This Strawberry Swirl Cheesecake takes the classic fruit flavor that we usually find on top of our cheesecake and puts it right into the batter! It’s swirled with sweet homemade strawberry puree. A smooth and creamy cheesecake everyone will love!
We love fruit and cheesecake, and with this recipe, we’ve literally mashed them up together. Rather than a layer of strawberries on top of the cheesecake, we swirled strawberry puree directly into the batter for a sweet, tangy, and beautiful dessert.
Table of contents
❤️ Why You’ll Love This Recipe
- It only uses a few simple ingredients.
- It’s a deceptively easy recipe to make.
- Everyone loves fruit and cheesecake!
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You’ll only need a few basic ingredients to make this recipe, and you’ll find them all at your local grocery store. The major ingredients are here, but you’ll find the full list along with amounts in the recipe card at the end of the post.
- Graham cracker crumbs
- Melted butter
- Cream cheese
- Vanilla extract
- Heavy whipping cream
🔪 How to Make Strawberry Swirl Cheesecake
Although this is a fully homemade cheesecake, it’s not that difficult. Don’t be deterred by horror stories you’ve heard with recipes. If you follow the directions, you’ll be all good!
Step 1: Prep
Preheat the oven to 350 degrees and spray a 9-inch springform pan with nonstick spray. Set aside.
Step 2: Make the Crust
Add 1 1/2 to 2 packages of graham crackers to a food processor and pulse until you get 2 cups of crumbs. Then, add the sugar, melted butter, and salt and pulse until combined. Gently press the mixture into the bottom and 1 inch up the sides of the springform pan.
Step 3: Bake
Bake for 10 minutes or until golden brown. Then, remove the crust from the oven and let it cool.
Step 4: Make the Cheesecake Batter
Cream the softened cream cheese in a stand mixer with the paddle attachment for 3 to 4 minutes until light and fluffy. Then, set the mixer to low speed and slowly add the sugar and flour. Increase the speed to medium and mix for 2 to 3 minutes.
Slowly pour in the heavy whipping cream with the mixer on low speed. Then, slowly increase the speed to high and mix for about 1 minute. Finally, reduce the speed to low and add the eggs one at a time until fully mixed. Add vanilla and mix another 1 to 2 minutes.
Step 5: Make the Strawberry Puree
Add strawberries, sugar, and cornstarch to a small saucepan and cook over medium heat stirring constantly until the sugar melts. Bring to a light boil and boil until the berries are soft. Then, puree in a food processor and pour the puree through a fine mesh sieve.
Step 6: Make the Swirl Cheesecake
Pour half of the cheesecake batter into the pan with the crust and tap gently to release any air bubbles. Then, add half the strawberry puree and use a skewer or toothpick to swirl. Repeat with the remaining cheesecake batter and puree.
Step 7: Bake
Bake for 15 minutes at 350. Then, reduce the heat to 200 degrees and bake for 50 to 55 minutes until the center is slightly jiggly and the edges are set. DO NOT open the oven door at any time.
Step 8: Cool
Turn off the oven and slightly crack the oven door. Let the cheesecake cool for 15 minutes. Then, transfer the pan to a wire rack and let it cool completely. Finally, chill for at least 2 hours to overnight.
Step 9: Serve
When ready to serve, remove the cheesecake from the springform pan, add dollops of whipped cream topped with strawberry slices around the outside edge, and enjoy!
Do you want to change up this recipe and make it your own? Here are some ways that you can do that!
- Strawberry Puree – You can make a puree with your favorite berries for a different flavor.
- Graham Crackers – Use chocolate graham crackers or Oreos for a chocolate crust.
- Bars – Make the cheesecake in a square or rectangular baking dish to make cheesecake bars.
If you like this strawberry swirl cheesecake, then you’ll love this Baileys strawberries and cream cheesecake.
- Measuring cups and spoons
- Stand mixer
- 9-inch springform pan
- Small saucepan
- Wooden spoon
Store this cheesecake for up to 4 days in an air-tight container in the refrigerator. For longer storage, freeze it for up to 1 month in an air-tight, freezer-safe container.
- Don’t open the oven door until you’re ready to cool the cheesecake. This will keep it from cracking.
- If you’re nervous about cracking, you can use a water bath while baking this cheesecake.
- Be sure not to swirl your puree too much. You want pretty swirl patterns, not pink mud.
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Never open the oven door while your cheesecake is cooking. You can also use a water bath while baking.
Cheesecake expands as it bakes and contracts as it cools. If the temperature or humidity in the oven changes, it can cause the outside of the cheesecake to bake at a different speed than the inside, making the top crack.
Cheesecake is done with the center is slightly jiggly but not wet, kind of like Jello.
🍽 More Recipes
Do you enjoy cheesecake? Then try these delicious recipes:
📌 PIN IT!!
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Strawberry Swirl Cheesecake
- 9″ Springform Pan
- Food processor
- mixing bowls
- Electric mixer
- 2 cups graham cracker crumbs
- 2 Tablespoons granulated sugar
- ½ teaspoon salt omit if you use salted butter
- 6 Tablespoons unsalted butter melted
- 32 ounces cream cheese room temperature
- ¾ cup granulated sugar
- 3 Tablespoons flour
- 2 teaspoons vanilla extract
- ¾ cup heavy whipping cream
- 2 large eggs
- 1 cup fresh strawberries quartered
- ¼ cup granulated sugar
- 1 Tablespoon cornstarch
- Preheat your oven to 350 degrees and prepare an 9” springform pan by spraying with non-stick spray and set aside.
- Prepare the crust by adding about 1 ½-2 packages graham crackers to a food processor and pulse until you get about 2 cups of crumbs. Add in the sugar, melted butter and salt and pulse until well combined. Pour the crumbs into the prepared pan and gently press using the back of a spoon to form the crust. Be sure to bring the crumbs up about 1” up the sides. Bake for 10 minutes or until golden brown.
- To prepare the cheesecake filling, add the softened cream cheese to the bowl of a stand mixer equipped with a paddle attachment. Cream for 3-4 minutes or until light and fluffy. Scrape the sides and bottom of the bowl.
- With the mixer on low speed, slowly add the sugar and flour. Once the sugar is combined, increase to medium speed, and mix for an additional 2-3 minutes.
- Slowly pour in the heavy whipping cream and start mixing on low speed. Slowly increase the speed to high and mix for about 1 minute.
- Reduce the mixer to low speed and add the eggs one at a time until fully incorporated. Scrape the sides of the bowl and add the vanilla extract. Mix an additional 1-2 minutes.
- Strawberry Swirl
- Add the fresh strawberries, sugar, and cornstarch into a small saucepan and heat over medium heat stirring constantly until the sugar is melted. Bring the mixture to a light boil until he berries are soft.
- Pour the berries into a food processor and puree. Press the puree through a fine mesh sieve (you should get about ½ cup puree)
- Pour half the prepared batter into the baked crust and gently tap to release any air bubbles. Dollop about half of the strawberry puree on top of the cheesecake filling and use a skewer or toothpick to swirl. Continue with the remaining cheesecake filling and top with the rest of the strawberry puree and swirl. (You can reserve 2 Tbsp. puree for topping)
- Bake at 350 for 15 minutes then, without opening the oven door, reduce the heat to 200 and bake for an additional 50-55 minutes until the center slightly jiggles and the edges are set.
- Turn off the oven and slightly crack the oven door to allow the cheesecake to cool for 15 minutes before removing.
- Allow to cool on a wire rack until completely cooled and place in the refrigerator for at least 2 hours to overnight.
- Top with whipped cream, reserved puree, and fresh strawberries and serve