If you love cheesecake and fresh strawberries, this Strawberry Swirl Cheesecake Recipe is a must-try! It features a creamy, velvety cheesecake filling combined with a homemade strawberry swirl, all sitting atop a buttery biscuit crust.
This dessert is perfect for special occasions, celebrations, or even just a weekend treat. Unlike some cheesecakes, this recipe doesn’t require a water bath, making it easier to prepare while still delivering a smooth, crack-free texture.
With its eye-catching swirl and indulgent taste, this cheesecake is bound to impress your family and friends. Follow this step-by-step guide to make a stunning and delicious strawberry swirl cheesecake at home!
Why You Will Love This Recipe
- No Water Bath Required – Skip the hassle while still achieving a perfect texture.
- Rich & Creamy – A smooth and luscious cheesecake that melts in your mouth.
- Fresh Strawberry Flavor – The homemade swirl adds a natural fruitiness.
- Make-Ahead Friendly – Prepare it in advance and chill for stress-free serving.
- Visually Stunning – The beautiful marbled effect makes it look bakery-worthy!
Ingredients
For the Biscuit Base:
- 250g digestive biscuits (or graham crackers)
- 100g unsalted butter, melted
For the Cheesecake Filling:
- 500g cream cheese, softened
- 200g granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 200ml sour cream
- 2 tablespoons all-purpose flour
For the Strawberry Swirl:
- 250g fresh strawberries, hulled and chopped
- 50g granulated sugar
- 1 tablespoon lemon juice
Equipment Used
- 9-inch springform pan
- Food processor
- Mixing bowls
- Electric mixer
- Saucepan
- Spatula
- Oven
Directions & Instructions
1. Make the Biscuit Base
Preheat your oven to 160°C (320°F). Crush the digestive biscuits into fine crumbs using a food processor. Mix with melted butter until combined. Press the mixture firmly into the base of a 9-inch springform pan. Bake for 10 minutes, then let it cool.
2. Prepare the Strawberry Swirl
In a saucepan over medium heat, combine the strawberries, sugar, and lemon juice. Stir occasionally until the mixture thickens and the strawberries break down. Remove from heat and allow to cool.
3. Prepare the Cheesecake Filling
In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing after each addition. Stir in the vanilla extract, sour cream, and flour until fully incorporated.
4. Assemble the Cheesecake
Pour half the cheesecake filling over the cooled biscuit base. Drizzle half of the strawberry sauce on top and swirl gently with a skewer or toothpick. Repeat with the remaining cheesecake filling and strawberry sauce, creating a beautiful marbled effect.
5. Bake the Cheesecake
Bake for 50-60 minutes or until the edges are set and the center has a slight jiggle. Turn off the oven, crack the door open, and let the cheesecake cool inside for an hour.
6. Chill & Serve
Refrigerate for at least 4 hours (preferably overnight) to allow the cheesecake to fully set. Slice and serve with fresh strawberries or a dollop of whipped cream!
Nutritional Information (Per Serving)
- Calories: 380
- Total Fat: 24g
- Saturated Fat: 14g
- Cholesterol: 110mg
- Sodium: 320mg
- Carbohydrates: 34g
- Sugars: 24g
- Protein: 6g
Note: Nutritional values may vary based on ingredients used.
Prep & Cook Time
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Chilling Time: 5 hours
- Total Time: 6 hours 30 minutes
Variations
- Berry Swirl Cheesecake – Substitute strawberries with raspberries, blueberries, or a mixed berry compote.
- Chocolate Base – Use crushed chocolate cookies instead of biscuits for a richer crust.
- Lemon Cheesecake Swirl – Add lemon zest to the cheesecake batter for a tangy citrus twist.
- Gluten-Free Option – Use gluten-free biscuits for a celiac-friendly version.
Frequently Asked Questions
Can I use frozen strawberries for the swirl?
Yes! Thaw and drain them before cooking to avoid excess moisture.
How do I prevent my cheesecake from cracking?
Allow it to cool gradually in the oven, avoid overmixing, and ensure all ingredients are at room temperature before starting.
Can I make this cheesecake ahead of time?
Absolutely! This cheesecake actually tastes better when chilled overnight, making it perfect for meal prepping.
Pro Tips by Emma
- Use Room Temperature Ingredients – This ensures a smooth and lump-free cheesecake batter.
- Don’t Overmix – Overmixing introduces air bubbles, which can cause cracks.
- Let It Cool Gradually – Cooling the cheesecake slowly prevents sinking and cracking.
- Swirl Gently – Avoid overmixing the strawberry sauce into the batter to maintain the marbled look.
Serving Suggestions
- Classic: Garnish with fresh strawberries and a dusting of powdered sugar.
- Indulgent: Drizzle with white chocolate or caramel sauce.
- Refreshing: Serve with a scoop of vanilla ice cream or whipped cream.
- Elegant Touch: Add fresh mint leaves for a beautiful presentation.
Best Strawberry Swirl Cheesecake Recipe : Creamy & Delicious
Equipment
- 9-inch springform pan
- Food processor
- Mixing Bowls
- Electric mixer
- Saucepan
- Spatula
- Oven
Ingredients
For the Biscuit Base:
- 250 g digestive biscuits or graham crackers
- 100 g unsalted butter melted
For the Cheesecake Filling:
- 500 g cream cheese softened
- 200 g granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 200 ml sour cream
- 2 tablespoons all-purpose flour
For the Strawberry Swirl:
- 250 g fresh strawberries hulled and chopped
- 50 g granulated sugar
- 1 tablespoon lemon juice
Instructions
- Make the Biscuit Base
- Preheat your oven to 160°C (320°F). Crush the digestive biscuits into fine crumbs using a food processor. Mix with melted butter until combined. Press the mixture firmly into the base of a 9-inch springform pan. Bake for 10 minutes, then let it cool.
- Prepare the Strawberry Swirl
- In a saucepan over medium heat, combine the strawberries, sugar, and lemon juice. Stir occasionally until the mixture thickens and the strawberries break down. Remove from heat and allow to cool.
- Prepare the Cheesecake Filling
- In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing after each addition. Stir in the vanilla extract, sour cream, and flour until fully incorporated.
- Assemble the Cheesecake
- Pour half the cheesecake filling over the cooled biscuit base. Drizzle half of the strawberry sauce on top and swirl gently with a skewer or toothpick. Repeat with the remaining cheesecake filling and strawberry sauce, creating a beautiful marbled effect.
- Bake the Cheesecake
- Bake for 50-60 minutes or until the edges are set and the center has a slight jiggle. Turn off the oven, crack the door open, and let the cheesecake cool inside for an hour.
- Chill & Serve
- Refrigerate for at least 4 hours (preferably overnight) to allow the cheesecake to fully set. Slice and serve with fresh strawberries or a dollop of whipped cream!