Strawberry Swirl Cheesecake

Why You’ll Love This Recipe

I adore how this cheesecake strikes the perfect balance between indulgent and fresh. Its smooth, dense vanilla filling ripples with vibrant strawberry sauce, creating a flavor and visual contrast I never tire of. Whether I serve it at a celebration or enjoy a quiet slice at home, it always feels special and satisfying

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Crust

  • Graham cracker crumbs

  • Granulated sugar

  • Melted unsalted butter

• Strawberry swirl

  • Fresh strawberries (or frozen, thawed and hulled)

  • Granulated sugar

  • Lemon juice

  • Cornstarch

  • Water (to make slurry)

• Cheesecake filling

  • Full-fat cream cheese (room temperature)

  • Granulated sugar

  • Sour cream (room temperature)

  • Vanilla extract

  • Eggs (room temperature)

  • Heavy cream (optional for extra creaminess)

directions

1. I begin by preparing the strawberry swirl: cook strawberries with sugar and lemon until jammy, stir in cornstarch slurry, simmer until thickened, then strain to a smooth puree and set aside

2. I preheat the oven to 350 °F (175 °C). Meanwhile I mix crust ingredients, press them into the bottom (and optionally slightly up the sides) of a greased 9″ springform pan, and bake for 8–10 minutes; then let it cool

3. For the filling, I beat cream cheese and sugar until silky smooth, then add sour cream, vanilla, and gently mix in eggs one at a time and finally the heavy cream, taking care not to overmix

4. I pour the cheesecake batter over the cooled crust, then pipe the cooled strawberry puree in blobs or ribbons on top using a baggie or spoon

5. I swirl the sauce gently with a toothpick or skewer, being careful not to overdo it or mix too deeply .

6. I bake for about 50–60 minutes, until the edges are set but the center jiggles slightly, then turn off the oven and leave the cheesecake inside with the door cracked open for an hour to cool gradually

7. I remove it to room temperature, then chill it in the fridge for at least 4 hours—or overnight—for a firm, creamy set

Servings and timing

This cheesecake yields about 10–12 slices. Prep time is around 30 minutes, bake time roughly 50–60 minutes, plus cooling and chilling time of another 4–8 hours .

Variations

• Crust swap: I love using vanilla wafer crumbs, shortbread, or even Oreo crumbs in place of graham crackers

• Berry blend: I sometimes substitute strawberries with raspberries or blackberries for a different swirl flavor

• Decadent toppings: I’ll glaze the top with extra strawberry compote, add a chocolate drizzle or chocolate shards to dress it up .

storage/reheating

I always store this cheesecake covered in the fridge for up to 5 days, keeping it airtight to prevent fridge odors . It also freezes beautifully: I wrap slices in plastic and foil, freeze them, then thaw overnight in the fridge before serving; the texture remains creamy and delicious .

FAQs

 How do I prevent cracks in the cheesecake?

I avoid cracks by not overmixing (especially after adding eggs), baking gently, and cooling slowly—often leaving it in the oven after baking with the door cracked before chilling

 Can I make a no‑bake version?

Absolutely! I’ve made a no‑bake version using whipped cream folded into the cream cheese and chilled in the fridge until set—just layer the swirl and refrigerate overnight.

 Can I use frozen strawberries?

Yes! I’ve used frozen berries. I cook and puree them just like fresh, though I strain the puree to remove extra seeds for a smooth swirl

 How far ahead can I make this?

I prefer to make it a day in advance—it gives the swirl time to set and the flavors to meld perfectly, and slicing is cleaner the next day .

 Do I need a water bath?

I skip the water bath and still get creamy results. If I’m cautious, I wrap the pan in foil and place it in a larger pan with a bit of water—but it’s optional

Conclusion

This strawberry swirl cheesecake is one of my favorite desserts—smooth, rich, and beautifully patterned with a fresh berry twist. It’s reliable, impressive, and absolutely delicious, whether served for a celebration or a quiet evening treat. I hope it becomes one of your go‑to desserts, just as it has become for me.