What Wine Goes with Cheesecake? A Sweet Investigation

Pairing wine with cheesecake isn’t just a luxury—it’s an art that transforms dessert into an experience. The creamy texture and rich flavor of cheesecake demand a complementary beverage that balances sweetness and acidity.

As someone who’s spent years exploring dessert wine pairings, I’ve discovered that the right wine can elevate a simple slice to memorable heights. Whether you’re serving a classic New York style or a fruity variation, there’s a perfect match waiting.

This guide will help you navigate the world of wine sweetness levels for cheesecake, covering:

• Sweet wines that enhance vanilla notes
• Sparkling options that cut through richness
• Fortified wines that stand up to chocolate variations
• Serving tips to maximize each pairing

From port wine cheesecake pairing to the bright acidity of ice wine with creamy desserts, you’ll discover options for every palate and occasion.

Sweet Wines

Port

Wine Type:

Fortified

Why it pairs well with cheesecake:

Port wine’s rich sweetness perfectly balances the tangy cream cheese in cheesecake. The concentrated fruit flavors enhance the dessert’s richness without overwhelming it. Port’s higher alcohol content cuts through the dense texture while its sweetness matches the sugar levels in cheesecake.

Flavor Profile:

Ripe berries, caramel, chocolate, and nuts. Full-bodied with moderate acidity and soft tannins. Sweet with complex dried fruit notes.

Best Styles or Varietals:

Ruby Port for chocolate cheesecake, Tawny Port for vanilla or caramel versions, Late Bottled Vintage for berry-topped cheesecake.

Serving Tips:

Serve at 60-65°F (15-18°C) in a small dessert wine glass. No need to decant young Ports, but consider decanting aged varieties 30 minutes before serving.

Alternative Wines:

Madeira, Banyuls

Moscato d’Asti

Wine Type:

Sparkling, Sweet White

Why it pairs well with cheesecake:

The light effervescence of Moscato d’Asti cleanses the palate between bites of rich cheesecake. Its delicate sweetness complements rather than competes with the dessert’s flavor. The wine’s floral and fruity notes particularly enhance fruit-topped cheesecakes.

Flavor Profile:

Peach, apricot, orange blossom, and honey. Light-bodied with refreshing acidity, gentle bubbles, and moderate sweetness.

Best Styles or Varietals:

Look for authentic Moscato d’Asti DOCG from Piedmont, Italy.

Serving Tips:

Serve well-chilled at 43-46°F (6-8°C) in a tulip-shaped glass to preserve bubbles while capturing aromas.

Alternative Wines:

Prosecco (off-dry), Asti Spumante

Ice Wine

Wine Type:

Dessert

Why it pairs well with cheesecake:

Ice wine offers intense sweetness balanced by bright acidity—perfect for cutting through creamy cheesecake. Its concentrated fruit flavors create a luxurious pairing with simple vanilla cheesecake, allowing both to shine.

Flavor Profile:

Honey, apricot, peach, tropical fruits, and floral notes. Medium to full-bodied with electric acidity balancing substantial sweetness.

Best Styles or Varietals:

Canadian Ice wines made from Vidal Blanc or Riesling, German Eiswein, or Austrian Eiswein.

Serving Tips:

Serve thoroughly chilled at 43-46°F (6-8°C) in a small dessert wine glass to control portion size of this intensely sweet wine.

Alternative Wines:

Late Harvest Riesling, Tokaji Aszú

Late Harvest Riesling

Wine Type:

Dessert

Why it pairs well with cheesecake:

Late Harvest Riesling offers the perfect sugar-acid balance for cheesecake. Its vibrant acidity cuts through richness while its honeyed sweetness complements the dessert. The wine’s tropical and stone fruit notes particularly enhance fruit-topped cheesecakes.

Flavor Profile:

Ripe peach, apricot, honey, candied citrus, and subtle petrol notes. Medium-bodied with bright acidity balancing significant residual sugar.

Best Styles or Varietals:

German Spätlese or Auslese Riesling, Alsatian Vendange Tardive, or New World examples from Washington or Finger Lakes.

Serving Tips:

Serve chilled at 45-50°F (7-10°C) in a standard white wine glass to allow aromas to develop.

Alternative Wines:

Gewürztraminer Vendange Tardive, Chenin Blanc Moelleux

Sauternes

Wine Type:

Dessert

Why it pairs well with cheesecake:

Sauternes offers layered complexity that elevates plain cheesecake to a gourmet experience. Its honeyed richness and botrytis character (noble rot) brings apricot, marmalade, and spice notes that create a luxurious pairing. The wine’s acidity keeps the combination from becoming cloying.

Flavor Profile:

Honey, marmalade, dried apricot, orange peel, vanilla, and ginger. Full-bodied with balanced acidity and pronounced sweetness.

Best Styles or Varietals:

Traditional Sauternes from Bordeaux, France, made primarily from Sémillon, Sauvignon Blanc, and Muscadelle.

Serving Tips:

Serve chilled at 50-55°F (10-13°C) in a smaller white wine glass. No need to decant young versions, but 30 minutes may benefit aged bottles.

Alternative Wines:

Barsac, Monbazillac, Tokaji

Tokaji Aszú

Wine Type:

Dessert

Why it pairs well with cheesecake:

Tokaji Aszú brings centuries of tradition to cheesecake pairing. Its honeyed richness and vibrant acidity create perfect balance. The wine’s complex flavors of dried fruits and spices complement the simple elegance of classic cheesecake without overwhelming it.

Flavor Profile:

Dried apricot, orange marmalade, honey, saffron, and caramel. Full-bodied with remarkable acidity cutting through significant sweetness.

Best Styles or Varietals:

Hungarian Tokaji Aszú 5 or 6 Puttonyos (indicating sweetness level).

Serving Tips:

Serve slightly chilled at the European cellar temperature of 55°F (13°C) in a small dessert wine glass to preserve aromatics.

Alternative Wines:

Royal Tokaji, Sauternes

Pedro Ximénez Sherry

Wine Type:

Fortified

Why it pairs well with cheesecake:

Pedro Ximénez (PX) Sherry offers intense sweetness and raisin notes that stand up beautifully to rich cheesecake. Its molasses-like consistency matches the dessert’s density while its concentrated dried fruit flavors complement caramel or chocolate variations.

Flavor Profile:

Raisins, dates, figs, molasses, coffee, and dark chocolate. Full-bodied and extremely sweet with moderate acidity.

Best Styles or Varietals:

Authentic Pedro Ximénez from Jerez, Spain. Look for respected producers like Lustau, Gonzalez Byass, or Osborne.

Serving Tips:

Serve lightly chilled at 55-57°F (13-14°C) in a small dessert wine glass. A single ounce is often sufficient due to intensity.

Alternative Wines:

Cream Sherry, Vin Santo

Sparkling Options

Prosecco

Wine Type:

Sparkling White

Why it pairs well with cheesecake:

Prosecco‘s gentle bubbles and subtle sweetness refresh the palate between bites of dense cheesecake. Its light apple, pear, and floral notes complement without competing, while the effervescence cuts through creaminess.

Flavor Profile:

Green apple, pear, white peach, lemon, and honeysuckle. Light-bodied with soft bubbles, moderate acidity, and often slight sweetness.

Best Styles or Varietals:

Look for Extra Dry Prosecco (which is actually slightly sweet) or Dry (sweetest) from Veneto, Italy.

Serving Tips:

Serve well-chilled at 38-45°F (3-7°C) in a flute or tulip glass. Consume young—most Prosecco isn’t meant for aging.

Alternative Wines:

Asti Spumante, Moscato d’Asti

Champagne (Demi-Sec)

Wine Type:

Sparkling

Why it pairs well with cheesecake:

Demi-Sec Champagne offers enough sweetness to complement cheesecake while its sophisticated bubbles and bright acidity cut through richness. Its brioche and toast notes from aging create complex flavor layers against the creamy dessert.

Flavor Profile:

Apple, pear, citrus, brioche, toast, and sometimes hints of honey. Medium-bodied with fine bubbles, bright acidity, and noticeable sweetness.

Best Styles or Varietals:

Look specifically for Demi-Sec Champagne from France, as Brut styles will be too dry for cheesecake.

Serving Tips:

Serve at 45-48°F (7-9°C) in a tulip-shaped champagne glass that captures aromatics while showcasing bubbles.

Alternative Wines:

Demi-Sec Crémant, Sec Cava

Asti Spumante

Wine Type:

Sparkling Sweet

Why it pairs well with cheesecake:

Asti Spumante offers aromatic sweetness and playful bubbles that dance with cheesecake’s dense texture. Its fruity exuberance particularly complements fruit-topped variations while its refreshing quality prevents palate fatigue.

Flavor Profile:

Fresh grapes, peach, apricot, sage, and orange blossom. Light-bodied with vibrant acidity, persistent bubbles, and pronounced sweetness.

Best Styles or Varietals:

DOCG-certified Asti from Piedmont, Italy.

Serving Tips:

Serve thoroughly chilled at 38-40°F (3-4°C) in a flute glass to maintain effervescence and freshness.

Alternative Wines:

Moscato d’Asti (less bubbly), sweet Prosecco

Brachetto d’Acqui

Wine Type:

Sparkling Red

Why it pairs well with cheesecake:

Brachetto d’Acqui’s sweet red berry flavors and gentle bubbles create a playful counterpoint to creamy cheesecake. Its strawberry notes particularly complement berry-topped versions. This unique sparkling red creates a beautiful visual and flavor contrast.

Flavor Profile:

Strawberry, raspberry, rose petals, and cherry blossoms. Light-bodied with soft bubbles, moderate acidity, and pronounced sweetness.

Best Styles or Varietals:

DOCG-certified Brachetto d’Acqui from Piedmont, Italy.

Serving Tips:

Serve chilled at 50-55°F (10-13°C) in a white wine glass to allow the floral aromatics to develop.

Alternative Wines:

Lambrusco (sweet styles), Fragolino

White Wines

Gewürztraminer

Wine Type:

White

Why it pairs well with cheesecake:

Off-dry Gewürztraminer brings exotic lychee and spice notes that create intriguing contrast with simple cheesecake. Its slight sweetness matches the dessert while its distinctive aromatic profile adds complexity to each bite.

Flavor Profile:

Lychee, rose petal, ginger, tropical fruit, and baking spices. Medium to full-bodied with moderate acidity and often slight residual sugar.

Best Styles or Varietals:

Off-dry examples from Alsace, France or Alto Adige, Italy. Look for “Vendange Tardive” for sweeter styles.

Serving Tips:

Serve at 45-50°F (7-10°C) in a standard white wine glass to allow the distinctive aromatics to develop.

Alternative Wines:

Off-dry Torrontés, aromatic Viognier

Sweet Riesling

Wine Type:

White

Why it pairs well with cheesecake:

Sweet Riesling offers the perfect balance of sugar and acidity for cheesecake. Its honeyed sweetness complements the dessert while its vibrant acidity cuts through richness. The wine’s fruit-forward profile enhances both plain and fruit-topped versions.

Flavor Profile:

Green apple, peach, apricot, lime, and honey with minerality. Light to medium-bodied with electric acidity balancing residual sugar.

Best Styles or Varietals:

German Spätlese or Auslese Riesling, Michigan Sweet Riesling, or Washington State off-dry styles.

Serving Tips:

Serve chilled at 45-50°F (7-10°C) in a white wine glass. No decanting needed—enjoy sweet Riesling’s fresh fruit character.

Alternative Wines:

Chenin Blanc (off-dry), Vouvray Moelleux

Muscat

Wine Type:

White

Why it pairs well with cheesecake:

Muscat’s intense floral aromatics and natural grape sweetness amplify cheesecake’s vanilla notes. Its distinctive perfume adds complexity to simple versions while its sweet fruit flavors enhance fruit-topped variations.

Flavor Profile:

Orange blossom, peach, apricot, and fresh grapes with distinctive “Muscat” aroma. Light to medium-bodied with moderate acidity and pronounced sweetness.

Best Styles or Varietals:

Muscat Blanc, Moscato Giallo, Black Muscat. Look for French Muscat de Beaumes-de-Venise or Australian fortified Muscats.

Serving Tips:

Serve well-chilled at 45-48°F (7-9°C) in a smaller white wine glass to concentrate the distinctive aromatics.

Alternative Wines:

Torrontés, Orange Muscat

Viognier (Off-Dry)

Wine Type:

White

Why it pairs well with cheesecake:

Off-dry Viognier brings luscious body and aromatic complexity that stands up to cheesecake’s richness. Its stone fruit flavors and subtle honeysuckle notes enhance the dessert’s vanilla aspects while its moderate acidity keeps the pairing balanced.

Flavor Profile:

Apricot, peach, tangerine, honeysuckle, and spice. Full-bodied with moderate acidity and often slight residual sugar in off-dry styles.

Best Styles or Varietals:

Look specifically for off-dry Viognier from California, Washington State, or Australia, as most are made dry.

Serving Tips:

Serve at 50-55°F (10-13°C), slightly warmer than most whites, in a standard white wine glass to allow the aromatics to develop.

Alternative Wines:

Off-dry Chenin Blanc, off-dry Roussanne

FAQ on What Wine Goes With Cheesecake

What type of wine pairs best with plain cheesecake?

Sweet Riesling offers the ideal balance for plain cheesecake. Its honeyed sweetness complements vanilla notes while vibrant acidity cuts through creamy richness. Sauternes and Moscato d’Asti are excellent alternatives, providing contrasting flavor profiles that enhance without overwhelming the dessert’s simple elegance.

Can I serve red wine with cheesecake?

Yes, but selectively. Sweet reds like Brachetto d’Acqui pair beautifully with berry-topped cheesecake. For chocolate variations, Ruby Port creates magic with its rich berry notes. Most dry reds clash with cheesecake’s sweetness, so focus on dessert wine options with residual sugar.

What wine goes with chocolate cheesecake?

Ruby Port is exceptional with chocolate cheesecake. Its concentrated berry flavors and chocolate notes create perfect complementary flavors. Banyuls from France and Recioto della Valpolicella also work brilliantly, offering wine balance with sweetness that matches chocolate’s intensity.

Which sparkling wine works with cheesecake?

Off-dry sparklers shine with cheesecake. Demi-Sec Champagne offers sophisticated bubbles while Moscato d’Asti brings fruity effervescence. Prosecco (Extra Dry) provides refreshing contrast to rich desserts. The bubbles act as palate cleansers between creamy bites.

How should I serve dessert wine with cheesecake?

Serve in small portions (2-3oz) in proper dessert wine glasses. Sweet wines should be chilled (43-55°F depending on style) but not ice-cold, which mutes flavors. Serve the wine alongside cheesecake rather than before, allowing the complementary tastes to develop together.

What’s a budget-friendly wine for cheesecake?

Late Harvest Riesling from Washington State offers excellent value. Moscato d’Asti delivers creamy dessert beverage companion status at reasonable prices. Cream Sherry provides rich caramel notes that enhance cheesecake without breaking the bank. These affordable options still deliver wine flavor enhancing qualities.

Should wine be sweeter than cheesecake?

Generally yes. Following the dessert pairing principle that wine should be sweeter than the dessert prevents the wine from tasting sour by comparison. Cheesecake’s moderate sweetness pairs well with wine sweetness levels from off-dry to very sweet depending on toppings.

What wine pairs with fruit-topped cheesecake?

Match the wine to the fruit. Strawberry cheesecake shines with Brachetto d’Acqui’s matching berry notes. Citrus-topped versions love Sweet Riesling. Tropical fruit toppings pair beautifully with Moscato. Consider the fruit cheesecake wine options that echo or complement the specific fruit flavors.

Can white wine work with cheesecake?

Absolutely! Off-dry or sweet whites like Gewürztraminer, Sweet Riesling, and Viognier offer excellent cream cheese dessert beverage match potential. Their aromatic profiles and touch of sweetness complement cheesecake’s richness while providing contrasting flavors that refresh the palate.

What’s the most sophisticated wine pairing for cheesecake?

Sauternes or Tokaji Aszú create the most elegant pairings. These noble rot wines bring complex honey, marmalade, and spice notes that elevate simple cheesecake. For a different approach, aged Tawny Port offers nutty sophistication that transforms caramel cheesecake into a gourmet experience.

Conclusion

Discovering what wine goes with cheesecake transforms an ordinary dessert course into a memorable tasting experience. The perfect pairing creates harmony between creamy dessert textures and wine acidity or sweetness.

When selecting your wine complement for cheesecake, remember these key principles:

• Match wine sweetness levels to your specific cheesecake variant
• Consider wine serving temperature to maximize flavor
• Use proper glassware to enhance the wine styles for various cheesecakes
• Start with small pours of dessert wine to avoid overwhelming the palate

Whether you prefer the luxurious richness of Port with chocolate cheesecake or the refreshing contrast of Prosecco with light cheesecake, the right combination elevates both components. Trust your taste preferences while experimenting with different pairings.

The world of dessert wine pairing offers endless possibilities for your cheesecake adventures. Explore, enjoy, and discover your perfect match!