Strawberry Swirl Cheesecake

This strawberry swirl cheesecake is a delectable and indulgent dessert with ribbons of sweet, juicy strawberry sauce winding their way through the cheesecake.

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Table of Contents

Strawberry Swirl Cheesecake Ingredients
Substitutions And Additions
How To Make This Strawberry Swirl Cheesecake Recipe
How To Serve
When To Serve
Storage
Why We Love This Recipe
Frequently Asked Questions
More Recipes You’ll Love
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Even More Recipes You’ll Love

This creamy strawberry swirl cheesecake is the perfect treat to indulge a craving! The combination of a buttery graham cracker crust, smooth cream cheese filling, and the sweet-tart flavor of fresh strawberries is sure to make any occasion special.

a close up shot of a slice of Strawberry Swirl Cheesecake on a plate

Strawberry Swirl Cheesecake Ingredients

Strawberry Swirl Cheesecake raw ingredients that are labeled

When it comes to the combination of flavor and indulgence, this strawberry swirl cheesecake is a real treat.

With every sumptuous bite, the swirls of fresh strawberries complement the velvety richness of the cheesecake, which creates an enticing dessert.

To make this decadent recipe, you’ll need:

For The Strawberry Swirl:

2 cups of frozen strawberries
1 teaspoon of lemon juice
4 tablespoons of granulated sugar
1½ tablespoons of cornstarch
1½ tablespoons of cold water

For The Graham Cracker Crust:

2 cups of graham cracker crumbs
4 tablespoons of granulated sugar
½ cup of salted sweet cream butter, melted

For The Cheesecake Batter:

1½ cups of granulated sugar
3 tablespoons of cornstarch
4 (8-ounce) packages of cream cheese, softened
¾ cup of sour cream, room temperature
2 teaspoons of pure vanilla extract
6 large eggs, room temperature

Substitutions And Additions

STRAWBERRIES: You can substitute strawberry preserves for the homemade strawberry sauce swirl.

Just be sure to remove the large chunks of strawberry, or the chunks will sink to the bottom of the cheesecake.

DAIRY: Make sure to use full-fat cream cheese and sour cream in your cheesecake, as this will result in a creamier cheesecake.

CREAM CHEESE: If you’re looking for a lighter option, consider using low-fat or Greek yogurt cream cheese instead of the regular kind.

Keep in mind that the flavor might be slightly tangier with the yogurt-based cream cheese.

SUGAR: To reduce the overall sugar content, you can experiment with alternative sweeteners like honey, maple syrup, or a sugar substitute like stevia.

Just remember that the sweetness level may vary, so adjust the quantity to your taste.

Keep in mind that the texture and browning of the cheesecake might be affected.

EGGS: If you have an egg allergy or prefer an egg-free option, you can try using a commercial egg replacer, silken tofu, or unsweetened applesauce as an egg substitute.

Each option will result in a slightly different texture, so choose the one that aligns with your dietary preferences.

GRAHAM CRACKER CRUST: Get creative with your crust by using different types of cookies or crackers.

Try chocolate graham crackers, vanilla wafers, or even a gluten-free alternative if you have dietary restrictions.

The crust sets the foundation for your cheesecake, so pick a flavor you love.

VANILLA EXTRACT: Feel free to explore different extracts for a flavor variation.

Almond extract, lemon extract, or even a touch of orange zest can add a twist to your cheesecake.

SOUR CREAM: Instead of sour cream, you can substitute Greek yogurt for a tangy, protein-packed option.

It’ll maintain the creamy texture while offering a slightly different flavor profile.

NUTS: Consider adding chopped nuts like toasted almonds, pecans, or walnuts to your graham cracker crust or sprinkling them over the strawberry swirl topping.

It adds texture and a subtle nutty flavor to your dessert.

How To Make This Strawberry Swirl Cheesecake Recipe

Making a cheesecake takes time and patience, but it is worth it in the end when you sink your teeth into the result.

Follow our step-by-step directions below.

OUR RECIPE DEVELOPER SAYS

Always make sure your cream cheese, sour cream, and eggs are at room temperature.

This will make blending the cream cheese and sour cream much easier.

The longer you have to blend the cream cheese and sour cream means more air in the cheesecake filling.

STEP ONE: Add the frozen strawberries and lemon juice to a two to three-quart heavy-bottomed saucepan over medium-high heat. Stir often.

Bring to a low simmer and cook for five to eight minutes, mashing and stirring the fruit as it cooks.

It’s important to break down the strawberries as much as possible.

strawberries cooked in a pot for 5-8 minutes

STEP TWO: Add the sugar and continue to cook for another five minutes, stirring constantly.

STEP THREE: Add the cornstarch and cold water to a small bowl. Stir to combine completely.

dissolved cornstarch added to the strawberry mixture

STEP FOUR: Add to the strawberry mixture and continue to stir constantly until the mixture thickens.

Remove from the heat and allow to cool.

STEP FIVE: Preheat the oven to 350°F and be sure the oven rack is on the middle rung. Line a 9×3 springform pan with a parchment paper circle.

Generously spray the bottom and sides of the springform pan with nonstick cooking spray. Set it aside.

STEP SIX: Combine graham cracker crumbs and sugar in a medium-sized mixing bowl.

STEP SEVEN: Pour the melted butter over the crumb mixture and stir to completely coat the graham cracker crumb mixture.

melted butter poured over the crumb mixture

STEP EIGHT: Press the buttered crumb mixture into the bottom of the springform pan.

Bake for ten minutes. Reduce the oven temperature to 325°F.

Allow the crust to cool.

STEP NINE: Wrap the outside of the springform pan in two oversize pieces of heavy-duty aluminum foil.

Be sure to wrap all the way up the sides of the pan. Set it aside.

STEP TEN: Add the granulated sugar and cornstarch to a small mixing bowl. Stir to combine completely.

sugar mixture and vanilla added to the butter mixture

STEP ELEVEN: Using a stand mixer or a large bowl and a handheld mixer on medium-low speed, beat the softened cream cheese and sour cream.

Mix just until smooth.

STEP TWELVE: Add the granulated sugar mixture and vanilla, and continue to mix on medium-low speed for another 1 to 1½ minutes until well incorporated.

PRO TIP:

Try to keep the mixer speed at or below medium-low speed. Air is not your friend when making cheesecake.

STEP THIRTEEN: Lower the mixer speed to low.

Add the eggs one at a time, mixing well after each egg. Mix just until no yellow streaks remain.

STEP FOURTEEN: Pour the cheesecake batter on top of the crust. Gently tap the springform pan to help release any air bubbles.

cheesecake batter poured on top of the crust

STEP FIFTEEN: There are a couple of ways to add the strawberry swirl: You can fill a disposable piping bag or Ziplock bag with a corner snipped off with the strawberry mixture.

Insert the tip of the baggie about a quarter-inch in different spots around the cheesecake.

Or you can also drizzle the strawberries over top of the cheesecake filling.

With either method, use a knife, chopstick, or skewer to swirl the strawberries.

PRO TIP:

If the homemade strawberry swirl appears a bit pale, you can add one to two drops of strawberry gel food coloring to the mixture.

swirl strawberries using knifes, chopsticks, or skewer

STEP SIXTEEN: Place the foil-wrapped springform in an oversized roasting pan.

A disposable turkey roasting pan works well.

Place the roasting pan on the middle rack of the oven.

STEP SEVENTEEN: Pour boiling water into the roasting until it comes up about one inch on the outside of the springform pan.

STEP EIGHTEEN: Bake cheesecake for one hour and forty minutes.

Turn the oven off and crack the oven door open about one inch.

Leave the cheesecake to sit in the oven for one hour.

PRO TIP:

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate.

Make sure to keep a close eye on your cheesecake as the suggested baking time approaches.

cheesecake baked for 1 hour and 40 minutes

STEP NINETEEN: Remove the cheesecake from the oven and the water bath. Remove the foil.

Carefully run a knife with a thin blade around the sides of the cheesecake.

Cover the top of the springform pan with foil and chill in the refrigerator for at least eight hours.

STEP TWENTY: Remove the cheesecake from the refrigerator. Release the springform pan sides.

Use a sturdy spatula to remove the cheesecake from the bottom of the springform pan.

Place the cheesecake onto a serving plate or a disposable cake circle. Slice into ten slices before serving.

How To Serve

Adding a dollop of whipped cream to the cheesecake adds a fluffy lightness that pairs beautifully with the crunchy crust and luscious center of the cheesecake.

For those who adore chocolate, consider grating some dark chocolate over the cheesecake or serving it with a side of hot fudge sauce.

Enjoy the richness of the classic strawberry marble cheesecake with a freshly brewed coffee or a latte.

If you can’t get enough rich cheesecake recipes, our lemon cheesecake and pecan pie cheesecake are two that should not be missed.

When To Serve

DINNER PARTIES: Impress your guests with this elegant dessert at dinner parties or special occasions.

FAMILY GATHERINGS: Share the love with your family during holiday gatherings, birthdays, or Sunday dinners.

DATE NIGHTS: Create a romantic atmosphere by serving slices of cheesecake with candles and a glass of wine.

PICNICS: Pack individual portions of cheesecake in containers for a picnic dessert.

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Storage

Now that you’ve savored every delicious bite of your strawberry swirl cheesecake, let’s talk about how to store any leftovers or prepare ahead for future enjoyment.

MAKE AHEAD: If you’d like to get a head start on your dessert preparations, you can make this cheesecake ahead of time.

Follow the recipe instructions up to the point of baking.

Once you’ve assembled the cheesecake in the springform pan and swirled in the strawberry sauce, cover it tightly with plastic wrap or aluminum foil.

Store it in the refrigerator for up to 24 hours before baking.

When you’re ready to serve, bake it according to the recipe’s instructions.

IN THE FRIDGE: Store any leftover homemade cheesecake in the refrigerator for up to five days covered in plastic wrap or in an airtight container.

IN THE FREEZER: You can freeze the strawberry cheesecake swirl for up to two months.

Allow the cheesecake to thaw overnight before slicing and serving.

Why We Love This Recipe

CREAMY INDULGENCE: Each bite melts in your mouth, leaving you with a rich, indulgent experience that’s hard to resist.

PERFECTLY BALANCED: The combination of sweet, tangy strawberry swirl and the smooth, mildly sweet cheesecake filling strikes a perfect balance of flavors.

VISUAL APPEAL: The vibrant red swirls of strawberry sauce against the creamy cheesecake create a visually stunning dessert.

overhead shot of Strawberry Swirl Cheesecake with a couple of slices taken out

This strawberry swirl cheesecake is one delicious dessert you don’t want to miss out on! Bursting with juicy ribbons of strawberries throughout the cheesecake, you won’t be able to resist a second slice.

Frequently Asked Questions

How do you prevent your strawberry cheesecake from cracking?

To prevent your cheesecake from cracking, don’t overmix your batter, as it will cause bubbles that will burst during baking, potentially causing cracks on top.

Also, don’t overbake your cheesecake, and once your cheesecake is finished baking, let it sit cooling in the oven for an hour.

This also helps prevent cracking on the top.

How do I bake a cheesecake in a water bath?

Using a water bath will give you a moist, perfectly baked cheesecake.

The water creates a moist cooking environment for the dairy and eggs to produce the cheesecake texture.

Place the wrapped springform pan in a large roasting pan, fill the pan with one inch of water, and place it in the oven.

You don’t want any higher than one inch, or you risk water getting into the cheesecake.

How do I prevent the cheesecake water bath from leaking?

To prevent the cheesecake water bath from leaking, either wrap the pan in two layers of aluminum foil or place the springform pan in an oven-safe turkey bag or slow cooker liner bag and roll down the top of the bag.

Place the wrapped pan inside the roasting pan and fill it with water.

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Strawberry Swirl Cheesecake

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This strawberry swirl cheesecake is a delectable and indulgent dessert with ribbons of sweet, juicy strawberry sauce winding their way through the cheesecake.

Prep Time 30

Cook Time 1 30

Total Time 11

Servings

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Ingredients

Strawberry Swirl

2 cups frozen strawberries
1 teaspoon lemon juice
4 tablespoons granulated sugar
1½ tablespoons cornstarch
1½ tablespoons cold water

Graham Cracker Crust

2 cups graham cracker crumbs
4 tablespoons granulated sugar
½ cup salted sweet cream butter, melted

Cheesecake Batter

1½ cups granulated sugar
3 tablespoons cornstarch
32 ounces cream cheese, softened
¾ cup sour cream, room temperature
2 teaspoons pure vanilla extract
6 large eggs, room temperature

Instructions

Add the frozen strawberries and lemon juice to a 2 to 3-quart heavy-bottomed saucepan over medium-high heat. Stir often. Bring to a low simmer and cook for 5 to 8 minutes, mashing and stirring the fruit as it cooks. It’s important to break down the strawberries as much as possible.
Add the sugar and continue to cook for another 5 minutes, stirring constantly.
Add the cornstarch and cold water to a small bowl. Stir to combine completely.
Add to the strawberry mixture and continue to stir constantly until the mixture thickens. Remove from the heat and allow to cool.
Preheat the oven to 350°F. Be sure the oven rack is on the middle rung. Line a 9 x 3 springform pan with a parchment paper circle. Generously spray the springform pan with nonstick cooking spray. Set it aside.
Add the graham cracker crumbs and sugar to a medium-sized mixing bowl. Stir to combine.
Pour the melted butter over the crumb mixture and stir to coat the graham cracker crumb mixture completely.
Press the buttered crumb mixture into the bottom of the springform pan. Bake for 10 minutes. Reduce the oven temperature to 325°F. Allow the crust to cool.
Wrap the outside of the springform pan in 2 oversize pieces of heavy-duty aluminum foil. Be sure to wrap all the way up the sides of the pan. Set it aside.
Add the granulated sugar and cornstarch to a small mixing bowl. Stir to combine completely.
Using a stand mixer or a large mixing bowl and a handheld mixer on medium-low speed, beat the cream cheese and sour cream. Mix just until smooth.
Add the granulated sugar mixture and vanilla, and continue to mix on medium-low speed for another 1 to 1½ minutes until well incorporated.
Lower the mixer speed to low. Add the eggs one at a time, mixing well after each egg. Mix just until no yellow streaks remain.
Pour the cheesecake batter on top of the crust. Gently tap the springform pan to help release any air bubbles.
There are a couple of ways to add the strawberry swirl: 1) You can fill a disposable piping bag or ziplock bag with a corner snipped off with the strawberry mixture. Insert the tip of the baggie about a ¼ inch in different spots around the cheesecake. 2) You can also drizzle the strawberries over the cheesecake filling. With any of the methods, use a knife, chopstick, or a skewer to swirl the strawberries.
Place the foil-wrapped springform in an oversized roasting pan. (I use a disposable turkey roasting pan.) Place the roasting pan on the middle rack of the oven.
Pour boiling water into the roasting until it comes up about 1 inch on the outside of the springform pan.
Bake for 1 hour and 40 minutes. Turn the oven off and crack the oven door open about 1 inch. Leave the cheesecake to sit in the oven for 1 hour.
Remove the cheesecake from the oven and the water bath. Remove the foil. Carefully run a knife with a thin blade around the sides of the cheesecake. Cover the top of the springform pan with foil and chill in the refrigerator for at least 8 hours.
Remove the cheesecake from the refrigerator. Release the springform pan sides. Use a sturdy spatula to remove the cheesecake from the bottom of the springform pan. Place the cheesecake onto a serving plate or a disposable cake circle. Slice into 10 slices before serving.

Notes

Always make sure your cream cheese, sour cream, and eggs are at room temperature. This will make blending the cream cheese and sour cream much easier. The longer you have to blend the cream cheese and sour cream means more air in the cheesecake filling.
Try to keep the mixer speed at or below medium-low speed. Air is not your friend when making cheesecake.
If the homemade strawberry swirl appears a bit pale, you can add 1 to 2 drops of strawberry gel food coloring to the mixture.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cheesecake as the suggested baking time approaches.

Nutrition

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Proudly Prepared by the Spaceships Kitchen

This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

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Layne Kangas Marketing
Rhadonda Sedgwick Creative Director
Sian Cox Photographer
Lexus Monroe Editorial Assistant
Teresia Shrum Recipe Developer

Strawberry Swirl Cheesecake

Strawberry Swirl Cheesecake Ingredients

Substitutions And Additions

How To Make This Strawberry Swirl Cheesecake Recipe

How To Serve

When To Serve

Cherry Cheesecake Cookies

Red Velvet Cheesecake

Storage

Why We Love This Recipe

Frequently Asked Questions

More Recipes You’ll Love