1 slice (medium) of Cheesecake (90 g) has 288 calories. That works out to 320 calories per 100 g. It contains 24.8 g of carbs, 5 g of protein, 18.5 g of fat and 0.5 g of fiber. Its 94.5 mg of Phosphorus covers 14% of the Daily Value. Its glycemic index is 55 (medium), so it raises blood sugar at a moderate pace.

What is Cheesecake?

Cheesecake is a rich dessert made with a sweetened cheese filling, commonly cream cheese, set over a crumb crust. It may be baked with eggs or chilled until firm, and recipes vary by region. Although versions of cheese-based cakes have a long history, the creamy style familiar to many people today is especially associated with American baking.

Its smooth, dense filling balances a gentle tang with sweetness, while the crust adds a crumbly contrast. It is served by the slice in cafés and at celebrations, often with fruit, berry sauce or coffee. At about 320 calories per 100 g, it is an energy-dense treat; a modest slice with fresh fruit is a simple way to keep dessert lighter.

Cheesecake Nutrition Facts

Selected: 100 g

320

KCAL / 100G

Carbs

27.5g

· 10% DV

Protein

5.6g

· 11% DV

Fat

20.5g

· 26% DV

Fiber

0.5g

· 2% DV

DV is the share of the daily value covered, on a 2,000 kcal reference diet.

Calories come from: Carbs 35% · Protein 7% · Fat 58%

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Cheesecake Vitamins & Minerals

Vitamins

B12

0.35µg · 15% DV

0.18mg · 14% DV

Vitamin A

120µg · 13% DV

Biotin

2.2µg · 7% DV

Minerals

Phosphorus

105mg · 15% DV

Sodium

210mg · 9% DV

Selenium

5µg · 9% DV

Calcium

85mg · 9% DV

Potassium ⭐

120mg · 4% DV

How Nutritious Is Cheesecake?

Nutrient density

Low

25/ 100

How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.

Satiety score

Low

19/ 100

An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.

Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.

Cheesecake Glycemic Index

GLYCEMIC INDEX

Medium

0 Low5570100

GLYCEMIC LOAD

Medium

Accounts for portion size — a more realistic measure than GI alone.

How to Burn Off Cheesecake

To burn the 320 calories in 100 g:

🚶

79min

Walking (5 km/h)

🏃

33min

Running (8 km/h)

🚴

44min

Cycling

🏊

37min

Swimming

Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.

Is Cheesecake Processed?

NOVA 3

Processed

1. Unprocessed

2. Minimally Processed

3. Processed

4. Ultra-Processed

NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.

Does Cheesecake Contain Allergens?

Contains these allergens:

Gluten yes

Dairy yes

Eggs yes

Peanuts free

Tree nuts free

Fish free

Soy free

Sesame free

Which Diets Is Cheesecake Good For?

Vegan

— Not suitable

Vegetarian

✓ Suitable

Gluten-Free

— Not suitable

Dairy-Free

— Not suitable

Mediterranean

— Not suitable

Paleo

— Not suitable

Whole30

— Not suitable

DASH

— Not suitable

Keto

— Not suitable

Low FODMAP

— Not suitable

Cheesecake Fat Profile

SATURATED

11.5g

MONOUNSATURATED

5.8g

POLYUNSATURATED

1.2g

⚖️

Omega 6:3 ratio 5.6:1

Above the ideal 4:1 (5.6:1).

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Frequently Asked Questions About Cheesecake

What is cheesecake made of?

Cheesecake is usually made with cream cheese, eggs, sugar, and a crumb crust, often made from biscuits or graham crackers. Some recipes add cream or sour cream, while no-bake versions use a setting agent such as gelatin.

Why does cheesecake crack?

Cheesecake commonly cracks when it is overmixed, baked at too high a temperature, or cooled too quickly. Mix the filling gently and let the cake cool gradually in the switched-off oven with the door slightly open.

How do you know when cheesecake is done?

Cheesecake is done when its edges look set but the center still wobbles slightly when you gently shake the pan. It will continue to firm as it cools, so baking until the center is completely solid can make it dry or cracked.

Should cheesecake be baked in a water bath?

A water bath is optional, but it helps cheesecake bake evenly and reduces the chance of a cracked top. Wrap the outside of the springform pan securely in foil, then set it in a larger pan of hot water before baking.

How long should cheesecake cool before refrigerating?

Let cheesecake cool gradually before refrigerating it; putting a hot cake straight into the fridge can cause condensation and abrupt temperature changes. Once it reaches room temperature, cover it and chill it until fully set before slicing.

How long does cheesecake last in the fridge?

Cheesecake usually keeps for about 3–4 days in the refrigerator when covered or stored in an airtight container. Because it contains cream cheese, refrigerate leftovers promptly and avoid leaving the cake at room temperature for extended periods.

Can you freeze cheesecake?

Yes, cheesecake freezes well. Freeze it whole or in individual slices, wrapped tightly and placed in an airtight container; thaw it in the refrigerator before serving. Freeze it without fresh fruit toppings when possible, since they can become watery.

Why is my cheesecake still runny in the middle?

A runny cheesecake is often underbaked, made with a filling that contains too much moisture, or cut before it has chilled fully. Let it set in the refrigerator first; next time, drain watery cheese and use the gentle-wobble doneness test.

What is the difference between baked and no-bake cheesecake?

Baked cheesecake sets as its egg-and-cheese filling cooks, giving it a dense, creamy texture. No-bake cheesecake is chilled rather than baked and usually relies on whipped cream, gelatin, or another setting ingredient to hold its shape.

How do you keep cheesecake from sticking to the pan?

Use a springform pan and line its base with parchment paper to release cheesecake cleanly. Run a thin knife around the edge after the cake has cooled, then unclasp the pan; trying to remove a warm cheesecake can make it break.

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Nutrition data compiled from USDA FoodData Central and scientific sources.

· Last updated: September 25, 2026