The 65 Best Cheesecake Recipes of All Time

Inspired by everyone’s favorite Girl Scout cookie, this crowd-pleaser combines chocolate, coconut and caramel.

The secret is the graham cracker crust (and the gorgeous fruit garnishes).

Every chocolate lover has seen this dessert in their dreams at least once. (Hi, dark chocolate ganache.)

Hold us closer, tiny cheesecake. These cuties are finished with red currant jelly and fresh whipped cream.

Forget the fussy water bath—you don't need any special equipment to pull off this cherry-topped beauty.

Serve this New York-style treat with a steaming cup of coffee (or better yet, a spiked cinnamon latte).

The only thing better than one big cheesecake? Twenty-four pumpkin cookies stuffed with cheesecake filling, that's what.

Don’t be fooled by how fancy this lime-kissed treat looks—we promise it’s a piece of cake (sorry) to make.

Easy jarred dulce de leche stars as the crowning glory on this coconut confection. Don't get us started on the chocolate cookie crust.

For all of you who can't resist a treat that's equal parts sweet and salty.

Your favorite childhood ice pop, in cheesecake form. Mandarin oranges in syrup are mixed right into the filling.

Totally acceptable to eat two pieces. (Or um, the whole pan—we won't tell.)

Warning: Your kids will gobble these down in two seconds flat. Each cheesecake is stuffed with homemade cookie dough and topped with a mini cookie.

OK, so not technically a cake, but it's the ideal way to get your fix in less than 15 minutes whenever a craving strikes.

Because no dietary restrictions should ever stand between you and dessert (especially when peanut butter is involved).

Calling all vegans: This one’s for you. We owe its color, flavor and anti-inflammatory perks to ground turmeric.

So decadent, so delicious. The boxed brownie mix will be our little secret.

An Oreo cookie crust topped with creamy PB filling and chopped candy bars, then drizzled with more melted peanut butter. Need we say more?

A flower-laced filling with Earl Grey-steeped whipped cream on top? How very cottagecore.

We’ve died and gone to cheesecake heaven. Bury us in two-ingredient raspberry compote, would ya?

Introducing our new favorite holiday treat that we want to eat all year-round.

We’re not sure how one dessert can be both airy and rich, but we’re obsessed. Can you believe you're only three ingredients away from enjoying it?

A vegan dessert made entirely in the blender? It's a plant-based miracle.

Fact: Everything looks adorable in a mason jar. But this fruity dessert will taste great no matter how it’s served.

Leave it to vibrant green matcha powder to infuse this ten-ingredient treat with tons of green tea flavor. (It's gluten-free too, BTW.)

In case you're still looking for an excuse to buy a kitchen torch. Think bright, tangy lemon curd meets billowy meringue and graham cracker crust.

In case almonds in the crust and almond extract in the filling aren't enough to convince you, this gem also calls for almond extract for maximum nuttiness.

It only makes sense that combining two of our favorite desserts would create a full-blown masterpiece.

If you can't find key limes (or don't want to break a sweat squeezing a bunch of them), regular limes are a fine substitute.

The ultimate birthday treat. (But feel free to indulge in it any day, really.)

PSA: These autumn treasures start with a brown sugar-Biscoff cookie crust. We repeat: Biscoff. Cookie. Crust.

Make extra blueberry topping to use on pound cake, vanilla ice cream, pancakes or waffles.

We'll take two pieces of cinnamon-laced bliss, please.

Sure, it's a labor of love. But trust us: This one’s well worth the wait.

Trade a traditional graham cracker crust for buttery pie dough and you've got a whole new dessert. Serve with plenty of freshly cracked black pepper.

Got a crack in the cake? No prob—just cover it up with coconut cream frosting.

This Polish-style dessert calls for homemade farmers cheese, but you can substitute ricotta if you want to save yourself the work.

You'd never know these handhelds start with store-bought sugar cookie mix and instant pudding.

Creamy and oh so dreamy—minus the butter, cheese and flour. Good looking out, soaked cashews.

File this under The Best Ways to Use Up Leftover Sweet Potatoes. (Black Friday dessert, anyone?)

A lighter take on the classic served in perfectly bite-size portions. We love you, Greek yogurt.

If you haven't had the pleasure of eating Eton mess before, it's a layered English dessert that calls for meringue, whipped cream and strawberries. Factor in a cheesecake base and consider our mind blown.

Tossing the peaches in elderflower liqueur offers floral flavor to the cheesecake, but you can simply toss them in honey instead if you don't have any on hand.

The recipe name alone hit us right in our inner child. Our elementary school lunch has never looked so damn delicious.

Proof that vanilla desserts can be far from boring. Sour cream in the filling offers the cheesecake refreshing tang.

The first step is infusing the cream for the filling with ground coffee, which is then repurposed and added to the chocolate cookie crust.

This pick is so light and fluffy that it's closer to a mousse than a baked cheesecake. Finish each slice with fresh whipped cream, crushed peppermint candies and chocolate drizzle.

Vegan? Check. Gluten-free? Check. Doused in homemade, refined sugar-free raspberry sauce? Heck yeah.

Not to be confused with New York cheesecake, this stunner hails from the Basque region of Spain. Its flavor is extra caramelized, while its texture is smooth and creamy.

Another hybrid that we're chomping at the bit to taste ourselves. Despite their fancy appearance, you'll only need about ten ingredients and one hour to prepare them.

Forget cookies—we're leaving these wintry wonders out for Santa instead. Might we suggest washing them down with homemade hot cocoa?

Because the only possible way to make a chocolate chip cookie even better is by baking it with cheesecake filling. These should last about 30 seconds at the kids' table.

Peanut butter and jelly. Peas and carrots. Cacio e pepe. Baileys Irish cream and chocolate. Some pairings are just meant to be.

And you though chèvre was limited to the appetizer table. Just wait until you try it smothered in tea-poached fruit and tangy sour cream topping.

This masterpiece is destined for your first spring picnic. But if you want to make it in the off-season, just use frozen strawberries instead of fresh.

Mango lassi is a creamy Indian beverage made from yogurt and mango. It's the inspiration for the citrus-spiked mango curd that tops this cheesecake.

This beauty is sweetened with nothing but honey and a bit of powdered sugar. Even better, the crust comes together with Greek yogurt instead of butter.

Pretzels offer a punch of saltiness to this light-and-sweet dessert. Make it a day ahead of serving so it has time to firm up in the fridge.

Think an almond-raw cacao crust topped with dairy-free vanilla filling, made possible by soaked cashews.

How pretty are the candied lemon slices on top? They're easier to make than you may think (all it takes is a quick boil in simple syrup).

Just as seasonal as apple pie, but a million times more exciting. What makes it Swedish, you ask? The base is strained cottage cheese instead of cream cheese.

Using calorie-free sweetener in the cheesecake filling and crust (along with sugar-free caramel syrup on top) makes this dessert low-carb. (We're talking 2 net carbs per serving.)

Complete with a layer of sweet-tart cherry pie topping. Feel free to substitute baked sour cherries or even cherry preserves if you'd prefer.

Because everything tastes better on a stick—especially dessert. If you want to save some time, use store-bought apple pie filling instead of making your own.

These Christmas-ready treats are sort of like a cross between a white chocolate cookie and a raspberry cheesecake. Feel free to throw macadamia nuts into the mix for added crunch.