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Strawberry Swirl Cheesecake

Featured in Desserts.

A buttery crust holds a smooth, creamy cheesecake made with cream cheese, sour cream, and eggs. Homemade strawberry swirls add fresh flavor and a unique look to each slice. A slow cool-down in the oven stops cracks and ensures the best texture. Although chilling takes hours, prep only requires 30 minutes, making this an easy dessert for any occasion.
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Updated on Wed, 14 May 2025 19:06:04 GMT
A creamy cheesecake slice topped with fresh strawberries. Pin it
A creamy cheesecake slice topped with fresh strawberries. | tasteofmoms.com

When I first took this Strawberry Swirl Cheesecake out of the fridge after letting it sit overnight, I could tell I'd made something truly special. The deep red swirls against the smooth vanilla base looked absolutely gorgeous. But the real wow moment came when I took that first taste – it had the perfect mix of tangy cheese, sweet vanilla, and fresh strawberry goodness.

My sister usually turns down cheesecake because she thinks it's too heavy, but she asks for this version every birthday. The strawberry part cuts the richness just right, making a balanced treat that wins over even the doubters.

Key Ingredients and Smart Shopping Tips

  • Cream Cheese: Go for the full-fat blocks at room temp for the smoothest results.
  • Fresh Strawberries: Look for bright, fragrant ones for best taste. If needed, frozen berries work great in the puree.
  • Graham Crackers: Smash your own instead of buying pre-made crumbs for better texture.
  • Vanilla Extract: Splash out on pure vanilla – the Madagascar kind really makes a difference.
  • Sour Cream: Adds just the right tang and helps create that silky feel. Full-fat Greek yogurt can work in a pinch.
A slice of cheesecake with strawberries on top. Pin it
A slice of cheesecake with strawberries on top. | tasteofmoms.com

Step-by-Step Baking Guide

Building Your Base Layer
Heat your oven to 325°F (165°C). Wrap a 9-inch springform pan with heavy-duty foil. Combine 1½ cups graham cracker crumbs, ¼ cup sugar, and 6 tbsp melted butter. Push the mix into your pan and stick it in the freezer for 15 minutes.
Whipping Up the Strawberry Mix
Put 2 cups of cleaned, quartered strawberries in a pan with 3 tbsp sugar. Cook on medium heat until soft (5-7 minutes). Blend till smooth and let it cool completely.
Making the Creamy Filling
Beat 32 oz cream cheese on medium-low until it's smooth (about 4 minutes). Add 1½ cups sugar and mix well. Stir in 2 tsp vanilla extract. Add 4 eggs one by one, then fold in ¼ cup heavy cream and ¼ cup sour cream.
Putting It All Together
Pour your cheesecake mix over the cold crust. Drizzle the cooled strawberry mix in patterns, then lightly swirl using a toothpick.
Baking in a Water Bath
Set your foil-wrapped pan in a roasting dish. Pour hot water into the roasting dish until it comes halfway up the cheesecake pan. Bake at 325°F for 60-70 minutes until the edges are set but the middle still jiggles a bit.
Cooling It Down Slowly
Turn the oven off, open the door a crack, and let the cheesecake sit in there for an hour. Take it out and let it cool for 2 more hours at room temp before putting it in the fridge overnight.

Using Up Extra Slices

Got some left? Keep it in a sealed container in your fridge for up to 5 days. Or freeze single slices and let them thaw in the fridge overnight when you want a treat.

Tasty Seasonal Twists

During summer, try mixing in fresh blueberries or raspberries instead. For fall, swirl in some spiced apple butter with a cinnamon graham crust.

Insider Baking Secrets

  • Watch Your Heat: Get an oven thermometer to make sure your temperature's right.
  • Fool-proof Foil Protection: Use the heavy-duty stuff without any bottom seams to keep water out.
  • Better Swirl Method: Save some plain batter and drop spoonfuls on top after adding the strawberry swirls for more contrast.
  • Saving for Later: This cheesecake freezes really well – just wrap each slice separately and it'll keep for up to three months.

This Strawberry Swirl Cheesecake isn't just food anymore – it's become a family tradition, a real showpiece, and something that always gets people saying they'll have 'just a tiny bit more.'

A slice of strawberry cheesecake with strawberries on top. Pin it
A slice of strawberry cheesecake with strawberries on top. | tasteofmoms.com

Frequently Asked Questions

→ Why should the cheesecake cool in the oven first?
Letting it cool down slowly in the oven prevents cracks that come from sudden temperature changes.
→ Is it okay to use frozen strawberries for the sauce?
Sure! Just thaw them first and remove extra liquid before cooking.
→ Why do I wrap the pan in foil?
Foil keeps water out during the water bath so the cheesecake bakes evenly without cracks.
→ Can this be prepared earlier?
Definitely! You can make it 2-3 days ahead. It actually tastes better after sitting in the fridge.
→ What if I don’t have a springform pan?
Use a cake pan lined with parchment paper. Leave extra paper hanging out for easy removal after cooling.

Strawberry Swirl Cheesecake

This dessert has a buttery crust, creamy vanilla filling, and pretty swirls of fresh strawberry sauce.

Prep Time
30 Minutes
Cook Time
95 Minutes
Total Time
125 Minutes
By: Ashley

Category: Desserts

Difficulty: Difficult

Cuisine: American

Yield: 10 Servings (1 9-inch cheesecake)

Dietary: Vegetarian

Ingredients

→ Crust

01 5 tablespoons melted butter
02 1½ tablespoons white sugar
03 1½ cups ground graham crackers

→ Strawberry Sauce

04 ½ cup white sugar
05 2½ cups fresh strawberry slices

→ Cheesecake

06 1 cup sour cream (use full-fat)
07 4 large eggs
08 ½ cup heavy whipping cream
09 24 ounces softened cream cheese
10 2 teaspoons pure vanilla extract
11 1¼ cups white sugar

Instructions

Step 01

Set your oven to 325°F. Take a 9-inch springform pan, lightly grease its edges, and stick a strip of parchment (3 inches wide) to its sides by pressing gently.

Step 02

Mix the graham crumbs, melted butter, and sugar in a medium bowl until it all sticks together well. Press this mixture tight and flat into the prepared pan’s bottom. Chill it in the fridge or freezer so it sets while you prepare the filling and sauce.

Step 03

Toss the strawberry slices and sugar into a saucepan over medium heat. While it cooks (10 to 13 minutes), use a spoon to break them apart faster. Once soft, blend the mixture smooth in a food processor. Set aside.

Step 04

Beat the softened cream cheese in a big bowl using a hand mixer until fluffy. Mix in the sugar and vanilla until smooth and creamy. Add the eggs, one at a time, making sure they just mix before adding another. Stir in the sour cream and heavy cream until the batter's all combined, but don’t over-mix!

Step 05

Wrap two thick layers of foil tightly around the springform pan to keep water out. Or, put the pan inside a bigger pan, then set both into another pan holding about an inch of hot water—this keeps the cheesecake from getting soggy.

Step 06

Pour the cheesecake batter over the crust. Use a sandwich bag filled with strawberry sauce, snip a corner, and pipe the sauce over the batter in a swirl. Drag a skewer gently through it for pretty patterns—don’t go too deep, or you’ll lose the design.

Step 07

Bake for 85 minutes, or until the middle shakes a little like jello but doesn’t slosh like liquid. Times may vary, so use the jiggle test and pop it back in if it’s not ready.

Step 08

When done, turn the oven off but leave the cheesecake inside with the oven door slightly open as it cools completely. Once it’s at room temp, move it to the fridge and chill overnight for best results.

Notes

  1. This eye-catching swirl dessert pairs creamy vanilla with fresh fruity ribbons on top.
  2. Give yourself time—this needs to chill for 8 hours minimum to set perfectly.

Tools You'll Need

  • Springform pan (9 inches)
  • Parchment
  • Foil (heavy-duty)
  • Hand-held mixer
  • Blender (or food processor)
  • Small plastic bag to pipe sauce
  • Wooden skewer

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Includes dairy (cheese, sour cream, cream, butter)
  • Includes gluten (graham crackers)
  • Includes eggs

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 485
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~