Strawberry Swirl Cheesecake Recipe
The Strawberry Swirl Cheesecake is an irresistible blend of creamy, rich cheesecake and vibrant, fresh strawberry puree swirls that burst with flavor in every bite. This dessert effortlessly balances sweetness with a hint of tang from the full-fat sour cream and fresh strawberries, making it a delightful centerpiece for any occasion. Whether you’re sharing it with friends or treating yourself, the Strawberry Swirl Cheesecake brings a festive splash of color and a heavenly taste that leaves everyone asking for more.

Ingredients You’ll Need
Gathering the right ingredients is key to nailing the perfect Strawberry Swirl Cheesecake, and the list here is wonderfully straightforward. Each element plays a vital role — from the buttery graham cracker crust providing that satisfying crunch to the smooth cream cheese base and the fresh strawberries adding natural sweetness and that gorgeous pink swirl you see on top.
- Graham cracker crumbs: Use finely crushed crumbs for a sturdy, crumbly crust that holds its shape perfectly.
- Granulated sugar: Divided among crust, sauce, and cheesecake, it adds just the right amount of sweetness to balance each layer.
- Butter (melted): Binds the graham cracker crumbs together and adds rich flavor to the crust.
- Sliced strawberries: Fresh and ripe berries create the vibrant strawberry sauce and add natural tanginess.
- Cream cheese (room temperature): The star of the cheesecake, providing that signature creamy texture.
- Eggs (large): Incorporated one by one to help structure and set the cheesecake without overmixing.
- Vanilla extract: Brings warmth and depth to the cheesecake flavor.
- Full-fat sour cream: Adds a slight tang and velvety smoothness, balancing the richness.
- Heavy cream: Enhances the creaminess and keeps the cheesecake luscious.
How to Make Strawberry Swirl Cheesecake
Step 1: Prepare the Crust
Start by preheating your oven to 325 degrees F and prepping a 9-inch springform pan with nonstick spray and a parchment paper strip on the sides. Mixing graham cracker crumbs, sugar, and melted butter creates the base of this cheesecake. Pressing this crumb mixture firmly into the pan and chilling it helps form a crisp crust that won’t crumble when you slice into the cheesecake.
Step 2: Make the Strawberry Sauce
Cook sliced strawberries with sugar over medium heat, mashing the berries as they soften. This breakdown releases their juicy sweetness into a thick, luscious sauce. After cooking, pureeing the mixture smooth ensures those strawberry swirls will be silky and perfectly spreadable when you add them to the cheesecake batter.
Step 3: Prepare the Cheesecake Batter
Beat the room temperature cream cheese until fluffy, then add in sugar and vanilla. Incorporating the eggs slowly — one at a time — avoids lumps and creates a perfectly smooth batter. Folding in the sour cream and heavy cream at the end gives the cheesecake its signature creamy texture and rich mouthfeel.
Step 4: Assemble the Cheesecake
Before pouring the batter into the springform pan lined with foil, preparing for a water bath ensures a perfectly baked cheesecake without cracks. Pour the batter on top of the chilled crust, then pipe the strawberry sauce over it using a sandwich bag with a tiny hole cut in the corner. Lightly swirling with a skewer creates beautiful patterns without overmixing, which is key to keeping the top smooth and crack-free.
Step 5: Bake and Cool
Baking the cheesecake takes patience — it’s done when the edges are set but the center still jiggles slightly like jello. Turning the oven off and leaving the door ajar enables gentle cooling to prevent cracks and sinking. Finally, refrigerate overnight so the Strawberry Swirl Cheesecake can fully set into a luxurious, sliceable treat.
How to Serve Strawberry Swirl Cheesecake

Garnishes
For an eye-catching finish, fresh strawberries or thin slices fanned across each slice add freshness and a pop of color. A dollop of whipped cream spritzed with a tiny bit of vanilla elevates every bite, while a light dusting of powdered sugar adds a subtle sweetness that complements the strawberry swirls beautifully.
Side Dishes
This cheesecake holds its own as a standalone dessert, but pairing it with vanilla bean ice cream or a light citrus sorbet brightens the palate. For something extra cozy, a cup of freshly brewed coffee or a fruity iced tea matches perfectly, balancing that rich cream cheese flavor with refreshing notes.
Creative Ways to Present
Want to impress your guests? Serve individual portions in clear glasses with layers of crushed graham crackers and strawberry sauce drizzled between each slice for a deconstructed take. Adding edible flowers or fresh mint leaves brings an elegant touch. You can also create mini versions in ramekins for a charming party dessert display.
Make Ahead and Storage
Storing Leftovers
Once made, keep your Strawberry Swirl Cheesecake tightly covered in the refrigerator to maintain moisture and flavor. It stays fresh for up to five days, so you can enjoy this creamy delight throughout the week without worrying about it drying out or absorbing fridge odors.
Freezing
If you want to save some for later, wrap the cheesecake securely with plastic wrap and place it inside an airtight container before freezing. It freezes well for up to two months. When ready to enjoy, thaw it overnight in the refrigerator to preserve its luscious texture and flavor.
Reheating
Cheesecake is best served chilled, so avoid reheating. However, if you prefer a slightly softer texture, allow slices to warm to room temperature for about 20 minutes before serving. This helps bring out the creaminess and enhances the strawberry notes.
FAQs
Can I use frozen strawberries for the strawberry swirl?
Absolutely! Just thaw and drain any excess liquid before cooking them down for the sauce, so your Strawberry Swirl Cheesecake isn’t too watery. Frozen strawberries still provide great flavor and convenience.
How do I prevent cracks on top of my cheesecake?
Careful mixing, gentle baking in a water bath, and slow cooling with the oven door slightly open are key. Also, limit the number of swirls with the strawberry sauce because over swirling can cause cracking during baking.
Is it necessary to use a springform pan?
While not mandatory, a springform pan makes releasing the cheesecake much easier and cleaner. If you don’t have one, use a deep cake pan lined with parchment but be extra careful when removing the cheesecake.
Can I make the strawberry sauce ahead of time?
Yes, you can prepare the strawberry sauce a day ahead and keep it in the fridge. This actually allows the flavors to intensify. Just bring it to room temperature before swirling it into the batter.
What’s the best way to slice the cheesecake neatly?
Use a sharp, hot knife — dip it in hot water and wipe dry between cuts. This technique helps create clean slices and prevents the cheesecake from sticking to the knife, preserving the beautiful strawberry swirls.
Final Thoughts
This Strawberry Swirl Cheesecake is pure joy on a plate, offering a gorgeous balance of creamy cheesecake and fresh strawberry vibrancy that makes every bite memorable. If you’re looking for a dessert that impresses without being complicated, this recipe is a total winner. I can’t wait for you to try making your own Strawberry Swirl Cheesecake and savor the delightful combination of textures and flavors that makes it so special.
PrintStrawberry Swirl Cheesecake Recipe
A luscious and creamy Strawberry Swirl Cheesecake featuring a buttery graham cracker crust, smooth cream cheese filling, and vibrant homemade strawberry sauce swirled throughout. This rich dessert offers a perfect balance of sweet and tart flavors, ideal for special occasions or a decadent treat.
- Prep Time: 30 minutes
- Cook Time: 1 hour 25 minutes
- Total Time: 12 hours 55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1 1/2 tablespoons granulated sugar
- 5 tablespoons butter, melted
Strawberry Sauce
- 2 1/2 cups sliced strawberries
- 1/2 cup granulated sugar
Cheesecake Filling
- 24 ounces cream cheese, room temperature
- 1 1/4 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup full-fat sour cream
- 1/2 cup heavy cream
Instructions
- Prepare the Crust: Preheat your oven to 325°F (163°C). Lightly grease the sides of a 9-inch springform pan with nonstick baking spray and line the sides with a 3-inch wide strip of parchment paper. In a medium mixing bowl, combine graham cracker crumbs, sugar, and melted butter, stirring until the crumbs are evenly coated. Press the mixture firmly and evenly into the bottom of the prepared pan. Place it in the freezer or refrigerator to set while you prepare the strawberry sauce and cheesecake batter.
- Make the Strawberry Sauce: In a medium saucepan over medium heat, combine sliced strawberries and sugar. Cook for 10 to 13 minutes, breaking down the strawberries with a wooden spoon as they soften. Once cooked, transfer the mixture to a blender or food processor and pulse until smooth. Set the strawberry puree aside.
- Prepare the Cheesecake Batter: In a large mixing bowl, beat the room temperature cream cheese on medium speed using a hand mixer until creamy. Add sugar and vanilla extract, beating until well combined. Add eggs one at a time, mixing just until each egg is incorporated and scraping down the bowl in between. Once all eggs are blended, mix in sour cream and heavy cream until just combined.
- Wrap the Pan & Pour Batter: Wrap the outside of the springform pan with two layers of heavy-duty foil to prevent moisture from water baths if using. Pour the cheesecake batter over the chilled crust in the pan.
- Create the Strawberry Swirl: Transfer the strawberry puree into a sandwich bag and cut a small hole in one corner. With the hole just beneath the surface of the batter, pipe swirls of strawberry sauce onto the cheesecake. Using a skewer, drag through the cheesecake and puree to create a marbled effect, being careful not to overdo it to avoid cracks during baking.
- Bake: Place the cheesecake in the preheated oven and bake for 1 hour and 25 minutes, or until the edges are set and the center slightly jiggles like jello when the pan is gently shaken. Adjust baking time as necessary, using the jiggle test as your guide.
- Cool Gradually: Turn off the oven and leave the cheesecake inside with the door slightly ajar. Let it cool to room temperature slowly to prevent cracking.
- Chill: Once cooled, refrigerate the cheesecake overnight to allow it to fully set before serving.
Notes
- Ensure all ingredients like cream cheese are at room temperature for a smooth batter.
- Using parchment paper on pan sides makes removing the cheesecake easier.
- Do not over-mix once eggs are added to avoid incorporating too much air, which can cause cracks.
- Wrapping the pan in foil or using a water bath prevents moisture from leaking into the cheesecake.
- Allow the cheesecake to chill overnight for the best texture and flavor.
- Keep strawberry swirls minimal to prevent cracking on top during baking.
Nutrition
- Serving Size: 1 slice (1/12th of cheesecake)
- Calories: 450
- Sugar: 35g
- Sodium: 280mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 120mg
Keywords: Strawberry Swirl Cheesecake, Cheesecake recipe, Strawberry dessert, Cream cheese dessert, Homemade cheesecake