This decadent strawberry swirl cheesecake is the perfect summer dessert.
Strawberry swirl cheesecake is not only delicious, it is also a beautiful dessert. This cheesecake has a sweet graham cracker crust with a rich cheesecake filling and strawberry sauce swirled into the batter. This cheesecake is the perfect dessert to bring to any gathering.
This is one of my favorite cheesecakes. This is a fantastic cheesecake that did not last long at my house! The cheesecake has a rich cheese flavor with a light amount of sweetness. The perfect cheesecake texture and flavor.
Is the strawberry swirl cheesecake difficult to make?
No, this cheesecake is not hard to make. It’s one of those desserts that looks really fancy, but is simple to put together. The graham cracker crust is a no bake crust that can be put together with just a few ingredients. The strawberry sauce is a 2 ingredient puree that is made from frozen strawberries and cornstarch. The cheesecake filling is a simple cheesecake recipe that just requires a mixer and some time.
The most difficult thing about this cheesecake is the time it takes to put together and wait for it to set. Trust me, it is well worth the effort and time to put this cheesecake together. It is a fantastic dessert that is always a show stopper.
How do you make the swirl in the strawberry swirl cheesecake?
The swirl is very easy to add into the cheesecake. Once we make the strawberry sauce, we wait for it to thicken and cool before adding it into the cheesecake batter in drops.
Frequently asked questions or troubleshooting tips:
- Graham cracker crust is too crumbly: If your crust is too crumbly, try using a glass to firmly pack it into the cheesecake pan. Make sure that the crumbs are firmly packed and not loose.
- My cheesecakes always crack: Cracking in cheesecakes is very normal and does not mean your cheesecake is ruined (mine cracked right down the middle). Over mixing the eggs in the batter can cause cracks, temperature changes can also cause cracking. Follow the recipe tips carefully to try and avoid cracking. Just remember, if it does crack it’s not the end of the world.
- There are chunks of cream cheese in my batter: If there are chunks in your batter after mixing, you probably didn’t soften the cream cheese long enough. Make sure it is softened and blend it really well to avoid chunks in the batter.
- My cheesecake isn’t setting up: If your cheesecake is still jiggling or not set, it probably needs more time to chill/rest. I like to allow mine to chill overnight in the fridge before serving.
More Delicious Cheesecakes:
Strawberry Swirl Cheesecake
This decadent strawberry swirl cheesecake is the perfect summer dessert.
Ingredients
- Graham Cracker Crust:
- 2 1/4 cups graham cracker crumbs
- 1/3 cup melted unsalted butter
- 1/4 cup sugar
- Filling:
- 3 packages (8 oz each) softened cream cheese
- 1 can (14 oz) sweetened condensed milk
- 1/4 cup fresh squeezed lemon juice
- 1/2 tsp vanilla extract
- 3 eggs (room temperature)
- Strawberry Sauce:
- 2 1/2 cups frozen strawberries (thawed)
- 1 tbsp cornstarch
Instructions
Graham Cracker Crust:
- In a small bowl add crushed graham crackers, melted butter, and sugar. Mix until combined
- Press graham cracker crust into an ungreased 9 inch springform cheesecake pan. (use a glass cup to tightly compress crust, going slightly up the sides)
- Place in refrigerator to set while prepping filling and the strawberry sauce.
Strawberry Sauce:
- In a food processor add the thawed strawberries and cornstarch.
- Blend together until smooth and no chunks remain.
- In a small saucepan, add the strawberry puree.
- Bring to a boil stirring constantly for 2-3 minutes.
- Remove from stove and allow to cool.
- Save 1/4 cup of the strawberry sauce and place the remainder in the refrigerator to top the cheesecake with at serving.
Cheesecake Filling:
- In a mixer add the softened cream cheese and blend until smooth.
- Next, add in the sweetened condensed milk. Blend
- Add the lemon juice and vanilla extract. blend thoroughly
- Next, add in the eggs and mix until just combined (do not overmix!)
Preparing/Baking:
- Pour 1/2 of the cheesecake filling over chilled graham cracker crust
- With a teaspoon gently drop round spoonfuls of strawberry sauce onto the filling. Continue until you only have half of the 1/4 cup of strawberry sauce left.
- Next, gently pour the remainder of the cheesecake filling into the pan
- Drop the rest of the strawberry sauce in rounded drops into the cheesecake filling.
- Use a toothpick to gently swirl the sauce into the batter (you can make a heart shape like I show in the post if you wish)
- Place a waterbath in the oven on the rack underneath the cheesecake. (I put 1 inch of water in a baking sheet to create one)
- Bake cheesecake at 350 F for 50-55 minutes until center is almost set and slighlty jiggles.
- Remove and cool on a cooling rack for 1 hour until pan is cooled to the touch.
- Place in the refrigerator and cool minimum 6 hours to overnight. ( I usually let mine cool overnight in the fridge)
- Garnish before serving with whipped cream and sliced strawberries. Drip strawberry sauce over each piece when serving.
Notes
Make it a red white and blue cheesecake by adding blueberries on top for a pop of blue!
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