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Why settle for just one kind of cheesecake when you can have TEN?! Turn a plain cheesecake into a homemade cheesecake sampler, featuring ten different cheesecake flavors and designs in one cake. It’s endlessly customizable, and perfect for large groups or parties!
🍰 10 different ways to flavor and decorate a cheesecake
Meet the cheesecake sampler – one humble cheesecake, gussied up with a variety of toppings to create ten different cheesecake flavors! Here are just a few reasons why you’ll love it:
- It’s easy! Store-bought cheesecake works just as well as homemade here, so pick up a cheesecake from the grocery store and you’re already 90% of the way there.
- There’s something for everyone. Feeding a group? Dealing with picky eaters or allergies? You can completely customize all the toppings to fit any preference, occasion, or season.
- It’s a real looker. Not to get too cocky, but this cheesecake is gorgeous! The variety of colors, textures, and toppings make it look WAY more fancy and complicated than it actually is.
- It’s fun to make, and a great way to experiment with different flavors without committing to a whole cheesecake.
The best part about this cheesecake recipe is that it’s SO flexible. I’ll be showing you how to do 10 different toppings, but they’re just the beginning–take them as inspiration to create your own flavor combinations and creations. So grab a cheesecake and let’s get to it!
🥣 What You’ll Need
The exact ingredients you need will depend on which flavors you want to make, and I’ll go over each individual slice down below. But here are the general ingredients and tools you’ll need to make a cheesecake sampler: (Links are affiliate links and I earn a small commission from qualifying purchases.)
- Cheesecake: obviously! Because all the fun comes from the toppings, this is one instance when it’s totally fine, and even encouraged, to use a store-bought cheesecake. Look for a 9″ or 10″ cheesecake in the freezer or refrigerated bakery section of your local grocery store. If you want to go the homemade route, whip up my New York Style Cheesecake, and let it cool completely before proceeding.
- Parchment paper: I place folded parchment paper in between each slice–this both separates them and keeps the cut slices fresh. This is my favorite brand — it’s thick and heavy duty, so it doesn’t tear or get soggy in the refrigerator.
- Piping bags: Pick up a bunch of piping bags, because we’re going to be filling them with whipped cream, peanut butter, Nutella, lemon curd, and more!
- Piping tip: A simple star tip is all you’ll need to create those classic whipped cream swirls.
- Small offset spatula: This handy tool helps spread the toppings evenly, even in hard-to-reach nooks and crannies.
📋 Getting Started
Before you start decorating, assemble all of your ingredients, and prep the cheesecake like so:
- Make sure your cheesecake is well-chilled – you’ll get the cleanest slices when it’s very firm.
- Run a large sharp chef’s knife under hot water, then wipe off the blade so it’s dry but hot. Slice the cheesecake in half, then rinse and wipe the blade again.
- Continue until you’ve cut the number of slices you’d like. I recommend no more than 10-12 for a 9″ cheesecake, as anything more than that becomes difficult to decorate individually.
- Cut parchment paper into strips. Fold a strip of parchment around an offset spatula, and slide the spatula between two slices of cheesecake, wedging the parchment between them.
- Slide the spatula out, and repeat until every slice has a parchment divider.
⬇️ Cheesecake Flavor Breakdown
Here’s a quick overview of each slice in this 10-flavor cheesecake. You can find an easily printable version of this information down in the recipe card.
Classic Berry-Topped Cheesecake
Berries and cheesecake are a classic combination, so of course it’s in the sampler! To make this slice, pipe a rosette of whipped cream, then press a few fresh berries into the cream. You can finish it with fresh mint leaves and edible flower petals, if desired.
Key Lime Cheesecake
To get that sweet-tart flavor of key lime pie, sprinkle fresh lime zest on top of a slice. If you’re feeling extra-ambitious, fold some lime zest into whipped cream as well, then pipe that on top. Garnish the whipped cream with a thin slice of lime and several graham cracker pieces.
Drizzle chocolate sauce on top of a cheesecake slice. Press some toasted pecans into the top, then drizzle caramel sauce over the whole thing.
Use a microplane or fine mesh strainer to grate freeze-dried strawberries over a cheesecake slice, covering the whole slice in strawberry powder. Add a swirl of whipped cream and a fresh strawberry on top.
💭 More Variations
Here are a few more ways you can play with this recipe:
- Vary the base flavors: to keep things simple this recipe calls for just one plain cheesecake. However, if you want to really lean into the “sampler” idea, you can make or purchase multiple cheesecakes in other flavors, like chocolate, pumpkin spice, or peppermint. Cut the cheesecakes up into thirds or quarters, swap the pieces around so you have several cheesecakes with different base flavors, then decorate as desired. (If you don’t need that much cheesecake all at once, you can freeze extras for up to 6 months!)
- Get saucy: try adding strawberry sauce, blueberry sauce, cranberry sauce, blackberry sauce, or mango sauce to some of the slices. The more liquid sauces are best added shortly before serving so things don’t get messy.
- More fun ideas: try canned pie filling, cookie butter & Biscoff cookies, mocha sauce & chocolate-covered espresso beans, peaches or nectarines, cooked apples & caramel sauce, your favorite jams or jellies, chopped candy bars, and anything else you can imagine!
❤️ More Cheesecake Recipes
- Pumpkin Spice Cheesecake
- Chocolate Peanut Butter Cheesecake
- Candy Bar Cheesecake
- Easter No-Bake Mini Cheesecakes
- Deep-Fried Cheesecake
New York Style Cheesecake
10-Flavor Cheesecake Sampler
- 1 9-inch cheesecake, well-chilled
- 1 cup whipped cream
- ¼ cup fresh fruit, assorted berries and cherries
- 1 TBSP peanut butter
- 1 TBPS lemon curd
- 1 TBSP Nutella
- 1 TBSP caramel sauce
- ¼ cup chocolate sauce
- 1 TBSP chocolate curls
- 3 mini peanut butter cups
- 1 Ferrero Rocher
- 1 lime, zested and sliced
- 1 lemon, sliced
- ¼ cup mini Oreo cookies
- 1 brownie, cubed
- 1 TBSP mini marshmallows
- 1 TBSP almonds
- 1 TBSP pecans
- 3 TBSP freeze-dried strawberries
- 1 graham cracker
- Fresh mint leaves
- Run a large sharp chef’s knife under hot water, then wipe off the blade so it’s dry but hot. Slice the cheesecake in half, then rinse and wipe the blade again. Continue until you’ve cut 10 slices.
- Cut parchment paper into strips. Fold a strip of parchment around an offset spatula, and slide the spatula between two slices of cheesecake, wedging the parchment between them. Repeat until every slice has a parchment divider.
- Put whipped cream in a piping bag with a start tip, and prep other ingredients so they are all ready to go.
- Berry-topped cheesecake: Pipe a rosette of whipped cream, then press a few fresh berries into the cream. Sprinkle on fresh mint leaves and edible flower petals, if desired.
- Nutella cheesecake: Fill a piping bag with Nutella. Snip off the tip, and pipe a thick squiggle of Nutella across the top of a cheesecake slice. Add a swirl of whipped cream, and finish by pressing a Ferrero Rocher candy on top.
- Lemon cheesecake: Spread a thin layer of lemon curd on a slice of cheesecake. Add a whipped cream rosette, fresh mint, and a twist of fresh lemon.
- Oreo cheesecake: Spread a thin layer of chocolate sauce on top of a slice. Top with a generous layer of chopped Oreo cookies, pressing down slightly to adhere the Oreos to the ganache. Finish with whipped cream and a few mini Oreos on top.
- Brownie rocky road cheesecake: Spread a thin layer of chocolate sauce on top of a slice. Press small cubes of brownie, mini marshmallows, and chopped almonds into the ganache. Finish with a thick drizzle of chocolate sauce over the top.
- Key lime cheesecake: Sprinkle fresh lime zest on top of a slice. Garnish the whipped cream with a thin slice of lime and several graham cracker pieces.
- Peanut butter cup cheesecake: Gently warm up peanut butter in the microwave so it is more fluid, but not hot. Spread it on top of a slice of cheesecake. Add mini peanut butter cups on top.
- Cherry chocolate cheesecake: Start with a rosette of whipped cream. Sprinkle chocolate curls all over the cream, then add several fresh cherries. You could also use cherry pie filling or jarred Morello cherries instead of fresh.
- Turtle cheesecake: Drizzle chocolate sauce on top of a cheesecake slice. Press some toasted pecans into the top, then drizzle caramel sauce over the whole thing.
- Strawberry cheesecake: Use a microplane or fine mesh strainer to grate freeze-dried strawberries over a cheesecake slice, covering the whole slice in strawberry powder. Add a swirl of whipped cream and a fresh strawberry on top.
Our recipes are developed using weight measurements, and we highly recommend using a kitchen scale for baking whenever possible. However, if you prefer to use cups, volume measurements are provided as well. PLEASE NOTE: the adage “8 oz = 1 cup” is NOT true when speaking about weight, so don’t be concerned if the measurements don’t fit this formula.Click here to learn more about baking measurements and conversion.
About Elizabeth LaBau
I’m Elizabeth, but you can call me SugarHero! I’m a former pastry chef turned blogger, cookbook author, and baking instructor, and I consider myself sugar’s #1 fan. Learn more from my About page, or connect with me on social media: