana Cheesecake Recipe

Peach Cobbler Cheesecake

No Bake Orange Creamsicle Cheesecak...

Basic Loaf Pan Cheesecake

Lemon Cheesecake Recipe

Festive jelly cheesecake recipe

Boston Cream Pie Cheesecake

New York-Style Cheesecake Bars

The most viewed cheesecake recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine