Strawberry Swirl Cheesecake
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This Strawberry Swirl Cheesecake has a buttery graham cracker crust, a thick, creamy vanilla cheesecake filling, and a homemade strawberry sauce swirled on top. The bright strawberry swirl makes it pretty enough for a special occasion, but there’s no need to wait for one to make it!
The strawberry sauce is made with just fresh strawberries and sugar. Cooking the berries first concentrates their flavor and removes some of their moisture before they’re added to the cheesecake.
While those swirls make this cheesecake look fancy, they’re surprisingly easy to make. The trick is knowing when to stop swirling. This is one of those rare situations where doing less actually makes it prettier.
Why You’ll Love This Recipe
- Made from scratch
- Uses fresh strawberries
- Great make-ahead dessert
- Perfect for spring and summer
- No food coloring or artificial strawberry flavor needed
What Makes This Strawberry Cheesecake Different?
Instead of mixing fresh strawberries throughout the cheesecake batter, this recipe concentrates them into a homemade strawberry sauce that’s swirled over the top.
That gives you pockets of strawberry flavor while keeping the cheesecake itself rich and creamy. It also creates that pretty red swirl without the white cheesecake, without adding food coloring.
Ingredient Notes
See the recipe card at the bottom of the post for all ingredients and quantities.
Graham Cracker Crumbs – These can be bought in the baking aisle of Walmart or most other grocery stores, or you can crush up sheets of graham crackers into fine crumbs using a large storage bag and a rolling pin. You’ll need 10 to 12 full graham cracker sheets for this.
Strawberries – Fresh strawberries are a must for this recipe. We cook them down to break down the berries, and it helps remove the excess water while concentrating the flavor.
Cream Cheese – Use full-fat block/brick cream cheese and let it come up to room temperature before mixing it. Softened cream cheese is the first step in preventing a lumpy cheesecake.
Sour Cream – Full-fat sour cream adds richness and helps give the cheesecake its creamy texture. The slight tang of the sour cream balances the sweetness too.
Heavy Cream – Heavy cream thins out the batter and adds additional fat and richness.
Substitutions and Variations
- Swap out the graham cracker crust out with a vanilla wafer crust, shortbread cookies, or a Golden Oreo crust. If you’re using a cookie, I recommend leaving out the sugar.
- Add a little fresh lemon zest in the cheesecake filling for extra brightness.
- Add fresh whipped cream to the top of the cheesecake in beautiful swirls using a piping bag and a 1M piping tip.
- If you want to use a different berry, I would recommend trying my blackberry cheesecake recipe instead.
NOTE: This recipe has not been tested with other substitutions or variations
How to make Strawberry Swirl Cheesecake
Step 1: Mix the graham cracker crumbs, sugar, and melted butter until the crumbs are evenly coated with butter.
Step 2: Press the crumbs firmly into the bottom of a prepared 9-inch springform pan and refrigerate or freeze while you make the strawberry sauce.
Step 3: Cook the sliced strawberries and sugar over medium heat for 10 to 13 minutes, breaking down the berries as they soften. Place in a blender or food processor and blend/pulse until smooth, then set aside.
Step 4: Beat the softened cream cheese until creamy. Mix in the sugar and vanilla until combined.
Step 5: Add in the eggs one at a time, mixing just until incorporated.
Step 6: Mix in the sour cream and heavy cream just until combined.
Step 7: Pour the batter on top of the crust in the springform pan.
Step 8: Transfer the strawberry sauce to a sandwich bag or disposable piping bag and snip off one of the corners. Pipe the sauce over the cheesecake, keeping it near the surface, then drag a skewer through the sauce and cheesecake batter a few times to create the swirl.
Step 9: Bake the cheesecake in a water bath at 325 degrees F until the edges are set and only the center has a slight jiggle. Turn off the oven, crack the door, and let the cheesecake gradually cool to room temperature. Refrigerate overnight before slicing.
How to Store and Freeze Strawberry Swirl Cheesecake
Store the strawberry swirl cheesecake covered or in an airtight container for 5 days in the refrigerator.
You can also freeze this strawberry swirl cheesecake! I recommend slicing up the cheesecake and then freezing it. To keep the pieces from sticking together, place parchment paper between each slice so they don’t stick together. Place the pieces in a freezer container. You can also pop the slices in the freezer for 2 to 3 hours until firm, then wrap them tightly in two layers of plastic wrap and place them in a freezer bag.
TIP: Remove the plastic wrap before thawing so it doesn’t stick to the cheesecake and create a mess.
The cheesecake can be frozen for up to 3 months. Thaw overnight in the refrigerator before serving.
Tips for the Best Strawberry Swirl Cheesecake
- Room temperature cream cheese blends much more smoothly than cold cream cheese.
- Blending or processing the strawberry sauce so it’s a smooth sauce is a must to help prevent a cracking cheesecake!
- Scrape both sides and bottom of the mixing bowl between additions. Cream cheese loves hiding down there.
- Don’t overmix the eggs. Once you begin adding the eggs, mix only until each one disappears into the batter.
- Don’t overdo the swirl. A few passes with your skewer are plenty. You want distinct streaks of strawberry and vanilla cheesecake rather than pink cheesecake batter.
- Use the jiggle test. Baking time is a guide. The movement in the center of your cheesecake is a better indication of doneness.
- Cool the cheesecake gradually. Don’t pull the cheesecake straight from the hot oven and put it on the counter. Instead, turn off the oven and leave the door slightly ajar while the cheesecake gradually comes to room temperature.
- Chill the cheesecake overnight before removing it from the springform pan and slicing it up.
How do you make swirls in a cheesecake?
The tip I find helpful when making swirls is taking your strawberry mixture and pouring it into a sealable bag. Take scissors and cut off the side to make it pourable. Then lower the bag close to the cheesecake and begin squeezing some of the strawberry mixture onto the cheesecake.
Then, with a skewer or toothpick, you can swirl the strawberry mixture into the filling. The biggest thing is don’t go too deep on swirling, or you will not see the swirl on top of your cheesecake.
It adds some color and depth when you leave some red on top of the cheesecake.
Why Does Cheesecake Have to Set Up Overnight?
Cheesecake takes a long time to really cool down once it’s been baked. That is why it is very important to allow the cheesecake to fully set up in the refrigerator overnight in the springform pan. Then you can slice and serve up a cheesecake that is rich, dense, and offers tons of flavor.
Recipe FAQs
For the recipe I’ve created and tested, I’d stick with fresh strawberries. Frozen berries release considerably more liquid as they thaw, which can change how long the sauce needs to cook.
No. This cheesecake will not look the same and will likely crack without the water bath. The top will brown up, the edges will stick up, and you won’t be happy with the finished cheesecake.
I wouldn’t make that substitution without testing it. Jam has a much higher concentration of sugar and a different consistency than the cooked strawberry sauce used in this recipe.
This Strawberry Swirl Cheesecake was originally posted January 29, 2021 but has been updated with new information, photos, and tips and tricks.
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Strawberry Swirl Cheesecake
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Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1 1/2 tablespoons granulated sugar
- 5 tablespoons butter, melted
Strawberry Sauce
- 2 1/2 cups sliced strawberries
- 1/2 cup granulated sugar
Cheesecake
- 24 ounces cream cheese, room temperature
- 1 1/4 cups granulated sugar
- 2 teaspoons vanilla extract
- 4 large eggs
- 1 cup full-fat sour cream
- 1/2 cup heavy cream
Instructions
Crust
- Preheat oven to 325 degrees F. Lightly grease the sides of a 9-inch springform pan with nonstick baking spray. Place a 3-inch-wide strip of parchment paper on the sides of the springform pan.
- Add the 1 1/2 cups graham cracker crumbs, 1 1/2 tablespoons granulated sugar and melted 5 tablespoons butter to a medium mixing bowl. Stir until the butter thoroughly coats the graham cracker crumbs.
- Pour the crust mixture into the bottom of the prepared pan and firmly press the crumbs evenly into the bottom of the pan.
- Place in the freezer or fridge to set up while working on the sauce and cheesecake batter.
Strawberry Sauce
- Add the 2 1/2 cups sliced strawberries and 1/2 cup granulated sugar to a medium saucepan. Place over medium heat and cook for 10 to 13 minutes. Break the strawberries down with a wooden spoon while they cook to help speed up the process.
- Remove from the saucepan and place in a blender or food processor. Pulse until the sauce is a smooth puree. Set aside and begin working on the cheesecake.
Cheesecake
- Add the 24 ounces cream cheese to a large mixing bowl. Using a hand mixer, beat on medium speed until creamy.
- Add in the 1 1/4 cups granulated sugar and 2 teaspoons vanilla extract and continue to beat until combined.
- Add in the 4 large eggs, one at a time and beat each egg just until incorporated. Scrape down the sides and bottom of the bowl before adding the next.
- Once all of the eggs are incorporated, add in the 1 cup full-fat sour cream and 1/2 cup heavy cream. Beat just until the sour cream and heavy cream are worked into the cheesecake batter.
- Just before adding the cheesecake mixture, wrap the outside of the springform pan with 2 layers of heavy-duty tin foil. You can skip the tin foil and add the cheesecake in a slightly larger pan to keep the cheesecake dry, then place the two pans in a third pan that's filled with about 1 inch of hot water.
- Pour the cheesecake batter on top of the crust.
- Pour the strawberry puree into a sandwich bag and cut a small hole in one of the corners.
- Place the hole of the sandwich bag barely in the cheesecake batter and begin piping a swirl with the strawberry sauce. Don't go too deep with the filling otherwise, you won't see it on top.
- Add a few swirls by dragging a skewer through the cheesecake and fresh strawberry puree. Adding too many swirls will create cracks in the top of your cheesecake when it's baked, so keep it to a minimum.
- Place the cheesecake in the preheated oven and bake for 1 hour 25 minutes – 1 hour 35 minutes or until the edges of the cheesecake are set and the center slightly jiggles like jello when the pan is wiggled back and forth and not like wet batter. This time may vary, so always give it the jiggle test and bake longer if needed.
- Once done, leave the cheesecake in the oven, turn the oven off, and leave the door slightly ajar until the cheesecake has cooled to room temperature.
- Once the cheesecake has cooled, move it to the fridge and allow it to chill overnight to set.
Notes
Nutrition Info
(Nutrition information is automatically calculated, so should only be used as an approximation.)
I myself would add the eggs last. Because you don’t want to over mix and in your recipe stated. Add sour cream and heavy cream last. Just my opinion, the cheesecake looks great.
Yes, you can do either but if you’re concerned about overmixing the eggs, I would do them last as well.