12 Toppings That Will Upgrade Any Basic Grocery Store Cheesecake

While baking for my own café for over 10 years, I've learned an important lesson: Creativity often starts with the basics. Planning a menu that suits different tastes, budgets, and occasions can be as simple as changing an easy, standard dessert into something that feels fresh and exciting. 

Cheesecake is one blank canvas that I love to experiment with. The smooth, creamy, almost-neutral base of vanilla cheesecake has an unobtrusive, gentle sweetness that lends itself well to several exciting interpretations. Over the years, my approach to "add a little something" without reinventing the wheel each time has resulted in some runaway hits. They have run the gamut from seasonal fruit compotes and popular chocolate-based toppings, to more adventurous flavor combinations inspired by travel and current trends. These topping ideas should spark your own creativity, and help you upgrade any basic grocery store cheese cake. They're not only simple to pull off, but also impressive enough to win over your guests. 

When you think of a classic cheesecake topping, you likely imagine a crown of ripe, bursting berries. Sure, you could simply scatter fresh berries over the cheesecake, maybe interspersed with a sprig or two of mint, and a sprinkling of icing sugar. But there's an easy way to level up that dessert, turning it into a true showstopper, and the secret is compote.

Compotes are different from jam. They may look similar, but jam is usually strained and spreadable, while compote retains delicious chunks of fruit. You can make compote from any fresh fruit; the riper and softer, the better. Frozen or dried fruit will also work, albeit with a few extra preparatory steps. The choice is yours. Strawberries add a wonderfully tart note, while blackberries are earthier, with a more intense flavor. Blueberries are a classic fruit topping, offering a sophisticated finish to your cheesecake, while raspberries are icons in their own right. 

Compotes are super simple to make. Simply mix your fruit of choice with sugar, and cook it down to thicken. You can use white or brown sugar, or experiment with honey, agave, or maple syrup. A dash of lemon or orange juice, or even balsamic vinegar, will add a depth of intense flavor. If you really want to push your compote to the next level, you can also play around with ground spices like black pepper, cinnamon, or cayenne, fresh herbs, or even fresh ginger. Simply spoon over the cake, and serve. 

For a foolproof dessert, pick up a jar of tangy, citrusy spread, or make your own lemon curd to top your grocery store cheesecake. Many lemon curd recipes can be found online, including some that use egg yolks, others that call for egg whites only, and still others that use no eggs at all, which can be useful if you have dietary restrictions or the egg-ick. Use the juiciest lemons that you can find, and in no time at all, you will have a jar of delicious lemon curd to spread atop your cheesecake, with enough left over to enjoy as a sandwich spread, or on cookies or cake.

Now, by itself, lemon curd on cheesecake is fabulous, and a worthy way to end a meal. But why stop there? Push yourself a wee bit outside of your comfort zone, and try a meringue topping as well. As one Redditor explained, "There are 3 main meringues: French, Swiss, and Italian. The main difference is really the way you manipulate the ingredients, since they are more or less the same." After considering variations in texture and consistency, that baker chose Italian meringue for its improved stability over the more marshmallow-like Swiss style, preferring the way that it pairs with lemon curd. No matter which you choose, keep in mind that it's best to add the meringue just before serving, since it doesn't hold up well over time — but that's part of its charm.

Not to be confused with one another, caramel and dulce de leche are both ways of transforming even the plainest of cheesecakes into a smash hit. The hardest step is choosing between milkier, sweeter dulce de leche and richer, more syrupy caramel. It's a delicious predicament to be in, and either way, your guests are sure to thank you. 

Caramel is made by cooking sugar down until it's amber-colored, and then adding butter and cream. It's a little fussy to make, but well worth the effort. On the other hand, dulce de leche is South American in origin, and made by slow cooking milk until it turns a rich, brown color and has a thick, creamy consistency. You can make dulce de leche at home, but if the thought of caramelizing milk scares you, look for cans in any big supermarket. Once choosing a store-bought version and removing it from the can, gently heat the dulce de leche, and pour over your cold (or even frozen) cheesecake for that perfect mix of cool and creamy. If you prefer a firmer topping, you can refrigerate it before digging in. For a shortcut to making dulce de leche, borrow a tip that's trending in online forums, and get yourself a can of sweetened condensed milk. Remove the lid and label, then pop the can into an instant pot for 45 minutes, or a crock pot or pot of boiling water for 3-4 hours. 

Lest you think we're veering into professional chef territory, let us assure you: Candied nuts may sound fancy, but they are far easier to make than they seem. For this cheesecake topping, we are simply blending sugary, crunchy caramel with chopped nuts. You can choose any type of nuts. Chopped and roasted almonds are delicious, but so are pistachios, cashews, Brazil, and even a mix of them all. For a Thanksgiving-worthy dessert, I opt for pecan nuts drenched in caramel syrup, and spooned over the cheesecake. 

Once you've made your choice, be sure to roast or toast your nuts. Spread them on a rimmed baking sheet, or on a dry pan, and cook until they're fragrant and lightly browned. Keep an eye on them as nuts burn very easily, and then taste awful. Once they're roasted or toasted, all you need to do is break the nuts into smaller, bite-sized pieces, then add them to caramel syrup. You can pour the mixture over the cheesecake while it's still molten, or leave it all to harden, then break the resulting candy into shards for an elegant decoration. A pro chef's tip is to also add a bit of corn syrup to the caramel during cooking to stabilize it, and Redditors suggested playing around with other add-ons, like a dash of cardamom or cayenne, to really impress your fellow diners. No matter how you choose to play it, your cheesecake will never be called "plain" again.

An important step in making the quintessential New York cheesecake is mixing room-temperature sour cream (or your handy substitute for sour cream) with vanilla and sugar until smooth, to make a luscious base. And while it may sound counterintuitive to top that cheesecake with yet another layer of sour cream, many traditionalists and loyal fans will tell you to try it.

Once the cheesecake is almost baked, remove it from the oven and allow it to cool slightly, top it with a layer of sweetened sour cream, and pop it back into the oven to bake for another ten minutes. This is how you would do it when baking from scratch, but what about leveling-up a grocery store cheesecake? According to online baking chatrooms, a layer of sour cream topping also works well in those situations. As one Redditor explains: "The sour cream and sugar mixture does not have to be heated before spreading it on previously baked cheesecake. Spread mixture at room temperature on slightly cooled cheesecake." Ice the cake in an even layer, starting from the center and working outward to the edges. You'll find that sour cream topping can hide a multitude of sins, such as cracked or uneven cheesecake surfaces. To further gussy-up your dessert, scatter a few fresh strawberries, or gently spoon small puddles of compote over the sour cream.

Come fall, everyone dreams of mellow evenings spent nursing a piping hot cup of cocoa, or digging into a buttery, crunchy apple crumble. But what if you took the best elements of that stellar seasonal dessert — the crunch of the sugar, the richness of the butter, the spiced sweetness of the cinnamon-stewed apples — and added them to a creamy cheesecake instead? Do you think such a delicious marriage could work? We do, 100%.

To make the crumb topping, mix rolled oats and plain flour with butter and brown sugar. You don't have to be precious about it; go ahead and use your hands. Once a loose dough is formed, bake it until it's warm and crunchy. Now, you can tackle the apples (or pears, or a mix of the two, if the fall spirit so moves you.) Chop the fruit, then stew it in a sugar syrup gently spiced with cinnamon. Don't skip this step, as it is important to remove all the moisture from the apples. Otherwise, you'll wind up with a soggy cheesecake, and no one wants that. Now, spoon the apple compote onto the cheesecake, and top that with large clumps of the oat crumble. Leave the whole thing to set for a couple of hours, ideally overnight, and present this fall dessert to its new legion of loyal fans.

Imagine a vanilla cheesecake topped with a delectable pastry cream that's been sprinkled with sugar, and torched to create a crackly glaze. Sure, you can make crème brûlée without a torch, but we say, go ahead and invest in one. It's great fun, and its uses are multiple.

While this process might be more fiddly than others, we promise, it will be worth your time. To whip up the pastry cream, start by slowly simmering milk, cornstarch, and sugar until it thickens. Temper the eggs by adding small amounts of egg to the barely simmering milk, going slowly to ensure they don't scramble, then add butter, whisking continuously. This will result in a thick pastry cream, which you'll spread over a cooled cheesecake. Sprinkle this with sugar, then take your kitchen torch to it, firing until the color is golden, and the texture has that chef-worthy crack. Be careful, and watch that the sugar doesn't become too hard to enjoy. Also, don't refrigerate the cheesecake until after the brûlée is done, as this can create condensation, which can melt and dull the caramel, causing it to lose its gorgeous crunch. When done right, this sophisticated showstopper of a dessert is creamy and cool underneath, rich and custardy in the middle, and perfectly crisp on top.

By now, you'd have to be living under a rock to not know about the viral Dubai chocolate trend. From cakes to cookies, ice cream to candy bars, the decadent combination of pistachio, chocolate, and a chopped phyllo pastry called kataifi (frequently compared to baklava) is everywhere. It's even here, on our list of recommended cheesecake upgrades. 

What makes Dubai chocolate extra special is the multi-layered flavor combination of dark chocolate, pistachio cream, and kataifi, which has been lightly toasted to add a welcome crunch to the otherwise creamy texture. It's not hard to imagine how these three components would work well together on a cheesecake, and there are a few ways you could make it amazing. For example, you could add a layer of melted chocolate and, once it's cooled, top that with a dollop of pistachio cream and a sprinkle of the toasted kataifi. Alternatively, you could melt both chocolate and pistachio cream, then swirl them to create an artful pattern atop a layer of kataifi. The possibilities are endless, and all delicious. If you have a problem sourcing kataifi, you can try swapping it with shredded wheat, an equally crunchy ingredient that's easier to find in some parts of the world. And lastly, here's another expert tip: For an elegant finish, be sure to chill the cheesecake before slicing it with a sharp knife that's been warmed under hot water. This will allow you to make perfectly smooth cuts.

This holiday season, join in the festivities with a classic pairing of white chocolate and cranberry. There's something timeless about the rich sweetness of white chocolate and the juicy tartness of cranberries, and the delicious combination pops in cookies, cakes, candy, and (of course) cheesecake. Together, the flavors make the perfect way to dress up a shop-bought cheesecake, offering maximum impact for minimal effort.

Start with your cheesecake thoroughly chilled. Drizzle some melted white chocolate over the top of it to form an ideal base for the cranberries, which can be fresh or frozen (and there's no need to defrost them first.) Add those berries to a small saucepan with a few tablespoons of sugar and a splash of orange juice, then simmer gently for about five minutes, or until the berries begin to burst and the syrup thickens slightly. What you want is a glossy compote that still contains some berry chunks, instead of a flat, jam-like spread. For a hint of spice, you can add some finely chopped ginger to the mix, or even a pinch of ground cinnamon. Let the cranberry topping cool completely before spooning it generously over the cheesecake. Chill the cheesecake for an hour or so before serving, as this will allow the topping to set so it doesn't slide off when you slice into it.

Are you looking for easy Thanksgiving dessert inspiration? Are you are tired of the usual, but still craving traditional flavors? If so, let us introduce you to a rich, velvety grocery store cheesecake topped with a layer of silky pumpkin pie filling (also from the grocery store.) Slices can be served with a simple sprinkle of nuts, or topped with whipped cream, but we're urging you to push the envelope just a little bit further. 

Canned pumpkin filling topped with a buttery pecan streusel will turn a premade cheesecake into something that tastes straight out of a bakery. This treat is crunchy, sweet, spiced, and super easy to make. Start with your cheesecake chilled and ready, then add a layer of pie filling, making sure to cover the top evenly. To make the streusel, mix chopped pecans, flour, white and brown sugar, and melted butter until the mixture looks crumbly and evenly coated. You can add a pinch of cinnamon, or even a dash of store-bought or DIY pumpkin pie spice, if you'd like. Spread the streusel on a lined baking tray and bake until it's golden and fragrant. As it cools, it will form lovely, crispy chunks. Generously scatter those over the pumpkin layer. To really take it over the top, add some whipped cream or a drizzle of caramel sauce. Served chilled, this easy pumpkin streusel cheesecake offers a perfect contrast of flavors and textures in every bite.  

While some love the sweet-tart pairing of creamy cheesecake and fresh berries or lemon, others prefer their desserts on the sweeter side. If you're part of the latter group, caramelized bananas may be what your cheesecake needs. Quick to make and gloriously sticky, this golden-hued banana topping is pure comfort. Add it to slices of creamy cheesecake, and the combination is impossible to resist. 

First, you'll need to pick the best bananas for this dish. Don't worry, mushy ones will do here; just slice them thickly so that they don't fall apart during cooking. In a pan, melt butter with brown sugar and cinnamon. As the sugar melts, it will form a silky caramel sauce. Add the banana slices to this sauce, and cook until they are well-coated and slightly sticky. Avoid stirring too much, and instead let the heat do the work. If you like, you can increase the decadence with a splash of rum, and let the mixture bubble for a few seconds before removing the pan from the heat. Alternatively, a squeeze of lemon juice or a drizzle of flavored honey is a nice touch. Spoon the warm bananas and caramel over your chilled cheesecake, and let the sauce drizzle down the sides for a simple yet dramatic effect, sure to wow your guests. If you have extra topping, it can stay in the fridge for a day or two, and be used on pancakes or ice cream.

Sweet and salty, with a bit of crunch for good measure, this Amaretto almond topping is a dream come true. It's got heaps of buttery, nutty, sugar-coated almonds over soft, pillowy whipped cream that's been infused with a boozy shot of Amaretto liqueur. It's also surprisingly easy to make.

To lighten your workload, use pre-sliced almonds, either lightly salted or unsalted. Remember, you can always add salt later to adjust the balance. The name of the game here is to make your life easier, while making a dessert that looks like you spent hours slaving over it. Toast the almonds in the oven, on a baking tray, for six or seven minutes. Keep an eye on them throughout the baking process, and remove them when they are just about golden in color. Now, all you need to do is add the toasted almonds with some sugar to a pan of melted butter, and cook until caramelized. Spread the caramelized nuts on a parchment sheet to cool, and then break the mixture into chunks before using them to decorate your cheesecake. For the Amaretto cream, beat heavy cream with powdered sugar in a chilled bowl until it's fluffy. Add a splash of Amaretto liqueur, and continue whipping until you have stiff peaks. Simply spoon dollops of the infused whipped cream and top with the candied nuts, or get fancier and pipe the cream into swirls over the cheesecake. Don't forget to chill overnight before serving.