Strawberry Swirl Cheesecake

Silky, creamy cheesecake with swirls of fresh strawberry sauce on a buttery graham cracker crust—beautiful, balanced, and absolutely irresistible.

Cheesecake is one of those classic desserts that people either adore or are intimidated to make at home. But this Strawberry Swirl Cheesecake is here to change that—because not only is it easy to pull off, it’s also downright showstopping. From the smooth, tangy cream cheese base to the bright swirls of homemade strawberry sauce, every bite feels like a celebration.

What makes this one different from your standard cheesecake?
Balance. It’s not overly dense or too sweet—the tartness of the strawberries cuts through the richness in all the right ways.
Swirls with purpose. These aren’t just for looks. The strawberry puree is slightly cooked and thickened, so you get real strawberry flavor, not just color.
Versatility. This recipe can adapt to whatever fruit or flavor you’re into. I’ve listed my favorite variations below, from blueberry to lemon curd.

And best of all? It’s baked low and slow to avoid cracks, and doesn’t require a water bath if you follow my simple steam trick. Let’s get into it!

Tips for Success

• Room temp ingredients = silky texture. Let cream cheese, eggs, and sour cream sit out for 30–60 mins before starting.

• Don’t skip the cool in the oven step—it helps prevent cracks and sets the texture.

• For extra elegance, garnish with fresh strawberries or edible flowers just before serving.

Variations

Want to mix it up? This base recipe is versatile:

• Blueberry or Raspberry Swirl – Swap strawberries for your favorite berry.

• Lemon Curd Swirl – Use store-bought or homemade lemon curd for a tangy twist.

• Chocolate Swirl – Drizzle in melted chocolate or Nutella before baking.

• Herb-Infused – Infuse the strawberry sauce with fresh basil or mint for a gourmet spin.Why Chill the Dough?

Storing & Freezing

• Fridge: Keep covered in the fridge for up to 5 days.

• Freeze: Freeze individual slices or the whole cheesecake (wrapped well) for up to 2 months. Thaw overnight in the fridge.

This Strawberry Swirl Cheesecake isn’t just pretty—it delivers on flavor, texture, and wow factor. The tart swirl cuts the richness just enough, and that creamy, melt-in-your-mouth base is everything you want in a cheesecake. It’s the kind of dessert that makes people pause after the first bite and say: "Whoa."

Whether you're baking for a celebration or just a weekend treat, this one’s a showstopper.

Yield: 10-12 Servings

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Strawberry Swirl Cheesecake

Prep time: 25 MinCook time: 60 MinInactive time: 4 HourTotal time: 5 H & 25 M

Silky, creamy cheesecake with swirls of fresh strawberry sauce on a buttery graham cracker crust—beautiful, balanced, and absolutely irresistible.

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Ingredients

For the Crust

• 1 ½ cups graham cracker crumbs (about 10–12 crackers)
• 2 tbsp granulated sugar
• 6 tbsp unsalted butter, melted
• Pinch of salt

For the Filling

• 3 (8 oz) blocks cream cheese, room temperature
• 1 cup granulated sugar
• 1 tsp vanilla extract
• ½ cup sour cream or full-fat Greek yogurt
• 3 large eggs, room temperature
• ¼ cup heavy cream

For the Strawberry Swirl

• 1 ½ cups fresh or frozen strawberries, chopped
• 2 tbsp sugar
• 1 tsp lemon juice
• 1 tsp cornstarch + 1 tbsp water (for thickening)

Instructions

1. In a small saucepan, combine strawberries, sugar, and lemon juice over medium heat. Cook for 5–7 minutes, stirring, until the strawberries break down.
2. In a small bowl, mix cornstarch and water, then stir into the sauce. Cook 1–2 more minutes until slightly thickened.
3. Let cool, then blend until smooth. Strain for a silky texture (optional). Set aside.
4. Preheat oven to 325°F (165°C). Lightly grease a 9-inch springform pan and wrap the outside in foil to catch any leaks.
5. In a bowl, combine graham crumbs, sugar, melted butter, and salt. Press firmly into the bottom of the pan.
6. Bake crust for 10 minutes, then set aside to cool slightly.
7. In a large bowl or stand mixer, beat cream cheese until smooth (about 2 minutes).
8. Add sugar and vanilla; beat until creamy.
9. Mix in sour cream and heavy cream.
10. Add eggs one at a time, mixing on low and scraping down the sides between each addition. Don’t overmix once the eggs are in—this helps prevent cracking.
11. Pour the cheesecake batter over the cooled crust. Dollop spoonfuls of strawberry sauce on top (you may not use all of it).
12. Use a skewer or knife to gently swirl the sauce through the top—don’t overdo it, or it will blend too much.
13. Place a baking dish of hot water on the lower oven rack (this creates steam).
14. Bake the cheesecake on the middle rack for 55–65 minutes, or until the edges are set but the center still slightly jiggles.
15. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Then chill in the fridge for at least 4–6 hours, preferably overnight.
16. Run a thin knife around the edge before removing the springform ring. Serve chilled, with extra strawberry sauce or whipped cream if desired.

Notes

Tips for Success

• Room temp ingredients = silky texture. Let cream cheese, eggs, and sour cream sit out for 30–60 mins before starting.
• Don’t skip the cool in the oven step—it helps prevent cracks and sets the texture.
• For extra elegance, garnish with fresh strawberries or edible flowers just before serving.

Nutrition Facts

Calories

268

Carbs

37 g

Cholesterol

82 mg

Fat

12 g

Fiber

1 g

Net carbs

36 g

Protein

4 g

Sat. Fat

6 g

Sodium

116 mg

Sugar

29 g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.