Christmas desserts have a way of bringing families together, don’t they? Cheesecake really makes the perfect canvas for all those cozy holiday flavors.
Here are eight festive cheesecake recipes that turn a classic dessert into a seasonal showstopper. They’ll easily impress your guests. From the tried-and-true New York style to some pretty creative combos, you’ll find something here for every skill level and taste.
If you’re into chocolate and peppermint, or maybe you crave warm spices like gingerbread and nutmeg, or you just want something fruity with cranberry or raspberry, you’ll find it here. Some are baked, some are no-bake, and there are tips for texture and decorating so your cheesecakes look as good as they taste.
Classic New York Style Cheesecake
New York style cheesecake brings that rich, dense texture you want on your Christmas table. This traditional recipe uses cream cheese, eggs, and heavy cream for a luxurious filling.
The graham cracker crust gives you that buttery, classic base. I love how this cheesecake balances sweet and tangy flavors.
You’ll use a water bath to keep cracks at bay. The end result? Silky smooth and just melts in your mouth.
Complete Ingredients
For the Crust:
- 1½ cups graham cracker crumbs
- ⅓ cup melted butter
- ¼ cup granulated sugar
For the Filling:
- 32 oz cream cheese, room temperature
- 1 cup granulated sugar
- 4 large eggs, room temperature
- ½ cup heavy cream
- ½ cup sour cream
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
Step by Step Cooking Instructions
Preheat the oven to 325°F. Wrap the outside of a 9-inch springform pan with aluminum foil.
Combine graham cracker crumbs, melted butter, and sugar in a bowl. Press the mixture firmly into the bottom of the pan.
Bake the crust for 10 minutes. Take it out and set aside.
Beat the cream cheese in a large bowl until it’s smooth. Gradually add sugar and keep beating until it’s well combined.
Add eggs one at a time, mixing just until they’re incorporated. Don’t overmix here.
Pour in heavy cream, sour cream, vanilla, and salt. Mix until the batter is smooth.
Pour the filling over the crust. Set the springform pan inside a larger roasting pan.
Add hot water to the roasting pan so it comes halfway up the sides of the springform pan. This is your water bath.
Bake for 55-60 minutes. The center should look almost set but still a bit jiggly.
Turn off the oven and crack the door. Let the cheesecake cool in there for 1 hour.
Take it out of the water bath and let it cool completely at room temperature.
Refrigerate at least 4 hours or overnight. Run a knife around the edges before removing the springform sides.
Substitutions Table
| Original Ingredient | Substitution | Notes |
|---|---|---|
| Graham crackers | Digestive biscuits | Use same amount of crumbs |
| Heavy cream | Half-and-half | Slightly less rich texture |
| Sour cream | Greek yogurt | Use plain, full-fat variety |
| Vanilla extract | Almond extract | Use half the amount |
| Cream cheese | Mascarpone cheese | Creates softer texture |
| Granulated sugar | Caster sugar | Works equally well |
Double-Chocolate Peppermint Cheesecake
This one’s for chocolate lovers who also want that fresh hit of peppermint. It’s creamy, minty, and just screams Christmas.
You get a crunchy chocolate cookie crust and a silky chocolate filling. Crushed peppermint candy on top finishes it off perfectly.
Ingredients:
- 2 cups chocolate cookie crumbs
- 1/4 cup melted butter
- 32 oz cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1/2 cup melted dark chocolate
- 1/4 cup cocoa powder
- 1 tsp peppermint extract
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 1/2 cup crushed peppermint candies
- 4 oz chocolate for ganache
- 1/4 cup heavy cream for ganache
Step by Step Cooking Instructions:
Preheat the oven to 325°F. Grease a 9-inch springform pan.
Mix chocolate cookie crumbs and melted butter until combined. Press the mixture into the pan.
Bake the crust for 10 minutes. Let it cool.
Beat cream cheese until it’s smooth and fluffy. Gradually add sugar and keep beating until everything’s well mixed.
Add eggs one at a time, mixing after each. Beat in melted chocolate, cocoa powder, and peppermint extract.
Fold in sour cream and heavy cream until the batter is smooth. Pour it over the crust.
Bake for 55-60 minutes. The center should be almost set.
Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.
Take it out and let it cool to room temperature. Refrigerate for at least 4 hours or overnight.
For the ganache, heat 1/4 cup heavy cream and pour it over chopped chocolate. Stir until smooth and spread over the chilled cheesecake.
Top with crushed peppermint candies before serving. Use a warm knife for clean slices.
| Original Ingredient | Substitution | Notes |
|---|---|---|
| Dark chocolate | Semi-sweet chocolate chips | Use same amount |
| Peppermint extract | Crushed candy canes | Use 1/3 cup melted |
| Heavy cream | Half-and-half | Slightly less rich |
| Chocolate cookies | Graham crackers + cocoa | Mix 2 tbsp cocoa with crumbs |
| Sour cream | Greek yogurt | Use plain, full-fat |
No-Bake Christmas Cheesecake Slab
If you need something easy that feeds a crowd, this no-bake cheesecake slab is a lifesaver. You don’t even have to turn on the oven.
The rectangular pan makes it easy to cut neat slices for any party. The texture is light and creamy, but still feels festive.
Complete Ingredients
For the crust:
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 1/4 cup granulated sugar
For the filling:
- 24 oz cream cheese, softened
- 1 cup powdered sugar
- 1 packet unflavored gelatin
- 3 tablespoons warm water
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy whipping cream
For decoration:
- 1 cup heavy cream for whipping
- Fresh cranberries
- Fresh rosemary sprigs
- Powdered sugar for dusting
Step by Step Cooking Instructions
Mix graham cracker crumbs, melted butter, and sugar. Press this into a lined 9×13 inch pan.
Sprinkle gelatin over warm water in a small bowl. Give it 5 minutes to bloom.
Beat cream cheese until it’s smooth. Add powdered sugar and vanilla, mix until combined.
Microwave the gelatin for 15 seconds to dissolve it. Slowly beat it into the cream cheese mixture.
Whip the heavy cream to soft peaks in a separate bowl. Gently fold it into the cream cheese mixture, a third at a time.
Spread the filling over the crust. Smooth the top with a spatula.
Refrigerate for at least 4 hours or overnight. The cheesecake should feel firm when you touch it.
Whip the remaining cream for decoration. Top with whipped cream, cranberries, and rosemary right before serving.
Substitutions
| Original Ingredient | Substitution | Notes |
|---|---|---|
| Graham crackers | Digestive biscuits | Use same amount of crumbs |
| Cream cheese | Greek yogurt cream cheese | Lighter texture, same amount |
| Heavy cream | Thickened cream | Works equally well |
| Gelatin powder | Agar powder | Use 1 teaspoon instead |
| Fresh cranberries | Frozen cranberries | Thaw and pat dry first |
| Powdered sugar | Granulated sugar | Blend until powdery |
| Vanilla extract | Almond extract | Use half the amount |
Eggnog Cheesecake with Nutmeg Crust
This cheesecake tastes like a cozy holiday in every bite. The creamy eggnog filling with a spiced nutmeg crust just screams Christmas.
I love how the rich taste of eggnog blends with the smooth cheesecake texture. The nutmeg in the crust gives it a little extra warmth and makes the whole thing feel even more festive.
Ingredients:
For the nutmeg crust:
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ teaspoon ground nutmeg
- 6 tablespoons melted butter
For the eggnog filling:
- 24 oz cream cheese, softened
- ¾ cup granulated sugar
- 3 large eggs
- 1 cup store-bought eggnog
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
For the topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ¼ teaspoon ground nutmeg
Step by Step Cooking Instructions:
Preheat the oven to 325°F. Wrap a 9-inch springform pan with aluminum foil.
Mix graham cracker crumbs, sugar, and nutmeg. Add melted butter and stir until it looks like wet sand.
Press the crust into the bottom of the pan. Bake for 10 minutes, then take it out.
Beat cream cheese until smooth. Gradually add sugar and mix until combined.
Add eggs one at a time, beating after each. Stir in eggnog, flour, vanilla, nutmeg, and cinnamon until smooth.
Pour the filling over the crust. Place the pan in a larger roasting pan and add hot water halfway up the sides.
Bake for 55-60 minutes. The center should still jiggle a bit.
Turn off the oven and crack the door. Let the cheesecake cool inside for 1 hour.
Let it cool completely at room temperature, then refrigerate at least 4 hours.
Whip heavy cream with powdered sugar and nutmeg until soft peaks form. Spread over the cheesecake before serving.
Substitutions Table:
| Original Ingredient | Substitution | Notes |
|---|---|---|
| Graham crackers | Gingersnap cookies | Crush 1½ cups for more spice |
| Store-bought eggnog | Homemade eggnog | Use same amount |
| Heavy cream | Half-and-half | Topping will be less thick |
| Ground nutmeg | Pumpkin pie spice | Use ¼ teaspoon less |
| Vanilla extract | Rum extract | Use half the amount |
| All-purpose flour | Cornstarch | Use 1 tablespoon instead |
Cranberry Swirl Cheesecake
Cranberry swirl cheesecake brings those festive colors and tangy-sweet flavors right to your holiday table. Swirling ruby red cranberry sauce through the creamy filling creates a marbled look that’s almost too pretty to eat.
This dessert combines classic New York-style cheesecake with cranberry sauce, homemade or store-bought. You can use fresh cranberries or leftover cranberry sauce from holiday meals.
Ingredients
For the Crust:
- 1½ cups graham cracker crumbs
- ⅓ cup melted butter
- ¼ cup granulated sugar
For the Cheesecake Filling:
- 32 oz cream cheese, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 cup sour cream
- 2 teaspoons vanilla extract
- ¼ cup all-purpose flour
For the Cranberry Swirl:
- 1 cup fresh cranberries
- ½ cup granulated sugar
- ¼ cup water
- 1 tablespoon cornstarch
- 2 tablespoons water
Step by Step Cooking Instructions
Set your oven to 325°F. In a bowl, mix graham cracker crumbs, melted butter, and sugar.
Press the mixture firmly into a 9-inch springform pan. Bake for 10 minutes and let it cool.
Beat the softened cream cheese until it turns smooth and fluffy. Gradually add sugar, mixing until everything comes together.
Add eggs one at a time, beating well after each. Stir in sour cream, vanilla, and flour until just combined.
For the cranberry swirl, toss cranberries, sugar, and ¼ cup water into a small saucepan. Cook over medium heat for about 8-10 minutes, until the cranberries burst.
Mix cornstarch with 2 tablespoons water to make a slurry. Stir it into the cranberry mixture and cook for 2 minutes, letting it thicken.
Let the cranberry sauce cool completely. If you’re in a rush, store-bought cranberry sauce works too.
Pour the cheesecake filling over the cooled crust. Spoon dollops of cranberry sauce on top.
Take a knife and gently swirl the cranberry sauce through the filling. You want marbled patterns, so don’t overdo it.
Bake for 50-60 minutes. The center should look almost set but still jiggle a bit.
Turn off the oven and crack the door open. Let the cheesecake cool inside for an hour.
After that, take it out and let it cool completely at room temperature. Then pop it in the fridge.
Chill for at least 4 hours, or overnight if you can wait. Before serving, run a knife around the edges before releasing the springform pan.
Substitutions
| Original Ingredient | Substitution Options | Notes |
|---|---|---|
| Graham cracker crust | Gingersnap cookies, vanilla wafers | Crush cookies to same consistency |
| Fresh cranberries | Frozen cranberries, cranberry sauce | Thaw frozen cranberries first |
| Sour cream | Greek yogurt, heavy cream | Use same amount |
| Cream cheese | Neufchâtel cheese | Slightly lower fat content |
| All-purpose flour | Cornstarch | Use half the amount |
Mint Chocolate Chip Cheesecake
This festive cheesecake brings together cool mint and rich chocolate chips. The creamy mint filling and chocolate cookie crust make a pretty irresistible combo.
The green color just screams Christmas. Guests always seem to love that hint of mint with the chocolate.
Ingredients
For the Crust:
- 24 chocolate sandwich cookies, crushed
- 4 tablespoons melted butter
For the Filling:
- 24 oz cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 3-4 drops green food coloring
- 1 cup mini chocolate chips
For the Topping:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- Additional mini chocolate chips for garnish
Step by Step Cooking Instructions
Preheat your oven to 325°F. Mix crushed cookies and melted butter until combined.
Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes and set aside.
Beat cream cheese until smooth and fluffy. Add sugar and mix until it’s all together.
Add eggs one at a time, beating after each. Stir in sour cream, vanilla, and peppermint extract.
Add green food coloring until you like the color. Fold in mini chocolate chips gently.
Pour the filling over the crust. Bake for 50-55 minutes, checking that the center stays a little jiggly.
Turn off the oven and crack the door. Let the cheesecake cool inside for an hour.
Take it out and let it cool at room temperature. Then refrigerate for at least 4 hours, or overnight.
Before serving, whip heavy cream with powdered sugar until soft peaks form. Spread it over the cheesecake and sprinkle with more chocolate chips.
Substitutions Table
| Original Ingredient | Substitution Options |
|---|---|
| Chocolate sandwich cookies | Graham crackers + 2 tbsp cocoa powder |
| Peppermint extract | 1/4 tsp mint extract |
| Green food coloring | Natural spirulina powder |
| Mini chocolate chips | Chopped dark chocolate |
| Heavy cream | Whipped topping |
| Sour cream | Greek yogurt |
Gingerbread Cheesecake Bars
These bars blend creamy cheesecake with warm gingerbread spices. That spiced crust and smooth filling just work so well together.
You get a buttery gingerbread crust with molasses and holiday spices. The cheesecake layer packs in ginger, cinnamon, and nutmeg for that classic flavor.
Bars are so much easier than a big cheesecake. Slice them up for a party and you’re good to go.
Complete Ingredients:
For the crust:
- 1½ cups graham cracker crumbs
- ¼ cup brown sugar
- 1 teaspoon ground ginger
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 6 tablespoons melted butter
For the filling:
- 24 oz cream cheese, softened
- ¾ cup brown sugar
- 3 large eggs
- ¼ cup molasses
- 1 teaspoon vanilla extract
- 1 teaspoon ground ginger
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ground cloves
Step by Step Cooking Instructions:
Preheat the oven to 325°F. Line a 9×13 inch pan with parchment paper.
Mix all the crust ingredients in a bowl. Stir until it looks like wet sand.
Press the mixture into the pan. Bake for 10 minutes and set aside.
Beat cream cheese until smooth and fluffy. Add brown sugar and mix again.
Add eggs one at a time, then pour in molasses and vanilla. Stir in the spices until the filling looks smooth.
Pour the filling over the crust. Spread it evenly.
Bake for 25-30 minutes. The center should be almost set, but still a bit jiggly.
Cool the bars at room temperature. Then chill in the fridge for at least 4 hours.
Cut into bars before serving.
| Ingredient | Substitution |
|---|---|
| Graham cracker crumbs | Gingersnap cookie crumbs |
| Brown sugar (crust) | White sugar |
| Molasses | Honey or maple syrup |
| Ground cloves | Allspice |
| Cream cheese | Neufchatel cheese |
White Chocolate Raspberry Cheesecake
This cheesecake is all about creamy white chocolate and tangy raspberry swirls. The pink and white marbled look is just perfect for the holidays.
The sweet white chocolate and tart raspberries balance each other out. It’s rich, indulgent, and looks fancy on any table.
Ingredients:
- 1½ cups chocolate cookie crumbs
- ¼ cup melted butter
- 24 oz cream cheese, room temperature
- ¾ cup granulated sugar
- 3 large eggs, room temperature
- 8 oz white chocolate, melted and cooled
- 1 cup sour cream
- 1 tsp vanilla extract
- ½ cup raspberry jam
- 2 tbsp fresh lemon juice
- Fresh raspberries for garnish
Step by Step Cooking Instructions:
Preheat the oven to 325°F. Mix cookie crumbs with melted butter and press into a 9-inch springform pan.
Beat cream cheese until smooth and fluffy. Add sugar and mix until combined.
Add eggs one at a time, beating after each. Stir in melted white chocolate, sour cream, and vanilla.
Mix raspberry jam with lemon juice in a small bowl. Pour the cheesecake filling over the crust.
Drop spoonfuls of raspberry mixture onto the filling. Swirl with a knife for that marbled effect.
Bake for 55-65 minutes. The center should be almost set.
Turn off the oven and crack the door. Let it cool inside for an hour.
Cool the cheesecake at room temperature. Chill in the fridge for at least 4 hours.
Garnish with fresh raspberries before serving.
| Original Ingredient | Substitution Options |
|---|---|
| White chocolate | White chocolate chips, vanilla chips |
| Raspberry jam | Fresh raspberry puree, strawberry jam |
| Chocolate cookies | Graham crackers, vanilla wafers |
| Sour cream | Greek yogurt, heavy cream |
| Fresh raspberries | Frozen raspberries (thawed), strawberries |
Tips for Making the Perfect Christmas Cheesecake
If you want a flawless Christmas cheesecake, pick the right seasonal flavors and pay attention to baking basics. Ingredient quality and temperature control make all the difference.
Selecting Seasonal Ingredients
Grab fresh, high-quality ingredients for the best results. Use full-fat cream cheese at room temperature so it mixes smoothly.
For Christmas flavors, try these:
- Peppermint extract (go easy—start with 1/4 teaspoon)
- Eggnog (swap in for 1/2 cup of liquid)
- Cranberries (fresh or dried for tartness)
- Cinnamon and nutmeg (classic holiday spices)
Use pure vanilla extract for a richer taste. A little citrus zest brightens up the richness.
Chocolate is always a hit at Christmas. Use good cocoa powder or melted chocolate. Dark chocolate and peppermint? Yes, please.
Room temperature ingredients mix better and give you a smoother texture. Take eggs and cream cheese out a couple hours before baking.
Avoiding Common Baking Pitfalls
Temperature control is key. A water bath helps keep the heat even and stops cracks.
Wrap your springform pan in foil before it goes in the water bath. That way, water won’t sneak into the crust.
Overmixing can cause air bubbles and cracks. Mix ingredients just until they come together. Scrape the bowl, but don’t overbeat.
Bake at 325°F max. Lower heat cooks the cheesecake more evenly. The center should still jiggle a little when it’s done.
Cool slowly to prevent cracks. Turn the oven off, crack the door, and let the cheesecake rest for an hour.
Chill for at least 4 hours. Overnight is even better, so the texture sets and flavors develop.
Creative Cheesecake Decoration Ideas
Turn your Christmas cheesecakes into showstoppers with festive toppings. Fresh cranberries, chocolate shavings, and whipped cream designs look great at any gathering.
Festive Toppings and Garnishes
Arrange fresh berries on top for a pop of color. Scatter cranberries or make patterns with raspberries and blueberries.
Add chocolate decorations for a touch of elegance. Drizzle melted chocolate or make curls with a peeler.
Pipe whipped cream into rosettes or try a Santa hat design with red-tinted cream and strawberries.
Try these seasonal garnishes:
- Mint leaves for a color boost
- Crushed candy canes for sparkle
- Caramelized nuts for crunch
- Powdered sugar for a snowy look
A little edible glitter or pearl dust gives your cheesecake a glamorous finish. Dust it on lightly with a soft brush for best results.
Serving Suggestions for Holiday Gatherings
Elegant serving platters really make your cheesecake stand out. Try picking glass or ceramic stands that match your holiday vibe.
Individual portions are a lifesaver at bigger parties. Cut the slices ahead of time and set them out on bright, festive plates, maybe with a sprig of mint or a dusting of powdered sugar.
Holiday-themed accessories bring extra cheer to the table. Toss in some Christmas-colored napkins, gold dessert forks, or even quirky seasonal placemats—why not?
Temperature considerations matter more than you’d think. Take cheesecakes out of the fridge about 15 to 20 minutes before serving, so the texture turns out just right.
Pairing suggestions can turn dessert into a real event. Maybe pour some hot cocoa, brew coffee, or offer a dessert wine that plays nicely with your cheesecake flavors.
Hi all! I’m Cora Benson, and I’ve been blogging about food, recipes and things that happen in my kitchen since 2019.