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Strawberry Swirl Cheesecake

There’s something undeniably magical about a cheesecake that combines rich, creamy filling with the bright, fruity flavor of strawberries. This Strawberry Swirl Cheesecake is the epitome of indulgence—a velvety smooth cheesecake base swirled with a vibrant strawberry sauce, all nestled in a buttery graham cracker crust. Each bite is a perfect balance of sweet, tangy, and creamy flavors, making it the ideal dessert for a special occasion, a holiday gathering, or anytime you’re craving something extraordinary.

I first made this cheesecake for a summer dinner party, and it was an instant hit. My guests couldn’t stop raving about how creamy and flavorful it was, and one of them even said, “This is the best cheesecake I’ve ever had!” What I love most about this recipe is how it transforms simple ingredients into a dessert that feels luxurious and indulgent.

Whether you’re hosting a party or just treating yourself to something sweet, this Strawberry Swirl Cheesecake is sure to impress. Let’s get baking!

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  1. Creamy & Fruity: A velvety cheesecake with a vibrant strawberry swirl.
  2. Easy to Make: Simple ingredients and straightforward steps make this recipe a breeze.
  3. Crowd-Pleaser: Perfect for parties, holidays, and special occasions.
  4. Make-Ahead Friendly: Can be prepared a day in advance.

Exciting Story:

Last summer, I made this Strawberry Swirl Cheesecake for a family reunion, and it was an instant hit. My niece, who’s usually a picky eater, couldn’t stop eating it! Even my uncle, who claims he doesn’t like desserts, went back for seconds. Now, it’s a staple at every holiday gathering, and my husband insists I make it for his work lunches.

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Why This Strawberry Swirl Cheesecake?

This cheesecake is the ultimate combination of creamy, sweet, and tangy flavors. The strawberry swirl adds a fresh, fruity twist, while the graham cracker crust provides the perfect crunchy contrast. It’s easy to make, yet it looks and tastes like it came from a gourmet bakery. Plus, its elegant presentation makes it perfect for special occasions!

What You Need For Strawberry Swirl Cheesecake:

For the Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

  • 3 packages (8 oz each) cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream

For the Strawberry Swirl:

  • 1 cup fresh strawberries, hulled and chopped
  • 1/4 cup granulated sugar
  • 1 tablespoon lemon juice

How to Make Strawberry Swirl Cheesecake:

  1. Preheat & Prep: Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan.
  2. Make the Crust: In a bowl, mix the graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the prepared pan.
  3. Make the Filling: In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, followed by the vanilla extract and sour cream. Mix until just combined.
  4. Make the Strawberry Swirl: In a small saucepan, combine the strawberries, sugar, and lemon juice. Cook over medium heat until the strawberries break down and the mixture thickens. Let cool slightly, then blend until smooth.
  5. Assemble: Pour the cheesecake filling over the crust. Drop spoonfuls of the strawberry sauce onto the filling and use a knife to swirl it gently.
  6. Bake: Bake for 50-60 minutes, or until the edges are set but the center is slightly wobbly. Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.
  7. Chill & Serve: Refrigerate for at least 4 hours before slicing.

Tips For Strawberry Swirl Cheesecake:

  • Use room temperature cream cheese for the smoothest filling.
  • Don’t overmix the batter to avoid cracks in the cheesecake.
  • Let the cheesecake cool completely before slicing to ensure clean cuts.

Substitutions and Variations:

  • Gluten-Free: Use gluten-free graham crackers for the crust.
  • Different Fruits: Swap strawberries for raspberries or blueberries.
  • Add-Ins: Stir chocolate chips or chopped nuts into the filling for extra texture.

Make a Healthier Version:

  • Use low-fat cream cheese and Greek yogurt instead of sour cream.
  • Replace the granulated sugar with a natural sweetener like honey or maple syrup.
  • Use a nut-based crust for added nutrition.

Closing

And there you have it—Strawberry Swirl Cheesecake that’s sure to impress! Don’t forget to let us know how your dessert turns out, and consider checking out some of our other indulgent treats:

Frequently Asked Questions:

  1. Can I use frozen strawberries?
    Yes, but thaw and drain them before using.
  2. How do I store leftovers?
    Store in an airtight container in the fridge for up to 5 days.
  3. Can I freeze this cheesecake?
    Yes, freeze without the topping and add it after thawing.
  4. What if I don’t have graham crackers?
    Use digestive biscuits or vanilla wafers for the crust.
  5. Can I make this ahead of time?
    Yes, assemble and refrigerate for up to 24 hours before serving.
  6. How do I prevent cracks in the cheesecake?
    Avoid overmixing and don’t overbake.
  7. Can I use a different type of cheese?
    Yes, try mascarpone or ricotta for a different flavor.
  8. What’s the best way to slice the cheesecake?
    Use a sharp knife dipped in hot water for clean cuts.
  9. Can I make this vegan?
    Use vegan cream cheese and a flax egg substitute.
  10. How do I make the strawberry swirl thicker?
    Simmer the strawberry sauce longer or add a pinch of cornstarch.
  11. Can I add chocolate to the cheesecake?
    Drizzle melted chocolate over the top for a decadent twist.
  12. How do I serve this cheesecake?
    Serve chilled with a dollop of whipped cream or fresh strawberries.

Strawberry Swirl Cheesecake

0 from 0 votes
Recipe by Alexandra Course: All Word Recipes
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal
Total time

0

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • For the Crust:
  • 1 1/2 cups 1 1/2 graham cracker crumbs

  • 1/4 cup 1/4 granulated sugar

  • 1/2 cup 1/2 unsalted butter, melted

  • For the Cheesecake Filling:
  • 3 packages 3 (8 oz each) cream cheese, softened

  • 1 cup 1 granulated sugar

  • 3 large 3 eggs

  • 1 teaspoon 1 vanilla extract

  • 1/2 cup 1/2 sour cream

  • For the Strawberry Swirl:
  • 1 cup 1 fresh strawberries, hulled and chopped

  • 1/4 cup 1/4 granulated sugar

  • 1 tablespoon 1 lemon juice

Directions

  • Preheat & Prep: Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan.
  • Make the Crust: In a bowl, mix the graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the prepared pan.
  • Make the Filling: In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, followed by the vanilla extract and sour cream. Mix until just combined.
  • Make the Strawberry Swirl: In a small saucepan, combine the strawberries, sugar, and lemon juice. Cook over medium heat until the strawberries break down and the mixture thickens. Let cool slightly, then blend until smooth.
  • Assemble: Pour the cheesecake filling over the crust. Drop spoonfuls of the strawberry sauce onto the filling and use a knife to swirl it gently.
  • Bake: Bake for 50-60 minutes, or until the edges are set but the center is slightly wobbly. Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.
  • Chill & Serve: Refrigerate for at least 4 hours before slicing.

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