Can You Freeze Cheesecake?

Cheesecake is a real crowd-pleasing dessert which doesn’t take long to make, compared to the fantastic results you can get while putting in very little effort. 

Maybe you’ve already made one, and your guests weren’t as hungry as you thought, or maybe you’ve got a craving which needs satisfying, and there’s no one else in your household that likes cheesecake quite like you do.

Either way, you’ve got more cheesecake than any human can reasonably eat before it will go off, and you’re wondering if you can save it for later, or if you’ll have to do something drastic.

Luckily, you can freeze cheesecake for a later date. Cheesecake happens to be one of just several desserts that freeze well.

But there’s a lot to consider when it comes to freezing cheesecake. 

After all, not all cheesecake is the same, and some types freeze better than others, and you have to factor in homemade vs store-bought, too.

Here’s everything you need to know about freezing cheesecake.

Is Freezing Cheesecake A Good Idea?

Most types of cheesecake freeze well without any problems, but that doesn’t mean you should just fling yours into the freezer and hope for the best. 

Some don’t freeze quite as well as others, but it depends on a number of factors.

You also have to consider the difference between fresh and thawed cheesecake. 

There are some noticeable changes which can vary depending on the kind of cheesecake, so you’ll have to decide for yourself whether it’s worth it or not. 

Some can freeze with hardly any difference at all, while in others, there are some dramatic changes in consistency and flavor.

If you tend to buy the same brand, or you make the same cheesecake using the same recipe each time, why not try freezing a small slice to see how it behaves once it’s been defrosted? 

That way, you won’t have lost a whole cheesecake if you don’t like the results.

This is especially helpful if you want to make a cheesecake ahead of time for a gathering. You want to know exactly how it’ll look and taste once you’ve defrosted it, so there’s no nasty surprises later on, and if you need to have a back-up dessert, there’s time for it.

There’s also something else you should keep in mind when you’re looking to freeze cheesecake, and that’s the toppings you’d normally add.

What About Cheesecake Toppings?

No cheesecake is complete without your favorite cheesecake toppings. But exactly how well do they freeze? Well, there are many toppings you can choose from, right? They all freeze differently.

If you like to keep it simple, and you usually only add icing sugar, there’s no point adding it before it goes in the freezer. It’s not detrimental to it at all, but it just looks better if you add it after the cheesecake has defrosted.

But what if you like your cheesecake with cream? Different types of cream freeze very differently, and if you’re planning on whipping cream, don’t freeze it without whipping it first. 

Thawed cream very rarely whips, and in the rare instance that it does, it won’t be nearly as fluffy or as voluminous as you’d hope.

While cream can vary in freezing results, most of the time you’ll have to stir it in order to reconstitute it after thawing, and that’s a little difficult if you’ve already topped the cheesecake with it.

You could disguise it with chopped nuts if worse comes to worst, but if you can avoid it, that’s a better option.

What about fruit? Again, adding toppings such as fruit is not the best idea. Most fruit breaks down during the freezing and thawing process, turning mushy and affecting the flavor. 

Not only that, but more than likely it will defrost quicker than the cheesecake itself. The extra moisture from the thawed fruit will render the cheesecake soggy, and we want to avoid that at all costs. If anything’s going to alter the texture of your cheesecake, that would do it.

As a general rule of thumb, leave off any toppings, freeze the cheesecake plain, and then you can add the toppings just before you serve the cheesecake. 

Leaving the toppings off until you’re ready to serve stops any issues before they can start, and it doesn’t affect the flavor, either. 

If you’re worried about the toppings going off before you’ll use them, depending on what they are, you can freeze them separately, and then defrost both at the same time, combining them at the last minute.

Can You Freeze Homemade Cheesecake?

Homemade cheesecake freezes perfectly fine. In some cases, if you make it with freezing it in mind, it can freeze better when you use ingredients that freeze well to start with.

Recipes that commercial bakers use are rarely that different from ones you’d use at home. Normally, though, they just make cheesecake on a bigger scale.

Usually, you can also find cheesecake recipes which are designed to freeze, which helps immensely, and saves you some legwork. 

There is always something to be said about trying it yourself, though, just in case the results are a matter of opinion, and you don’t like the outcome, or it ends up being completely different from the results the recipe suggested.

How To Freeze Cheesecake Right The First Time

The first thing you’ll want to do is to divide the cheesecake into single serving portions. This saves a lot of time later, as you’ll be able to freeze and defrost it quicker, and only take out as much as you need.

You can freeze it whole if you prefer, but remember you’ll have to use it all at once when you’ve defrosted it. This, of course, isn’t a problem if you’re planning on using it for a party, but it’s worth knowing before you freeze it.

If you’re planning on freezing the cheesecake for a month or more, consider double-wrapping it. Cover the cheesecake in beeswax wrap, cling wrap or foil, making sure it’s airtight.

Add a second layer, doing the same. If you’re freezing it in slices, wrap the pieces individually, but make sure to do two layers. This will help stop freezer burn from ruining the taste and consistency of the cheesecake.

If you’re only freezing the cheesecake for a short amount of time, you can go ahead and put the cheesecake straight into freezer bags.

Once you’ve covered the cheesecake accordingly, label it with the storage date and freeze it. You may want to be careful exactly where you put it in the freezer, as you don’t want it to get squashed, especially if you’re placing it there for a longer period.

If you have enough room, and you are worried about it getting squashed, why not put the cheesecake in a rigid container to help protect it?

It’s worth noting that once cheesecake is frozen, it’s practically impossible to try and divide it, so do this before you freeze it to save any struggles later on.

Freezer Bags Or Cling Wrap And Foil?

Most recipes that recommend freezing cheesecake suggest that you should use cling wrap and then foil. While this is a tried and tested method, it’s not exactly environmentally friendly, and it creates more waste than necessary. 

So it’s worth knowing that you can freeze beeswax wrap, and silicone food wrap also works well to stop freezer burn. Using reusable food wrap helps cuts down on waste, and it also saves you some money.

You can also reuse foil, if you use it as the second layer rather than the first. Tin foil is also recyclable, but check with your local authority as to how you can recycle it.

You can also use reusable freezer bags if you prefer. It only takes a few minutes to cover cheesecake with those, and you already know that it will seal just fine.

How To Freeze Cheesecake In Slices

If you don’t want to wrap your cheesecake individually, maybe that’s too time-consuming, or you don’t have the right stuff, you can flash freeze it instead.

First, portion the cheesecake into your desired slices. Grab a baking tray, and line it with parchment paper or silicone, whichever you have to hand. 

Lay the cheesecake pieces onto it in a single layer, making sure that they don’t touch. Pop the tray into the freezer, and let it sit there for at least a couple of hours, or until solid.

Take the tray out of the freezer, and transfer the slices into one freezer bag. They won’t stick together, as you’ve already frozen them.

You could also try cutting the cheesecake into pieces and then freezing it in one bag, but there’s no guarantee that they won’t stick together, or that you’ll find it easy to separate them when it comes to using them.

How Long Will Cheesecake Last In The Freezer?

Aim to use the cheesecake within 3 months or so of freezing it. If you want the best results possible, eat it within a month of freezing it, as the quality will have barely started to degrade by then.

After 3 months, the cheesecake won’t be inedible or horrible, but it certainly won’t be as good as if you took it out within a month.

A good way of avoiding leaving food in the freezer for too long is to check the freezer every couple of weeks, and see what needs to be eaten. 

This stops you from forgetting, and it’s also healthier, as the food will still be much better quality, retaining the most nutrients possible. It also stops any disappointment, or even any food waste.

The Best Way To Thaw Frozen Cheesecake

The only real way to thaw frozen cheesecake is to take it from the freezer, take one of the protective layers off, and put it straight into the fridge. 

Keep one of the protective layers on the cheesecake while it thaws. This will ensure that it doesn’t lose too much moisture as it defrosts. It also prevents the cheesecake from absorbing any bacteria within the fridge or that infamous ‘fridge smell’.

You may notice that once the cheesecake has thawed, it might have some extra condensation on the top. Just use a paper towel to get rid of the excess moisture, and you’re good to go.

Thawing the cheesecake into the fridge does take time, and depending on how much cheesecake you want to thaw at once, this could take only a couple of hours, or it could take the whole night.

If you’re in a hurry, there are other options you can take to defrost the cheesecake, but the texture may be affected by the quicker thawing time.

If you’re very careful, you can defrost it in the microwave. Set it to the lowest possible setting, or simply ‘defrost’, and heat the cheesecake for about a minute. 

Check it, and then heat it in increments of about 15 seconds or so, checking it after each burst.

You can also try defrosting it by simply leaving it out on the counter. Keep it in the wrapping you used to freeze it with, as this will stop the moisture in the cheesecake from evaporating. 

Consume it as soon as it has defrosted, but this could still take 4 hours to do so, so it’s not really the ideal option.

Ideally, you want to eat the cheesecake within a day of defrosting it. If that’s not possible, it will still be okay to eat if you eat it within two days or so.

Can You Freeze Cheesecake More Than Once?

The only way you can safely freeze cheesecake a second time is if you thawed it in the fridge. This is true for most food. If you used a different method of defrosting it, then the answer is no.

But that doesn’t mean that refreezing cheesecake doesn’t have its own drawbacks. The second time around, you’ll notice that the quality is worse, and the texture might be odd, and the general flavor might not have its original impact.

Every time you freeze any food, the quality suffers to some degree. So the more often you freeze it, the worse it gets, and the worse the quality becomes.

So while you can freeze it, try to avoid doing so, as this can significantly degrade the quality of your cheesecake, and result in disappointment. 

If you’re not sure when you’ll get to use the cheesecake, why not freeze it in slices? Using this method ensures that you only defrost as much as you need at any one time.

Can You Freeze Raw Cheesecake?

While you can freeze raw cheesecake, the results won’t be as good when compared to freezing cooked cheesecake. 

The raw mixture will become thinner, and best-case scenario, it will separate as it thaws. 

This presents its own problems if you’ve already formed the cheesecake, as it’ll be harder to fix than simply stirring it back in.

That doesn’t mean you can’t do it, it just makes the whole process harder.

It does make everything easier if you can make, bake and freeze the cheesecake the same day, as the results will be superior, the quality nearly just as good as fresh cheesecake, and you don’t have to try and fix any consistency changes. 

But what if you don’t have all of the ingredients you need? Or, something unexpected has come up, and you now don’t have the time you thought you would.

Well, the good news is that cheesecake batter will last at least two, maybe three days in the fridge, and that should allow you to buy any vital ingredients, or give you some time to finish the cheesecake.

Only freeze raw cheesecake as a last resort, and keep in mind that you’ll have to get rid of any excess moisture, as well as stir it constantly to reconstitute the ingredients.


Freezing cheesecake is the perfect way to preserve it for later, especially if something unexpected has cropped up, and you can no longer enjoy it as you planned to. 

As long as you follow the steps outlined in this article, there’s no reason why you shouldn’t freeze cheesecake for a later date. This is great for when you have a craving, and it also prevents any food waste, and you can use up any ingredients that are about to go out of date.

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