24+ Irresistible Summer Cheesecake Recipes You Need to Try

Summer is here, and what better way to celebrate the warmth of the season than with a refreshing slice of cheesecake?

Whether you’re hosting a backyard BBQ, a family picnic, or simply looking for a cool treat to enjoy on a sunny afternoon, cheesecake is the perfect dessert to satisfy your sweet cravings.

From tangy fruit toppings to decadent chocolatey layers, summer cheesecakes are the ultimate indulgence.

In this article, we’re serving up 24+ mouthwatering cheesecake recipes that capture the essence of summer.

You’ll find a variety of options that showcase the best seasonal fruits, tropical flavors, and fun combinations that are sure to impress at any gathering.

Whether you prefer your cheesecake fruity, nutty, or with a touch of spice, you’re bound to find a recipe (or several!) to delight your taste buds.

So grab your apron, preheat that oven, and get ready to dive into these summer cheesecake creations that are as delicious as they are refreshing.

24+ Irresistible Summer Cheesecake Recipes You Need to Try

As the days grow longer and the temperatures rise, there’s no better way to cool down than with a slice of cheesecake that embodies the flavors of summer.

From vibrant fruit toppings to indulgent, creamy fillings, the possibilities are endless.

With this collection of 24+ summer cheesecake recipes, you’ll have an entire summer’s worth of desserts to choose from—whether you’re looking for a tropical twist, a light citrusy option, or something richer and more indulgent.

These cheesecakes are perfect for any occasion, whether you’re planning a casual family dinner or a festive celebration with friends.

The best part? They’re easy to make, customizable, and sure to impress.

So why not start your cheesecake adventure today and make your summer gatherings extra special?

Let the fresh, fruity flavors of these summer cheesecakes bring joy to your home and make every moment sweeter.

Tropical Mango Coconut Cheesecake

This tropical mango coconut cheesecake is a cool, creamy escape to the islands. Perfect for summer, it blends the tang of fresh mango with the mellow sweetness of coconut, all set atop a crispy graham cracker crust.

Whether you’re hosting a BBQ or need a sunny dessert for a picnic, this no-bake cheesecake delivers bold flavor without heating up the kitchen.

Ingredients:

Crust:

• 1 ½ cups graham cracker crumbs
• ½ cup unsweetened shredded coconut
• 6 tbsp unsalted butter, melted
• 2 tbsp sugar

Filling:

• 16 oz cream cheese, softened
• ¾ cup powdered sugar
• 1 tsp vanilla extract
• 1 cup canned coconut milk (full-fat)
• 1 tbsp fresh lime juice
• 1 ½ cups whipped topping or whipped cream

Topping:

• 1 ripe mango, diced
• 2 tbsp shredded coconut, toasted
• Lime zest (optional)

Instructions:

1. Make the crust: In a medium bowl, combine graham cracker crumbs, shredded coconut, sugar, and melted butter. Press into the bottom of a 9-inch springform pan. Chill for 30 minutes.
2. Make the filling: Beat cream cheese and powdered sugar until smooth. Add vanilla, coconut milk, and lime juice. Fold in whipped topping gently until fully combined.
3. Pour the filling over the chilled crust and smooth the top. Refrigerate for at least 6 hours or overnight until firm.
4. Before serving, top with diced mango, toasted coconut, and lime zest.

This cheesecake is light and tropical with a creamy finish that melts in your mouth.

The coconut-mango combo feels like a beach vacation, while the no-bake method makes it summer-kitchen friendly. It’s a refreshing twist on a classic dessert that keeps things bright and breezy.

Strawberry Lemonade Swirl Cheesecake

Inspired by the classic summer drink, this strawberry lemonade swirl cheesecake is the ultimate refresher.

Bright lemon filling pairs with sweet strawberry swirls in a smooth, chilled dessert that’s as pretty as it is delicious. The tangy and sweet flavor dance makes this an unforgettable centerpiece for any summer gathering.

Ingredients:

Crust:

• 1 ½ cups crushed vanilla wafers
• ¼ cup sugar
• 5 tbsp butter, melted

Filling:

• 24 oz cream cheese, softened
• ¾ cup sugar
• 2 tsp lemon zest
• 3 tbsp fresh lemon juice
• 1 tsp vanilla extract
• 3 large eggs

Strawberry Swirl:

• 1 cup strawberries, pureed
• 2 tbsp sugar
• 1 tsp cornstarch

Instructions:

1. Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment and prepare a water bath.
2. Make the crust: Mix crushed wafers, sugar, and butter. Press into the bottom of the pan. Bake for 10 minutes. Cool.
3. Make the swirl: In a saucepan, heat strawberry puree, sugar, and cornstarch over medium until thickened. Cool slightly.
4. Prepare the filling: Beat cream cheese until smooth. Add sugar, lemon zest, lemon juice, and vanilla. Mix in eggs one at a time until just combined.
5. Pour half the filling over crust, add half the strawberry sauce in dollops, swirl with a knife. Repeat with the remaining filling and sauce.
6. Bake in water bath for 55–65 minutes, until center is slightly jiggly. Cool and refrigerate overnight.

This cheesecake captures all the charm of sipping strawberry lemonade on a warm porch.

The creamy lemon base brightens with each bite, while the strawberry swirl adds vibrant color and fruit-forward sweetness. It’s a sunny, cheerful dessert that brings smiles all around.

Blueberry Lavender Cheesecake Bars

These blueberry lavender cheesecake bars are a calming, floral treat that feels like summer in bloom. The subtle notes of lavender pair with juicy, sweet blueberries to create an elegant yet easy dessert.

Perfect for picnics, afternoon tea, or a cool slice after a hot day, these bars offer the sophistication of a high-end pastry shop with a laid-back vibe.

Ingredients:

Crust:

• 1 ½ cups graham cracker crumbs
• 6 tbsp butter, melted
• ¼ cup sugar

Filling:

• 16 oz cream cheese, softened
• ½ cup sugar
• 2 large eggs
• 1 tsp vanilla extract
• ¼ cup sour cream
• ½ tsp dried culinary lavender (lightly crushed)

Topping:

• 1 cup fresh blueberries
• 1 tbsp sugar
• 1 tsp lemon juice

Instructions:

1. Preheat oven to 325°F (163°C). Line an 8×8-inch pan with parchment paper.
2. Make the crust: Combine graham crumbs, sugar, and butter. Press into pan. Bake for 10 minutes. Let cool.
3. Make the filling: Beat cream cheese and sugar until smooth. Add eggs, vanilla, sour cream, and lavender. Pour over crust.
4. Make topping: Toss blueberries with sugar and lemon juice. Spoon over filling, gently pressing berries in.
5. Bake for 35–40 minutes until edges are set and center slightly jiggles. Cool, then refrigerate 4 hours before slicing.

These cheesecake bars bring together delicate lavender and fresh berries in a way that’s both surprising and delightful.

They’re portable and pretty, with just enough floral complexity to feel special without overpowering the fruit. A summer garden party in dessert form, they’re sure to impress.

Key Lime Pie Cheesecake

This key lime pie cheesecake is a perfect blend of creamy cheesecake and tangy key lime pie.

With a buttery graham cracker crust, a tart and refreshing key lime filling, and a smooth cheesecake layer, it’s a crowd-pleasing dessert for warm summer days. A dash of whipped cream and lime zest on top completes the picture for an irresistibly refreshing bite.

Ingredients:

Crust:

• 1 ½ cups graham cracker crumbs
• 3 tbsp sugar
• 6 tbsp unsalted butter, melted

Filling:

• 16 oz cream cheese, softened
• 1 cup sweetened condensed milk
• ½ cup fresh key lime juice (or regular lime juice)
• 2 tsp lime zest
• 3 large eggs

Topping:

• 1 cup heavy cream
• 2 tbsp powdered sugar
• Lime zest for garnish

Instructions:

1. Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper.
2. Make the crust: Combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of the pan. Bake for 10 minutes. Let cool.
3. Prepare the filling: Beat cream cheese until smooth. Add sweetened condensed milk, lime juice, and zest. Mix in eggs one at a time until just combined.
4. Pour the filling over the cooled crust. Bake for 45–50 minutes until the center is slightly jiggly. Cool to room temperature, then refrigerate for at least 4 hours.
5. Make the topping: Whip the heavy cream and powdered sugar until soft peaks form. Spread over chilled cheesecake and garnish with lime zest.

This key lime pie cheesecake is the ideal summer dessert — tangy, creamy, and light yet rich enough to satisfy your dessert cravings.

The refreshing lime flavor and airy whipped topping make it a perfect treat to enjoy under the summer sun.

Peach Bourbon Cheesecake

This peach bourbon cheesecake is an indulgent and flavorful treat for those who love a bit of complexity in their summer desserts.

The rich, creamy cheesecake is complemented by a sweet, spiced bourbon-infused peach topping. It’s a stunning dessert that’s perfect for warm evenings or any occasion that calls for something special.

Ingredients:

Crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup brown sugar
• 6 tbsp unsalted butter, melted

Filling:

• 16 oz cream cheese, softened
• ¾ cup granulated sugar
• 2 tsp vanilla extract
• 3 large eggs
• ½ cup sour cream

Peach Bourbon Topping:

• 3 large peaches, peeled and diced
• ¼ cup brown sugar
• 2 tbsp bourbon
• 1 tsp cinnamon
• 1 tbsp cornstarch mixed with 2 tbsp water

Instructions:

1. Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper.
2. Make the crust: Mix graham cracker crumbs, brown sugar, and melted butter. Press into the bottom of the pan. Bake for 10 minutes and cool.
3. Prepare the filling: Beat cream cheese and sugar until smooth. Add vanilla, then eggs one at a time. Mix in sour cream. Pour filling over the crust and bake for 50–55 minutes, until the center is set but slightly jiggly. Cool completely.
4. Make the topping: In a saucepan, cook peaches, brown sugar, bourbon, and cinnamon until peaches are softened. Stir in cornstarch mixture and cook until thickened. Cool to room temperature.
5. Spoon the peach bourbon topping over the cheesecake and refrigerate for at least 4 hours before serving.

This peach bourbon cheesecake brings together the best of sweet, tangy, and slightly boozy flavors.

The combination of caramelized peaches and bourbon enhances the rich, creamy cheesecake, creating a dessert that feels both luxurious and comforting. It’s perfect for dinner parties or as a special treat at any summer gathering.

No-Bake Chocolate Hazelnut Cheesecake

This decadent no-bake chocolate hazelnut cheesecake combines the creamy richness of chocolate with the nutty flavor of hazelnuts. It’s easy to make, and since there’s no baking involved, it’s ideal for summer when you want to keep the kitchen cool.

The creamy filling is balanced by a crunchy, buttery hazelnut crust, making every bite a perfect balance of textures and flavors.

Ingredients:

Crust:

• 1 ½ cups crushed hazelnuts
• ½ cup graham cracker crumbs
• 5 tbsp unsalted butter, melted
• 2 tbsp sugar

Filling:

• 16 oz cream cheese, softened
• 1 cup Nutella (or chocolate hazelnut spread)
• 1 ½ cups heavy cream
• ½ cup powdered sugar
• 1 tsp vanilla extract

Topping:

• ¼ cup chopped hazelnuts
• Shaved chocolate or chocolate curls

Instructions:

1. Make the crust: Combine crushed hazelnuts, graham cracker crumbs, sugar, and melted butter. Press into the bottom of a 9-inch springform pan. Chill for 30 minutes.
2. Prepare the filling: Beat cream cheese and Nutella until smooth. In a separate bowl, whip heavy cream and powdered sugar until stiff peaks form. Fold whipped cream into the Nutella mixture until fully combined.
3. Spoon the filling over the chilled crust and smooth the top. Refrigerate for at least 4 hours or overnight.
4. Add the topping: Before serving, top with chopped hazelnuts and chocolate shavings.

This no-bake chocolate hazelnut cheesecake is rich and indulgent without being overly heavy.

The hazelnut crust adds a crunchy texture that contrasts beautifully with the smooth chocolate filling. This is the perfect dessert for chocolate lovers, offering a creamy, luxurious bite every time.

Raspberry Lemon Cheesecake Cups

These raspberry lemon cheesecake cups are an easy, individual dessert that combines the bright, tangy flavors of lemon with the sweet-tartness of fresh raspberries.

Perfect for casual summer gatherings, these mini cheesecakes are light, creamy, and served in individual portions for convenience.

Ingredients:

Crust:

• 1 cup graham cracker crumbs
• ¼ cup melted butter
• 2 tbsp sugar

Filling:

• 16 oz cream cheese, softened
• ½ cup powdered sugar
• 1 tsp vanilla extract
• ½ cup sour cream
• 1 tbsp lemon zest
• 2 tbsp fresh lemon juice
• 1 ½ cups heavy cream

Topping:

• 1 cup fresh raspberries
• 2 tbsp sugar
• 1 tsp lemon juice

Instructions:

1. Make the crust: Mix graham cracker crumbs, melted butter, and sugar. Press into the bottom of individual serving cups. Chill for 15–20 minutes.
2. Prepare the filling: Beat cream cheese and powdered sugar until smooth. Add sour cream, lemon zest, and lemon juice, mixing until combined. In a separate bowl, whip heavy cream until stiff peaks form, then fold into the cream cheese mixture.
3. Spoon the filling into the prepared crusts, smooth the top, and refrigerate for at least 4 hours or overnight.
4. Make the topping: Toss raspberries with sugar and lemon juice. Spoon over the chilled cheesecakes just before serving.

These raspberry lemon cheesecake cups are perfectly balanced with a creamy, tart filling and a refreshing fruit topping.

The individual servings make them ideal for picnics, barbecues, or as a light dessert after a heavy meal. The tang of the raspberries and lemon adds the perfect summer zing!

Watermelon Cheesecake

This watermelon cheesecake is a fun and visually stunning dessert that’s perfect for summer gatherings. Its vibrant pink color and refreshing watermelon flavor make it feel like a celebration on a plate.

The creamy cheesecake is complemented by a crisp watermelon-flavored topping, creating a refreshing, fruity treat.

Ingredients:

Crust:

• 1 ½ cups graham cracker crumbs
• 2 tbsp sugar
• 5 tbsp melted butter

Filling:

• 16 oz cream cheese, softened
• ½ cup granulated sugar
• 1 tsp vanilla extract
• 1 cup pureed watermelon (strained to remove pulp)
• 1 cup heavy cream
• 2 tbsp gelatin (dissolved in ¼ cup water)

Watermelon Topping:

• 1 cup watermelon puree
• 2 tbsp powdered sugar
• 1 tsp lemon juice
• 1 tsp gelatin (dissolved in 2 tbsp water)

Instructions:

1. Make the crust: Combine graham cracker crumbs, sugar, and melted butter. Press mixture into the bottom of a 9-inch springform pan. Chill in the refrigerator for 20 minutes.
2. Prepare the filling: Beat cream cheese and sugar until smooth. Add vanilla extract and watermelon puree, mixing until well combined. Whip the heavy cream until stiff peaks form, then fold into the mixture. Finally, add dissolved gelatin and mix thoroughly.
3. Pour the filling over the chilled crust and refrigerate for at least 6 hours or overnight.
4. Make the topping: Mix watermelon puree, powdered sugar, and lemon juice. Add dissolved gelatin, then gently pour over the cheesecake. Refrigerate for another 2 hours or until the topping has set.

The watermelon cheesecake is a true summer treat, offering a light and fresh flavor that’s not too heavy.

The watermelon topping adds an extra burst of fruity freshness that makes this cheesecake a standout dessert for hot summer days, and the bright pink color will surely impress your guests.

Chocolate Peanut Butter Cheesecake

If you’re a fan of the classic combination of chocolate and peanut butter, this chocolate peanut butter cheesecake is your dream dessert.

Rich, creamy peanut butter filling is paired with a smooth chocolate cheesecake layer, creating a decadent dessert that’s perfect for any chocolate lover.

Ingredients:

Crust:

• 1 ½ cups crushed chocolate sandwich cookies
• 5 tbsp unsalted butter, melted

Filling:

• 16 oz cream cheese, softened
• 1 cup powdered sugar
• 1 cup smooth peanut butter
• 1 cup heavy cream
• ½ cup melted chocolate (dark or milk)
• 1 tsp vanilla extract

Topping:

• ½ cup chopped peanuts
• ½ cup chocolate ganache (melted chocolate and heavy cream)

Instructions:

1. Make the crust: Combine crushed chocolate cookies and melted butter. Press the mixture into the bottom of a 9-inch springform pan. Chill for 15 minutes.
2. Prepare the filling: Beat cream cheese and powdered sugar until smooth. Add peanut butter and mix until creamy. Whip the heavy cream until stiff peaks form, then fold into the peanut butter mixture. Mix in melted chocolate and vanilla extract.
3. Pour the filling over the crust and refrigerate for at least 4 hours or overnight.
4. Make the topping: Once the cheesecake is set, pour chocolate ganache over the top, then sprinkle with chopped peanuts for added crunch.

This chocolate peanut butter cheesecake is the ultimate indulgence for those who love the rich, savory flavors of peanut butter and chocolate. It’s an irresistible dessert for any occasion, from casual family dinners to more formal gatherings.

The crunchy peanuts on top and the smooth ganache elevate the experience to a decadent level.

Blueberry Cheesecake Parfaits

These blueberry cheesecake parfaits are an easy and elegant dessert option that combines the richness of cheesecake with the freshness of blueberries.

Layered in individual cups, these parfaits are perfect for summer gatherings, offering a refreshing and light dessert that looks just as good as it tastes.

Ingredients:

Crust:

• 1 ½ cups graham cracker crumbs
• 2 tbsp sugar
• 6 tbsp unsalted butter, melted

Filling:

• 16 oz cream cheese, softened
• ¾ cup powdered sugar
• 1 tsp vanilla extract
• 1 cup whipped cream
• ½ cup sour cream

Blueberry Sauce:

• 1 ½ cups fresh blueberries
• 2 tbsp sugar
• 1 tbsp lemon juice
• 1 tsp cornstarch (optional, for thickening)

Instructions:

1. Make the crust: Combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of individual serving cups. Chill for 20 minutes.
2. Prepare the filling: Beat cream cheese, powdered sugar, and vanilla until smooth. Add sour cream and mix. Gently fold in whipped cream until light and fluffy.
3. Make the blueberry sauce: In a saucepan, heat blueberries, sugar, and lemon juice over medium heat until the berries break down and release their juices. If desired, add cornstarch to thicken the sauce. Let it simmer until it thickens slightly, then cool to room temperature.
4. Assemble the parfaits: Layer the graham cracker crust, cheesecake filling, and blueberry sauce in individual glasses. Repeat the layers, finishing with a generous spoonful of blueberry sauce on top.
5. Refrigerate for at least 4 hours before serving.

These blueberry cheesecake parfaits are the perfect combination of creamy and fruity, with the tang of the cheesecake filling balancing the sweetness of the blueberries.

The individual servings make them easy to serve at parties or picnics, and their vibrant colors are sure to wow your guests.

S’mores Cheesecake

A delicious spin on the classic campfire treat, this s’mores cheesecake brings together a rich, creamy cheesecake base with layers of chocolate and marshmallow.

The graham cracker crust adds that perfect touch, making every bite reminiscent of a warm s’more by the fire. It’s a perfect dessert for summer nights.

Ingredients:

Crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup sugar
• 6 tbsp unsalted butter, melted

Filling:

• 16 oz cream cheese, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 3 large eggs
• ½ cup sour cream
• ½ cup melted chocolate

Marshmallow Topping:

• 1 ½ cups mini marshmallows
• ¼ cup heavy cream
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper.
2. Make the crust: Combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of the pan. Bake for 10 minutes. Let it cool.
3. Prepare the filling: Beat cream cheese and sugar until smooth. Add vanilla and eggs one at a time. Stir in sour cream and melted chocolate until fully combined. Pour the filling over the cooled crust and bake for 45–50 minutes, or until the center is set.
4. Make the marshmallow topping: In a saucepan, heat the heavy cream until warm. Add the mini marshmallows and stir until they melt into a smooth, marshmallow cream. Remove from heat and add vanilla.
5. Spread the marshmallow mixture over the cooled cheesecake and refrigerate for at least 4 hours. Before serving, toast the top of the marshmallow with a kitchen torch for that perfect s’mores effect.

This s’mores cheesecake is a fun and indulgent twist on the traditional treat.

The creamy cheesecake filling, melted chocolate, and gooey marshmallow topping come together to create an irresistible dessert that evokes all the joys of a campfire cookout, without the need for a fire.

Salted Caramel Pecan Cheesecake

A combination of sweet and salty, this salted caramel pecan cheesecake is a rich and decadent dessert that’s perfect for summer dinner parties or special occasions.

The crunchy pecans complement the creamy cheesecake and the luscious salted caramel topping, creating a dessert that’s both luxurious and comforting.

Ingredients:

Crust:

• 1 ½ cups graham cracker crumbs
• ½ cup chopped pecans
• 5 tbsp unsalted butter, melted
• ¼ cup brown sugar

Filling:

• 16 oz cream cheese, softened
• ¾ cup granulated sugar
• 1 tsp vanilla extract
• 2 large eggs
• ½ cup sour cream

Salted Caramel Sauce:

• ½ cup unsalted butter
• 1 cup brown sugar
• ½ cup heavy cream
• 1 tsp vanilla extract
• ½ tsp sea salt
• ¼ cup chopped pecans

Instructions:

1. Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper.
2. Make the crust: Combine graham cracker crumbs, chopped pecans, brown sugar, and melted butter. Press into the bottom of the pan. Bake for 10 minutes and let it cool.
3. Prepare the filling: Beat cream cheese and sugar until smooth. Add vanilla, then mix in eggs one at a time. Stir in sour cream. Pour the filling over the cooled crust and bake for 45–50 minutes, or until the center is set.
4. Make the caramel sauce: In a saucepan, melt butter and brown sugar together. Stir in heavy cream, vanilla, and sea salt. Let it simmer for 5–7 minutes, then remove from heat.
5. Once the cheesecake has cooled, pour the caramel sauce over the top. Sprinkle with chopped pecans for extra texture and flavor. Refrigerate for at least 4 hours before serving.

This salted caramel pecan cheesecake is the perfect balance of sweet, salty, and nutty flavors.

The crunchy pecans and smooth caramel sauce create a wonderful contrast with the creamy cheesecake, making it a rich and satisfying treat for any summer celebration.

Tropical Mango Cheesecake

This tropical mango cheesecake is a refreshing and vibrant dessert that transports you straight to a sunny beach.

The smooth, creamy cheesecake is topped with a luscious mango purée and paired with a coconut-flavored crust, creating a perfect blend of tropical flavors. It’s a bright and exotic treat for your summer gatherings.

Ingredients:

Crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup shredded coconut
• 5 tbsp unsalted butter, melted
• 2 tbsp sugar

Filling:

• 16 oz cream cheese, softened
• ¾ cup granulated sugar
• 1 tsp vanilla extract
• 3 large eggs
• 1 cup heavy cream
• ½ cup coconut milk

Mango Topping:

• 2 ripe mangoes, peeled and diced
• 2 tbsp honey or sugar
• 1 tbsp lemon juice

Instructions:

1. Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper.
2. Make the crust: Combine graham cracker crumbs, shredded coconut, sugar, and melted butter. Press the mixture into the bottom of the pan and bake for 10 minutes. Allow it to cool.
3. Prepare the filling: Beat cream cheese and sugar until smooth. Add vanilla and eggs one at a time, mixing well. Add heavy cream and coconut milk, and beat until smooth.
4. Pour the filling over the crust and bake for 50-55 minutes, until the center is just set. Cool to room temperature, then refrigerate for at least 4 hours.
5. Make the mango topping: In a blender or food processor, blend mango, honey, and lemon juice until smooth. If it’s too thick, add a splash of water to reach desired consistency.
6. Once the cheesecake is set, spread the mango topping over the top and refrigerate until ready to serve.

This tropical mango cheesecake is a delightful fusion of creamy cheesecake and tropical fruit, with a touch of coconut that brings everything together.

It’s the perfect dessert for warm summer nights or beach-themed parties.

Mocha Espresso Cheesecake

If you’re a fan of coffee and chocolate, this mocha espresso cheesecake is a perfect summer indulgence. With a rich espresso flavor complemented by a smooth chocolate base, it’s a coffee lover’s dream come true.

The deep, bold coffee notes pair perfectly with the creamy, chocolatey cheesecake filling, creating a sophisticated dessert for any occasion.

Ingredients:

Crust:

• 1 ½ cups chocolate cookie crumbs
• 2 tbsp sugar
• 6 tbsp unsalted butter, melted

Filling:

• 16 oz cream cheese, softened
• 1 cup granulated sugar
• 2 tsp vanilla extract
• 3 large eggs
• 2 tbsp instant espresso powder, dissolved in 2 tbsp hot water
• ½ cup sour cream
• 4 oz melted dark chocolate

Topping:

• ¼ cup heavy cream
• 2 tbsp chocolate chips

Instructions:

1. Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper.
2. Make the crust: Mix chocolate cookie crumbs, sugar, and melted butter. Press into the bottom of the pan and bake for 10 minutes. Let it cool.
3. Prepare the filling: Beat cream cheese and sugar until smooth. Add vanilla, followed by the eggs, one at a time. Mix in the dissolved espresso and melted chocolate until well combined. Stir in sour cream.
4. Pour the filling over the cooled crust and bake for 50–55 minutes, until the center is set but still slightly jiggly. Cool to room temperature, then refrigerate for at least 4 hours.
5. Make the topping: In a small saucepan, heat heavy cream until warm. Pour over chocolate chips and stir until smooth. Drizzle the chocolate ganache over the chilled cheesecake before serving.

The mocha espresso cheesecake is rich, creamy, and infused with the bold flavors of coffee and chocolate.

This indulgent dessert is ideal for summer brunches or any gathering where you want to impress your guests with something a little different.

Blackberry Lemon Cheesecake

Blackberry lemon cheesecake is a delightful combination of tart, refreshing flavors and smooth, creamy cheesecake.

The bright, zesty lemon balances beautifully with the sweet-tart blackberries, making it the perfect dessert for summer. Whether you’re enjoying a quiet evening or entertaining friends, this cheesecake is sure to be a hit.

Ingredients:

Crust:

• 1 ½ cups graham cracker crumbs
• 2 tbsp sugar
• 6 tbsp unsalted butter, melted

Filling:

• 16 oz cream cheese, softened
• ¾ cup granulated sugar
• 1 tsp vanilla extract
• 3 large eggs
• ½ cup sour cream
• 2 tbsp lemon zest
• ¼ cup fresh lemon juice

Blackberry Topping:

• 1 ½ cups fresh blackberries
• ¼ cup sugar
• 2 tbsp lemon juice
• 1 tsp cornstarch mixed with 2 tbsp water (optional, for thickening)

Instructions:

1. Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper.
2. Make the crust: Combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of the pan and bake for 10 minutes. Let it cool.
3. Prepare the filling: Beat cream cheese and sugar until smooth. Add vanilla, then eggs one at a time, mixing well. Stir in sour cream, lemon zest, and lemon juice.
4. Pour the filling over the crust and bake for 50–55 minutes, until the center is set but slightly jiggly. Cool to room temperature, then refrigerate for at least 4 hours.
5. Make the blackberry topping: In a saucepan, heat blackberries, sugar, and lemon juice over medium heat. Once the berries break down, stir in cornstarch if desired, and cook until thickened. Cool to room temperature.
6. Spread the blackberry topping over the chilled cheesecake and refrigerate until ready to serve.

The blackberry lemon cheesecake is light, refreshing, and packed with vibrant flavors.

The combination of zesty lemon and sweet blackberries makes it the perfect summer dessert for any occasion, offering a delicious balance of sweet and tart in every bite.

Cherry Almond Cheesecake

This cherry almond cheesecake offers a perfect combination of sweet cherries and toasted almonds, with a creamy cheesecake base to tie everything together.

The juicy cherries bring a burst of freshness, while the almond flavor adds a rich depth. It’s a classic dessert with a fruity twist that’s perfect for any summer gathering.

Ingredients:

Crust:

• 1 ½ cups graham cracker crumbs
• ½ cup sliced almonds
• 5 tbsp unsalted butter, melted
• 2 tbsp sugar

Filling:

• 16 oz cream cheese, softened
• ¾ cup granulated sugar
• 1 tsp almond extract
• 3 large eggs
• ½ cup sour cream
• 1 tsp vanilla extract

Cherry Topping:

• 2 cups fresh cherries, pitted and halved
• ¼ cup sugar
• 1 tbsp lemon juice
• 1 tsp cornstarch mixed with 2 tbsp water (optional, for thickening)

Instructions:

1. Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper.
2. Make the crust: Combine graham cracker crumbs, sliced almonds, sugar, and melted butter. Press the mixture into the bottom of the pan and bake for 10 minutes. Let it cool.
3. Prepare the filling: Beat cream cheese and sugar until smooth. Add almond extract, vanilla extract, and eggs one at a time. Stir in sour cream and mix until smooth.
4. Pour the filling over the cooled crust and bake for 50–55 minutes until the center is just set. Cool to room temperature and refrigerate for at least 4 hours.
5. Make the cherry topping: In a saucepan, combine cherries, sugar, and lemon juice. Heat over medium heat until the cherries release their juices. Stir in cornstarch if you want a thicker sauce. Let it cool and then spread it over the cheesecake.
6. Refrigerate the cheesecake until ready to serve.

The cherry almond cheesecake is a delightful combination of sweet fruit and toasted nuts, with the creamy richness of the cheesecake bringing everything together.

It’s an elegant and satisfying dessert that adds a touch of sophistication to any summer meal.

Lemon Blueberry Cheesecake Bars

Lemon blueberry cheesecake bars are a delightful variation of traditional cheesecake, offering the perfect balance of tart lemon and sweet blueberries in a portable, bar-style format.

These bars are the ideal summer dessert for picnics, barbecues, or any casual gathering where you want to impress without the fuss.

Ingredients:

Crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup sugar
• 5 tbsp unsalted butter, melted

Filling:

• 16 oz cream cheese, softened
• ¾ cup granulated sugar
• 2 tsp lemon zest
• 2 tbsp fresh lemon juice
• 3 large eggs
• ½ cup sour cream
• 1 tsp vanilla extract

Blueberry Topping:

• 1 ½ cups fresh blueberries
• 2 tbsp sugar
• 1 tbsp lemon juice

Instructions:

1. Preheat oven to 325°F (163°C). Line a 9×13-inch baking dish with parchment paper.
2. Make the crust: Combine graham cracker crumbs, sugar, and melted butter. Press the mixture evenly into the bottom of the baking dish and bake for 10 minutes. Let it cool.
3. Prepare the filling: Beat cream cheese and sugar until smooth. Add lemon zest and lemon juice, followed by eggs one at a time. Stir in sour cream and vanilla extract until fully combined.
4. Pour the filling over the cooled crust and bake for 35–40 minutes, or until the center is just set and a slight jiggle remains. Let it cool to room temperature, then refrigerate for at least 3 hours.
5. Make the blueberry topping: In a saucepan, combine blueberries, sugar, and lemon juice. Heat over medium heat, stirring gently, until the blueberries break down and form a sauce. Let it cool before spreading it over the chilled cheesecake bars.
6. Slice into bars and serve chilled.

These lemon blueberry cheesecake bars are refreshing, fruity, and the perfect size for a summer picnic or get-together.

The tangy lemon complements the sweet blueberries, while the creamy filling and crunchy graham cracker crust provide the perfect balance of textures.

Key Lime Cheesecake

Key lime cheesecake combines the tart, refreshing flavor of key limes with a smooth, creamy cheesecake base, all on a buttery graham cracker crust.

This cheesecake is a sweet, tangy dessert that’s perfect for hot summer days, offering the same flavors as a classic key lime pie but in a more decadent, creamy form.

Ingredients:

Crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup sugar
• 6 tbsp unsalted butter, melted

Filling:

• 16 oz cream cheese, softened
• ¾ cup granulated sugar
• 2 tsp lime zest
• ¼ cup fresh lime juice
• 3 large eggs
• ½ cup sour cream
• 1 tsp vanilla extract

Whipped Cream Topping:

• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper.
2. Make the crust: Combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of the pan and bake for 10 minutes. Let it cool.
3. Prepare the filling: Beat cream cheese and sugar until smooth. Add lime zest, lime juice, and vanilla extract, mixing until combined. Add eggs one at a time, mixing well after each addition. Stir in sour cream.
4. Pour the filling over the cooled crust and bake for 45–50 minutes, or until the center is set but slightly jiggly. Cool to room temperature, then refrigerate for at least 4 hours.
5. Make the whipped cream topping: Whip heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread the whipped cream over the chilled cheesecake before serving.

This key lime cheesecake is refreshing and tangy, with a perfectly creamy texture that melts in your mouth.

The whipped cream topping adds a light and airy finish, making it the perfect dessert for summer parties or casual get-togethers.

Raspberry Lemon Cheesecake

This raspberry lemon cheesecake offers a fresh, fruity twist with the tartness of lemon and the sweetness of raspberries.

The creamy filling is light and smooth, while the raspberry sauce adds a pop of color and a burst of flavor. It’s an elegant, refreshing dessert that’s perfect for summer picnics or dinner parties.

Ingredients:

Crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup sugar
• 6 tbsp unsalted butter, melted

Filling:

• 16 oz cream cheese, softened
• ¾ cup granulated sugar
• 1 tsp vanilla extract
• 3 large eggs
• ½ cup sour cream
• 2 tbsp lemon zest
• ¼ cup fresh lemon juice

Raspberry Sauce:

• 2 cups fresh raspberries
• ¼ cup sugar
• 2 tbsp lemon juice
• 1 tsp cornstarch mixed with 2 tbsp water (optional, for thickening)

Instructions:

1. Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper.
2. Make the crust: Combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the pan and bake for 10 minutes. Let it cool.
3. Prepare the filling: Beat cream cheese and sugar until smooth. Add vanilla, lemon zest, and lemon juice, then mix in the eggs one at a time. Stir in sour cream and mix until smooth.
4. Pour the filling over the cooled crust and bake for 45-50 minutes, until the center is set but still slightly jiggly. Cool to room temperature, then refrigerate for at least 4 hours.
5. Make the raspberry sauce: In a saucepan, combine raspberries, sugar, and lemon juice. Heat over medium heat until the berries break down and release their juices. Stir in cornstarch if you want a thicker sauce, then simmer until thickened. Cool before spreading over the cheesecake.
6. Refrigerate the cheesecake until ready to serve, then drizzle the raspberry sauce over the top just before serving.

The combination of fresh raspberries and tangy lemon creates a perfectly balanced flavor in this cheesecake.

It’s a light, bright dessert that will be a standout at any summer gathering.

Pineapple Coconut Cheesecake

A tropical treat, this pineapple coconut cheesecake offers a luscious, creamy base paired with the exotic flavors of pineapple and coconut.

The tropical topping adds a juicy burst of sweetness, making it the perfect dessert for beach-themed parties or casual summer evenings.

Ingredients:

Crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup shredded coconut
• 6 tbsp unsalted butter, melted
• 2 tbsp sugar

Filling:

• 16 oz cream cheese, softened
• ¾ cup granulated sugar
• 1 tsp vanilla extract
• 3 large eggs
• ½ cup sour cream
• ½ cup coconut milk
• 1 cup crushed pineapple, drained

Topping:

• ½ cup shredded coconut, toasted
• 1 cup fresh pineapple, diced

Instructions:

1. Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper.
2. Make the crust: Combine graham cracker crumbs, shredded coconut, sugar, and melted butter. Press into the bottom of the pan and bake for 10 minutes. Let it cool.
3. Prepare the filling: Beat cream cheese and sugar until smooth. Add vanilla, eggs, and sour cream. Stir in coconut milk and mix until fully combined. Gently fold in the crushed pineapple.
4. Pour the filling over the cooled crust and bake for 45-50 minutes, until the center is set but still slightly jiggly. Cool to room temperature, then refrigerate for at least 4 hours.
5. Make the topping: Toast the shredded coconut in a dry pan over medium heat until golden brown. Let it cool. Before serving, sprinkle the toasted coconut and fresh diced pineapple over the top of the cheesecake.

This pineapple coconut cheesecake brings the tropical flavors of the islands right to your plate.

The combination of coconut and pineapple is a refreshing contrast to the creamy filling, making it a perfect dessert for any summer occasion.

Chocolate Hazelnut Cheesecake

If you’re a fan of chocolate and hazelnuts, this decadent chocolate hazelnut cheesecake will be your new favorite summer dessert.

The creamy cheesecake filling is enriched with a hazelnut flavor and topped with a smooth chocolate ganache. It’s indulgent, rich, and perfect for those who crave a luxurious treat.

Ingredients:

Crust:

• 1 ½ cups chocolate wafer crumbs
• ½ cup ground hazelnuts
• 6 tbsp unsalted butter, melted
• 2 tbsp sugar

Filling:

• 16 oz cream cheese, softened
• ¾ cup granulated sugar
• 2 tsp vanilla extract
• 3 large eggs
• ½ cup sour cream
• ¼ cup Nutella (or other hazelnut spread)

Chocolate Ganache:

• ½ cup heavy cream
• 4 oz dark chocolate, chopped

Instructions:

1. Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper.
2. Make the crust: Combine chocolate wafer crumbs, ground hazelnuts, sugar, and melted butter. Press into the bottom of the pan and bake for 10 minutes. Let it cool.
3. Prepare the filling: Beat cream cheese and sugar until smooth. Add vanilla extract and eggs one at a time. Mix in sour cream and Nutella until fully combined.
4. Pour the filling over the cooled crust and bake for 45-50 minutes, until the center is set but slightly jiggly. Cool to room temperature, then refrigerate for at least 4 hours.
5. Make the chocolate ganache: In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Pour the hot cream over the chopped chocolate and stir until smooth. Let it cool slightly before pouring over the chilled cheesecake.
6. Once the ganache has set, slice and serve.

The chocolate hazelnut cheesecake is rich, creamy, and full of indulgent flavors.

The combination of Nutella in the filling and the chocolate ganache topping makes this dessert a luxurious treat that’s perfect for summer celebrations or special occasions.

Strawberry Shortcake Cheesecake

Strawberry shortcake cheesecake combines the rich, creamy texture of cheesecake with the light, airy qualities of a classic shortcake.

Topped with fresh strawberries and a hint of vanilla, it’s a dessert that captures the essence of summer in every bite.

Ingredients:

Crust:

• 1 ½ cups shortbread cookie crumbs
• ¼ cup sugar
• 6 tbsp unsalted butter, melted

Filling:

• 16 oz cream cheese, softened
• ¾ cup granulated sugar
• 1 tsp vanilla extract
• 3 large eggs
• ½ cup sour cream
• ½ cup heavy cream

Topping:

• 2 cups fresh strawberries, sliced
• 2 tbsp sugar
• 1 tbsp lemon juice
• ½ cup whipped cream (for garnish)

Instructions:

1. Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper.
2. Make the crust: Combine shortbread cookie crumbs, sugar, and melted butter. Press into the bottom of the pan and bake for 10 minutes. Let it cool.
3. Prepare the filling: Beat cream cheese and sugar until smooth. Add vanilla extract, followed by eggs one at a time. Mix in sour cream and heavy cream.
4. Pour the filling over the cooled crust and bake for 50–55 minutes, or until the center is set but slightly jiggly. Cool to room temperature and refrigerate for at least 4 hours.
5. Make the topping: In a bowl, toss sliced strawberries with sugar and lemon juice. Let them sit for about 10 minutes to release their juices.
6. Once the cheesecake is chilled, top it with the sugared strawberries and a dollop of whipped cream before serving.

This strawberry shortcake cheesecake brings the best of both worlds, with a rich, creamy base and the light, fruity flavors of a strawberry shortcake.

It’s the perfect refreshing treat for any summer gathering.

S’mores Cheesecake

Bring the campfire classic indoors with this indulgent s’mores cheesecake.

The rich, creamy filling is complemented by a crunchy graham cracker crust, gooey marshmallow topping, and a drizzle of melted chocolate. It’s a fun and delicious twist on the traditional s’mores, perfect for a summer barbecue or gathering.

Ingredients:

Crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup sugar
• 6 tbsp unsalted butter, melted

Filling:

• 16 oz cream cheese, softened
• ¾ cup granulated sugar
• 1 tsp vanilla extract
• 3 large eggs
• ½ cup sour cream
• 1 cup mini chocolate chips

Topping:

• 1 cup mini marshmallows
• ¼ cup semi-sweet chocolate chips
• 1 tbsp unsalted butter

Instructions:

1. Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper.
2. Make the crust: Combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the pan and bake for 10 minutes. Let it cool.
3. Prepare the filling: Beat cream cheese and sugar until smooth. Add vanilla extract and eggs one at a time. Mix in sour cream and fold in chocolate chips.
4. Pour the filling over the cooled crust and bake for 50–55 minutes, until the center is set but slightly jiggly. Cool to room temperature, then refrigerate for at least 4 hours.
5. Make the topping: In a small saucepan, melt the chocolate chips and butter over low heat. Stir until smooth, then drizzle the melted chocolate over the cheesecake.
6. Toast the marshmallows: Using a kitchen torch or broiler, toast the mini marshmallows until golden brown and slightly crispy. Spread them over the cheesecake for a perfect s’mores topping.

This s’mores cheesecake is a nostalgic, indulgent treat that combines the flavors of a classic campfire snack with the creamy richness of cheesecake.

It’s a fun and flavorful dessert that’s sure to please both kids and adults alike.

Apricot Almond Cheesecake

This apricot almond cheesecake is a wonderful combination of sweet apricots and nutty almonds.

The smooth, creamy filling is complemented by a crunchy almond crust and a sweet apricot glaze, making it a sophisticated dessert that’s perfect for summer brunches or evening get-togethers.

Ingredients:

Crust:

• 1 ½ cups almond meal or ground almonds
• ¼ cup sugar
• 5 tbsp unsalted butter, melted

Filling:

• 16 oz cream cheese, softened
• ¾ cup granulated sugar
• 1 tsp almond extract
• 3 large eggs
• ½ cup sour cream
• ½ tsp vanilla extract

Apricot Glaze:

• 1 cup apricot preserves
• 1 tbsp lemon juice
• 1 tbsp water

Instructions:

1. Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper.
2. Make the crust: Combine almond meal, sugar, and melted butter. Press the mixture into the bottom of the pan and bake for 10 minutes. Let it cool.
3. Prepare the filling: Beat cream cheese and sugar until smooth. Add almond extract, vanilla extract, and eggs one at a time. Mix in sour cream until fully combined.
4. Pour the filling over the cooled crust and bake for 50–55 minutes, until the center is set but slightly jiggly. Cool to room temperature, then refrigerate for at least 4 hours.
5. Make the apricot glaze: In a saucepan, heat apricot preserves, lemon juice, and water over medium heat. Stir until smooth and slightly thickened. Let it cool slightly before spreading over the cheesecake.
6. Refrigerate until ready to serve.

The apricot almond cheesecake offers a delightful blend of sweet, tangy apricots and crunchy almonds, creating a sophisticated and flavorful summer dessert.

It’s perfect for those looking to try something a little different while still enjoying the rich, creamy texture of cheesecake.