Chocolate Strawberry Swirl Cheesecake

 I’ve always loved combining strawberries and chocolate—it’s a classic match that never disappoints. So when I decided to create a dessert that brings both flavors together in a creamy, dreamy way, this Chocolate Strawberry Swirl Cheesecake was born. It’s become one of my favorite recipes to bake, especially when I want to impress guests or simply treat myself to something indulgent yet beautifully balanced.

This cheesecake isn’t just pretty to look at—it’s packed with flavor. The rich, velvety chocolate base sets the stage for a smooth cream cheese filling, swirled with a vibrant strawberry puree that brings just the right touch of fruitiness and tang. The two elements don’t just coexist—they complement each other in every slice.

What I love most about this recipe is how it turns a few simple ingredients into something that feels truly special. There’s the buttery chocolate cookie crust, the lush chocolate and cream cheese layers, and of course, that bright strawberry swirl that makes each bite pop. It’s elegant enough for a celebration, yet comforting enough for a casual family dessert.

And don’t worry—this cheesecake is easier to make than it looks. Whether you’re a seasoned baker or just starting out, you’ll find the steps straightforward and the results more than worth it. It’s the kind of dessert that draws “wows” at the table and leaves everyone asking for seconds.

Whether you serve it chilled on a warm day or slightly warmed with a drizzle of extra strawberry sauce, this Chocolate Strawberry Swirl Cheesecake always hits the spot. Trust me—once you try it, it might just become your new favorite too.

Ingredients for Chocolate Strawberry Swirl Cheesecake

To make this stunning dessert, you’ll need a mix of fresh ingredients and pantry staples. Each one adds its own charm to the overall flavor and texture of the cheesecake.

For the crust:

• 1 1/2 cups chocolate cookie crumbs (from chocolate graham crackers or similar)

• 1/4 cup melted butter

• 1 tablespoon granulated sugar

For the chocolate cheesecake filling:

• 3 packages (8 oz each) cream cheese, softened

• 1 cup granulated sugar

• 3 large eggs

• 1 teaspoon vanilla extract

• 1/2 cup sour cream

• 6 oz semi-sweet chocolate, melted and slightly cooled

For the strawberry swirl:

• 1 cup fresh strawberries, hulled and chopped

• 2 tablespoons sugar

• 1 teaspoon lemon juice

• 1 teaspoon cornstarch mixed with 1 tablespoon water

How to Make Chocolate Strawberry Swirl Cheesecake

Creating this cheesecake may look impressive, but the process is surprisingly manageable. Just follow these steps and you’ll have a delicious showstopper ready in no time.

Step 1: Make the crust

Preheat your oven to 325°F (160°C). In a bowl, combine the chocolate cookie crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom of a 9-inch springform pan to form a crust. Bake for 10 minutes, then set aside to cool slightly while you prepare the filling.

Step 2: Prepare the strawberry swirl

In a small saucepan, combine the strawberries, sugar, and lemon juice. Cook over medium heat until the strawberries release their juices and begin to soften, about 5–6 minutes. Stir in the cornstarch mixture and simmer for another minute until thickened. Remove from heat and let it cool. Once cooled, blend the mixture until smooth using a blender or immersion blender.

Step 3: Make the cheesecake filling

In a large mixing bowl, beat the softened cream cheese until smooth and fluffy. Gradually add in the sugar and continue beating. Mix in the eggs one at a time, beating well after each addition. Stir in the vanilla extract and sour cream, then fold in the melted chocolate until fully incorporated.

Step 4: Assemble the cheesecake

Pour the chocolate cheesecake filling over the pre-baked crust and smooth the top. Spoon dollops of the strawberry puree over the filling, then use a knife or skewer to gently swirl the strawberry sauce into the batter. Don’t overmix—just a few elegant swirls will do the trick.

Step 5: Bake the cheesecake

Place the springform pan in a larger baking dish and pour hot water into the outer dish to create a water bath. Bake at 325°F (160°C) for 55–65 minutes, or until the center is just set and the edges are slightly puffed. Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 1 hour.

Step 6: Chill and serve

Remove the cheesecake from the oven and let it cool completely at room temperature. Then refrigerate for at least 4 hours, or overnight if possible. When ready to serve, run a knife around the edges to release the cake from the pan, then slice and enjoy. Garnish with fresh strawberries if desired.

How Long to Bake Cheesecake

Getting the baking time just right is essential for that creamy, smooth texture. For this Chocolate Strawberry Swirl Cheesecake, the ideal baking time is around 55–65 minutes at 325°F (160°C). However, the exact time can vary depending on your oven and the depth of your cheesecake.

You’ll know your cheesecake is ready when the edges look firm but the center still has a slight jiggle. That soft center will set as the cheesecake cools. Overbaking can cause cracks, so it’s important to pull it out at the right moment.

Cheesecake Cooling Tips

After baking, let the cheesecake sit in the oven with the door slightly open for one hour. This slow cooling helps prevent cracking. Then transfer it to a wire rack and cool it completely at room temperature. Finally, refrigerate it for at least 4 hours—or even better, overnight.

This three-step cooling method—oven, room temperature, then fridge—helps achieve the perfect, dense-but-creamy texture you’re aiming for.

How to Store Leftovers

This cheesecake stores beautifully, which means you can enjoy leftovers the next day (and the day after that).

Refrigerator – Cover the cheesecake tightly with plastic wrap or store slices in an airtight container. It will stay fresh for up to 5 days in the fridge.

Freezer – For longer storage, freeze individual slices wrapped tightly in plastic wrap, then place them in a freezer-safe container. The cheesecake will last up to 1 month. Thaw overnight in the fridge before serving.

Tips for the Perfect Chocolate Strawberry Swirl Cheesecake

A few small tricks can take your cheesecake from good to amazing.

• Room Temperature Ingredients – Make sure your cream cheese, eggs, and sour cream are at room temperature before mixing. This helps everything blend smoothly and prevents lumps.

• Use a Water Bath – Baking in a water bath creates a gentle, even heat that helps prevent cracks and keeps the texture creamy.

• Don’t Overmix the Batter – Overmixing adds too much air, which can cause the cheesecake to puff up and crack. Mix until smooth, but no more.

• Chill Overnight – Giving the cheesecake a full night to chill makes it easier to slice and enhances the flavor.

• Add Extra Swirl on Top – If you love the look of the strawberry swirl, reserve a small spoonful of puree to add a final touch before serving.

Optional Garnishes to Elevate the Look

For a finished look that really shines on the dessert table, consider:

• Sliced fresh strawberries fanned on top

• A light drizzle of chocolate ganache

• Whipped cream piped along the edges

Each addition is simple but makes a big difference in presentation. With these tips, your Chocolate Strawberry Swirl Cheesecake will be as beautiful as it is delicious.

Chocolate Strawberry Swirl Cheesecake

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• Author: Lena Meeli
• Total Time: 1 hour 20 minutes
• Yield: 8-10 servings 1x

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Description

This Chocolate Strawberry Swirl Cheesecake is a simple yet sophisticated dessert that’s perfect for any occasion. The rich, creamy cheesecake is enhanced by the sweet, fruity swirl of strawberries, making every bite a balance of decadent chocolate and fresh fruit flavors. Whether served at a party, a special celebration, or a cozy evening, this cheesecake is guaranteed to wow your guests!

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Ingredients

Scale 1x2x3x

For the crust:

• 1 1/2 cups chocolate cookie crumbs (from chocolate graham crackers or similar)

• 1/4 cup melted butter

• 1 tablespoon granulated sugar

For the chocolate cheesecake filling:

• 3 packages (8 oz each) cream cheese, softened

• 1 cup granulated sugar

• 3 large eggs

• 1 teaspoon vanilla extract

• 1/2 cup sour cream

• 6 oz semi-sweet chocolate, melted and slightly cooled

For the strawberry swirl:

• 1 cup fresh strawberries, hulled and chopped

• 2 tablespoons sugar

• 1 teaspoon lemon juice

• 1 teaspoon cornstarch mixed with 1 tablespoon water

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Instructions

• Preheat the oven to 325°F (160°C). Line a 9-inch springform pan with parchment paper.

• In a bowl, combine the chocolate cookie crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan to form the crust. Bake for 10 minutes, then set aside to cool.

• In a saucepan, combine strawberries, sugar, and lemon juice. Cook over medium heat for about 5-6 minutes until the strawberries soften. Stir in the cornstarch mixture and cook for another minute until thickened. Remove from heat and cool. Once cooled, blend until smooth.

• In a large mixing bowl, beat softened cream cheese until smooth. Gradually add sugar, then mix in the eggs one at a time. Add vanilla extract and sour cream, followed by melted chocolate. Mix until smooth.

• Pour the chocolate cheesecake mixture over the crust. Spoon dollops of the strawberry puree over the cheesecake filling, then swirl with a knife to create the strawberry pattern.

• Bake for 55-65 minutes, or until the edges are firm and the center is slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool for 1 hour.

• Transfer the cheesecake to a wire rack and cool completely at room temperature. Refrigerate for at least 4 hours, or overnight for the best texture.

• Garnish with fresh strawberries and serve chilled.

Notes

• For an added crunch, sprinkle chopped walnuts or almonds on top of the cheesecake before baking.

• You can freeze individual slices of this cheesecake for up to 1 month. Wrap them tightly in plastic wrap and store them in an airtight container.

• If you prefer a stronger flavor, you can substitute the feta with blue cheese.

• Prep Time: 20 minutes
• Cook Time: 60 minutes

Frequently Asked Questions (FAQ)

1. Can I use frozen strawberries for the swirl? Yes, you can use frozen strawberries, but fresh ones will provide a better texture and flavor for the swirl. If using frozen, be sure to thaw and drain any excess liquid before cooking them down.

2. What can I use if I don’t have a springform pan? If you don’t have a springform pan, you can use a regular 9-inch round cake pan. Just be sure to line it with parchment paper to make removing the cheesecake easier. The only downside is that you won’t be able to easily remove the sides of the pan like you would with a springform.

3. How do I prevent cracks on my cheesecake? Cracks usually happen when the cheesecake is overbaked or cooled too quickly. To avoid this, bake the cheesecake in a water bath (as mentioned earlier) and allow it to cool gradually in the oven before refrigerating it. Additionally, make sure your ingredients are at room temperature before mixing.

4. Can I make this cheesecake ahead of time? Absolutely! This cheesecake can be made up to 2 days in advance. In fact, it often tastes even better after sitting in the fridge overnight, allowing the flavors to meld together perfectly. Just be sure to store it properly in the refrigerator.