Strawberry Swirl Cheesecake

This Strawberry Swirl Cheesecake is everything you want in a bakery-style dessert: ultra creamy, lightly tangy, and filled with real strawberry flavor in every gorgeous swirl. You’ll make a quick stovetop strawberry sauce, bake a buttery cookie crust, then blend up a smooth cheesecake filling that bakes low and slow for the best texture. The swirl on top makes it look fancy with barely any effort—perfect for birthdays, holidays, Valentine’s Day, or any time you want a “wow” dessert. Serve it with extra strawberry sauce for the prettiest slice and the most irresistible bite.

Time Breakdown

• Prep Time: 40 minutes
• Cook Time: 60 minutes
• Chill Time: 12 hours (overnight)
• Total Time: About 14 hours 40 minutes
• Servings: 10

Ingredients List

(No pork ingredients included — no substitutions needed.)

Strawberry Sauce (for swirl + serving)

• 1½ cups strawberries, roughly chopped
• 2 tsp cornstarch
• 2 tbsp sugar (adjust to taste)
• 2–3 tbsp water

Crust

• 1½ cups crushed Marie biscuits (or graham crackers/digestives)
• ½ cup butter, melted

Cheesecake Filling

• 2 cups cream cheese, softened
• ¾ cup sugar
• 3 eggs, room temperature
• ¼ cup cream (heavy cream or whipping cream)
• ¼ cup all-purpose flour
• 1½ tsp vanilla extract

Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

• 8-inch springform pan
• Parchment paper (optional, helpful)
• Mixing bowls
• Electric hand mixer or stand mixer
• Saucepan
• Spatula
• Whisk
• Skewer or butter knife (for swirls)
• Baking tray (to place under pan just in case of drips)

Step-by-Step Beginner-Friendly Instructions

1) Make the strawberry sauce 🍓

1. Blend: Blend strawberries, sugar, cornstarch, and water until smooth.
2. Cook: Pour into a saucepan over medium heat. Cook 15–20 minutes, stirring every few minutes, until thick and glossy.
3. Cool: Let cool completely (it thickens more as it cools).

2) Bake the crust

4. Preheat: Heat oven to 180°C (350°F).
5. Mix: Stir crushed biscuits with melted butter until it looks like wet sand.
6. Press: Press firmly into the bottom of an 8-inch springform pan.
7. Bake: Bake 10 minutes, then reduce oven to 160°C (320°F).

3) Make the cheesecake filling

8. Beat: Beat cream cheese and sugar until smooth (about 1–2 minutes).
9. Add eggs: Mix in eggs one at a time, just until combined (don’t overmix).
10. Finish batter: Mix in cream, flour, and vanilla until smooth.

4) Swirl + bake

11. Layer: Pour half the batter over crust. Spoon ⅓ of cooled strawberry sauce over it.
12. Top: Add remaining batter.
13. Swirl: Dot small spoonfuls of sauce on top and swirl gently with a skewer.
14. Bake: Bake at 160°C (320°F) for 50–55 minutes, until edges are set and center is slightly wobbly. 😊
15. Cool slowly: Turn oven off, crack the door open, and cool 30 minutes inside.
16. Chill: Cool on counter, then refrigerate overnight.

5) Serve

17. Release from pan, slice, and serve with extra strawberry sauce.

Pro Tips

• Avoid cracks: Don’t overmix after adding eggs, and cool slowly in the oven.
• Clean slices: Dip knife in hot water and wipe between cuts.
• Make ahead: Cheesecake tastes best the next day.
• Sauce storage: Keep extra strawberry sauce in a jar in the fridge up to 2 weeks.

Nutrition Table

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.

Strawberry Swirl Cheesecake

This strawberry swirl cheesecake features a buttery cookie crust, creamy filling, and a homemade strawberry sauce swirled throughout. Chill overnight for clean slices and luscious texture.

Print Recipe Pin Recipe

Course: Dessert

Cuisine: American, European

Calories: 520

Ingredients Equipment Method Nutrition Notes

Ingredients

  

• 1 1/2 cups strawberries, roughly chopped
• 2 tsp cornstarch
• 2 tbsp sugar (adjust to taste)
• 2–3 tbsp water
• 1 1/2 cups crushed Marie biscuits (or graham crackers/digestives)
• 1/2 cup butter, melted
• 2 cups cream cheese, softened
• 3/4 cup sugar
• 3 eggs, room temperature
• 1/4 cup cream
• 1/4 cup all-purpose flour
• 1 1/2 tsp vanilla extract

Equipment

• 8-inch springform pan
• Mixing bowls
• electric mixer
• saucepan
• rubber spatula
• Skewer or butter knife for swirling

Method

 

1. Blend strawberries, sugar, cornstarch, and water until smooth.
2. Cook on medium heat, stirring every few minutes, until thick and glossy (15–20 minutes). Cool completely.
3. Preheat oven to 180°C (350°F). Mix crushed biscuits with melted butter.
4. Press into the bottom of an 8-inch springform pan. Bake 10 minutes.
5. Reduce oven to 160°C (320°F).
6. Beat cream cheese and sugar until smooth.
7. Add eggs one at a time, mixing just until combined.
8. Mix in cream, flour, and vanilla until smooth.
9. Pour half the batter over crust. Spoon 1/3 of cooled strawberry sauce over it.
10. Top with remaining batter. Dot spoonfuls of sauce on top and swirl gently with a skewer.
11. Bake 50–55 minutes at 160°C (320°F) until edges are set and center is slightly wobbly.
12. Turn off oven, crack door, and cool 30 minutes inside. Then cool on counter and chill overnight.

Nutrition

Calories: 520kcalCarbohydrates: 45gProtein: 9gFat: 34gSaturated Fat: 20gPolyunsaturated Fat: 2.1gMonounsaturated Fat: 8.6gTrans Fat: 0.3gCholesterol: 130mgSodium: 300mgPotassium: 210mgFiber: 1gSugar: 30gVitamin A: 850IUVitamin C: 5mgCalcium: 110mgIron: 1.2mg

Notes

Avoid overmixing the eggs to prevent cracks. Cool slowly in the oven to reduce sinking. Dip a hot knife in water for clean slices. Strawberry sauce keeps in the fridge up to 2 weeks.

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Conclusion

This Strawberry Swirl Cheesecake is creamy, gorgeous, and packed with real strawberry flavor. Make it ahead, chill overnight, and serve with extra sauce for a dessert that looks like it came from a bakery.