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Chocolate Strawberry Swirl Cheesecake

A rich and creamy Chocolate Strawberry Swirl Cheesecake that looks as stunning as it tastes!
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Prep Time 30 minutes
Cook Time 1 hour
Servings 12
Calories 450 kcal

Equipment

  • Mixing bowls

Ingredients
  

For the Crust:

  • 2 cups graham cracker crumbs ~15-16 full sheets
  • 1/3 cup granulated sugar
  • 1/2 cup 1 stick unsalted butter, melted
  • 1/4 teaspoon salt

For the Chocolate Cheesecake Base:

  • 24 oz 3 packages cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs room temperature
  • 1 tablespoon vanilla extract
  • 1/4 cup heavy cream
  • 6 oz semi-sweet chocolate melted & slightly cooled
  • 2 tablespoons unsweetened cocoa powder

For the Strawberry Swirl:

  • 1 1/2 cups fresh strawberries hulled
  • 1/4 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch

Optional Garnishes:

  • Chocolate ganache drizzle
  • Fresh strawberry slices
  • Whipped cream
  • Chocolate shavings

Instructions
 

Step 1: Prepare the Equipment

  • Preheat oven to 325°F (165°C).
  • Wrap the outside of a 9-inch springform pan with heavy-duty aluminum foil to prevent water from seeping in.
  • Bring all refrigerated ingredients to room temperature (about 1 hour before starting).

Step 2: Make the Crust

  • Combine graham cracker crumbs, sugar, melted butter, and salt in a bowl. Mix until it resembles wet sand.
  • Press mixture firmly into the bottom and 1 inch up the sides of the pan.
  • Bake at 325°F for 10 minutes until slightly golden and fragrant.
  • Let cool while preparing the filling.

Step 3: Prepare the Strawberry Swirl

  • Blend strawberries until smooth (~1 cup of puree).
  • Heat strawberry puree, sugar, and lemon juice in a small saucepan over medium-low heat.
  • Stir cornstarch with 1 tablespoon water and add to the mixture.
  • Cook until thickened (~2-3 minutes). Let cool completely.

Step 4: Make the Chocolate Cheesecake Filling

  • In a large bowl, beat cream cheese and sugar until smooth.
  • Add eggs one at a time, beating after each addition.
  • Mix in vanilla extract and heavy cream.
  • Stir in melted chocolate and cocoa powder until smooth.

Step 5: Assemble the Cheesecake

  • Pour the chocolate cheesecake batter over the cooled crust.
  • Dollop spoonfuls of strawberry puree on top and swirl gently using a toothpick or skewer.
  • Step 6: Bake Using a Water Bath
  • Place cheesecake in a larger baking dish and pour in hot water halfway up the sides of the springform pan.
  • Bake for 50-60 minutes, until the edges are set but the center slightly jiggles.

Step 7: Cool & Chill

  • Turn off the oven and crack the door open, letting the cheesecake cool for 1 hour inside the oven.
  • Refrigerate for at least 4 hours (preferably overnight) before slicing.

Notes

  • Prevent Cracks: Always use a water bath and avoid overmixing the batter.
  • Substitutions:
    • Use frozen strawberries if fresh ones aren’t available.
    • Swap semi-sweet chocolate with dark chocolate for a deeper flavor.
    • Use gluten-free graham crackers for a GF version.
    • Use dairy-free alternatives (vegan cream cheese, coconut oil, dairy-free chocolate) for a lactose-free version.
  • Storage: Keeps well in the fridge for up to 5 days. You can also freeze slices for up to 2 months.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 40gProtein: 7gFat: 30g
Keyword chocolate cheesecake, Chocolate Strawberry Cheesecake, Strawberry Swirl Cheesecake
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