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Cheesecake is one dessert that tastes incredible when served cold, which is why it spends most of its time in the fridge. Freezing cheesecakes are also an option, especially when you’ve made a lot and don’t intend to eat it for the next few days. If you’re wondering about the rules for success when it comes to freezing your cheesecake, whether homemade or store-bought, I got you!

Can You Freeze Cheesecake?

Yes, you can freeze a cheesecake. In fact, some recipes emerge best after they’ve been frozen. Freezing allows you to make the cake ahead of time and then thaw it when you’re ready to serve it. However, not all cheesecakes are made equal; some have a softer texture than others and therefore don’t freeze as well. Many have found issues with their cheesecakes once they have thawed from frozen, for instance, the crust may become soggy. But there is a way to overcome this!

Why You Should Freeze Cheesecake?

Cheesecake is a sweet, rich dessert that is great for any occasion. You can enjoy a variety of them at a party, or your favourite one in the evening, as an after-dinner treat. Freezing your cheesecakes can help ensure that they will be readily available whenever you desire. Cheesecakes are composed of many delicate ingredients that may separate when frozen: cream cheese, eggs, and cream, which must be kept in good condition if they’re going to maintain their decadent taste and texture.

The best way to prevent ingredients from separating during freezing is by using very cold temperatures – this is why most recipes recommend refrigerating your cake before freezing it. Although there is another way, for instance, try wrapping your cheesecake in cling film or plastic wrap, before putting it into the freezer. This will help reduce the condensation on its surface, while also preventing anything else from touching your cake besides itself. This is very important since even the slightest contact between two objects from the freezer will cause them both to freeze faster than either one would alone, resulting in a very frozen cheesecake stuck to the frozen chicken in the freezer!

Freezing cheesecake

How Long Can you Freeze Cheesecake?

Cheesecake might be one of the most difficult desserts to freeze, and it’s important to not rush this process. Cheesecakes can be stored for several weeks but will last longer when properly frozen. Frozen cheesecake should be eaten within a month of freezing – though if you find that there’s no significant texture change the first time, then you could freeze another, and eat that cheesecake after 2 months!

Can You Freeze Homemade Cheesecake?

Yes, you can freeze homemade cheesecake. In fact, it will taste just as good after freezing, as it does out of the fridge. The main thing to remember is that you need to make sure that your cheesecake has been properly cooled down before placing it in the freezer. Cheesecakes made with full fat (not light) cream cheese usually freeze very well, so if you are making a baked cheesecake for a party or special occasion then this is something that you should consider. You can also use leftover slices to make an extra tasty piece of frozen treat. For instance, if you happen to have a slice of cheesecake left over from last night’s dinner party, then simply place it on some parchment paper and stick it into the freezer until solid – voila! Now that’s how we like our desserts.

Freezing cheesecake

How to Freeze Cheesecake?

There are two methods of freezing your cheesecake: by wrapping it tightly in plastic wrap, or by placing it in an air-tight container. The latter is usually preferred if you’re planning to serve the cheesecake after freezing; there’s no need to defrost a whole cake to serve only one slice. If you don’t have an air-tight container available, try covering the cheesecake with another piece of plastic wrap and then place it inside an empty cardboard box before putting everything into the freezer. This will prevent any moisture from getting into your dessert.

Here’s what you’ll need to do before freezing your cheesecake.

  • Portion the Cake
  • Wrap the Portions
  • Freeze

Portion the Cake

Portioning the cheesecake is a crucial step, especially when you plan to freeze an entire cheesecake. Dividing your cheesecake into equal portions before freezing will preserve the texture as well as its taste – potentially. Waiting for your cheesecake to cool down before portioning and freezing works best for homemade cheesecakes. You can wrap the slices in plastic wrap, or place them in an air-tight container.

If you don’t have an air-tight container available, try covering the cheesecake with another piece of plastic wrap and then placing it inside an empty cardboard box before putting everything into the freezer. This will prevent any moisture from getting into your dessert. If you choose this option, be sure that the slices are frozen flat on their sides (rather than standing upright) so that they’re easier for you or your guests to remove from their wrapper and take a slice for themselves, plus, it makes them look pretty when presented at the table!

Wrap the Portions

You may plan to freeze your cheesecake within the next couple of weeks, or plan to eat it in a few months. Regardless this is what you should keep in mind when choosing how to wrap your portioned-out cake. If you’re going to store it for longer than a month or two and want to go the extra mile, we recommend wrapping each portion individually in plastic wrap and then putting them all into a single aluminium foil pan before freezing. This will avert freezer burn from forming on the exposed edges of your cake portions and will help keep them fresher for longer periods of time.

The best thing about this method is that if one of your cheesecakes gets freezer burned (for whatever reason), then simply grab another, and remember to freeze them all at the same time, when they’ve reached room temperature!

Freezing cheesecake

Freeze

Once all the portions or slices are well wrapped, it’s time to place them in the freezer. If your cheesecake is one of those firm and dense ones (like mine), it’s going to be fine no matter where you place it. But if the filling is on the softer side, watch closely where you put it or place it in an airtight container so that it doesn’t get squished by other frozen foods.

How to Freeze Baked Cheesecake?

Baked cheesecake is a delicious dessert that can be served chilled, or frozen. It’s perfect for taking to potlucks and parties as it keeps its shape when cut into pieces after thawing out. To freeze your baked cheesecake:

  • Bake according to normal instructions but take care to not open up the pie crust too much when baking as this can cause cracks to form.
  • Once baked, wrap the cheesecake tightly with plastic wrap followed by aluminium foil so any air is prevented from escaping which could cause cracks. This can also help keep ice crystals away. The best way to store the cake long-term though is to double wrap it with cling film and then place it in a large airtight container.

How to Freeze Cheesecake with Fruit Toppings?

If you want to freeze your fruit-topped cheesecake, the first step you’ll need to do is remove the topping before freezing. Then wrap the frozen cheesecake in plastic wrap, including its edges, and seal it tightly. Put the wrapped cheesecake on a flat surface or plate with indentations to help keep its shape when stacked in the freezer. You can also use a cake pan if necessary.

Then place another large sheet of plastic wrap over the top to protect it from freezer burn. Freeze for at least 3 hours before slicing each piece into serving-size pieces so that they don’t freeze solidly while still able to be cut cleanly by hand – this ensures that they won’t stick together when thawed out later on. If you’re planning to freeze them for longer than a month, slice the cheesecake into serving-size pieces so that they don’t freeze rigidly. If they’re left too long without breaking up, some sheets will become too hard even after being thawed out again at a later date.

Freezing cheesecake

How to Defrost Cheesecake?

Thawing a cheesecake is not difficult. Simply unwrap the cake, place it on a plate and transfer it to the refrigerator for 24 hours. After it has thawed completely, cover loosely with foil or plastic wrap to prevent it from drying out, then store it in the fridge. Freezing a cheesecake is much like freezing any other food, just wrap it well in some plastic wrap or a freezer bag, then aluminium foil (to avoid freezer burn) and place it into an airtight container or bag. Be sure to label so you know what’s inside. You can also freeze individual slices as well, just thaw them in the microwave on medium power for 30 – 45 seconds before enjoying!

Can You Refreeze Cheesecake?

Cheesecake is one of the few things that can be frozen and re-frozen safely. The key is to always defrost your cake in the fridge, not on the counter or in the microwave. If you thawed it using either of these methods, then you will need to discard it (or at least cook it first before serving). This is because heat causes moisture loss from foods, which can lead to freezer burn or other problems when refreezing.

It’s also worth noting that while freezing a cheesecake isn’t necessarily dangerous (the taste won’t be affected), there are still some negative consequences: each time a cycle repeats, flavour loss occurs; so if you defrosted it and then froze again, flavour loss would occur twice over altogether – meaning that after five cycles of freezing then defrosting and freezing again, it would result in significantly less flavour than what you had initially started with.

Can You Freeze Cheesecake Batter?

It’s not a good idea to freeze your cheesecake batter, as the texture will become watery and separate after defrosting – a change that may or may not bother you, but that would definitely need to be dealt with. The recipe needs to be baked and then frozen if it’s going to work for your purposes; otherwise, it may result in an inferior product overall.

In case you’re missing a few ingredients and can’t bake the cheesecake without them, or if there are any other extenuating circumstances that prevent you from making the cake within 2–3 days of freezing it (and thus need refrigerating before then), go ahead and put those few spoonful’s of batter into ziplock bags before refrigerating them until such time, allowing time for all your ingredients to assemble before you’re ready for baking. That way everything stays fresh until then! The overall quality will be better when making prepped frozen cheesecake rather than unbaked because there’ll be no issues with separating textures; just remember that this means having an extra step: prepping the cheesecake before freezing rather than freezing after baking (which most people prefer).

Freezer Bags vs Food Wrap and Aluminium Foil

Wrapping your cheesecake in foil is an easy way to protect it from freezer burn and other forms of damage. Many bakers recommend wrapping cheesecake with food wrap and then a final layer of aluminium foil, which creates a barrier between the cake and the cold plastic tub that holds it. The combination provides excellent protection against moisture loss but creates a lot of waste: you’ll need about three layers of plastic wrap just to cover your cake, plus another two or three layers for extra security (depending on how much space there is inside).

You can reuse the foil until it wears out or starts tearing, but unfortunately, there’s no such thing as reusing plastic wrap. Meaning that every time you freeze something using this method when the time comes to unfreeze it, it’ll accumulate quite a bit of garbage. Also if you’re freezing something for longer periods like cheesecake, which lasts up to six months in most cases (and sometimes longer), then this issue could become even more problematic over time!

The better alternative, however, is freezer bags, and they only take seconds to put on over your items of food; instead of hours spent carefully taping down edges; they’re reusable; they cost less than buying disposable aluminium foil sheets every time you plan to freeze something want – and better yet: they work just as well at protecting desserts from freezer burn while producing less waste overall.

Freezing Cheese Cake

Using our guidelines, you can freeze cheesecake easily and enjoy it at any time. Or, you can opt to make a large batch and freeze it in portions so that you have a delicious dessert on hand whenever the craving strikes. It’s an easy way to save money, avoid food waste and ensure your fridge is always stocked with healthy, homemade treats.

FAQs

Do cheesecakes freeze well?

Cheesecakes freeze well depending on how they were frozen. Cutting them up into slices, then wrapping them in food wrap, or storing them in a freezer bag, usually does the trick.

Why shouldn’t you freeze cheesecake?

Since cheesecake cannot be refrozen, you’ll have to portion the cake before freezing, especially if you don’t intend to eat the entire cheesecake in one day. Sometimes portioning the cakes can lead to them being squished, as they’ll most likely be stacked on top of each other.

Does freezing cheesecake change the texture?

Normally freezing cheesecakes doesn’t alter their texture, however, if you happen to have refrozen your cheesecake, then its texture will start to crumble and separate. Properly frozen cheesecake will maintain the best quality for around 6 months in the freezer.