Okay, picture this: you walk into the kitchen and catch that sweet, tangy aroma of fresh strawberries mingling with creamy vanilla cheesecake. It’s like summer bottled up in a slice! This Strawberry Swirl Cheesecake is the kind of dessert that makes you want to drop everything and dive right in. The vibrant pink swirls not only look stunning but add just the right fruity pop to balance the rich, velvety filling. I can’t wait to share how you can whip this up easily at home—plus some little tricks to get those perfect swirls so your cheesecake steals the show at any occasion!
Quick Facts
Yield: Serves 8–10
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: 5 hours (including chilling)
Ingredients
For the Main Dish:
1 ½ cups graham cracker crumbs (about 10 full sheets)
5 tbsp unsalted butter, melted
3 tbsp granulated sugar
4 (8-oz) packages cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
4 large eggs, room temperature
⅔ cup sour cream, room temperature
¼ cup heavy cream, room temperature
¾ cup fresh strawberries, hulled and chopped
2 tbsp granulated sugar (for strawberry puree)
How I Make It
Step 1:
First things first, preheat your oven to 325°F. Combine the graham cracker crumbs, melted butter, and 3 tablespoons sugar in a bowl. Press this mixture firmly into the bottom of a 9-inch springform pan to create an even crust. I like to use the bottom of a glass to pack it tight, so it holds up nicely when sliced.
Step 2:
Now, in a large mixing bowl, beat the cream cheese until smooth and fluffy—no lumps, please! Gradually add 1 cup sugar and the vanilla extract, mixing well. Then, add the eggs one at a time, beating just enough to combine each time. Overmixing can trap air and cause cracks, so take it slow and gentle.
Step 3:
Stir in the sour cream and heavy cream until just combined. This makes the cheesecake super creamy and luscious.
Step 4:
For the strawberry swirl, blend the chopped strawberries and 2 tablespoons sugar in a food processor or blender until smooth. Strain the puree through a fine mesh sieve to remove seeds if you want a silky texture.
Step 5:
Pour half of the cheesecake batter over the crust. Dollop spoonfuls of the strawberry puree across the batter, then add the remaining batter on top. Use a skewer or knife to gently swirl the strawberry puree through the batter—don’t over-swirl, or the colors will mix and lose that gorgeous contrast.
Step 6:
Bake on the middle rack for about 60–70 minutes until the edges look set but the center still jiggles slightly. Turn off the oven and leave the cheesecake inside with the door cracked open for an hour—this helps prevent cracking. Then chill in the fridge for at least 4 hours or overnight for best results.
Variations & Tips
Swap fresh strawberries for frozen, but thaw and drain well to avoid watery swirls.
For extra texture, mix crushed strawberries into the batter instead of pureeing.
Use a water bath during baking to minimize cracks and keep your cheesecake silky smooth.
Add a tablespoon of lemon juice to the strawberry puree for a bright, tangy hit.
Top with fresh sliced strawberries or whipped cream before serving for an eye-catching finish.
How I Like to Serve It
This cheesecake is a showstopper on a warm spring afternoon or a festive summer BBQ dessert. I love serving it chilled with a cup of strong coffee or a light sparkling rosé. For a cozy twist, pair with a sprinkle of toasted almond slices and a dollop of whipped cream at holiday gatherings.
Notes
Store leftovers tightly wrapped in the fridge for up to 5 days.
Cheesecake can be frozen before slicing—thaw in the fridge overnight before serving.
Closing: Trust me, once you’ve mastered this strawberry swirl technique, your cheesecake game will never be the same—it’s always a crowd-pleaser!
