The amazing rich vanilla cheesecake has a way of silencing everyone at the table. I've collected 20 of the cheesecake recipes that I like the most (They include the New York style vanilla cheesecake and some easy no-bake recipes that can be prepared in the oven.) So, pick up a fork and dig in.
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1) Classic New York-Style Cheesecake
This cheesecake is tall, dense, and creamy. It started my entire obsession!
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Classic New York-Style Cheesecake
This rich New York cheesecake has a smooth vanilla center and a buttery Graham crust.
Ingredients
Method
- Preheat the oven to 325F. Mix graham crumbs and melted butter, press into a springform pan, and bake 10 minutes.
- Beat the cream cheese and sugar until smooth, then beat in the flour.
- Add the eggs one at a time on low speed, then mix in sour cream and vanilla just until combined.
- Pour over the crust and bake 60-70 minutes until the edges are set but the center jiggles slightly.
- Turn off the oven and let the cheesecake cool inside with the door cracked for 1 hour.
- Chill in the fridge at least 6 hours or overnight before slicing.
Notes
A water bath helps prevent cracks, but the slow oven cool-down works almost as well.
2) Vanilla Bean Cheesecake
This one is as exquisite as it looks, and even has real flecks of vanilla bean.
Vanilla Bean Cheesecake
A smooth cheesecake mixed with tasty vanilla bean seeds for a great vanilla taste.
Ingredients
Method
- Preheat the oven to 325F. Combine graham crumbs and butter, press into a springform pan, and bake 10 minutes.
- Beat cream cheese and sugar until smooth and creamy.
- Add the eggs one at a time on low, then mix in heavy cream, vanilla bean seeds, and extract.
- Pour over the crust and bake 60-65 minutes until just set with a slight jiggle in the center.
- Cool in the turned-off oven for 1 hour with the door ajar.
- Refrigerate at least 6 hours before serving so it firms up completely.
Notes
Scrape the vanilla beans well; those little black flecks are the whole vibe.
3) Lemon-Vanilla Cheesecake
The lively addition of citrus maintains the freshness and brightness while keeping the warm vanilla core.
Ingredients
Method
- Preheat the oven to 325F. Press the graham crumb and butter mixture into a springform pan and bake 10 minutes.
- Beat cream cheese and sugar until smooth.
- Add the eggs one at a time, then mix in lemon zest, juice, vanilla, and sour cream.
- Pour over the crust and bake 60-65 minutes until the edges set and the center barely jiggles.
- Cool in the oven with the door cracked for 1 hour.
- Chill at least 6 hours before slicing for clean edges.
Notes
Zest the lemons before juicing; it's way easier and you get more zest.
4) No-Bake Vanilla Cheesecake
You can make a no-bake cheesecake and it will set in the fridge. No oven is required.
No-Bake Vanilla Cheesecake
No-bake cheesecake with a cookie crust and fluffy vanilla filling.
Ingredients
Method
- Mix graham crumbs and melted butter, then press firmly into a springform pan.
- Beat the cream cheese, powdered sugar, and vanilla until smooth.
- In a separate bowl, whip the heavy cream to stiff peaks.
- Gently fold the whipped cream into the cream cheese mixture until fluffy.
- Spread over the crust and smooth the top.
- Refrigerate at least 4 hours, or until firmly set, before slicing.
Notes
Make sure the cream cheese is fully softened so there are no lumps.
5) Vanilla Cheesecake with Strawberry Topping
Desserts that leave everyone speechless like to steal the spotlight and the glossy strawberries and creamy vanilla combination does just that!
Vanilla Cheesecake with Strawberry Topping
Classic vanilla cheesecake topped with our homemade strawberry topping.
Ingredients
Method
- Preheat the oven to 325F. Press the graham crumb and butter mixture into a springform pan and bake 10 minutes.
- Beat cream cheese and 1.25 cups sugar until smooth, then add eggs one at a time and the vanilla.
- Pour over the crust and bake 60-65 minutes until set with a slight center jiggle.
- Cool in the oven with the door cracked 1 hour, then refrigerate at least 6 hours.
- For the topping, simmer strawberries, 0.25 cup sugar, and cornstarch with a splash of water until thick, then cool.
- Spoon the strawberry topping over the chilled cheesecake just before serving.
Notes
Add the topping right before serving so the crust stays crisp.
6) Gluten-Free Vanilla Cheesecake
Just as creamy as the classic version, the new crust is something everyone at the table will enjoy.
Gluten-Free Vanilla Cheesecake
On the cookie base made from gluten free almonds and cookies, it will be a smooth cheesecake with a vanilla flavor.
Ingredients
Method
- Preheat the oven to 325F. Mix gluten-free crumbs with butter, press into a springform pan, and bake 10 minutes.
- Beat cream cheese and sugar until smooth, then beat in the cornstarch.
- Add eggs one at a time on low, then mix in sour cream and vanilla.
- Pour over the crust and bake 60-65 minutes until just set in the center.
- Cool in the oven with the door ajar for 1 hour.
- Refrigerate at least 6 hours before serving.
Notes
Double-check that your cookie crumbs and vanilla are certified gluten-free.
7) Vegan Vanilla Cheesecake
They are dairy-free, but still rich and velvety due to the wondrous power of soaked cashews.
Vegan Vanilla Cheesecake
A creamy, dairy-free cheesecake bursting with vanilla flavor and made with cashews and coconut.
Ingredients
Method
- Blend almonds and dates into a sticky crust and press into a springform pan.
- Drain the soaked cashews and blend with coconut oil, maple syrup, lemon juice, vanilla, and coconut cream until completely smooth.
- Pour the filling over the crust and smooth the top.
- Tap the pan gently to release any air bubbles.
- Freeze at least 4 hours until firm.
- Let it sit at room temperature 15 minutes before slicing so it softens slightly.
Notes
Soak the cashews overnight (or in hot water for an hour) for the silkiest texture.
8) Vanilla Swirl Cheesecake
The marbled top allows for a bakery-style look with almost no work!
Vanilla Swirl Cheesecake
This cheesecake is vanilla flavored and has a beautiful swirl design mixed into the top.
Ingredients
Method
- Preheat the oven to 325F. Press the graham and butter mixture into a springform pan and bake 10 minutes.
- Beat cream cheese and sugar until smooth, then add eggs one at a time, vanilla, and sour cream.
- Pour the filling over the crust and dollop the raspberry puree on top.
- Drag a knife through the dollops to create a marbled swirl.
- Bake 60-65 minutes until set with a slight center jiggle, then cool in the oven 1 hour with the door cracked.
- Chill at least 6 hours before slicing.
Notes
Don't over-swirl, or the pretty marbling muddies into one color.
9) Vanilla Cheesecake with Chocolate Ganache
Creamy vanilla with shiny flowing chocolate ganache. Total indulgence.
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Vanilla Cheesecake with Chocolate Ganache
A cheesecake with a layer of smooth chocolate ganache.
Ingredients
Method
- Preheat the oven to 325F. Press the cookie crumb and butter mixture into a springform pan and bake 10 minutes.
- Beat cream cheese and sugar until smooth, add eggs one at a time, then the vanilla.
- Pour over the crust and bake 60-65 minutes until just set, then cool in the oven 1 hour with the door cracked.
- Refrigerate the cheesecake at least 6 hours until cold and firm.
- Heat the cream, pour over the chopped chocolate, and stir until smooth to make the ganache.
- Pour the ganache over the chilled cheesecake and let it set before slicing.
Notes
Let the ganache cool slightly so it pours thick and glossy instead of running off.
10) Creamy Vanilla Ricotta Cheesecake
Ricotta makes this lighter and gives it a slight airy texture which is a bit different and lovely.
Creamy Vanilla Ricotta Cheesecake
An Italian style cheesecake made with a touch of ricotta and cream cheese for a light vanilla flavor.
Ingredients
Method
- Preheat the oven to 325F. Press the graham crumb and butter mixture into a springform pan and bake 10 minutes.
- Beat the cream cheese, ricotta, and sugar until very smooth.
- Beat in the flour, then add the eggs one at a time on low speed and the vanilla.
- Pour over the crust and bake 65-70 minutes until the center is just set.
- Cool in the oven with the door cracked for 1 hour.
- Refrigerate at least 6 hours before serving.
Notes
Drain very wet ricotta in a sieve first so the filling isn't runny.
11) Japanese Cotton Cheesecake
This one is a fun change from the classic dense biscuits. It's soft, jiggly and only has a hint of sweetness.
Japanese Cotton Cheesecake
A fluffy, cloud-like Japanese cheesecake with a soft vanilla taste.
Ingredients
Method
- Preheat the oven to 320F and line a round pan. Gently melt the cream cheese, butter, and milk together until smooth, then cool slightly.
- Whisk in the egg yolks, vanilla, and cake flour until smooth.
- Beat the egg whites with cream of tartar, adding sugar gradually, until soft peaks form.
- Fold the whites into the batter in thirds, keeping it airy.
- Pour into the pan and bake in a water bath 55-60 minutes until tall and just set.
- Cool gradually, then chill 2 hours before slicing so it firms up.
Notes
Fold the egg whites gently; that air is what makes it so cottony.
12) Vanilla Bean Cheesecake Bars
Grab-and-go square of love for cheesecake. Ideal for splitting or hiding in the fridge.
Vanilla Bean Cheesecake Bars
Soft and smooth cheesecake made with vanilla beans, baked into bars with a cheesecake-like crust, and easy to slice!
Ingredients
Method
- Preheat the oven to 325F. Line an 8x8 pan with parchment, press in the graham and butter mixture, and bake 10 minutes.
- Beat cream cheese and sugar until smooth.
- Add the eggs one at a time, then mix in vanilla bean seeds, extract, and sour cream.
- Pour over the crust and bake 30-35 minutes until the center is just set.
- Cool to room temperature on the counter.
- Refrigerate at least 4 hours, then lift out and cut into bars.
Notes
Chill fully before cutting for clean, sharp-edged bars.
13) Vanilla Cheesecake Muffins
Mini cheesecakes in muffin form! Adorable and need no slicing.
Vanilla Cheesecake Muffins
The mini cheesecakes are made with vanilla and baked in a muffin tin. They have a cookie crust so they are easy to grab and go.
Ingredients
Method
- Preheat the oven to 325F and line a muffin tin with paper liners. Place one vanilla wafer in the bottom of each.
- Beat the cream cheese and sugar until smooth.
- Add the eggs one at a time, then mix in vanilla and sour cream.
- Divide the batter evenly over the cookies, filling each cup most of the way.
- Bake 18-20 minutes until just set with a slight jiggle.
- Cool, then refrigerate at least 3 hours before serving.
Notes
Top each with a berry or a dollop of whipped cream once chilled.
14) Bourbon Vanilla Cheesecake
Adding a bit of bourbon transforms the vanilla flavor into something warmer, more sophisticated, and perfect for date night.
Bourbon Vanilla Cheesecake
Warm bourban notes add a cozy, caramel-like depth to this richly vanilla cheesecake.
Ingredients
Method
- Preheat the oven to 325F. Press the graham and butter mixture into a springform pan and bake 10 minutes.
- Beat the cream cheese and brown sugar until smooth and creamy.
- Add the eggs one at a time, then mix in bourbon, vanilla, and sour cream.
- Pour over the crust and bake 60-65 minutes until just set with a slight center jiggle.
- Cool in the oven with the door cracked for 1 hour.
- Refrigerate at least 6 hours before serving.
Notes
The bourbon mellows as it bakes, leaving just a warm caramel undertone.
15) Vanilla Cheesecake with Raspberry Sauce
The tang of the raspberry sauce cutting through the creaminess of the vanilla is a timeless, classic combination.
Vanilla Cheesecake with Raspberry Sauce
Smooth vanilla cheesecake with a homemade raspberry sauce that's ruby red and tart.
Ingredients
Method
- Preheat the oven to 325F. Press the graham and butter mixture into a springform pan and bake 10 minutes.
- Beat cream cheese and 1.25 cups sugar until smooth, then add eggs one at a time and the vanilla.
- Pour over the crust and bake 60-65 minutes until just set, then cool in the oven 1 hour with the door cracked.
- Refrigerate the cheesecake at least 6 hours.
- Simmer raspberries with 0.25 cup sugar, cornstarch, and a splash of water until thickened, then strain and cool.
- Drizzle the raspberry sauce over slices just before serving.
Notes
Strain the seeds out of the sauce for a smooth, glossy ribbon.
16) Vanilla Cheesecake with Salted Caramel
Sweet, salty, and creamy caramel goodness! This is *the* one people will fight over for a last slice.
Vanilla Cheesecake with Salted Caramel
A buttery salted caramel drizzle and flaky salt finish on vanilla cheesecake.
Ingredients
Method
- Preheat the oven to 325F. Press the graham and butter mixture into a springform pan and bake 10 minutes.
- Beat cream cheese and sugar until smooth, then add eggs one at a time and the vanilla.
- Pour over the crust and bake 60-65 minutes until just set with a slight center jiggle.
- Cool in the oven with the door cracked for 1 hour.
- Refrigerate at least 6 hours until cold and firm.
- Drizzle generously with salted caramel and sprinkle with flaky salt before serving.
Notes
Warm the caramel slightly so it pours into pretty ribbons.
17) Almond-Vanilla Cheesecake
The vanilla becomes even more bakery-rich with just a whisper of almond extract. It is special and subtle.
Almond-Vanilla Cheesecake
Creamy vanilla cheesecake with hints of almond and a toasted almond crust.
Ingredients
Method
- Preheat the oven to 325F. Blitz the toasted almonds with the graham crumbs, mix with butter, press into a springform pan, and bake 10 minutes.
- Beat cream cheese and sugar until smooth.
- Add the eggs one at a time, then mix in vanilla and almond extracts.
- Pour over the crust and bake 60-65 minutes until the center is just set.
- Cool in the oven with the door cracked for 1 hour.
- Refrigerate at least 6 hours, then top with extra toasted almonds before serving.
Notes
Go light on the almond extract; a little goes a long way.
18) Low Carb Vanilla Cheesecake
Creamy and satisfying, and there is no sugar crash involved. You won't miss anything.
Low Carb Vanilla Cheesecake
Vanilla cheesecake with no added sugar and an almond flour crust that is also keto-friendly.
Ingredients
Method
- Preheat the oven to 325F. Mix almond flour with melted butter, press into a springform pan, and bake 10 minutes.
- Beat the cream cheese and erythritol until smooth.
- Add the eggs one at a time, then mix in vanilla and sour cream.
- Pour over the crust and bake 50-55 minutes until the center is just set.
- Cool in the oven with the door cracked for 1 hour.
- Refrigerate at least 6 hours before serving.
Notes
Use a powdered sweetener so the filling stays perfectly smooth.
19) Pumpkin Spice Vanilla Cheesecake
Cozy fall flavors in cheesecake form. Nice and creamy thanks to the vanilla and the spice does its warm thing.
Pumpkin Spice Vanilla Cheesecake
Creamy vanilla cheesecake blended with pumpkin and warm spices of autumn.
Ingredients
Method
- Preheat the oven to 325F. Press the graham and butter mixture into a springform pan and bake 10 minutes.
- Beat cream cheese and sugar until smooth, then add eggs one at a time and the vanilla.
- Divide the batter, stirring pumpkin and pumpkin pie spice into one half.
- Spoon alternating dollops of plain and pumpkin batter over the crust and swirl with a knife.
- Bake 65-70 minutes until just set, then cool in the oven 1 hour with the door cracked.
- Refrigerate at least 6 hours before slicing.
Notes
Use pure pumpkin puree, not pie filling, so it isn't overly sweet.
20) Triple Vanilla Cheesecake
For the true vanilla devotees, we have vanilla-bean whipped topping, vanilla extract, and vanilla bean.
Triple Vanilla Cheesecake
A super creamy cheesecake classified into three layers with three different types of vanilla.
Ingredients
Method
- Preheat the oven to 325F. Press the cookie crumb and butter mixture into a springform pan and bake 10 minutes.
- Beat cream cheese and sugar until smooth, then add eggs one at a time, the seeds of one vanilla bean, and 2 teaspoons of the extract.
- Pour over the crust and bake 60-65 minutes until just set, then cool in the oven 1 hour with the door cracked.
- Refrigerate the cheesecake at least 6 hours.
- Whip the heavy cream with the remaining vanilla bean seeds and extract to soft peaks.
- Spread or pipe the vanilla whipped cream over the chilled cheesecake before serving.
Notes
Three layers of vanilla means quality extract really shines here.