Yes, if it thawed in the fridge. The USDA says food thawed in the refrigerator can be safely refrozen, although it may lose some quality. Cheesecake handles freezing well, but each thaw and refreeze makes the texture a little more watery and grainy.
Don’t refreeze cheesecake that sat out at room temperature for more than 2 hours (1 hour above 90°F). Throw that away.
How to refreeze it well
- Only refreeze what you won’t eat in the next few days. Cheesecake keeps in the fridge for about 3 to 5 days.
- Slice it first, so next time you only thaw what you need.
- Wrap the slices tightly in plastic wrap, then foil or a freezer bag, to stop freezer burn and fridge smells.
- Label it with the date and eat it within about a month.
How to thaw it
Thaw it in the fridge, never on the counter. Whole cheesecakes take about 8 to 12 hours, and single slices take 2 to 4 hours.
What happens to the texture
Water in the filling forms ice crystals. When they melt, a little liquid seeps out, which is why refrozen cheesecake can look wet or grainy, and why the crust softens. Plain, dense New York-style cheesecake copes best. Toppings like fresh fruit, whipped cream or gelatin glazes don’t refreeze well, so scrape them off or add fresh ones after thawing.
Quick answers
What about no-bake cheesecake?
The same rule applies, but it’s softer to start with, so expect a bigger texture change.
Store-bought frozen cheesecake that I thawed?
The same again: refreeze it only if it thawed in the fridge, and check the package for the maker’s advice.
Source: USDA Food Safety and Inspection Service, Freezing and Food Safety (refreezing section).