This decadent Chocolate Strawberry Swirl Cheesecake combines a rich chocolate cookie crust, a creamy and velvety cheesecake filling, and a vibrant, tangy strawberry swirl. It’s a show-stopping dessert that balances the sweetness of chocolate with the fresh, bright flavors of strawberry. Whether you’re making it for a special occasion or just to indulge in a treat, this cheesecake will surely become a favorite.
Why You’ll Love This Recipe
I love how this cheesecake brings together two of my favorite flavors—chocolate and strawberry—into one indulgent dessert. The chocolate cookie crust is perfectly crunchy and gives the cheesecake a deep, rich base, while the cheesecake filling itself is smooth and creamy with just the right amount of sweetness. The homemade strawberry swirl not only adds beautiful color to the cheesecake but also a fresh, fruity kick that balances the richness of the cream cheese filling. It’s visually stunning and tastes even better!
Whether you’re hosting a dinner party or just treating yourself, this cheesecake is guaranteed to impress. Plus, it’s surprisingly easy to make, with a few simple steps that come together for a flawless dessert. If you’re a fan of classic flavor combinations, this Chocolate Strawberry Swirl Cheesecake is one you’ll definitely want to try!
Ingredients
For the chocolate cookie crust:
1 1/2 cups chocolate cookie crumbs
1/4 cup unsalted butter, melted
For the cheesecake filling:
24 oz cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1/2 cup sour cream
1/4 cup heavy cream
For the strawberry swirl:
1 cup fresh strawberries, pureed
1/4 cup granulated sugar
1 teaspoon lemon juice
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Prepare the crust: Preheat the oven to 325°F (163°C). In a medium bowl, combine the chocolate cookie crumbs and melted butter, mixing until the crumbs are evenly coated. Press the mixture into the bottom of a 9-inch springform pan to form a tight crust. Bake for 10 minutes, then remove from the oven and set aside to cool.
Prepare the strawberry swirl: In a small saucepan, combine the pureed strawberries, sugar, and lemon juice. Heat over medium-low heat, stirring occasionally, until the mixture thickens slightly, about 5-7 minutes. Remove from heat and set aside to cool.
Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with the granulated sugar and vanilla extract until smooth and creamy. Add the eggs one at a time, beating well after each addition. Mix in the sour cream and heavy cream until fully combined.
Assemble the cheesecake: Pour the cheesecake filling into the cooled chocolate cookie crust. Using a spoon, drizzle the strawberry puree over the cheesecake filling in several spots. Use a knife or skewer to swirl the strawberry sauce into the filling for a marbled effect.
Bake the cheesecake: Place the cheesecake in the oven and bake at 325°F (163°C) for 50-60 minutes, or until the center is just set and slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool in the oven for an hour. Then, remove from the oven and refrigerate for at least 4 hours or overnight to set.
Serve: Once the cheesecake is chilled and firm, remove from the springform pan and transfer to a serving platter. Slice and enjoy!
Servings and Timing
Prep time: 20 minutes
Cooking time: 1 hour 10 minutes
Chilling time: 4 hours (or overnight)
Total time: 5 hours 30 minutes
Servings: 12 servings
Variations
Add chocolate chips: For an extra chocolatey treat, I like to add 1/2 cup of mini chocolate chips to the cheesecake batter before pouring it into the crust. It gives the cheesecake a fun texture and a more intense chocolate flavor.
Use a different fruit swirl: If strawberries aren’t in season, I love making this cheesecake with other fruits, like raspberries, blueberries, or even mango puree for a tropical twist.
Gluten-free version: To make the crust gluten-free, substitute the chocolate cookie crumbs with gluten-free chocolate cookies or even crushed gluten-free graham crackers.
Storage/Reheating
To store leftovers, I recommend covering the cheesecake with plastic wrap or placing it in an airtight container. Keep it in the refrigerator for up to 5 days. This cheesecake is best served chilled, so if you’ve stored it in the fridge, you can enjoy it straight from there. No need for reheating, as it retains its creamy texture even when cold.
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FAQs
Can I make this cheesecake in advance?
Yes, this cheesecake is perfect for making ahead! In fact, it needs to chill for several hours (or overnight) to set properly, so I usually prepare it the day before serving.
Can I use frozen strawberries instead of fresh?
Absolutely! Frozen strawberries work just as well as fresh ones for the strawberry swirl. Just make sure to thaw and drain any excess moisture before pureeing them.
How can I prevent cracks in the cheesecake?
To avoid cracks, it’s important not to overbake the cheesecake. The center should still have a slight jiggle when you remove it from the oven. Additionally, cooling the cheesecake slowly in the oven (with the door cracked) helps to prevent sudden temperature changes, which can cause cracks.
How do I make sure the crust stays firm?
I find that pressing the cookie crumbs firmly into the pan and baking them for a few minutes helps set the crust, making it more stable when slicing. Just be sure to let it cool completely before adding the cheesecake filling.
Can I freeze this cheesecake?
Yes, you can freeze the cheesecake if you need to make it ahead of time. Wrap it tightly in plastic wrap and aluminum foil, and freeze for up to 2 months. Thaw in the fridge overnight before serving.
Conclusion
This Chocolate Strawberry Swirl Cheesecake is the perfect dessert for any occasion. With its rich chocolate crust, creamy filling, and sweet, tangy strawberry swirl, it’s a guaranteed crowd-pleaser. It may look like a complicated dessert, but it’s surprisingly simple to make, and the results are absolutely worth the effort. Whether it’s for a birthday, holiday, or just a sweet treat to enjoy, I know I’ll be making this cheesecake time and time again!
📖 Recipe:
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Chocolate Strawberry Swirl Cheesecake
- Total Time: 5 hours 30 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
Indulge in the perfect dessert fusion with this decadent Chocolate Strawberry Swirl Cheesecake. Featuring a rich chocolate cookie crust, creamy cheesecake filling, and vibrant strawberry swirl, this show-stopping treat is perfect for any occasion. Sweet, tangy, and oh-so-smooth, it balances the richness of chocolate with the fresh brightness of strawberry. Easy to make yet impressive to serve, this cheesecake will become a go-to favorite!
Ingredients
For the chocolate cookie crust:
1 1/2 cups chocolate cookie crumbs
1/4 cup unsalted butter, melted
For the cheesecake filling:
24 oz cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1/2 cup sour cream
1/4 cup heavy cream
For the strawberry swirl:
1 cup fresh strawberries, pureed
1/4 cup granulated sugar
1 teaspoon lemon juice
Instructions
- Prepare the crust: Preheat the oven to 325°F (163°C). In a medium bowl, mix chocolate cookie crumbs with melted butter until fully coated. Press the mixture into the bottom of a 9-inch springform pan to form a crust. Bake for 10 minutes, then remove from the oven and cool.
- Prepare the strawberry swirl: In a small saucepan, combine pureed strawberries, sugar, and lemon juice. Heat over medium-low heat for 5-7 minutes until the mixture thickens. Remove from heat and let it cool.
- Make the cheesecake filling: Beat softened cream cheese with sugar and vanilla extract until smooth. Add eggs one at a time, mixing well after each addition. Stir in sour cream and heavy cream until combined.
- Assemble the cheesecake: Pour cheesecake filling into the cooled crust. Drizzle the strawberry swirl over the filling, then swirl with a knife or skewer to create a marbled effect.
- Bake the cheesecake: Bake at 325°F (163°C) for 50-60 minutes until the center is slightly jiggly. Turn off the oven and leave the door ajar for 1 hour. Remove from the oven and refrigerate for at least 4 hours or overnight.
- Serve: Once the cheesecake is firm, remove from the springform pan. Slice and enjoy!
Notes
This cheesecake can be made a day ahead to allow ample chilling time.
Frozen strawberries work well in the swirl, just thaw and drain them before pureeing.
To avoid cracks, don’t overbake—leave the center slightly jiggly and cool it slowly.
- Prep Time: 20 minutes
- Chilling Time: 4 hours (or overnight)
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 servings
- Calories: 350 kcal
