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Strawberry Swirl Cheesecake

Strawberry Swirl Cheesecake

This Strawberry Swirl Cheesecake recipe combines creamy, velvety cheesecake with luscious fresh strawberry swirls for a perfectly balanced dessert. Featuring a crisp graham cracker crust, a smooth and rich cream cheese filling, and vibrant strawberry sauce swirled throughout, this cheesecake is ideal for holidays, birthdays, or simply indulging any day. Adaptable for gluten-free, vegan, or low-sugar diets, it delivers a fresh fruity flavor, stunning presentation, and melt-in-your-mouth texture.

  • Total Time: 8 hours 20 minutes (including cooling and chilling time)
  • Yield: 10-12 servings 1x

Ingredients

Scale

Crust

  • 1 1/2 cups graham cracker crumbs (or gluten-free alternative, such as almond flour or gluten-free cookies)
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons sugar

Strawberry Swirl

  • 1 1/2 cups fresh strawberries, hulled and chopped
  • 1/4 cup sugar
  • 1 tablespoon lemon juice

Cheesecake Batter

  • 24 oz (3 packages) cream cheese, softened (or cashew-based cream cheese for vegan option)
  • 3/4 cup sugar (or natural sweetener like stevia or erythritol for low-sugar option)
  • 3 large eggs (or 3 flax eggs for vegan version)
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream or heavy cream (optional, for extra creaminess)

Instructions

  1. Prepare the Crust: Crush the graham crackers finely and mix with melted butter and sugar. Press the mixture firmly into the bottom of a springform pan to form an even crust. Set aside.
  2. Make the Strawberry Swirl: In a saucepan, gently cook the fresh strawberries with sugar and lemon juice until soft and saucy. Blend until smooth or leave slightly chunky, then set aside to cool.
  3. Mix the Cheesecake Batter: Beat softened cream cheese with sugar until fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and sour cream or heavy cream until the batter is smooth and lump-free.
  4. Assemble the Layers: Pour half the cheesecake batter over the prepared crust. Spoon dollops of cooled strawberry sauce over the batter. Use a knife or skewer to swirl the strawberry sauce through the batter. Pour the remaining batter on top and repeat swirling with more strawberry sauce.
  5. Bake and Cool: Place the springform pan in a water bath and bake at 325°F (163°C) for about 55-65 minutes or until the edges are set and the center slightly jiggles. Cool gradually at room temperature, then refrigerate overnight to set completely and develop flavors.

Notes

  • Use room temperature ingredients to achieve a smooth batter without lumps.
  • Do not overmix the batter to avoid excess air, which can cause cracks during baking.
  • Baking in a water bath helps maintain moisture and prevents cracking.
  • Allow the cheesecake to cool gradually before refrigerating to avoid cracks.
  • Experiment with swirling techniques for a beautiful and artistic strawberry swirl.
  • Author: Lina
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free (with alternative crust)

Nutrition

  • Serving Size: 1 slice (1/12th of cake)
  • Calories: 370
  • Sugar: 28g
  • Sodium: 260mg
  • Fat: 28g
  • Saturated Fat: 16g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 1g
  • Protein: 6g
  • Cholesterol: 120mg

Keywords: Strawberry, Cheesecake, Swirl, Dessert, Gluten-Free, Creamy, Berry, Baking