Whether slices, bars, minis or whole, this is your essential guide to How to Freeze Cheesecake! This is one of our most used kitchen hacks to make delicious desserts ahead of time and save us from wasting leftovers. Follow our easy step by step process to make sure the texture stays right and the outside still looks beautiful. Plus we include our top tips for thawing it perfectly when you're ready to eat!
Find our complete collection of Cheesecake Recipes for more tips, tutorials, and 5-star recipes that have become true reader favorites!
Have you ever had leftover dessert and haste wasting food? Or maybe you have wanted to make a guest-worthy treat ahead of time without sacrificing quality? Freezing is you're friend!
This post is packed with instructions and tips from years of personal experience using this technique. Have a question we didn't answer? Ask in the comments and we'll share our answer!
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Do cheesecakes freeze well?
Yes! Homemade and store-bought cheesecake freezes very well with minimal changes to the texture, flavor, and appearance as long as it is done correctly. It's a great option when you're intentionally baking ahead of time for parties or special occasions.
Kitchen tools you may need
There are plenty of different tools and brands of products you can use successfully. Here are a few of the things that may come in handy, with additional suggestions linked throughout this post.
How to freeze cheesecake
This process works equally well for individual servings or a full 9-inch dessert. Either way, make sure it is fully cooled and chilled in the refrigerator before freezing to avoid causing cracks.
Step 1: Place the creamy cheesecake on a flat surface, such as a cookie sheet, so that it doesn't freeze in a warped shape. You may want to double check that the surface you use fits in your freezer before you start.
For a full cheesecake, you can use a cake lifter to move it more easily. Alternatively, you can freeze it inside the springform pan with parchment paper on the bottom, however be sure to fully release it first to avoid any sticking on the sides. Then re-latch it.
Freeze it on the flat surface, unwrapped, for at least 2-4 hours, or until it is pretty firm.
Step 2: After it is firm, remove it from the freezer and wrap it very thoroughly in layers of plastic wrap. I usually do two layers. Because it is already firm, this should be easy to do without squishing it.
If it is whole (not individual slices), it should be firm enough to pick up and handle without a lifter at this point.
Step 3: Add one final layer of protection! For slices, bars, or minis, place them in a freezer-safe airtight container or freezer bag (these are thicker and seal better than the "regular" Ziploc bag). For a whole dessert, wrap it in heavy duty aluminum foil (pictured a little below).
Label it with a sharpie, then return it back to the freezer to store as soon as possible so it doesn't get soft or squished.
How to thaw cheesecake
The method you use and length of this process depends on the thickness and overall size of what you are defrosting. For slices/bars/minis, remove the plastic and allow them to thaw uncovered at room temperature for 25-45 minutes, or until evenly thawed.
For a whole cake, remove the layer of foil and plastic. I like to place mine on the serving platter (like a cake stand) when possible, to avoid moving it later. You can also use a cake carrier or thaw it in the springform pan you made it in.
Cover it with a lid or layer of plastic wrap just on the top (it's better if it is not touching the surface). Thaw in the fridge (for food safety) for at least 8 hours or overnight before serving.
What recipes does this work for?
This process will work equally well for any variety of flavors and forms! Here are just a few of the many we've frozen successfully.
Tips for toppings and decorations
It is significantly better to freeze this without any toppings or sauces, then add them fresh after thawing. If you are planning to freeze it, then you can simply wait to add them. If it is already decorated, consider removing the decor before freezing if it's easy to remove.
If there is no other option, you can freeze it with the toppings. Just know that most (including fresh fruit, sauces, and whipped cream) will have a change in texture, taste, or color, and will not look as beautiful when you defrost.
FAQs
My rule of thumb is to keep it in the freezer for 1-2 months. It may last longer, but the more time it spends in the freezer the more risk you have of freezer burn or changes in texture. That being said, the more layers you wrap it in the better it lasts!
I don't recommend freezing it before baking. The raw batter will not respond the same way to being frozen, and may result in a different texture when you go to bake it. Additionally the crust will get soggy as it sits there.
Based on personal testing, I do not recommend using the microwave for defrosting. Because it is so thick, it thaws very unevenly in the microwave, resulting in portions that are far too soft on the outer edge and still cold in the center.
Tips & tricks
- Avoid adding toppings until after you thaw it for best results.
- Don't wrap it until it is truly firm. Otherwise it will end up squished, warped, or cracked.
- The less time you leave it in the freezer, the better the texture and taste will be.
More how to tutorials
Looking for other recipes like this? Try these:
Recipe
How to Freeze Cheesecake (Plus Thawing Tips!)
Equipment
- Ziploc bags OR
Ingredients
- Cheesecake (whole, slices, mini, or bars!)
Instructions
- These instructions will work for whole, sliced, bars, or mini cheesecakes. Make your recipe according to the instructions. Allow it to come fully to room temperature, then chill completely in the fridge before moving on to the next step. Freezing it before it has cooled properly will make it crack and impact the texture.Cheesecake
- Place the cheesecake on a flat surface that fits in your freezer, such as a baking sheet. Freeze it flat and unwrapped for at least 2-4 hours, or until it is pretty firm.*For a full cheesecake, you can also freeze it inside the springform pan with parchment on the bottom. Make sure to fully release it first to avoid any sticking on the sides, then re-latch it and pop it in the freezer uncovered. cookie sheet
- After it is firm, remove it from the freezer and wrap very thoroughly in plastic wrap (two layers is best).
- Add one final layer of protection! For slices, bars, or minis, place them in a freezer-safe airtight container or freezer storage bag. For a whole dessert, wrap it in heavy duty aluminum foil. Label the package with a sharpie, then return it to the freezer to store for 1-2 months.
- *For thawing instructions, see the notes.
Notes
- Avoid adding toppings until after you thaw it for best results.
- Don't wrap it until it is truly firm. Otherwise it will end up squished, warped, or cracked.
- The less time you leave it in the freezer, the better the texture and taste will be.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Misty says
These tips and tricks help keep cheesecakes looking and tasting fresh!