Lauren Salkeld
Lauren Salkeld
Lauren Salkeld is a New York City-based writer and editor. After studying pastry at the French Culinary Institute, she spent a decade working for food magazines and websites, including Bon Appétit and Epicurious. She now uses her culinary and editorial background to help chefs and food personalities share their recipes and stories, by writing and editing cookbooks. Lauren has worked on numerous high-profile cookbooks, including Maman: The Cookbook, The Cook’s Atelier, Cherry Bombe: The Cookbook, and the James Beard Award–winning Eat in My Kitchen. She’s also the Director of Outreach for The Julia Child Foundation for Gastronomy and the Culinary Arts and co-producer of the Inside Julia’s Kitchen podcast on Heritage Radio Network.
updated Oct 17, 2023
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Learn the steps to freezing cheesecake, so you can get a jump start on party prep — or save leftovers!
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When you slide your fork into a silky homemade cheesecake and savor its rich creaminess, you know it was worth all the time and effort. But, after also cooking the dinner that came before it and tidying the house afterwards, what do you do with all of the leftover cheesecake that follows? Freeze it!
Yes, cheesecake can also be frozen, which means you can impress your guests but in a low-stress way. It also means that cheesecake leftovers can be frozen, so all that work you did doesn’t go to waste. Read on for everything you need to know about freezing cheesecake.
Quick Overview
The Best Way to Freeze Cheesecake
When done the right way, freezing cheesecake is an effective method. The best way to freeze cheesecake is to first bake the cheesecake and allow it chill. After the cheesecake has set, either leave the cheesecake in the springform pan, remove the sides of the springform pan, or transfer the cheesecake to a freezer-safe cardboard round. Then, wrap the cheesecake (and pan, if using) in at least two layers of plastic wrap. Lastly, add a layer of heavy-duty aluminum foil around the plastic wrap.
Baking Cheesecake for Freezing
Any kind of cheesecake can be frozen, either whole or as individual slices, and you don’t need to adjust the recipe. The denser texture of New York-style cheesecake makes it less likely to separate, but lighter, whipped cheesecakes, as well as no-bake cheesecakes, can also be frozen. If your recipe includes a topping or garnish, its best to add that after freezing and thawing your cheesecake.
Regardless of the recipe you are using, the fresher the cheesecake, the better it will freeze. If you’re freezing a whole cheesecake, plan to freeze it as soon as it’s fully set and cold. And if you are freezing leftovers, do so as soon as you can, rather than after they’ve sat in the fridge for a week.
Wrapping Cheesecake for Freezing
Before you can freeze cheesecake, you must let it cool completely at room temperature and then fully set and chill in the fridge overnight. If you’re making a no-bake cheesecake, make sure it’s chilled long enough to fully set.
Once your cheesecake is chilled, you can wrap it and freeze it as is. Alternatively, you can remove the sides of the springform pan and wrap the cheesecake on the base of the pan or even transfer the cheesecake to a freezer-safe plate or cardboard round for wrapping.
You can also cut a whole cheesecake into slices, which speeds up thawing and will save you a step later. Keep the slices together for wrapping and freezing, or if you don’t plan to serve the cake all at once, freeze the slices individually.
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When it comes to wrapping your cheesecake for freezing, keeping air out is your main priority. Start with at least two layers of plastic wrap, pressed to the surface of the cheesecake, followed by a layer of heavy-duty aluminum foil. Label and date your well-wrapped cheesecake and pop it on a level shelf in the freezer, where it can stay for up to a month. Your cheesecake will be safe to eat after that, but its quality will start to decline.
If you’re freezing individual slices, the same rules apply. Press plastic wrap directly on the surface of the cake, repeat with a second layer, and finish with a layer of foil.
How to Thaw a Frozen Cheesecake
The best — and safest — way to thaw a frozen cheesecake is overnight in the refrigerator. You can let it defrost at room temperature, but food should only be at room temp for up to two hours and your cheesecake is unlikely to thaw that quickly. Individual slices will thaw more quickly.
Serving a Previously Frozen Cheesecake
Once your cheesecake is fully defrosted, it’s time to add any toppings, including melted chocolate, a fruity sauce, sour cream, whipped cream, or chunks of candy. Even if your recipe doesn’t call for it, a garnish of some kind can mask any lines or marks left from the plastic wrap, so go ahead and add something extra!
How to Freeze Cheesecake
Learn the steps to freezing cheesecake, so you can get a jump start on party prep — or save leftovers!
Ingredients
- 1
fully baked cheesecake
Equipment
Plastic wrap, heavy-duty aluminum foil, marker and freezer tape for labeling
Instructions
Cool the cheesecake completely: Set the cheesecake on a wire rack at room temperature and let cool for up to 2 hours.
Chill the cheesecake fully: Cover the cheesecake, transfer to the refrigerator, and let chill and set overnight.
Prep the cheesecake for wrapping: You can wrap the cheesecake in the springform pan as-is, remove the sides of the springform pan, or transfer the cheesecake to a freezer-safe plate or cardboard round.
Wrap the cheesecake: Wrap the cheesecake tightly in at least two layers of plastic wrap, trying to get the plastic close to the surface to keep out as much air as possible. Add a layer of heavy-duty aluminum foil.
Label and freeze the cheesecake: Label the cheesecake with the freezer date, so you know when to use it by and freeze it on a level shelf until solid.
Thaw overnight before serving: Remove the foil layer and place the cheesecake on a level shelf in the refrigerator to defrost overnight.
Finish and serve: Once the cheesecake is fully defrosted, add your topping or garnish and serve.
Recipe Notes
You can use the same approach to freeze individual slices of cheesecake, keeping in mind that they will thaw more quickly.
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