Why You’ll Love Chocolate Strawberry Swirl Cheesecake Recipe
This cheesecake is the perfect balance of deep chocolate flavor and fresh strawberry brightness. The creamy texture melts in your mouth, while the swirl adds a beautiful marbled finish that makes every slice unique. It’s ideal for holidays, birthdays, dinner parties, or anytime you want a dessert that feels special. Best of all, it can be made ahead of time, making entertaining stress-free.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the crust
1½ cups crushed chocolate cookies
¼ cup granulated sugar
5 tablespoons melted butter
For the chocolate cheesecake filling
24 oz cream cheese, softened
¾ cup granulated sugar
½ cup sour cream
2 large eggs
1 teaspoon vanilla extract
6 oz semi-sweet chocolate, melted and slightly cooled
For the strawberry swirl
¾ cup fresh or frozen strawberries
1–2 tablespoons sugar (optional)
1 tablespoon cornstarch (optional, for thickening)
Directions
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Preheat the oven to 350°F (175°C). Lightly grease a 9-inch springform pan.
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In a bowl, mix the crushed chocolate cookies, sugar, and melted butter until combined. Press the mixture firmly into the bottom of the prepared pan. Bake for 8–10 minutes, then set aside to cool.
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To make the strawberry swirl, cook the strawberries in a small saucepan over medium heat until soft. Add sugar if needed. Blend until smooth. Return to the saucepan and stir in cornstarch if using. Simmer until slightly thickened. Allow to cool completely.
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Reduce oven temperature to 325°F (163°C).
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In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add sour cream and vanilla extract, mixing until combined.
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Add the eggs one at a time, mixing just until incorporated after each addition. Avoid overmixing.
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Gently fold in the melted chocolate until evenly blended.
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Pour the cheesecake batter over the cooled crust and smooth the top.
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Spoon small amounts of strawberry puree over the batter. Use a skewer or knife to swirl the puree into the cheesecake for a marbled effect.
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Bake for 55–65 minutes, or until the edges are set and the center still has a slight jiggle.
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Turn off the oven and leave the door slightly open. Let the cheesecake cool inside for about 1 hour.
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Refrigerate for at least 6 hours or overnight before removing from the pan and slicing.
Servings and timing
Servings: 12 slices
Prep time: 25 minutes
Bake time: 55–65 minutes
Cooling time: 1 hour in oven
Chill time: At least 6 hours
Total time: Approximately 7–8 hours including chilling
Variations
You can easily customize this cheesecake to suit your taste. Swap semi-sweet chocolate for dark chocolate for a deeper flavor or use milk chocolate for a sweeter profile. Replace strawberries with raspberries or mixed berries for a different fruity swirl. For added texture, stir mini chocolate chips into the batter. A chocolate ganache topping or fresh strawberry garnish can make the presentation even more stunning.
Storage/Reheating
Store the cheesecake covered in the refrigerator for up to 5 days. For longer storage, wrap slices tightly in plastic wrap and place them in an airtight container in the freezer for up to 2 months. Thaw overnight in the refrigerator before serving. Cheesecake is best served chilled, so reheating is not recommended.
FAQs
Can I use frozen strawberries for the swirl?
Yes, frozen strawberries work well. Thaw and drain excess liquid before cooking them down.
How do I prevent cracks in my cheesecake?
Avoid overmixing the batter and allow the cheesecake to cool gradually in the oven before refrigerating.
Do I need a water bath for this recipe?
A water bath is optional but can help create a smoother texture and reduce the risk of cracking.
How do I know when the cheesecake is done baking?
The edges should be set while the center still has a slight jiggle. It will firm up as it cools.
Can I make this cheesecake ahead of time?
Yes, it’s actually best made a day in advance to allow it to fully chill and set.
What type of chocolate works best?
Semi-sweet chocolate provides a balanced sweetness, but dark or milk chocolate can be used depending on your preference.
Can I make this gluten-free?
Yes, simply use gluten-free chocolate cookies for the crust.
Why is my cheesecake too soft?
It may not have chilled long enough. Ensure it rests in the refrigerator for at least 6 hours.
Can I use a different pan size?
A smaller pan will require a longer baking time, while a larger pan may bake more quickly. Adjust accordingly.
How should I slice cheesecake cleanly?
Use a sharp knife dipped in hot water and wiped dry between slices for clean, smooth cuts.
Conclusion
Chocolate Strawberry Swirl Cheesecake is a stunning dessert that delivers both rich chocolate flavor and refreshing strawberry brightness in every bite. With its creamy texture and elegant marbled design, it’s perfect for special occasions or whenever you want to treat yourself to something truly indulgent. Make it ahead, chill it well, and enjoy a slice of pure decadence.
