Why You’ll Love This Recipe
Strawberry Swirl Cheesecake is the ultimate indulgence for dessert lovers. The rich, velvety cream cheese filling contrasts beautifully with the bright flavor of fresh strawberries, while the crisp graham cracker crust adds just the right amount of crunch. It’s perfect for parties, celebrations, or as a weekend baking project that will impress every guest.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Crust:
- Graham crackers, crushed
- Melted butter
- Sugar
For the Filling:
- Full-fat cream cheese
- Sugar
- Eggs
- Vanilla extract
For the Strawberry Swirl:
- Fresh strawberries
- Sugar
Directions
-
Prepare the Crust:
- Combine crushed graham crackers with melted butter and a pinch of sugar.
- Press the mixture firmly into the bottom of a springform pan.
- Bake at 350°F (175°C) for 10 minutes and set aside.
-
Prepare the Cheesecake Filling:
- Beat cream cheese until smooth.
- Add sugar, eggs, and vanilla extract, mixing just until combined and smooth.
-
Make the Strawberry Swirl:
- Puree fresh strawberries with a bit of sugar.
- Spoon dollops of the puree onto the cheesecake batter.
- Use a knife or skewer to create a marbled effect by swirling gently.
-
Bake the Cheesecake:
- Bake at 325°F (160°C) for 50-60 minutes, or until the edges are set and the center is slightly wobbly.
- Cool at room temperature, then refrigerate for at least 4 hours or overnight.
Servings and Timing
- Servings: 8-10
- Total Time: About 6 hours (including chill time)
Variations
- Crust Options: Try chocolate or almond crust for a different twist.
- Topping Ideas: Add a dollop of whipped cream or extra strawberry sauce on top.
- Berry Swap: Replace strawberries with raspberries or blueberries for a new flavor profile.
Storage/Reheating
- To Store: Keep refrigerated in an airtight container for up to 5 days.
- To Freeze: Freeze whole or in slices for up to 2 months. Thaw in the fridge overnight.
FAQs
Can I use frozen strawberries for the swirl?
Yes, but fresh strawberries offer the best flavor and texture. Thaw and drain frozen ones before pureeing.
How can I prevent cracks in my cheesecake?
Avoid overmixing the batter and don’t overbake. Let it cool gradually at room temperature before refrigerating.
Can I make this cheesecake in advance?
Yes, it’s even better when made a day ahead and chilled overnight.
Is a water bath necessary?
Not required for this recipe, but it can help prevent cracks for a smoother finish.
Can I add toppings?
Yes, fresh strawberries, whipped cream, or a drizzle of chocolate sauce all make delicious toppings.
How do I know when my cheesecake is done?
The center should jiggle slightly when you shake the pan, and the edges should be set.
What if I don’t have a springform pan?
You can use a regular cake pan lined with parchment, but removal may be more difficult.
Can I use low-fat cream cheese?
You can, but full-fat cream cheese provides the best texture and richness.
How do I get a perfect swirl?
Use small spoonfuls of puree and a thin skewer to create gentle swirls—avoid over-mixing.
Can I make mini versions of this cheesecake?
Yes, use a muffin tin with liners and adjust the baking time to 15-20 minutes.
Conclusion
Strawberry Swirl Cheesecake is a beautiful and delicious dessert that’s sure to impress. With its creamy filling, tangy strawberry ribbons, and crunchy crust, it delivers on both flavor and presentation. Whether for a special celebration or a sweet weekend treat, this cheesecake is a standout recipe you’ll want to make again and again.
Strawberry Swirl Cheesecake
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Total Time: 6 hours (including chill)
- Yield: 8–10
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Strawberry Swirl Cheesecake is a rich, creamy dessert with a buttery graham cracker crust and vibrant strawberry swirls. This show-stopping cheesecake blends the tangy sweetness of fresh strawberries with the smooth decadence of classic cheesecake—perfect for celebrations, special occasions, or anytime you’re craving something indulgent and impressive.
Ingredients
For the Crust:
1 ½ cups graham cracker crumbs
¼ cup sugar
6 tbsp melted butter
For the Cheesecake Filling:
3 (8 oz) blocks full-fat cream cheese, softened
1 cup sugar
3 large eggs
1 tsp vanilla extract
For the Strawberry Swirl:
1 cup fresh strawberries, hulled and chopped
2 tbsp sugar
Instructions
1. Prepare the Crust:
-
Preheat oven to 350°F (175°C).
-
Mix graham cracker crumbs, sugar, and melted butter until evenly combined.
-
Press the mixture firmly into the bottom of a 9-inch springform pan.
-
Bake for 10 minutes. Remove and set aside to cool. Lower oven temp to 325°F (160°C).
2. Make the Strawberry Swirl:
-
In a blender or food processor, puree the strawberries with sugar until smooth.
-
Optional: Strain to remove seeds for a smoother swirl.
3. Make the Cheesecake Filling:
-
In a large bowl, beat cream cheese until smooth and fluffy.
-
Add sugar and mix until well incorporated.
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Beat in eggs one at a time, then add vanilla. Mix just until combined—do not overmix.
4. Assemble the Cheesecake:
-
Pour cheesecake filling over the crust.
-
Drop spoonfuls of strawberry puree on top. Use a skewer or knife to gently swirl the puree into the batter.
5. Bake:
-
Bake at 325°F for 50–60 minutes, or until the center is slightly wobbly and edges are set.
-
Turn off oven, crack the door, and let the cheesecake cool inside for 1 hour.
-
Refrigerate at least 4 hours or overnight before serving.
Notes
Variations
Crust Options: Try chocolate cookie crumbs or almond flour crust for a twist.
Toppings: Top with fresh strawberries, whipped cream, or drizzle with strawberry sauce.
Berry Swap: Use raspberries, blueberries, or mixed berries instead of strawberries.
Storage/Reheating
To Store: Refrigerate in an airtight container for up to 5 days.
To Freeze: Freeze whole or in slices up to 2 months. Thaw overnight in the fridge.
