Description

This decadent Chocolate Strawberry Swirl Cheesecake features a rich chocolate cookie crust, creamy cheesecake filling with luscious swirls of both chocolate and fresh strawberry puree. Perfectly balanced with sweet and tart flavors, this dessert is a crowd-pleaser ideal for special occasions or indulgent everyday treats.

Ingredients

Scale

For the Chocolate Cookie Crust:

1 ½ cups chocolate cookie crumbs (like Oreos, without filling)
¼ cup melted butter
1 tablespoon sugar (optional)

For the Cheesecake Filling:

3 (8 oz) blocks cream cheese, softened
1 cup granulated sugar
1 cup sour cream
3 large eggs
1 teaspoon vanilla extract
4 oz semisweet chocolate, melted and cooled (optional for a double swirl)

For the Strawberry Swirl:

1 ½ cups fresh or frozen strawberries
2 tablespoons sugar
1 teaspoon lemon juice
1 teaspoon cornstarch (optional, for thickening)

Instructions

Prepare the Crust: Preheat your oven to 325°F (163°C). Mix the chocolate cookie crumbs with melted butter and sugar (if using). Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8–10 minutes until set, then remove and let cool.
Make the Strawberry Swirl: In a small saucepan, combine strawberries, sugar, and lemon juice. Cook over medium heat until the strawberries break down and the sauce thickens slightly. If using, stir in cornstarch diluted in a little water and cook an additional minute to thicken. Use an immersion blender or food processor to purée the mixture until smooth. Strain through a fine sieve if desired for a silkier texture. Set aside to cool.
Prepare the Cheesecake Batter: In a large bowl, beat the softened cream cheese and sugar until smooth and fluffy. Mix in sour cream and vanilla extract until well combined. Add eggs one at a time, mixing on low speed after each addition to prevent incorporating too much air. If desired, divide batter in half, stirring melted and cooled chocolate into one half for a rich double swirl effect.
Assemble the Cheesecake: Pour the plain cheesecake batter over the cooled crust. If using chocolate batter, add dollops of chocolate and plain batter alternately on top. Spoon dollops of the strawberry purée over the batter. Use a knife to gently swirl through the batter to create a marbled effect without over mixing.
Bake with a Water Bath: Wrap the springform pan with aluminum foil tightly to prevent water from leaking in. Place the pan inside a larger baking dish and pour hot water into the dish until it reaches halfway up the sides of the cheesecake pan. Bake for 55–70 minutes, or until the center is almost set but still has a slight jiggle.
Chill and Set: Turn off the oven and crack the door open. Let the cheesecake cool inside the oven for 1 hour. Remove from the water bath and refrigerator chill for at least 4 hours or overnight to fully set.
Serve and Enjoy: Run a warm, sharp knife around the edges before releasing the springform. Slice the cheesecake cleanly. Garnish with chocolate shavings, fresh strawberries, or a drizzle of chocolate sauce for extra flavor and visual appeal.

Notes

Use room temperature cream cheese and eggs for a smooth, lump-free filling.
Do not over-mix batter once eggs are added to avoid cracks during baking.
Wrapping the pan well is essential to prevent water from leaking into the cheesecake during the water bath bake.
Straining the strawberry purée removes seeds for a silky swirl.
Letting the cheesecake cool gradually in the oven reduces cracking caused by temperature shock.
Use a warm knife to make clean slices without tearing the cheesecake.

Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (approx. 1/12th of cheesecake)
Calories: 420 kcal
Sugar: 30 g
Sodium: 220 mg
Fat: 29 g
Saturated Fat: 17 g
Unsaturated Fat: 10 g
Trans Fat: 0.5 g
Carbohydrates: 35 g
Fiber: 2 g
Protein: 6 g
Cholesterol: 125 mg

Keywords: chocolate cheesecake, strawberry swirl, cheesecake recipe, chocolate strawberry dessert, chocolate swirl cheesecake, baked cheesecake, springform pan dessert