Because cheesecake isn’t just dessert; it’s a passport.
Cheesecake Isn’t Just One Thing.
We’ll just say it: calling different types of cheesecakes just “cheesecakes” is like calling music just sound. It’s not wrong, but it misses all the flavour, the rhythm, the drama!
From dense and decadent slices in Manhattan diners to pillowy clouds from Japanese cafés, every cheesecake variety is wildly different, and honestly, each has a story worth savouring.
That’s why we’ve mapped out the ultimate world tour of cheesecakes, no plane ticket needed! Just your taste buds and a serious love for dessert.
So put away your passports, take out your forks, and loosen your belts because we’re going on a cheesecake tour! These are the types of cheesecakes you need to know, taste, and possibly obsess over!
1. New York Cheesecake– The Drama Queen
Tastes Heavenly With: A strong espresso or black coffee that cuts through the richness perfectly!
Our first stop will be the New York cheesecake. When it enters the room, silence follows, and the lights dim. Giving the main character energy, you can expect it to be rich, velvety, and unapologetically heavy-handed! It’s built with cream cheese (lots of it), eggs, sugar, and often a hint of lemon.
Fun Fact: The first New York cheesecake was made famous in the 1920s by Arnold Reuben, who also claims to have invented the Reuben sandwich.
2. Biscoff Cheesecake – The Underdog Turned Star
Pair it with: Masala chai, cinnamon-spiced tea or any beverage with a warm note to match the caramel flavour in Biscoff cheesecake.
Moving on, we have the Biscoff cheesecake! The wild card that turned the tables as soon as it entered! A mash-up of velvety creaminess and spiced sweetness, that little caramelised biscuit that once played sidekick to coffee now owns its own fan club.
Fun Fact: Biscoff spread was originally dubbed “cookie butter” and became a viral sensation in Europe before hitting global menus.
3. Japanese Cheesecake – The Cloud
Pair it with: A chilled glass of matcha latte, jasmine tea or other delicate flavours that won’t overpower.
If the New York cheesecake is a heavyweight champion, the Japanese cheesecake floats in from the sky, feather-light and jiggly. Think of soufflé meets cake – it’s a fever dream for someone who wants to eat the cheesecake like a dessert, not as a main dish (but we’re not judging).
Fun Fact: The famous Osaka-based bakery Rikuro Ojisan’s sells over 10,000 Japanese cheesecakes a day, which proves that fluffiness is a serious business.
4. Basque Cheesecake – The Rebel
Pair it with: A glass of red wine or sangria, or something bold enough to meet its intensity.
Born in Spain’s Basque Country and now ruling Instagram, the Basque cheesecake breaks every rule made for a cheesecake. No crust, burnt top, cracked edges, and a centre that practically oozes. Who knew that imperfections could be so delicious?
Fun Fact: The burnt cheesecake trend began at La Viña in San Sebastián, where the original version is still served warm with a spoon.
5. Italian Cheesecake – The Sophisticate
Pair it with: A shot of amaretto or a double ristretto. Subtle sweetness meets rich aroma.
The Italian take on different types of cheesecakes skips the cream cheese and reaches for ricotta or mascarpone. The result? A lighter texture, a hint of citrus, and a flavour that feels grown-up and refined.
Fun Fact: Traditional Sicilian cheesecakes use sheep’s milk ricotta and are often flavoured with orange zest or candied peel.
6. Chhena Poda – The Desi Beauty
Pair it with: Filter coffee, elaichi chai, or even a light lassi to keep the Indian flavours flowing.
This Indian Cheesecake is the definition of underrated! Chhena Poda, meaning “burnt cheese,” is made from fresh chhena (a type of cottage cheese), semolina, sugar, and cardamom. It’s slow-baked till the top caramelises into a deep, rich crust. It’s rustic, rooted, and unlike any Western-style cheesecake.
Fun Fact: Chhena Poda was reportedly an accidental invention by a sweet maker in Nayagarh, who left sweetened chhena in a warm oven overnight.
7. Philadelphia Cheesecake – The Smooth Talker
Pair it with: Fresh lemonade, rosé wine and other refreshing choices to lift the creaminess.
Philadelphia Cheesecake could always be your go-to option if you’re not in the mood to be adventurous because it never lets you down. The Philadelphia cheesecake is all about smooth texture, clean flavour, and that familiar tang.
Fun Fact: The brand Philadelphia Cream Cheese wasn’t even invented in Philly; it started in New York in 1872. But the name stuck.
8. Ube Cheesecake – The Colourful Crowd-Pleaser
Pair it with: Coconut water, Thai iced tea or even a cool glass of lemongrass cooler to match its tropical flair.
Straight from the Philippines, the Ube cheesecake is a visual and flavourful stunner. The purple yam (ube) folds into the cream cheese filling, creating a creamy, earthy, subtly sweet dessert that stands out without trying too hard, stealing hearts in the first bite.
Fun Fact: Ube has been a staple in Filipino cuisine for centuries, but its global fame boomed thanks to social media’s obsession with its naturally vibrant hue.
9. Sernik – The Strong, Silent Type
Pair it with: A steaming mug of black tea or a mulled wine during colder months.
Poland’s national dessert, Sernik, doesn’t shout for attention. It’s dense, understated, and built on twaróg, a farmer’s cheese that brings a slight tang and incredible richness. A slice of Sernik is like sitting with an old friend, no pretence, just comfort.
Fun Fact: Sernik’s roots go back to the 17th century, introduced by King Jan III Sobieski after a battle in Vienna.
10. Käsekuchen – The Homely Favourite
Pair it with: Hot chocolate, a dark lager or spiced apple cider, depending on the mood!
In German households, Käsekuchen is a family thing! Made with quark instead of cream cheese, this baked cheesecake often comes with a pastry crust and a fluffy, almost custardy texture.
Fun Fact: In many German households, Käsekuchen is the centrepiece of Sunday Kaffee und Kuchen (coffee and cake) traditions.
11. South African Amarula Cheesecake – The Wildcard
Pair it with: Amarula on the rocks, rooibos tea, or even an espresso martini if you’re feeling fancy.
This no-bake wonder is all about cool comfort with a dash of indulgence. Amarula Cheesecake is made with whipped cream, cream cheese, and gelatin that come together, often infused with Amarula, a creamy liqueur made from marula fruit. It’s smooth, subtly boozy, and unapologetically celebratory!
Fun Fact: Amarula is a uniquely South African creation, and elephants are known to snack on ripe marula fruit in the wild, hence the elephant logo on the bottle.
12. Blueberry Cheesecake – The Hopeless Romantic
Pair it with: a glass of Prosecco, blueberry iced tea, or lavender lemonade to complement its floral-fruity charm.
There’s something quietly poetic about blueberry cheesecake. That creamy vanilla base topped with a glossy purple swirl feels like a handwritten love letter. Sweet, slightly tangy, and soft in all the right places—it doesn’t try too hard, it just is. And that’s what makes it unforgettable.
Fun Fact: Blueberries are native to North America, and blueberry cheesecake became popular during summer picnics and potlucks before landing on upscale menus.
13. Vegan Cheesecake – The Plot Twist
Pair it with: Cold brew or oat milk cappuccino, where plant-based goodness meets plant-based indulgence.
What makes a cheesecake? Eggs? Milk? Cream Cheese? Well, here is a twist in the form of Vegan cheesecake! No dairy, no eggs, and it still tastes creamy, thanks to soaked cashews, coconut cream, almond milk, and tofu.
Fun Fact: The earliest versions of vegan cheesecake appeared in raw food circles in the early 2000s and have only gotten better since.
14. No-Bake Cheesecake – The Quick Fix
Pair it with: sparkling water, iced tea, or something crisp to balance the creamy coolness.
No-bake cheesecake is your hero when using the oven feels like a never-ending chore! Chilled, not baked, this light, creamy art is perfect for beginners or fridge raiders.
Fun Fact: The no-bake cheesecake gained popularity in the 1950s when gelatin-based recipes flooded American cookbooks.
Your Cheesecake, Your Personality!
We believe that every cheesecake hides a personality. So, what does your favourite type of cheesecake say about you?
- Love the New York cheesecake? You’re bold, classic, and know what you want.
- Prefer Japanese cheesecake? You notice the little things and live lightly. Always choosing Biscoff cheesecake? You’ve got a sweet soul with a spicy streak.
- Fan of Basque cheesecake? You’re a risk-taker who embraces imperfections.
- And if it’s Chhena Poda that wins your heart, you’re rooted in your heritage, wonderfully original, and quietly bold in your choices.
- Swear by the Philadelphia cheesecake? You value comfort and consistency.
- Choose Ube cheesecake every time? You’ve got an eye for beauty, a love for culture, and a flair for the unexpected.
- Sernik Cheesecake, your go-to? You’re grounded, thoughtful, and prefer substance over flash.
- Käsekuchen Cheesecake entusiast? You’re warm, nostalgic, and never underestimate the magic of tradition.
- Find yourself craving Amarula cheesecake? You’re chill, indulgent, and always know how to make the most of the moment.
- Go for the vegan cheesecake? You’re ahead of the curve, always thinking bigger.
- Picking No-bake cheesecake? You’re fun, spontaneous, and low-key brilliant.
Final Bite!
Whether you’re team fluffy, team bold, or team plant-powered, the beauty of exploring different types of cheesecakes is discovering that there’s no single “right” slice, just the one that speaks to you. Each bite is a tiny piece of someone’s tradition, someone’s twist, someone’s taste.
So go ahead. Let your cheesecake preferences tell your story. And maybe, just maybe, try a new one next time. Your fork deserves the adventure.
