How to Freeze Cheesecake: The Complete Guide and Expert Tips
Freezing cheesecake is a simple way to get ahead on party prep or save those extra slices for later. With our helpful tips and tricks, you’ll always have a delicious dessert ready whenever a craving hits!
FAQs
Freezing cheesecake is easy! First, let it cool completely if it’s freshly baked. Then transfer to the fridge until it’s set (generally 8 hours or overnight). Once set, wrap the whole cheesecake tightly in plastic wrap. Add a layer of aluminum foil on top or slide it into a freezer bag for extra protection. That’s it—your cheesecake is ready to freeze!
Pro tip: I sometimes let my cheesecake sit in the freezer unwrapped for 30 minutes before covering in plastic wrap. This helps the cheesecake firm up just enough to prevent the plastic wrap from sticking to the surface.
After the cheesecake has completely set, cut into slices. Place each slice on a parchment-lined baking sheet and freeze for 1 hour or until solid. Wrap each slice tightly in plastic. For extra protection, you can add a layer or aluminum foil or place the wrapped slices in a freezer-safe bag or airtight container.
Whole cheesecake keeps beautifully in the freezer for up to 3 months. After that, it’s still safe to eat up to 6 months when stored properly, but the texture might not be as creamy. Make sure it’s wrapped tightly to prevent freezer burn.
For mini cheesecakes and individual slices, I recommend freezing for only up to 2 months. Because they have more exposed surface area relative to their size, slices and mini cheesecakes are more prone to moisture loss and more likely to develop freezer burn.
Mini cheesecakes are super easy to freeze! Once they have completely set in the fridge, arrange them on a baking sheet and freeze until solid. Next, wrap each cheesecake individually in plastic wrap and store in an airtight container or freezer safe bag.
If I’ll be storing the cheesecakes for less than a week, I generally skip wrapping each in plastic wrap and just store them in an airtight container with parchment paper between layers.
It depends on the topping! Set toppings, such as chocolate ganache, freeze pretty well. However, fresh fruit or whipped cream can get soggy in the freezer and are better added right before serving.
No-bake cheesecakes can be frozen in the same way. Because their texture is softer than a baked cheesecake, I recommend freezing the whole cake or slices unwrapped for about 30 minutes first to firm it up, then wrap tightly. No-bake cheesecakes should be thawed slowly in the fridge to maintain their texture.
How to freeze cheesecake
Step 1: Cool and set your cheesecake.
Before freezing your cheesecake, it should be completely set. If it’s freshly baked, let it sit at room temperature until cool, then transfer to the fridge for at least 8 hours or overnight. This ensures that the cheesecake has set properly and will hold its shape when frozen.
Step 2: Wrap your cheesecake in plastic wrap.
Start by gently wrapping the whole cheesecake in plastic wrap. Be sure to cover the cake as tightly as possible to keep air out, which helps prevent freezer burn and maintains the creamy texture.
To freeze individual slices, place the slices on a parchment-lined baking sheet and freeze for 1 hour or until frozen solid. Once firm, wrap each slice in plastic wrap.
For extra protection, especially if you’re planning to store your cheesecake for more than a week, add a second layer of aluminum foil or place the wrapped whole cheesecake or individual slices in a freezer-safe bag. This additional layer helps guard against freezer smells and keeps the texture creamy.
Step 3: Label and date your container.
If you’re freezing your cheesecake for an extended period (longer than a couple of weeks), don’t forget to label and date your container or freezer bag.
Pro tip: Freeze before wrapping. To keep any toppings or decorations looking neat, let the cheesecake (or individual slices) sit in the freezer unwrapped for 30-60 minutes before covering them in plastic wrap. This helps the surface firm up a bit, so the plastic wrap doesn’t stick to any details or the sides of the cheesecake.
Storage tips
- Don’t skip the freezing step for individual slices. Without this step, the sides of the cheesecake will stick to the plastic wrap making it difficult to wrap up neatly.
- Wait to wrap the cheesecake until fully set. Wrapping the cheesecake too early, especially if it’s still soft, can cause decorations to get smushed or the surface to stick to the plastic wrap.
- Don’t forget to double wrap. If you plan to store cheesecake for more than a week, avoid only using one layer of plastic wrap. Double-wrap for added protection against freezer burn.
- Thaw slowly. Avoid thawing a whole cheesecake at room temperature. This method works for slices, but can cause a whole cheesecake to become soggy. Always thaw it slowly in the fridge for the best results.
- Wrap tightly in plastic wrap. Leaving the cheesecake loosely covered or without enough protection can lead to it absorbing weird freezer smells or drying out, ruining its taste and texture.
How to thaw cheesecake
You can thaw your frozen cheesecake in two ways:
- In the fridge: The best way to thaw cheesecake is to move it from the freezer to the fridge and let it thaw overnight (or for about 8 hours).
- On the counter: If you’re in a rush, you can leave individual cheesecake slices on the counter for 30-60 minutes to thaw. I don’t recommend this method for whole cheesecakes.
Cheesecake recipes
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