Name: Chocolate Strawberry Swirl Cheesecake
Prep time: 25 min
Cook time: 1 h
Total time: 8 h
Cuisine: American
Ingredients: 2 cups chocolate cookie crumbs or graham cracker crumbs; 1/4 cup granulated sugar; 1/2 cup unsalted butter, melted; 24 oz (3 packages) cream cheese, softened; 1 cup granulated sugar; 1/2 cup sour cream; 3 large eggs; 1 teaspoon vanilla extract; 8 oz semi-sweet chocolate, melted and slightly cooled; 1 1/2 cups fresh or frozen strawberries; 2 tablespoons granulated sugar (for strawberry swirl); 1 teaspoon cornstarch (optional, for thickening)

Why You’ll Love Chocolate Strawberry Swirl Cheesecake Recipe

This cheesecake offers the perfect balance of flavors. The chocolate filling is luscious and smooth, while the strawberry swirl adds a fresh, slightly tangy contrast that brightens every bite.

It looks bakery-quality but is surprisingly simple to prepare at home. The swirl pattern makes each slice unique and eye-catching.

It’s an excellent make-ahead dessert. In fact, cheesecake tastes even better after chilling overnight, making it ideal for entertaining.

The recipe is versatile and can easily be adapted with different crusts, chocolates, or fruit variations.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust

chocolate cookie crumbs or graham cracker crumbs
granulated sugar
melted butter

For the chocolate cheesecake filling

cream cheese, softened
granulated sugar
sour cream
large eggs
vanilla extract
semi-sweet chocolate, melted and slightly cooled

For the strawberry swirl

fresh or frozen strawberries
granulated sugar
cornstarch (optional, for thickening)

Directions

Preheat your oven to 325°F (163°C). Lightly grease a 9-inch springform pan and wrap the bottom in foil if using a water bath.
In a bowl, combine the cookie crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan. Bake for about 8–10 minutes, then set aside to cool.
To prepare the strawberry swirl, cook the strawberries with sugar over medium heat until softened. Blend into a smooth puree. Return to the saucepan and simmer until slightly thickened. If needed, stir in a small amount of cornstarch slurry to help thicken. Let cool completely.
In a large mixing bowl, beat the softened cream cheese until smooth. Add sugar and mix until creamy. Blend in the sour cream and vanilla extract.
Add the eggs one at a time, mixing gently after each addition. Avoid overmixing to prevent air bubbles.
Stir in the melted chocolate until fully incorporated and smooth.
Pour the chocolate cheesecake batter over the cooled crust. Drop spoonfuls of the strawberry puree over the top. Use a knife or skewer to gently swirl the puree into the batter to create a marbled pattern.
Bake for 55–65 minutes, or until the edges are set and the center still has a slight jiggle.
Turn off the oven, crack the door slightly, and allow the cheesecake to cool gradually for about 1 hour.
Refrigerate for at least 6 hours or overnight before slicing and serving.

Servings and timing

Servings: 12 slices

Prep time: 25 minutes
Bake time: 60 minutes
Cooling time: 1 hour
Chilling time: 6 hours minimum
Total time: Approximately 8 hours

Variations

You can switch up the crust by using chocolate graham crackers, Oreo-style cookies, or even a brownie base for extra richness.

For a white chocolate version, substitute semi-sweet chocolate with melted white chocolate.

Try a mixed berry swirl using raspberries or blueberries for a slightly different flavor profile.

For added texture, sprinkle mini chocolate chips into the batter before baking.

You can also top the finished cheesecake with chocolate ganache, whipped cream, or fresh strawberries for a more decorative presentation.

Storage/Reheating

Store the cheesecake in the refrigerator, tightly covered, for up to 5 days.

To freeze, wrap the fully chilled cheesecake (or individual slices) tightly in plastic wrap and then foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Cheesecake is best served chilled. Reheating is not recommended, as it may affect the texture.

FAQs

How do I prevent cracks in my cheesecake?

Use room-temperature ingredients, avoid overmixing, and allow the cheesecake to cool gradually in the oven before refrigerating.

Can I use frozen strawberries?

Yes, frozen strawberries work well. Thaw and drain excess liquid before cooking them into a puree.

Do I need a water bath?

A water bath helps create a smoother texture and reduces cracking, but it is optional if you cool the cheesecake slowly.

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 continue to firm up as it cools.

Can I make this cheesecake ahead of time?

Yes, it’s actually better when made a day in advance to allow proper chilling and flavor development.

Can I substitute milk chocolate for semi-sweet chocolate?

Yes, but the cheesecake will be sweeter. You may want to slightly reduce the sugar.

How do I get clean slices?

Use a sharp knife dipped in warm water and wipe it clean between each cut.

Can I use strawberry jam instead of fresh puree?

Yes, but choose a thick jam and swirl it gently to prevent sinking.

What size pan should I use?

A 9-inch springform pan works best for even baking and easy removal.

Why is my cheesecake dense?

Overmixing the batter or overbaking can lead to a dense texture. Mix gently and monitor baking time carefully.

Conclusion

Chocolate Strawberry Swirl Cheesecake is the perfect blend of rich chocolate indulgence and fresh strawberry brightness. Its creamy texture and elegant marbled design make it a standout dessert for any occasion. With simple ingredients and straightforward steps, you can create a bakery-style cheesecake right in your own kitchen.