This Strawberry Swirl Cheesecake is a luscious and creamy dessert that blends the rich, velvety texture of classic cheesecake with the vibrant, fruity sweetness of fresh strawberry puree. With its beautiful marbled swirl and a buttery graham cracker crust, it’s a showstopper for any occasion—yet simple enough to make at home.
Why You’ll Love This Recipe
I love this recipe because it strikes the perfect balance between indulgent and refreshing. The cheesecake is smooth and rich, while the strawberry swirl adds a burst of tangy sweetness that cuts through the richness in the best way. It also looks stunning straight out of the oven, with that signature swirl pattern that makes it feel like a bakery-quality dessert right from my own kitchen.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
graham cracker crumbs
granulated sugar
melted butter
cream cheese
sour cream
eggs
vanilla extract
all-purpose flour
fresh or frozen strawberries
lemon juice
directions
I start by preheating my oven to 325°F (160°C) and greasing a 9-inch springform pan.
To make the crust, I mix the graham cracker crumbs, sugar, and melted butter until it resembles wet sand. I press it firmly into the bottom of the pan and bake it for about 10 minutes, then let it cool.
For the strawberry swirl, I puree the strawberries with a bit of sugar and lemon juice, then simmer the mixture until it thickens slightly. I strain it to remove seeds and let it cool.
In a large bowl, I beat the cream cheese until smooth, then mix in the sugar, sour cream, and vanilla. I add the eggs one at a time, beating on low speed, and finish by stirring in the flour.
I pour the cheesecake batter into the cooled crust, then drop spoonfuls of the strawberry puree on top and use a knife to gently swirl it into the surface.
I place the pan in a water bath and bake for 50 to 60 minutes, until the center is just slightly jiggly.
After baking, I turn off the oven and let the cheesecake sit inside for an hour with the door slightly open. Then I cool it completely at room temperature before refrigerating for at least 4 hours or overnight.
Servings and timing
This recipe serves 10 to 12 people. It takes about 30 minutes to prepare, 60 minutes to bake, and several hours to cool and chill—so I like to make it a day ahead when planning for a gathering.
Variations
Sometimes I switch up the fruit and use raspberry or blueberry puree instead of strawberry for a twist.
I’ve also made mini cheesecakes in muffin tins using this same recipe—it’s perfect for parties.
For a citrusy kick, I add a bit of lemon zest to the cheesecake batter.
storage/reheating
I store this cheesecake covered in the refrigerator for up to 5 days. If I have leftovers I want to keep longer, I freeze slices individually and wrap them tightly in plastic wrap and foil. When I’m ready to serve, I let them thaw in the fridge overnight—no need to reheat.
FAQs
Can I use frozen strawberries?
Yes, I often use frozen strawberries when fresh ones aren’t in season. I just make sure to thaw and drain them before blending.
How do I prevent cracks in the cheesecake?
I bake it in a water bath and avoid overmixing the batter. I also let it cool gradually in the oven, which helps reduce sudden temperature changes that can cause cracks.
Do I need a springform pan?
A springform pan is ideal for easy removal and a clean presentation, but in a pinch, I’ve used a deep cake pan lined with parchment and lifted it out carefully once chilled.
Can I make it gluten-free?
Yes, I use gluten-free graham crackers for the crust and double-check that all other ingredients (like vanilla and flour) are certified gluten-free.
How long should I chill the cheesecake?
I chill it for at least 4 hours, but overnight is best. The flavor and texture improve the longer it sits.
Conclusion
This Strawberry Swirl Cheesecake is one of those desserts that feels both classic and special. I love the contrast between the creamy cheesecake and the bright strawberry swirl—it’s a beautiful and delicious treat that never fails to impress. Whether it’s for a celebration or just because, this recipe has earned a permanent spot in my dessert rotation.
Print
Strawberry Swirl Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 6 hours (including cooling/chilling)
- Yield: 10–12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Strawberry Swirl Cheesecake Recipe – This rich and creamy strawberry swirl cheesecake is a stunning dessert that combines classic cheesecake flavor with a vibrant homemade strawberry puree. With a buttery graham cracker crust and beautiful marbled top, it’s perfect for holidays, parties, or any special occasion.
Ingredients
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/3 cup melted butter
- For the Strawberry Swirl:
- 1 cup fresh or frozen strawberries (thawed and drained if frozen)
- 2 tbsp granulated sugar
- 1 tsp lemon juice
- For the Cheesecake Filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup sour cream
- 3 large eggs
- 1 tsp vanilla extract
- 2 tbsp all-purpose flour
Instructions
-
Prepare the Crust:
Preheat oven to 325°F (160°C). Grease a 9-inch springform pan. Mix graham cracker crumbs, sugar, and melted butter until the texture is like wet sand. Press into the bottom of the pan and bake for 10 minutes. Let cool. -
Make the Strawberry Swirl:
Blend strawberries with sugar and lemon juice until smooth. Simmer over medium heat until slightly thickened, then strain to remove seeds. Let cool. -
Make the Cheesecake Batter:
In a large bowl, beat cream cheese until smooth. Add sugar, sour cream, and vanilla extract. Beat in eggs one at a time on low speed, then mix in flour. -
Assemble:
Pour the cheesecake batter into the cooled crust. Drop spoonfuls of the strawberry puree on top and use a knife to gently swirl. -
Bake:
Place the springform pan in a larger pan filled with about 1 inch of hot water (water bath). Bake for 50–60 minutes, until the center is slightly jiggly. -
Cool & Chill:
Turn off the oven, crack the door, and let the cheesecake rest for 1 hour. Cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
Notes
-
For a twist, use raspberry or blueberry puree in place of strawberries.
-
Add lemon zest to the batter for a citrusy boost.
-
Bake in muffin tins for mini cheesecakes—great for parties.
-
Use gluten-free graham crackers for a gluten-free version.
-
Avoid cracks by not overmixing and using a water bath.
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