7 Christmas Cheesecake Recipes That Will Make Your Holiday Dessert Table Unforgettable

Christmas desserts really do bring a special kind of joy to the table, don’t they? Cheesecake steps in as a lush, creamy change from the usual pies and cakes.

Here are seven Christmas cheesecake recipes that blend festive flavors and creamy textures, making for unforgettable holiday desserts. You’ll find classics with cranberry swirls, rich chocolate-peppermint combos, and more—all capturing the spirit of the season.

Maybe you prefer a traditional baked cheesecake, or maybe you’re all about the no-bake kind. There’s something here for every schedule and most dietary needs.

You’ll spot seasonal ingredients like eggnog, gingerbread spice, and fresh berries. There’s even a vegan option, so everyone can get in on the festive indulgence.

Classic Christmas Cheesecake with Cranberry Swirl

This cheesecake comes together with a creamy vanilla filling and a gorgeous cranberry swirl. Tangy cranberry sauce cuts through the richness of the cream cheese.

A buttery graham cracker crust anchors the holiday dessert. That swirl on top? It’s as pretty as it is tasty.

You won’t need a water bath for this recipe, which makes things easier. You’ll get a smooth, creamy texture with bright bursts of cranberry in every bite.

Complete List of 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 teaspoon vanilla extract
• ½ cup sour cream

For the cranberry swirl:

• 1 cup fresh cranberries
• ½ cup granulated sugar
• ¼ cup water
• 1 tablespoon cornstarch

Numbered Step by Step Cooking Instructions

1. Preheat oven to 325°F. Grease a 9-inch springform pan.
2. Combine graham cracker crumbs, melted butter, and sugar in a bowl. Press the mixture into the bottom of the pan.
3. Bake crust for 10 minutes. Let it cool while you make the filling.
4. In a small saucepan, combine cranberries, sugar, and water. Cook over medium heat for 5-8 minutes, stirring, until cranberries burst.
5. Mix cornstarch with 2 tablespoons water. Stir into the cranberry mixture and cook 2 more minutes until thickened.
6. Strain the cranberry sauce through a fine sieve, pressing to get all the liquid. Set it aside to cool.
7. Beat softened cream cheese until smooth and fluffy, about 3 minutes.
8. Add sugar and beat until blended. Mix in eggs one at a time, beating after each.
9. Stir in vanilla and sour cream until the batter is smooth.
10. Pour filling over the cooled crust.
11. Drop spoonfuls of cranberry sauce on top.
12. Swirl the cranberry sauce with a knife to make a marbled pattern.
13. Bake 50-60 minutes, until the center is almost set but still a bit jiggly.
14. Turn off oven and crack the door open. Let cheesecake cool inside for 1 hour.
15. Take it out and let it cool completely at room temperature.
16. Refrigerate at least 4 hours or overnight before slicing.

Peppermint Chocolate Christmas Cheesecake

Rich chocolate and cool peppermint come together in this festive cheesecake. You start with a chocolate cookie crust, then layer it with a creamy chocolate filling that’s spiked with peppermint extract.

That minty freshness cuts through the chocolate, so it’s not too heavy. Crushed candy canes on top bring crunch and a pop of color.

Oreo cookies make a sturdy, chocolatey base. This one’s a hit at Christmas gatherings—trust me.

Complete List of Ingredients

For the crust:

1. 24 chocolate sandwich cookies, crushed
2. 4 tablespoons melted butter

For the filling: 3. 24 oz cream cheese, softened

4. 3/4 cup granulated sugar
5. 3 large eggs
6. 1/2 cup sour cream
7. 1/4 cup heavy cream
8. 1 teaspoon vanilla extract
9. 1/2 teaspoon peppermint extract
10. 4 oz melted dark chocolate, cooled

For the topping: 11. 1/2 cup heavy cream

12. 4 oz dark chocolate, chopped
13. 1/4 cup crushed candy canes

Numbered Step by Step Cooking Instructions

1. Preheat oven to 325°F. Grease a 9-inch springform pan.
2. Mix crushed cookies and melted butter. Press into the bottom of the pan.
3. Beat cream cheese until fluffy, about 3 minutes. Gradually add sugar, mixing well.
4. Add eggs one at a time, beating after each. Stir in sour cream, heavy cream, vanilla, and peppermint extract.
5. Slowly mix in cooled melted chocolate until smooth.
6. Pour filling over the crust and smooth out the top. Tap the pan gently to pop air bubbles.
7. Bake 55-60 minutes, until the center is almost set.
8. Turn off oven, crack the door, and let the cheesecake cool inside for 1 hour.
9. Cool completely at room temperature, then refrigerate at least 4 hours or overnight.
10. Heat heavy cream in a saucepan until it simmers. Pour over chopped chocolate and let it sit for 2 minutes.
11. Stir until smooth and glossy. Let it cool for 10 minutes, then spread over the chilled cheesecake.
12. Sprinkle with crushed candy canes while the ganache is still a bit warm. Chill another 30 minutes before serving.

Salted Caramel Christmas Cheesecake

This one’s a showstopper, no doubt. Sweet and salty flavors play off each other in this festive cheesecake—perfect for Christmas, but honestly, it’s good any time.

You get a buttery graham cracker crust, rich cream cheese filling, and a homemade salted caramel sauce that takes things up a notch.

It’s easy to make ahead, too. That means less stress and more time to enjoy with your guests.

Complete List of Ingredients

For the crust:

• 1½ cups graham cracker crumbs
• ¼ cup granulated sugar
• 6 tablespoons melted butter

For the cheesecake filling:

• 32 oz cream cheese, softened
• 1 cup granulated sugar
• 4 large eggs
• 1 cup sour cream
• ¼ cup heavy cream
• 2 teaspoons vanilla extract
• ¼ teaspoon salt

For the salted caramel sauce:

• 1 cup granulated sugar
• 6 tablespoons butter
• ½ cup heavy cream
• 1 teaspoon vanilla extract
• 1 teaspoon sea salt

Numbered Step by Step Cooking Instructions

1. Preheat oven to 325°F. Grease a 9-inch springform pan.
2. Mix graham cracker crumbs, sugar, and melted butter. Press into the pan.
3. Bake crust for 10 minutes. Set aside to cool.
4. Beat cream cheese until smooth, about 3 minutes.
5. Gradually add sugar, mixing well.
6. Add eggs one at a time, beating after each.
7. Stir in sour cream, heavy cream, vanilla, and salt until smooth.
8. Pour filling over the crust and smooth the top.
9. Bake 55-65 minutes, until the center is almost set.
10. Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.
11. Cool completely at room temperature.
12. For caramel sauce, heat sugar in a heavy saucepan over medium heat.
13. Stir constantly until sugar melts and turns amber, about 8-10 minutes.
14. Add butter and whisk until melted.
15. Slowly add heavy cream, whisking the whole time.
16. Take off heat and stir in vanilla and sea salt.
17. Let caramel cool for 15 minutes, then drizzle over cheesecake.
18. Refrigerate at least 4 hours or overnight.
19. Top with extra sea salt flakes just before serving.

Eggnog-Spiced Christmas Cheesecake

If you love eggnog, you’re going to want a slice of this cheesecake. Cream cheese and holiday spices like nutmeg and cinnamon make every bite taste like Christmas.

It’s one of those desserts that feels both nostalgic and a little bit fancy at the same time. The smooth, spiced filling sits on a buttery graham cracker crust.

Complete List of Ingredients

• 2 cups graham cracker crumbs
• 6 tablespoons melted butter
• 1/4 cup granulated sugar
• 32 oz cream cheese, softened
• 1 cup granulated sugar
• 4 large eggs
• 1 cup eggnog
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon
• 2 tablespoons all-purpose flour
• Heavy cream for topping (optional)

Numbered Step by Step Cooking Instructions

1. Preheat oven to 325°F. Grease a 9-inch springform pan.
2. Mix graham cracker crumbs, melted butter, and 1/4 cup sugar in a bowl.
3. Press the mixture into the bottom of the pan.
4. Bake crust for 10 minutes. Set aside to cool.
5. Beat cream cheese until smooth, about 3 minutes.
6. Gradually add 1 cup sugar, mixing well.
7. Add eggs one at a time, beating after each.
8. Pour in eggnog, vanilla, nutmeg, and cinnamon. Mix until just combined.
9. Sprinkle flour over the mixture and gently fold in.
10. Pour filling over the crust and spread evenly.
11. Bake 50-60 minutes, until the center is just a little jiggly.
12. Turn off oven, crack the door, and let cheesecake cool gradually for 1 hour.
13. Cool completely at room temperature, then refrigerate overnight.
14. Run a knife around the edge before removing the pan sides.

Gingerbread Cheesecake with Molasses Crust

This cheesecake brings together all the warm spices of gingerbread with a creamy, tangy filling. Molasses in the filling delivers a deep, sweet flavor that feels just right for winter.

A gingersnap cookie crust gives the cheesecake extra crunch and a kick of ginger. Every bite is spiced with cinnamon, nutmeg, ginger, and cloves.

It’s a great choice for Christmas dinner or any holiday get-together. The molasses and spices make it stand out on the dessert table.

Complete List of Ingredients

For the Crust:

• 2 cups gingersnap cookie crumbs
• 1/4 cup melted butter
• 2 tablespoons brown sugar

For the Filling:

• 24 oz cream cheese, softened
• 3/4 cup granulated sugar
• 1/3 cup molasses
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 cup sour cream

Numbered Step by Step Cooking Instructions

1. Preheat your oven to 325°F. Grease a 9-inch springform pan.
2. Toss gingersnap crumbs, melted butter, and brown sugar together in a bowl. Stir until everything looks evenly mixed.
3. Press this mixture firmly into the pan’s bottom. Pop it in the oven for 10 minutes, then take it out and let it cool.
4. Beat cream cheese in a large bowl until it turns smooth and creamy. This usually takes about 3 minutes.
5. Add granulated sugar and molasses to the cream cheese. Keep beating until the mixture looks well blended.
6. Crack in the eggs, one at a time, beating well after each.
7. Sprinkle in vanilla, ginger, cinnamon, nutmeg, and cloves. Beat until the spices are mixed in.
8. Fold in the sour cream gently. You want the filling smooth and creamy.
9. Pour the filling over your crust and spread it out evenly.
10. Bake for 50-55 minutes. The center should look almost set but still a bit jiggly.
11. Turn off the oven and crack the door open. Let the cheesecake cool inside for an hour.
12. Take the cheesecake out and let it cool at room temperature.
13. Chill in the fridge for at least 4 hours, or overnight if you can wait that long.

No-Bake Festive Berry Cheesecake

This creamy no-bake cheesecake honestly feels like a holiday shortcut. You don’t even need to turn on the oven.

I love how the cranberries, strawberries, and blueberries make this dessert look so festive. It’s got that wow factor, but you barely have to fuss with it.

Complete List of Ingredients

• 2 cups graham cracker crumbs
• 1/2 cup melted butter
• 1/4 cup granulated sugar
• 24 oz cream cheese, softened
• 1 cup powdered sugar
• 1 cup heavy whipping cream
• 1 teaspoon vanilla extract
• 1/2 cup fresh cranberries
• 1/2 cup fresh blueberries
• 1/2 cup diced strawberries
• 2 tablespoons berry jam
• Fresh rosemary sprigs for garnish

Numbered Step by Step Cooking Instructions

1. Stir together graham cracker crumbs, melted butter, and granulated sugar in a big bowl. Mix until everything looks sandy and even.
2. Press this mixture into the bottom of a 9×13 inch pan. I usually use the back of a measuring cup to get it flat.
3. Stick the crust in the fridge for 30 minutes while you make the filling.
4. Beat softened cream cheese with an electric mixer until it’s really smooth and fluffy. Three minutes should do it.
5. Slowly add powdered sugar and vanilla. Keep beating until it’s all mixed in.
6. In another bowl, whip the heavy cream to stiff peaks. Make sure your beaters are clean.
7. Gently fold the whipped cream into the cream cheese mixture. Use a spatula and try not to deflate it.
8. Spread half of this cheesecake filling over your chilled crust.
9. Mix berry jam with half your berries. Dollop this mixture over the first layer of filling.
10. Add the rest of the cheesecake filling and smooth out the top.
11. Decorate with the remaining fresh berries. Have fun with the pattern.
12. Cover the pan with plastic wrap. Chill for at least 4 hours, or overnight if you can wait.
13. Right before serving, add fresh rosemary sprigs for a festive, holly-like look.
14. Cut into squares and serve straight from the fridge.

Vegan Christmas Cheesecake with Festive Swirls

This plant-based Christmas cheesecake really brings some holiday magic to your table—no dairy needed. You’ll get to make those gorgeous red and green swirls that just scream festive.

The filling, made from creamy cashews, comes surprisingly close to the texture and taste of the classic. Most guests won’t even guess this rich dessert is totally vegan.

Complete List of Ingredients

For the crust:

• 2 cups vegan graham crackers, crushed
• 1/4 cup coconut oil, melted
• 2 tablespoons maple syrup

For the filling:

• 3 cups raw cashews, soaked 4 hours
• 3/4 cup coconut cream
• 1/2 cup maple syrup
• 1/4 cup lemon juice
• 1 teaspoon vanilla extract
• 1/4 cup coconut oil, melted

For the swirls:

• 2 tablespoons strawberry puree
• 2 tablespoons spinach puree (for green color)
• Red food coloring (natural)
• Green food coloring (natural)

Numbered Step by Step Cooking Instructions

1. Soak the cashews in water for at least 4 hours, or just leave them overnight if you remember. Drain and rinse them well before you start.
2. Set your oven to 350°F. Line a 9-inch springform pan with parchment paper.
3. Combine the crushed graham crackers, melted coconut oil, and maple syrup in a bowl. Press everything down firmly into the bottom of your pan.
4. Bake the crust for about 10 minutes. Take it out and let it cool off completely.
5. Toss the soaked cashews, coconut cream, maple syrup, lemon juice, vanilla, and melted coconut oil into a high-speed blender. Blend until the mixture turns totally smooth—this usually takes 3 to 5 minutes.
6. Split the cheesecake mixture evenly into three bowls.
7. Stir the strawberry puree and a bit of red food coloring into one bowl. In the second bowl, mix in the spinach puree and green food coloring.
8. Leave the third bowl plain for that classic white cheesecake base.
9. Pour the plain mixture into your cooled crust first. Drop spoonfuls of the red and green mixtures over the top.
10. Grab a knife and gently drag it through the layers to make those fun swirl patterns.
11. Chill the cheesecake in the fridge for at least 6 hours, or just let it sit overnight if you’ve got the patience.
12. Run a warm knife around the edges before you pop off the springform pan. Slice it up, cleaning your knife between cuts for the neatest results.