25 Fresh and Summery Cheesecake Recipes

From the Recipe Creator: I love my pressure cooker and get a kick out of creating recipes for it. When I wanted to try a cheesecake, I did some research and put together my own version. Success! It not only was beautiful with no cracks but also tasted absolutely scrumptious. —Joan Hallford, North Richland Hills, Texas

From the Recipe Creator: Michigan is known for its amazing cherries, especially the tart ones, so we have plenty of opportunities to find new ways to try and use them. They became my muse for this recipe—a twist on the traditional American cheesecake recipe. I decided to make use of the extraordinary texture and unique taste found in a Japanese-style cheesecake, which is light and melts in your mouth. —Laura Kurella, Wellston, Michigan

From the Recipe Creator: This is my favorite blueberry cheesecake recipe, which I often make for family get-togethers. —Cathy Medley, Clyde, Ohio

From the Recipe Creator: The creamy texture and lovely look of this strawberry cheesecake always get compliments. —L.C. Herschap, Luling, Texas

From the Recipe Creator: This is a cool, always refreshing dessert that is fancy enough to take to a gathering. You can make this ahead of time and freeze it. Make sure you cover it well in an airtight container and add the peaches only after the cheesecake thaws. —Joan Engelhardt, Latrobe, Pennsylvania

From the Recipe Creator: Creamy and airy, this gorgeous dessert is the perfect special something for a summer dinner party. I love the mix of smooth strawberry cheesecake and crumbly chocolate crust—and how elegant it looks on the table. —Kathy Berger, Dry Ridge, Kentucky

From the Recipe Creator: Here is a lovely no-bake dessert. Add a dash of cinnamon to the graham cracker crust if you'd like. —Margie Snodgrass, Wilmore, Kentucky

From the Recipe Creator: I’ve tried “light” cheesecake recipes before with mixed results. Making a few changes, I created a rich, creamy cheesecake filling that truly tastes like the real deal. —Katie Farrell, Ann Arbor, Michigan

From the Recipe Creator: My idea was to make a cheesecake taste like my favorite candy bar, which has chocolate, coconut and almonds. This cheesecake also works in bite size. Use a mini muffin pan with muffin liners, fill 3/4 full and bake 15-17 minutes. Allow to sit and cool completely before topping with chocolate, coconut and almonds. —Keri Brammer, Lawton, Oklahoma

From the Recipe Creator: I made this for a Father's Day party, and it was a hit! I guarantee compliments when you serve this fantastic dessert. —Cher Anjema, Kleinburg, Ontario

From the Recipe Creator: These little cheesecakes make a fun dessert that's just right for cooks who don't have a lot of time for fussy recipes. Plus, you get to eat a whole mini cheesecake yourself! —Kay Keller, Morenci, Michigan

From the Recipe Creator: This creamy lemon cheesecake has a lovely soft texture and cuts nicely. The curd adds a fresh, tangy flavor. —Becky West, Statesboro, Georgia

From the Recipe Creator: The summer berry season is a real treat. This is an easy way to enjoy berries with cheesecake, which is a refreshing change from traditional pudding and fruit parfaits. —Patricia Schroedl, Jefferson, Wisconsin

From the Recipe Creator: My mom often made pineapple upside down cake, but I prefer something creamier. This recipe looks just like her cake, but gets even tastier as pineapple upside down cheesecake. —Marilyn McGinnis, Citrus Heights, California

From the Recipe Creator: My mother-in-law loved chocolate malts and cheesecakes, too. Can you guess who passed this recipe on to me? Sometimes, I substitute pretzel crumbs for the graham cracker crumbs. They make a surprisingly good crust! —Anita Moffett, Rewey, Wisconsin

From the Recipe Creator: Because this no-bake blueberry cheesecake doesn't contain eggs, it's lighter but also very creamy and refreshing.—Ken Gallagher, Hastings, Nebraska

From the Recipe Creator: I read that white chocolate intensifies the flavor of blackberries. It's true! The crunch of baking chips, the blackberry puree, and the sweet and salty pretzel crust make this a sensational mini dessert. —Arlene Erlbach, Morton Grove, Illinois

From the Recipe Creator: This rich, creamy cheesecake is a crowd-pleasing standout. It has won first-place ribbons at numerous fairs and is my family’s favorite dessert. It’s an indulgence sure to elicit oohs and aahs when served to guests. —Sherri Regalbuto, Carp, Ontario

From the Recipe Creator: Cherries and chocolate come together in this dazzling coconut cheesecake. It's a holiday showstopper! —Jeanne Holt, Mendota Heights, Minnesota

From the Recipe Creator: Cheesecake in a slow cooker? It's true! I experimented a few times to turn this iconic dessert into a slow-cooker classic. Give it a try. I promise you'll be absolutely amazed by the results! —Krista Lanphier Milwaukee, WI

From the Recipe Creator: You’ll fall in love with this sweet treat. Each silky slice is topped with juicy raspberries. Yes, you can have cheesecake without breaking the calorie budget. —Taste Recipes Test Kitchen

From the Recipe Creator: To make these cute tarts more quickly, add the filling to store-bought phyllo tart shells. —Sarah Gilbert, Beaverton, Oregon

From the Recipe Creator: Inspiring ideas come from many places, and often when we least expect them. I enjoy making cheesecakes for family and friends, and I came up with this recipe after eating ice cream on vacation. Featuring pineapple and coconut, this cheesecake will remind you of a trip to an island paradise. —Ellen Batenhorst, Omaha, Nebraska

From the Recipe Creator: Cheesecake is my mom's favorite dessert. I made this especially for her on Mother's Day to thank her for being such an awesome mom. Decorate to your own taste! —Elizabeth Ding, El Cerrito, California