This strawberry swirl cheesecake is a rich and creamy baked strawberry cheesecake with a buttery graham cracker crust and homemade strawberry swirl.
This easy strawberry cheesecake recipe uses a smooth cream cheese filling and a simple baked method for a perfectly creamy texture.
The strawberry swirl adds fresh flavor and a beautiful finish, making it a classic baked cheesecake that’s both easy and impressive.
Why you’ll love this recipe
This baked strawberry cheesecake is perfect for summer desserts, birthdays, or special occasions.
- Ultra creamy texture: Smooth, rich baked cheesecake with clean slices.
- Fresh strawberry swirl: Real strawberry flavor in every bite.
- Easy baked method: Simple steps with reliable results.
Ingredients You Need
This strawberry cheesecake uses simple ingredients for a rich, creamy baked texture.
- Graham crackers – For the crust, or use digestive biscuits or cookies.
- Butter – Melted, to bind the crust.
- Strawberries – Fresh or frozen, for the strawberry swirl.
- Sugar – Granulated, for both the filling and the swirl.
- Cream cheese – Full-fat, softened for a rich and creamy texture.
- Eggs
- Sour cream
- Lemon juice
- Vanilla extract
Tips before you start
These tips will help you get a smooth and crack-free strawberry cheesecake.
- Chill overnight: Essential for a firm texture and clean slices.
- Use room temperature ingredients: For a smooth, lump-free cheesecake batter.
- Don’t overmix: Mix on low speed to avoid adding air and cracks.
- Strain the strawberry sauce: For a smooth swirl with no seeds.
- Use a water bath: Helps bake the cheesecake evenly and prevents cracks.
How to make strawberry swirl cheesecake
This cheesecake is built on my classic graham cracker crust, which adds a buttery base and clean slices.
Crush the graham crackers into fine crumbs, add melted butter and mix until combined.
Press the crust into a lined springform pan and chill while preparing the filling.
Cook strawberries and sugar over medium heat until soft, then blend and strain into a smooth strawberry sauce. Let cool completely.
This cheesecake uses the same baked cream cheese base as my New York cheesecake, with a different flavor twist.
Beat cream cheese and sugar until smooth and creamy.
Add eggs one at a time, then mix in sour cream, lemon juice, and vanilla until smooth.
Preheat oven to 150°C / 302°F and prepare a water bath.
Pour the strawberry cheesecake filling over the crust, then add strawberry sauce in spots and swirl gently with a knife.
Bake in a water bath for about 90 minutes until slightly set in the center.
Cool in the oven with the door open for 1 hour, then chill overnight in the fridge.
Unmold, slice, and serve with strawberry sauce, whipped cream, or fresh strawberries.
Serving Suggestions
Serve this strawberry swirl cheesecake chilled with fresh strawberries, strawberry sauce, or whipped cream.
Storage
Store covered in the fridge for up to 4 days.
Try these strawberry cheesecake cookies for an easy cookie version of classic strawberry cheesecake with fresh strawberries.
Recipe variations
- Mixed berry cheesecake: Use strawberries, raspberries, and blueberries.
- Chocolate crust: Swap for Oreo or chocolate cookies.
- Strawberry lemon: Add extra lemon zest for a fresh flavor.
- Mini cheesecakes: Bake in a muffin pan for individual portions.
- No water bath: Bake without but expect a slightly different texture.
For an easier version, try my no bake strawberry cheesecake with a lighter texture and no oven needed.
Recipe Questions
How do I avoid cracks in cheesecake?
Use a water bath and avoid overmixing the batter.
How do I know when it’s done?
The center should still be slightly jiggly when baked.
Can I use frozen strawberries?
Yes, thaw and cook them into a smooth sauce first.
Can I make it ahead?
Yes, it’s best chilled overnight before serving.
More Cheesecake Recipes
I hope you’ll love this recipe! If you try this recipe, feel free to leave a comment. It always helps. Happy baking!
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Strawberry Swirl Cheesecake
- Total Time: 0 hours
- Yield: 10 slices
Description
Recipe of the strawberry swirl cheesecake, creamy, rich and with a strawberry coulis and whipped cream (for a8 inches - 20 cm springform pan about 10 - 12 slices)
Ingredients
Graham crackers crust :
- 240 g graham crackers or biscoff cookies
- 120 g (1 stick + 1 tbsp) Butter - unsalted and melted
Strawberry coulis :
- 200 g (1 cup) fresh strawberries or frozen strawberries
- 1 - 2 tbsp. Sugar - granulated
Cheesecake Batter :
- 600 g (21 oz) cream cheese - softened
- 220 g (1 cup) Sugar - granulated
- 4 eggs - room temperature
- 2 teaspoons vanilla extract
- 200 g (¾ cup) sour cream
- ½ fresh lemon juice - about 30 g
Homemade whipped cream :
- 200 ml (⅔ cup) heavy cream - full fat and cold
- 2 tbsp. powdered sugar
- Fresh Strawberries for decoration
Instructions
Crust :
- Preheat the oven to 350°F / 180°C and line the bottom of an 8-inch / 20 cm springform pan with parchment paper.
- Mix the cookies in a blender until they are a fine powder then place them in a large bowl.
- Melt the butter in the microwave or in a saucepan and pour it into the bowl containing the powdered cookies and mix until smooth.
- Pour the mixture into the springform pan and pack the mixture with the back of a tablespoon and the bottom of a glass to get a layer of crust that comes up a little on the edges.
- Bake for 10 minutes then let cool completely.
Strawberry Coulis:
- Place the strawberries in a saucepan with granulated sugar and heat over medium heat for 10-15 minutes until you have a puree.
- Mix the strawberries with a hand mixer to smooth out the mashed strawberries and strain the mixture through a sieve to remove the seeds and obtain a smooth strawberry sauce.
- Let cool.
Cheesecake batter :
- Place the cream cheese in a large bowl with the granulated sugar and mix with an electric mixer for 1 to 2 minutes until creamy and smooth.
- While the mixer is running at medium speed, add the previously beaten eggs several times until they are well incorporated.
- With the mixer still running at medium speed, add the sour cream, lemon juice and vanilla extract.
- Pour the mixture into the springform pan on top of the graham cracker crust and tap the cheesecake a little on the work surface to remove any air bubbles.
- Pour the strawberry coulis with a tablespoon or with a pastry bag, forming dots spaced sufficiently far apart, then form a swirl with the tip of a knife while gently mixing the preparation.
Baking:
- Preheat oven to 302°F / 150°C and heat water in a saucepan until it boils.
- Pour the boiling water into the frying pan and place in the oven just below the rack.
- Place the cheesecake on the rack over the sheet of hot water and bake for about 90 minutes without opening the oven door until the cheesecake is golden on top and still soft in the center.
- When the cheesecake is done, leave it in the oven with the door slightly open for about 1 hour.
- Then let the cheesecake cool completely at room temperature before covering it with plastic wrap and placing it in the refrigerator overnight.
- The next day, run a knife around the edges of the cheesecake to remove it from the pan and place it on a large plate.
Homemade whipped cream:
- Place the heavy cream with the powdered sugar in a bowl and mix with an electric mixer for about 3 to 4 minutes on medium speed until you have a stiff whipped cream.
- Fill a pastry bag with whipped cream and decorate the top of the cheesecake with some strawberries and icing sugar.
Notes
Conservation : In the refrigerator for 3 to 5 days or in the freezer for up to 3 months.
- Prep Time: 20 minutes
- Rest time: 1 night
- Cook Time: 90 mintes
- Category: Cheesecake, dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 595
- Sugar: 34 g
- Sodium: 386.5 mg
- Fat: 40.3 g
- Carbohydrates: 50.9 g
- Protein: 9.6 g
- Cholesterol: 179.3 mg
Monica
I have a quick question. In the recipe everything calls for granulated sugar, except the whipped cream, however in the instructions it says to add powdered sugar during each step. So when should I be using granulated sugar and when is powdered sugar called for? Thanks so much, can’t wait to give this a try.
Fadela
Hi, I'm French and here we say powdered sugar for granulated sugar, so I make the mistake when I write in English, I made the correction it's granulated sugar that should be used and powdered sugar (icing sugar) for the icing.
Thank you for your message.
Sabrina
Hello Fadela, I tried your cheesecake recipe and it was delicious! It was incredibly creamy. I reduced the baking time a bit and tried the steam bath technique, which I wasn't familiar with. Thanks for the tip and your lovely recipes.