Cheesecake is rich, creamy and tangy, with a sweet, dense filling often topped with fruit. The dish's creamy sweetness and tangy edge pair best with sweet wines whose fruit and acidity echo the dessert and cut the richness. A late-harvest Riesling or sweet Moscato suits a plain cheesecake, while a fruit topping favours a matching fruity sweet wine. The wine must be sweet and bright; acidity to cut the cream cheese and fruit to echo the topping make a sweet, high-acid white the most refreshing, harmonious match for cheesecake.
Our sommelier's picks
Save to PinterestLate-harvest white
8–10°C (46–50°F)Riesling · Germany
A sweet Riesling's honeyed fruit and racy acidity cut the rich cream cheese and echo a fruit topping.
German sweet Riesling is superb value.
Sweet sparkling
6–8°C (43–46°F)Moscato · Asti, Italy
Moscato d'Asti's gentle sweetness and fizz refresh against the dense, creamy filling.
Inexpensive and charming.
Botrytis sweet white
8–10°C (46–50°F)Sémillon · Sauternes, France
Sauternes' honeyed richness flatters a plain or vanilla cheesecake.
Monbazillac offers the style for less.
Sweet rosé / fruity sweet wine
6–8°C (43–46°F)Moscato · Italy
For a berry-topped cheesecake, a pink or fruity Moscato echoes the fruit.
Affordable and fun.
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Questions about pairing Cheesecake
What wine pairs with cheesecake?
Sweet, high-acid wines like late-harvest Riesling or Moscato d'Asti — their fruit echoes the dessert and acidity cuts the rich, tangy cream cheese.
Does the topping change the pairing?
Yes — a berry topping favours a fruity sweet wine, while a plain or vanilla cheesecake suits honeyed Sauternes or Riesling.
Why a high-acid sweet wine?
The acidity cuts the dense, creamy cheesecake while the sweetness keeps the pairing balanced.