12 Holiday Cheesecake Desserts That Steal the Show at Every Christmas Party

The holidays are loud, busy and wonderful, and dessert is the moment everyone finally sits down. A holiday cheesecake is the quiet hero of that moment. It can be made a day or two ahead, it feeds a crowd, and it looks like you worked much harder than you did. Below you will find our favorite festive flavors, from snowy cranberry and peppermint to gingerbread and dark chocolate, each with a simple ingredient list and easy steps. Grab your springform pan..

A Snowy Cranberry Holiday Cheesecake to Start the Party

Picture this. The lights are low, the tree is glowing, and someone carries out a tall white cheesecake crowned with shiny cranberries. Everyone stops talking. That is the magic of a holiday cheesecake. It looks fancy, but it is mostly patience and a cold fridge. The vanilla filling stays creamy and mild, so the tart berries and salty pistachios really pop. Would you cut the first slice or wait for someone else to do it?

You will need: Crust: 2 cups graham cracker crumbs, 6 tbsp melted butter, 2 tbsp sugar. Filling: 32 oz cream cheese (softened), 1 cup sugar, 1 cup sour cream, 4 eggs, 2 tsp vanilla. Topping: 1 cup cranberries, 1/2 cup sugar, 2 tbsp water, 2 tbsp chopped pistachios, whipped cream.

How to make it: 1. Heat oven to 325°F. Press the crumbs, butter and sugar into a 9 inch springform pan and bake 10 minutes. 2. Beat cream cheese and sugar until smooth, then mix in sour cream and vanilla. 3. Add eggs one at a time on low speed. 4. Pour over the crust and bake 60 to 70 minutes until the center barely wobbles. 5. Cool in the oven with the door open for 1 hour, then chill overnight. 6. Simmer cranberries, sugar and water for 5 minutes, cool, then pile in the center with whipped cream and pistachios.

Mini Holiday Cheesecake Cups With Berry Sauce

Not everyone wants a big slice after a big dinner. Mini cheesecakes solve that problem in the cutest way. Each guest gets their own little cake, and the red berry sauce drips down the sides like a festive ribbon. They are perfect for cookie swaps, office parties, and anyone who likes to sneak a second one without being noticed. Be honest: are you a one mini person or a three mini person?

You will need: 1 1/2 cups graham crumbs, 5 tbsp melted butter, 16 oz cream cheese, 1/2 cup sugar, 2 eggs, 1 tsp vanilla, 1/2 cup sour cream. Sauce: 2 cups mixed berries, 1/4 cup sugar, 1 tsp lemon juice.

How to make it: 1. Heat oven to 325°F and line a muffin pan with 12 liners. 2. Press a spoon of buttery crumbs into each cup. 3. Beat cream cheese, sugar, sour cream and vanilla, then add eggs. 4. Fill the cups and bake 18 to 20 minutes. 5. Chill at least 3 hours. 6. Cook berries, sugar and lemon juice until jammy, cool, and spoon over the tops.

Salted Caramel Cheesecake for the Sweet and Salty Crowd

If your family fights over the sticky corner pieces of everything, this one is for you. A thick layer of salted caramel settles on top of a creamy cheesecake and sets into a soft, glossy blanket. The tiny pinch of sea salt makes the sweetness taste deeper, almost like toffee. Quick poll before you bake: A) extra caramel, B) extra salt, C) both, D) just give me the fork.

You will need: Crust: 2 cups graham crumbs, 6 tbsp melted butter. Filling: 24 oz cream cheese, 3/4 cup brown sugar, 3 eggs, 1/2 cup sour cream, 1 tsp vanilla. Topping: 1 cup thick caramel sauce, 1/2 tsp flaky sea salt.

How to make it: 1. Heat oven to 325°F and press the crust into a 9 inch springform pan. 2. Beat cream cheese and brown sugar until fluffy. 3. Mix in sour cream and vanilla, then eggs one at a time. 4. Bake 55 to 65 minutes until the edges are set. 5. Cool slowly and chill overnight. 6. Pour warm caramel on top, sprinkle with sea salt, and chill 30 minutes more before slicing.

Dark Chocolate Holiday Cheesecake With a Cookie Crust

Chocolate lovers deserve a holiday showstopper too. This version uses melted dark chocolate right in the filling, so every bite tastes like a rich truffle that somehow turned silky. A chocolate cookie crust adds a little crunch at the bottom. Serve it in thin slices, because it is rich, and add a few raspberries for color. Would you pair it with coffee, cold milk, or hot cocoa?

You will need: 2 cups chocolate cookie crumbs, 5 tbsp melted butter, 24 oz cream cheese, 3/4 cup sugar, 8 oz dark chocolate (melted and cooled), 3 eggs, 1/2 cup sour cream, 1 tsp vanilla, pinch of salt.

How to make it: 1. Heat oven to 325°F. Press cookie crumbs and butter into a 9 inch pan and bake 8 minutes. 2. Beat cream cheese and sugar until smooth. 3. Stir in melted chocolate, sour cream, vanilla and salt. 4. Add eggs one by one on low speed. 5. Bake 55 to 60 minutes. 6. Cool, chill overnight, and top with cocoa powder or berries.

Classic Vanilla Holiday Cheesecake on a Cake Stand

Sometimes the plain one wins. A golden topped vanilla cheesecake on a white cake stand, a few ornaments around the base, and nothing else. No fancy toppings, just that tangy, creamy, slow baked flavor that tastes like every family gathering you ever loved. This is the one grandmas make and the one kids remember. Set out bowls of toppings and let guests dress up their own slice.

You will need: 2 cups graham crumbs, 6 tbsp melted butter, 32 oz cream cheese, 1 1/4 cups sugar, 1 cup sour cream, 1 tbsp vanilla extract, 1 tbsp lemon juice, 4 eggs.

How to make it: 1. Heat oven to 325°F and wrap the outside of a 9 inch springform pan in foil. 2. Press in the crust and bake 10 minutes. 3. Beat cream cheese and sugar, then add sour cream, vanilla and lemon juice. 4. Add eggs slowly on low speed. 5. Bake in a water bath for about 70 minutes. 6. Turn off the oven, crack the door, let it cool for 1 hour, then chill overnight.

Cherry Topped Cheesecake That Looks Like a Present

Bright red cherries, glossy sauce, white creamy filling. It already looks like it belongs under the tree. Cherry cheesecake is a retro favorite, the kind that showed up at church potlucks and holiday buffets for decades, and it still disappears first. Canned pie filling works great, but homemade cherry sauce takes only ten minutes. Did your family serve this one when you were growing up?

You will need: Crust: 1 1/2 cups graham crumbs, 5 tbsp melted butter. Filling: 24 oz cream cheese, 3/4 cup sugar, 3 eggs, 1 tsp vanilla, 1/2 tsp almond extract. Topping: 3 cups pitted cherries, 1/2 cup sugar, 2 tbsp cornstarch, 1/4 cup water.

How to make it: 1. Heat oven to 325°F and press the crust into a 9 inch pan. 2. Beat cream cheese, sugar, vanilla and almond extract. 3. Add eggs on low speed. 4. Bake 50 to 60 minutes and chill overnight. 5. Cook cherries, sugar, cornstarch and water until thick and shiny. 6. Cool the sauce and spoon it over the cake before serving.

Red Berry Cheesecake Tart for Easy Entertaining

A cheesecake tart is the shortcut nobody notices. The filling is thinner, so it chills faster, and the buttery crust gives every slice a neat edge. Cover the top with red berries and it looks like a sparkling holiday wreath. It is a smart pick when your oven is busy with the ham and the rolls. Which berry would you pile on top: A) raspberry, B) cranberry, C) strawberry, D) pomegranate?

You will need: 1 baked 9 inch tart shell, 8 oz cream cheese, 1/2 cup powdered sugar, 1 cup heavy cream, 1 tsp vanilla, 2 cups mixed red berries, 2 tbsp warm red currant jelly for glaze.

How to make it: 1. Beat cream cheese and powdered sugar until smooth. 2. In another bowl, whip the cream with vanilla to stiff peaks. 3. Fold the cream into the cheese mixture. 4. Spread it into the baked tart shell. 5. Arrange berries over the top. 6. Brush with warm jelly and chill for 2 hours before slicing.

White Chocolate Raspberry Holiday Cheesecake

White chocolate and raspberry might be the most festive pair in dessert land. The filling tastes like vanilla cream with a soft, buttery sweetness, and the tart berries keep it from feeling heavy. A drizzle of berry sauce on the plate makes it look like it came from a fancy restaurant. Little secret: melt the white chocolate slowly, or it will turn grainy. Ready to impress your in laws?

You will need: Crust: 2 cups vanilla wafer crumbs, 5 tbsp melted butter. Filling: 24 oz cream cheese, 2/3 cup sugar, 6 oz white chocolate (melted), 3 eggs, 1/2 cup sour cream. Topping: 1 cup raspberries, 1/4 cup raspberry jam, fresh mint.

How to make it: 1. Heat oven to 325°F and press the crust into a 9 inch pan. 2. Beat cream cheese and sugar, then mix in the cooled white chocolate and sour cream. 3. Add eggs one at a time. 4. Bake 55 minutes, cool slowly, and chill overnight. 5. Warm the jam, toss it with raspberries, and pile on top. 6. Garnish with mint and a few drops of sauce on each plate.

Gingerbread Cookie Cheesecake With Whipped Cream

This is Christmas in one forkful. The crust is made from crushed spiced cookies, and the filling gets ginger, cinnamon and a spoon of molasses. It smells like a gingerbread house while it bakes. Top it with a cloud of whipped cream and extra cookie crumbs for crunch. Want more year round flavors? Try our cheesecake recipes that taste better than the bakery.

You will need: 2 cups gingersnap or spiced cookie crumbs, 5 tbsp melted butter, 24 oz cream cheese, 3/4 cup brown sugar, 3 tbsp molasses, 3 eggs, 1 1/2 tsp ground ginger, 1 tsp cinnamon, 1/4 tsp cloves, whipped cream.

How to make it: 1. Heat oven to 325°F. Press cookie crumbs and butter into a 9 inch pan. 2. Beat cream cheese, brown sugar and molasses until smooth. 3. Add the spices, then the eggs one at a time. 4. Bake 55 to 60 minutes. 5. Cool and chill overnight. 6. Top with whipped cream and more crushed cookies just before serving.

Pumpkin Cheesecake Pie for the Pie Versus Cake Debate

Can’t decide between pumpkin pie and cheesecake? Make both in one pan. A layer of tangy cheesecake sits under a spiced pumpkin layer, all inside a crisp pie crust. It slices clean, travels well to a holiday dinner, and ends the pie versus cake fight before it starts. Which team are you on: A) pie, B) cheesecake, C) the peace treaty slice that has both?

You will need: 1 unbaked 9 inch pie crust, 8 oz cream cheese, 1/4 cup sugar, 1 egg, 1/2 tsp vanilla. Pumpkin layer: 1 cup pumpkin puree, 1/2 cup sugar, 2 eggs, 2/3 cup evaporated milk, 1 1/2 tsp pumpkin pie spice.

How to make it: 1. Heat oven to 350°F. 2. Beat cream cheese, sugar, egg and vanilla and spread it in the crust. 3. Whisk pumpkin, sugar, eggs, milk and spice. 4. Pour gently over the cheese layer. 5. Bake 50 to 55 minutes until the center is just set. 6. Cool completely and chill 4 hours before slicing.

Blueberry Holiday Cheesecake With a Jammy Top

Deep purple blueberry topping looks gorgeous on a winter table, and frozen berries work perfectly here, so you can make it any time of year. The sauce is jammy and a little tart, which balances the rich filling. Make it two days ahead and it tastes even better, which means one less thing to stress about on the big day. Do you like your topping thick or runny?

You will need: Crust: 2 cups graham crumbs, 6 tbsp melted butter. Filling: 24 oz cream cheese, 3/4 cup sugar, 3 eggs, 1/2 cup sour cream, 1 tsp lemon zest, 1 tsp vanilla. Topping: 2 cups blueberries, 1/3 cup sugar, 1 tbsp cornstarch, 2 tbsp lemon juice.

How to make it: 1. Heat oven to 325°F and press in the crust. 2. Beat cream cheese, sugar, zest and vanilla. 3. Mix in sour cream, then eggs one at a time. 4. Bake 55 to 60 minutes, cool and chill overnight. 5. Simmer blueberries, sugar, cornstarch and lemon juice for 5 minutes. 6. Cool the sauce and spoon it over the top.

Peppermint Chocolate Holiday Cheesecake to Finish the Night

Save the coolest for last. Peppermint cheesecake tastes fresh and bright after a heavy meal, almost like a candy cane melted into cream. A chocolate crust and a few chocolate dots on top make it look like a fancy bakery slice. Kids love the pink color if you add a drop of red food coloring. So which holiday cheesecake are you making first this year? Tell us in the comments.

You will need: 2 cups chocolate cookie crumbs, 5 tbsp melted butter, 24 oz cream cheese, 3/4 cup sugar, 3 eggs, 1/2 cup sour cream, 1 tsp peppermint extract, 1/2 cup crushed candy canes, mini chocolate chips or ganache for the top.

How to make it: 1. Heat oven to 325°F and press the cookie crust into a 9 inch pan. 2. Beat cream cheese and sugar until smooth. 3. Add sour cream, peppermint extract and eggs. 4. Fold in half the crushed candy canes. 5. Bake 55 minutes, cool, and chill overnight. 6. Decorate with chocolate dots and the rest of the candy canes.