Best 15 Christmas Cheesecake Recipes for the Holidays (Easy)

Meet 15 Christmas cheesecake recipes for the holidays that feel classic yet fresh, with peppermint bark, gingerbread, cranberry orange, and eggnog. Each recipe includes clear steps, smart tips on water baths, crack prevention, chilling, and crust choices (graham, gingersnap, chocolate). Find bake and chill times, make-ahead and freezer notes, easy garnishes, plus showpiece cakes and quick no-bake minis.

Why Cheesecakes Shine During the Holidays

Photo by Rodrigo Menezes

Cheesecake hits that sweet spot between cozy and fancy. It feels special on a buffet, slices neatly, and usually serves a crowd without stress. When you need reliable holiday cheesecake ideas that taste luxe but fit a busy schedule, cheesecake delivers.

Creamy, Crowd-Pleasing Texture

That creamy, custard-like bite feels rich without being heavy. Cheesecake pairs well with coffee after a big meal and stands up to bold flavors like chocolate, espresso, and caramel. It also stays smooth in the fridge, so each slice looks clean and party ready.

Consistent slices: Cut with a hot, dry knife for sharp edges.
Flexible portions: Most 9-inch cheesecakes serve 8 to 12 people.

Make-Ahead Ease That Saves Time

The chill time is a gift. Bake it the day before, then let it rest. Flavor improves overnight, which frees you to focus on roasts, sides, or last-minute gifts. I often wrap the cooled cake in the pan (plastic, then foil) and chill until serving.

Freeze-friendly: Many cheesecakes freeze well for up to 1 month.
Low-stress transport: Keep it in the springform base and cover loosely.

Seasonal Flavors You Can Customize

Cheesecake is a blank canvas. It welcomes holiday flavor without losing its silky core.

Peppermint and chocolate: Crushed candy canes and ganache feel festive.
Gingersnap crust: Adds warm spice to pumpkin or eggnog fillings.
Cranberry-orange swirl: Bright fruit cuts the richness in a good way.

A simple topping can shift the vibe. Think sugared cranberries, a drizzle of caramel, or chocolate curls.

Quick Baking Basics That Matter

A few small steps give you that smooth top and fine crumb.

Use room temperature cream cheese and eggs for even mixing.
Mix on low to reduce air bubbles, which can cause cracks.
Bake in a water bath for gentle, even heat. Wrap the pan in foil, set it in a larger pan, and pour in hot water halfway up the sides.
Turn off the oven and let the cheesecake sit inside 30 to 60 minutes, door cracked slightly. This gradual cool helps prevent cracks.

Cheesecake feels generous, looks polished, and gives you breathing room. That is holiday gold.

Chocolate Lovers’ Holiday Cheesecake Recipes

These chocolate-forward cheesecakes are rich, glossy, and easy to make ahead. I keep the methods simple, focus on bold chocolate flavor, and finish with festive toppers that make each slice feel party ready.

Fudge Cheesecake Recipe

Deep, fudgy, and smooth. This one looks classic but sparkles with shaved chocolate on top.

Prep: about 20 minutes
Bake: 50 to 60 minutes at 325°F (water bath)
Chill: at least 4 hours

Ingredients:

24 oz cream cheese
1 cup sugar
3 large eggs
1 tsp vanilla extract
8 oz melted semisweet chocolate, cooled slightly
1/2 cup unsweetened cocoa powder
1 prepared graham cracker crust

Steps:

Heat oven to 325°F. Wrap the springform pan in foil if using a water bath.
Beat cream cheese with sugar on low until smooth. Scrape the bowl.
Add eggs one at a time, mixing on low after each. Stir in vanilla.
Fold in melted chocolate, then sift in cocoa and mix just until even.
Pour into the crust. Set the pan in a larger pan, add hot water halfway up the sides.
Bake 50 to 60 minutes until edges are set and the center jiggles slightly.
Turn off oven, crack the door, and rest 30 minutes. Cool on a rack, then chill 4 hours.
Garnish with fine chocolate shavings and a pinch of gold sprinkles for holiday sparkle.

Pro tip: For sleek shavings, use a vegetable peeler on a chocolate bar.

Triple Chocolate Cheesecake Recipe

White, milk, and dark chocolate swirl through for a showy slice. Finish with ganache and berries for a gift-worthy look.

Prep: about 20 minutes
Bake: 55 minutes at 325°F
Chill: overnight for best slices

Ingredients:

24 oz cream cheese
1 cup sugar
3 large eggs
1 tsp vanilla extract
4 oz white chocolate, melted and cooled
4 oz milk chocolate, melted and cooled
4 oz dark chocolate, melted and cooled
1 prepared Oreo crust

Steps:

Heat oven to 325°F.
Beat cream cheese and sugar on low until creamy. Scrape the bowl.
Mix in eggs one at a time, then vanilla.
Divide batter into three bowls. Stir a different melted chocolate into each bowl.
Spoon batters over the crust in alternating scoops. Swirl gently with a knife.
Bake 55 minutes until the edges are set and the center wobbles slightly.
Cool, then chill overnight.
Top with a glossy chocolate ganache and a crown of raspberries or sugared cranberries.

Oreo Cheesecake Recipe

Cookies inside and out. The crumb stays crisp, the middle stays creamy, and the finish looks like fresh snow.

Prep: about 20 minutes
Bake: 50 minutes at 325°F
Chill: at least 4 hours

Ingredients:

24 oz cream cheese
1 cup sugar
3 large eggs
1 tsp vanilla extract
1 cup crushed Oreos
1 prepared Oreo crust

Steps:

Heat oven to 325°F.
Beat cream cheese and sugar on low until smooth. Scrape the bowl.
Mix in eggs one at a time, then vanilla.
Fold in crushed Oreos with a spatula.
Pour into the Oreo crust and smooth the top.
Bake 50 minutes until edges are set and the center has a slight jiggle.
Cool to room temp, then chill 4 hours.
Pipe whipped cream and sprinkle extra crushed Oreos over the top like snow. Add silver dragees if you want more shine.

Tip: Fold cookies in gently so the batter stays thick and marbled, not gray.

Mint Oreo Cheesecake Recipe

Peppermint brings that cool, bright note that cuts the richness. The green hue reads instant holiday.

Prep: about 20 minutes
Bake: 55 minutes at 325°F (water bath)
Chill: at least 4 hours

Ingredients:

24 oz cream cheese
1 cup sugar
3 large eggs
1 tsp peppermint extract
A few drops green food coloring
1 cup crushed mint Oreos
1 prepared Oreo crust

Steps:

Heat oven to 325°F. Wrap the pan in foil for a water bath.
Beat cream cheese with sugar on low until silky.
Mix in eggs one at a time, then peppermint extract. Add food coloring to reach a soft mint green.
Fold in crushed mint Oreos.
Pour into the crust, place in a larger pan, and add hot water halfway up the sides.
Bake 55 minutes until edges are set and center is slightly wobbly.
Rest in the oven 30 minutes with the door cracked, then cool fully and chill 4 hours.
Finish with crushed peppermint candies and chocolate curls for minty holiday cheer.

Note: Use pure peppermint extract. Spearmint tastes toothpaste-like in desserts.

Chocolate Covered Cherried Cheesecake Recipe

Think black forest meets glossy chocolate shell. The cherry layer stays juicy under a firm chocolate top.

Prep: about 20 minutes
Bake: 60 minutes at 325°F
Chill: at least 4 hours

Ingredients:

24 oz cream cheese
1 cup sugar
3 large eggs
1 tsp vanilla extract
1 cup cherry pie filling
8 oz melted semisweet chocolate for topping
1 prepared graham cracker crust

Steps:

Heat oven to 325°F.
Beat cream cheese and sugar on low until smooth. Mix in eggs one at a time, then vanilla.
Pour half the batter into the crust. Spoon small dollops of cherry pie filling over the surface.
Cover with the remaining batter and smooth the top.
Bake 60 minutes until the edges are set and the center has a gentle jiggle.
Cool completely, then chill 4 hours.
Warm the melted chocolate until pourable but not hot. Spread over the chilled cheesecake so it sets into a shiny cap.
Add extra cherries on top like ornaments. Finish with chocolate shavings or tiny star sprinkles.

Make-ahead tip: Add the chocolate cap the day you serve so it stays crisp.

Festive Fruit and Swirl Cheesecake Delights

Photo by Karina Kungla

Fruit brings brightness and a jewel-like finish to a holiday table. These cheesecakes stay creamy, slice clean, and keep their color even after a night in the fridge.

White Chocolate Raspberry Swirl Cheesecake Recipe

Creamy white chocolate meets a vivid raspberry swirl that looks like ribbon on gift wrap.

Ingredients:

24 oz cream cheese, room temperature
1 cup sugar
3 large eggs
8 oz white chocolate, melted and cooled slightly
6 oz raspberry purée (seeded if you prefer)
1 prepared graham cracker crust
Fresh raspberries for topping

Steps:

Heat oven to 325°F. Set a rack in the center.
Beat cream cheese and sugar on low until smooth. Scrape the bowl.
Mix in eggs one at a time on low. Blend in melted white chocolate.
Pour batter into the graham crust and smooth the top.
Spoon small pools of raspberry purée over the surface. Drag a knife in gentle S-shapes to create a swirl. Do not overmix.
Bake 50 minutes until edges are set and the center has a soft jiggle.
Turn off the oven, crack the door, and rest 20 minutes. Cool to room temp, then chill at least 4 hours.
Top with fresh raspberries for a bright, festive finish.

Make-ahead: Chill up to 24 hours, then garnish before serving.
Pair with: Sparkling rosé, Chambord spritz, or hot white chocolate.

Raspberry Cheesecake Recipe

Juicy raspberries bake into the custard while a glossy jam top keeps the color bold.

Ingredients:

24 oz cream cheese, room temperature
1 cup sugar
3 large eggs
1 tsp vanilla extract
1 cup fresh raspberries, divided
1/2 cup raspberry jam
1 prepared graham cracker crust
Fresh mint leaves for serving

Steps:

Heat oven to 325°F.
Beat cream cheese and sugar on low until creamy. Mix in eggs one at a time, then vanilla.
Fold in 1/2 cup raspberries gently.
Pour batter into the crust and smooth the top.
Warm jam until spreadable. Dollop over the surface and swirl lightly. Scatter the remaining 1/2 cup raspberries on top.
Bake 55 minutes until edges are set and the center jiggles slightly.
Turn off the oven, crack the door, and rest 30 minutes. Cool fully, then chill at least 4 hours.
Add mint leaves before serving for color and a clean aroma.

Make-ahead: Bake the day before. The jam locks in moisture and shine.
Pair with: Pinot noir, hibiscus tea, or a minty hot cocoa.

Strawberries and Cream Cheesecake Recipe

Soft vanilla custard layered with strawberries, finished with a cloud of whipped cream that looks like fresh snow.

Ingredients:

24 oz cream cheese, room temperature
1 cup sugar
3 large eggs
1 tsp vanilla extract
2 cups strawberries, hulled and sliced
Whipped cream for topping
1 prepared graham cracker crust

Steps:

Heat oven to 325°F.
Beat cream cheese and sugar on low until smooth. Add eggs one at a time, then vanilla.
Spread a thin layer of batter in the crust. Add a layer of sliced strawberries.
Pour the remaining batter over the berries and smooth the top.
Bake 50 minutes until edges set and the center has a gentle wobble.
Cool to room temperature, then chill at least 4 hours.
Pipe or spoon whipped cream over the chilled cheesecake. Add extra strawberry slices if you like.

Make-ahead: Bake a day ahead. Top with whipped cream within 2 hours of serving.
Pair with: Prosecco, strawberry basil mocktail, or vanilla-laced chai.

Quick tip: For the cleanest slices, wipe the knife between cuts and serve slightly chilled, not icy cold. The fruit pops more, and the texture stays silky.

Unique Holiday Twist Cheesecake Recipes

Looking for flavors that feel festive but not predictable? These holiday twists riff on classics with candy-cane crunch, praline caramel, campfire notes, and warm spice. Each recipe uses a 9-inch springform pan, bakes low and slow at 325°F, and chills for clean, party-ready slices. I added simple swaps for gluten-free or dairy-free needs, so you can bake for every guest without stress.Peppermint Cheesecake Recipe

Cool, creamy, and pink-swirled. It tastes like a candy cane shop in cheesecake form.

Ingredients:

24 oz cream cheese, room temperature
1 cup sugar
3 large eggs
1 tsp peppermint extract
A few drops red food coloring
1/2 cup crushed peppermint candies, plus extra for topping
1 prepared graham cracker crust

Steps:

Heat oven to 325°F.
Beat cream cheese and sugar on low until smooth.
Mix in eggs one at a time. Stir in peppermint extract.
Tint with a few drops of red food coloring. Swirl lightly for a ribbon effect.
Fold in crushed peppermint candies.
Pour into the crust and smooth the top.
Bake 55 minutes until edges set and the center jiggles slightly.
Cool to room temp, then chill at least 4 hours.
Garnish with more crushed peppermint for candy cane vibes.

Simple swaps: Use gluten-free graham crumbs, or dairy-free cream cheese and coconut cream. Add 2 tbsp cornstarch to help the dairy-free set.

Pralines Cheesecake Recipe

Brown sugar caramel and buttery pecans turn this into a rich, Southern-style centerpiece.

Ingredients:

24 oz cream cheese, room temperature
1 cup sugar
3 large eggs
1 tsp vanilla extract
1 cup chopped praline pecans, plus whole pecans for topping
1/2 cup brown sugar caramel sauce, plus extra for serving
1 prepared pecan crust

Steps:

Heat oven to 325°F.
Beat cream cheese and sugar on low until creamy.
Mix in eggs one at a time, then vanilla.
Fold in chopped praline pecans.
Pour into the pecan crust. Drizzle 1/2 cup caramel over the batter and swirl gently.
Bake 60 minutes until edges are set and the center has a soft wobble.
Cool fully, then chill 4 hours.
Top with whole pecans and a fresh caramel drizzle.

Crowd-pleasing angle: Salty-sweet crunch balances the silky filling.
Substitutions: Use toasted walnuts if pecans are not available. For gluten-free, choose a nut-only crust bound with melted butter.

Turtle Cheesecake Recipe

Layers of caramel, chocolate, and pecans give you classic candy-bar comfort in every bite.

Ingredients:

24 oz cream cheese, room temperature
1 cup sugar
3 large eggs
1 tsp vanilla extract
1/2 cup caramel sauce, plus extra for topping
1/2 cup semisweet chocolate chips, plus extra for topping
1/2 cup chopped pecans, plus extra for topping
1 prepared graham cracker crust

Steps:

Heat oven to 325°F.
Beat cream cheese and sugar until smooth. Mix in eggs one at a time, then vanilla.
Pour half the batter into the crust. Sprinkle half the chips and pecans over it.
Drizzle with half the caramel. Cover with the remaining batter.
Bake 50 minutes until set at the edges with a slight jiggle in the center.
Cool, then chill at least 4 hours.
Before serving, drizzle more caramel and melted chocolate. Add extra pecans.

Gift tip: Slice, box, and chill. The chocolate sets clean and travels well.
Swap ideas: Use dark chocolate chips or a chocolate cookie crust for deeper flavor.

S’Mores Cheesecake Recipe

Graham, chocolate, and toasted marshmallow bring a cozy fireside feel to your table.

Ingredients:

24 oz cream cheese, room temperature
1 cup sugar
3 large eggs
1 tsp vanilla extract
1 cup graham cracker crumbs
1 cup mini marshmallows, plus extra for topping
1/2 cup chopped chocolate or chips
1 prepared graham cracker crust

Steps:

Heat oven to 325°F.
Beat cream cheese and sugar on low. Mix in eggs one at a time, then vanilla.
Fold in graham crumbs and chocolate.
Pour into the crust and smooth.
Scatter mini marshmallows over the top.
Bake 55 minutes until set and the marshmallows are golden.
Cool, then chill 4 hours.
Add a few extra marshmallows and a quick torch or broil right before serving.

For gluten-free, use GF graham crumbs. For a lighter finish, swap half the cream cheese with Greek yogurt and add 1 tbsp cornstarch.

Carrot Cake Cheesecake Recipe

Two beloved desserts, one pan. Warm spice, tender carrot, and creamy vanilla filling.

Ingredients:

24 oz cream cheese, room temperature
1 cup sugar
3 large eggs
1 tsp vanilla extract
1 cup finely shredded carrots, patted dry
1/2 cup chopped walnuts
1 tsp ground cinnamon
1/4 tsp ground nutmeg
Pinch ground ginger
1 prepared graham cracker crust
Cream cheese icing for topping

Steps:

Heat oven to 325°F.
Make cheesecake batter: beat cream cheese and sugar until smooth. Mix in eggs one at a time, then vanilla.
In a bowl, combine carrots, walnuts, cinnamon, nutmeg, and ginger.
Pour half the cheesecake batter into the crust.
Spoon the carrot mixture over the batter in an even layer.
Top with the remaining cheesecake batter and smooth.
Bake 60 minutes until edges are set and the center quivers slightly.
Cool, then chill at least 4 hours.
Frost with cream cheese icing and a sprinkle of walnuts.

Texture tip: Dry the carrots with paper towels so the cake sets well.
Swaps: Use pecans instead of walnuts, or a gingersnap crust for extra spice.

Snickerdoodle Cheesecake Recipe

All the snuggly cookie flavor with a silky custard bite.

Ingredients:

24 oz cream cheese, room temperature
1 cup sugar
3 large eggs
1 tsp vanilla extract
2 tsp ground cinnamon
1/2 cup snickerdoodle cookie crumbs
1 prepared sugar cookie crust or graham crust
1 tbsp cinnamon sugar for dusting

Steps:

Heat oven to 325°F.
Beat cream cheese and sugar on low until creamy.
Mix in eggs one at a time, then vanilla.
Stir in cinnamon. Fold in cookie crumbs.
Pour into the crust and smooth.
Bake 50 minutes until just set at the edges.
Cool, then chill at least 4 hours.
Dust with cinnamon sugar before serving.

Crowd appeal: Familiar cookie notes, but the texture feels luxe.
Substitutions: Use GF snickerdoodle cookies for the crumbs and crust. Add a pinch of cream of tartar to mimic classic snickerdoodle tang.

Red Velvet Cheesecake Recipe

Vivid color, cocoa warmth, and a plush frosting finish. It looks like a holiday ribbon on a plate.

Ingredients:

24 oz cream cheese, room temperature
1 cup sugar
3 large eggs
1 tsp vanilla extract
2 to 3 tsp red food coloring gel
1/2 cup unsweetened cocoa powder, sifted
1 prepared red velvet cake crumb crust or Oreo crust
Cream cheese frosting for topping

Steps:

Heat oven to 325°F.
Beat cream cheese and sugar until smooth.
Mix in eggs one at a time, then vanilla.
Sift in cocoa and stir until combined.
Add red food coloring gel until you reach a deep red.
Pour into the crust and smooth the top.
Bake 55 minutes until edges are set with a soft center jiggle.
Cool to room temp, then chill 4 hours.
Top with swoops of cream cheese frosting and red velvet crumbs.

Sharp slice tip: Warm, dry knife for every cut. Wipe between slices.
Swaps: Use dairy-free cream cheese and a coconut cream frosting if needed. Add 1 to 2 tbsp cornstarch to help the dairy-free version hold.

Make-ahead reminder: Chill overnight for best flavor and tidy cuts. For a crack-free top, mix on low, avoid overbeating, and let the cake rest in the oven with the door cracked for 20 to 30 minutes.

From glossy chocolate to bright berry swirls, from candy-cane crunch to warm spice, these holiday cheesecake recipes cover every mood and menu. You get classic comfort, quick no-bake options, and a few showpieces that slice like a dream. The methods stay simple, the flavors land, and the make-ahead timelines save time when the week gets busy.

A few final notes that keep things easy:

Storage: Refrigerate, covered, for up to 5 days. For longer, freeze whole or by the slice for up to 1 month, then thaw overnight in the fridge.
Texture: Chill fully before cutting. A warm, dry knife gives clean edges.
Variations: Swap in gluten-free cookie crumbs for the crust, try dairy-free cream cheese with 1 to 2 tablespoons cornstarch for stability, or go mini for a dessert board. Toppings change the vibe fast, so think ganache, caramel, sugared cranberries, or simple whipped cream.

Pick one recipe for your next party, then set it in the fridge and let time do the work. I reach for gingersnap crusts when I want a little extra warmth, and I never skip a quick garnish, even if it is just chocolate curls or a dusting of cinnamon sugar. Small touches make a big difference on a festive table.

Which cheesecake are you baking first? Share your favorite in the comments or pin this guide for later so you have a stress-free, creamy plan ready for every holiday invite.