Strawberry Swirl Cheesecake Recipe

This Strawberry Swirl Cheesecake is the kind of dessert that turns heads and wins hearts. With its rich, creamy filling and vibrant strawberry swirls, it’s as beautiful to look at as it is delicious to eat. Whether you’re baking for a holiday, special occasion, or just craving something sweet and homemade, this cheesecake hits the sweet spot between classic and fancy – without being complicated. And the best part? It’s surprisingly easy to make, even for beginners!

Why You’ll Love Strawberry Swirl Cheesecake Recipe

There are so many reasons to fall in love with this Strawberry Swirl Cheesecake! First, the luscious strawberry swirl adds a fruity pop that pairs perfectly with the creamy cheesecake base. It looks totally impressive, but it’s beginner-friendly with simple ingredients and steps. Plus, no need for a water bath – just bake, chill, and slice! It’s a crowd-pleaser at brunches, birthdays, or whenever you want a sweet treat that looks as good as it tastes. Pinterest-worthy? Absolutely.

Ingredients

You’ll only need a handful of everyday ingredients to make this dreamy Strawberry Swirl Cheesecake. Most of them you probably already have in your kitchen!

For the Crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• 6 tablespoons unsalted butter, melted

For the Cheesecake Filling:

• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• ½ cup sour cream

For the Strawberry Swirl:

• 1 cup fresh or frozen strawberries
• 2 tablespoons granulated sugar
• 1 teaspoon lemon juice

Instructions

This cheesecake comes together in a few simple steps. Don’t worry — it’s easier than it looks, and the results are absolutely stunning!

1. Prep the Oven & Pan

Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.

2. Make the Crust

In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of the pan. Bake for 8–10 minutes, then let it cool while you prepare the filling.

3. Prepare the Strawberry Swirl

In a small saucepan, combine strawberries, sugar, and lemon juice. Cook over medium heat for 5–7 minutes until the berries break down and the mixture thickens. Use a blender or immersion blender to purée until smooth. Set aside to cool.

4. Make the Cheesecake Filling

In a large bowl, beat the softened cream cheese until smooth. Add sugar and vanilla, mixing until well combined. Add eggs one at a time, beating after each addition. Stir in sour cream until smooth.

5. Assemble the Cheesecake

Pour the cheesecake batter into the cooled crust. Drop spoonfuls of the strawberry purée on top and use a skewer or knife to swirl it gently into the batter.

6. Bake

Bake for 50–60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and crack the door open. Let the cheesecake cool inside for 1 hour.

7. Chill

Remove from the oven and refrigerate for at least 4 hours, or overnight for best results.

Servings and Timing

This recipe makes one 9-inch cheesecake, which serves about 10 to 12 slices, depending on how generous you’re feeling (or how much you love cheesecake!).

Here’s a quick look at the timing:

• Prep Time: 25 minutes
• Cook Time: 55 minutes
• Cooling & Chilling Time: 5+ hours (1 hour cooling + at least 4 hours chilling)
• Total Time: ~6.5 hours (most of it is hands-off!)

Tips and Variations

Want to make this recipe your own? Here are some fun twists and helpful tips:

Tips:

• Room temp cream cheese = ultra-smooth batter with no lumps.
• Tap the pan gently on the counter before baking to release air bubbles.
• Don’t overbake! The center should jiggle slightly—like Jell-O.

Variations:

• Berry swap: Use raspberries, blueberries, or a mix for the swirl!
• Chocolate crust: Sub crushed Oreos for the graham crackers for a richer base.
• Mini cheesecakes: Use a muffin tin and bake for ~20 minutes for individual treats.

Storage

Got leftovers? Lucky you!

This Strawberry Swirl Cheesecake stores beautifully:

• Refrigerator: Cover tightly with plastic wrap or store in an airtight container. Keeps fresh for up to 5 days.
• Freezer: Wrap individual slices or the whole cheesecake tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the fridge before serving.

Tip: For the best texture, avoid freezing the strawberry swirl topping separately — it may become watery when thawed.

FAQs

There you have it — a Strawberry Swirl Cheesecake that’s as gorgeous as it is delicious! With its creamy filling, vibrant berry swirls, and easy-to-follow steps, this recipe is sure to become a favorite in your dessert rotation. Whether you’re baking for a celebration or just craving something sweet and homemade, this cheesecake checks all the boxes.

Craving more tasty recipes? Follow @butteryrecipes on Pinterest and Facebook for daily inspiration!

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Strawberry Swirl Cheesecake Recipe

Print Recipe

Pin Recipe

This Strawberry Swirl Cheesecake is a show-stopping dessert with a rich, creamy filling and vibrant strawberry swirls. Beautiful and delicious, it’s beginner-friendly and perfect for any occasion.

• Total Time: 6 hours 30 minutes
• Yield: 10 to 12 slices 1x

Ingredients

Scale 1x2x3x

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• 6 tablespoons unsalted butter, melted
• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• ½ cup sour cream
• 1 cup fresh or frozen strawberries
• 2 tablespoons granulated sugar
• 1 teaspoon lemon juice

Instructions

1. Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper and lightly grease the sides.
2. In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press into the pan and bake for 8–10 minutes. Let cool.
3. In a saucepan, combine strawberries, sugar, and lemon juice. Cook for 5–7 minutes, then purée and set aside to cool.
4. In a large bowl, beat cream cheese until smooth. Add sugar and vanilla, mixing well. Add eggs one at a time, beating after each. Stir in sour cream until smooth.
5. Pour filling over crust. Drop spoonfuls of strawberry purée on top and swirl with a knife.
6. Bake for 50–60 minutes until center is set but slightly jiggly. Let cool in oven with door open for 1 hour.
7. Refrigerate for at least 4 hours or overnight before serving.

Notes

Use room temperature cream cheese for the smoothest batter. Don’t overbake — a slight jiggle in the center is perfect. Try raspberries or blueberries for a twist!

• Author: Clara
• Prep Time: 25 minutes
• Cook Time: 55 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Nutrition

• Serving Size: 1 slice
• Calories: 410
• Sugar: 27g
• Sodium: 290mg
• Fat: 30g
• Saturated Fat: 17g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 115mg

Keywords: strawberry swirl cheesecake, cheesecake, dessert, baked cheesecake, strawberry dessert