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Strawberry Swirl Cheesecake

Strawberry Swirl Cheesecake

This Strawberry Swirl Cheesecake is a creamy and fruity dessert featuring a classic rich cheesecake base beautifully marbled with vibrant homemade strawberry puree swirls. Perfect for any occasion, it combines simple ingredients to deliver an elegant and irresistibly smooth treat bursting with fresh strawberry flavor.

  • Total Time: 5 hours 25 minutes
  • Yield: 10-12 servings 1x

Ingredients

Scale

Crust

  • 1 1/2 cups graham cracker crumbs (or gluten-free cookies for GF option)
  • 5 tablespoons unsalted butter, melted

Strawberry Puree

  • 1 cup fresh strawberries, washed and hulled
  • 1 teaspoon lemon juice (optional)
  • 1 tablespoon sugar (optional)

Cheesecake Filling

  • 24 oz (3 blocks) cream cheese, softened (or dairy-free cream cheese for vegan option)
  • 3/4 cup granulated sugar
  • 3 large eggs, room temperature (or egg replacer for vegan option)
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the Crust: Combine graham cracker crumbs with melted butter in a bowl until the mixture resembles wet sand. Press evenly into the bottom of a springform pan. Bake briefly to set the crust.
  2. Make the Strawberry Puree: Blend fresh strawberries until smooth. Optionally add lemon juice and sugar to enhance flavor. Set aside to use for swirls.
  3. Mix the Cheesecake Filling: Beat softened cream cheese with sugar until smooth and fluffy. Add eggs one at a time, then mix in vanilla extract, stirring just until combined.
  4. Combine and Swirl: Pour half the filling into the crust. Drop spoonfuls of strawberry puree over the filling. Add the remaining filling on top and gently swirl with a knife or skewer to create marbled patterns.
  5. Bake the Cheesecake: Place the pan in a water bath (wrapped in foil) and bake until edges are set but center slightly jiggles, about 55 minutes.
  6. Chill Thoroughly: Cool cheesecake at room temperature, then refrigerate for at least 4 hours or overnight to set and develop flavors.

Notes

  • Use room temperature cream cheese and eggs for smooth batter.
  • Fresh strawberries provide best flavor; if using frozen, thaw and drain well.
  • Swirl strawberry puree gently to keep distinct patterns.
  • Baking in a water bath prevents cracks and dry edges.
  • Chill overnight for clean slicing and best texture.
  • For gluten-free option, substitute graham crackers with gluten-free cookies.
  • For vegan version, use plant-based cream cheese and egg replacers.
  • Store leftovers covered in refrigerator up to 4 days; freeze up to 2 months.
  • Author: Lina
  • Prep Time: 30 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 slice (1/12 of cake)
  • Calories: 370 kcal
  • Sugar: 32 g
  • Sodium: 260 mg
  • Fat: 25 g
  • Saturated Fat: 15 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 27 g
  • Fiber: 1 g
  • Protein: 6 g
  • Cholesterol: 110 mg

Keywords: strawberry cheesecake, swirl cheesecake, creamy dessert, homemade cheesecake, fruit dessert, gluten free dessert