Description

This Chocolate Strawberry Swirl Cheesecake combines a rich chocolate cookie crust with a creamy cheesecake filling, featuring a luscious strawberry and optional double chocolate swirl. Perfectly marbled and beautifully balanced, this dessert offers the best of fruity freshness and decadent chocolate in every bite.

Ingredients

Scale

For the Chocolate Cookie Crust:

1 ½ cups chocolate cookie crumbs (like Oreos, without filling)
¼ cup melted butter
1 tablespoon sugar (optional)

For the Cheesecake Filling:

3 (8 oz) blocks cream cheese, softened
1 cup granulated sugar
1 cup sour cream
3 large eggs
1 teaspoon vanilla extract
4 oz semisweet chocolate, melted and cooled (optional for a double swirl)

For the Strawberry Swirl:

1 ½ cups fresh or frozen strawberries
2 tablespoons sugar
1 teaspoon lemon juice
1 teaspoon cornstarch (optional, for thickening)

Instructions

Prepare the Crust: Preheat your oven to 325°F (163°C). Mix chocolate cookie crumbs with melted butter and sugar (if using), then press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8–10 minutes to set the crust, then remove and let it cool completely.
Make the Strawberry Swirl: In a small saucepan, combine strawberries, sugar, and lemon juice. Cook over medium heat until strawberries break down and the mixture thickens slightly. If desired, stir in cornstarch dissolved in a little water to thicken further. Purée the mixture with an immersion blender or food processor until smooth, strain for a silky texture if preferred, and set aside to cool.
Prepare the Cheesecake Batter: In a large bowl, beat softened cream cheese with sugar until smooth and fluffy. Add sour cream and vanilla extract, mixing until incorporated. Add eggs one at a time, mixing slowly to prevent excess air from entering. If making a double swirl, divide batter in half and stir melted cooled chocolate into one portion.
Assemble the Cheesecake: Pour plain cheesecake batter evenly over the cooled crust. Dollop the chocolate batter on top in spots if using, then spoon the strawberry purée over the batter. Using a knife or skewer, gently swirl the strawberry and chocolate batters through the plain cheesecake to create a marbled effect.
Bake with a Water Bath: Wrap the springform pan with aluminum foil to prevent leaks. Place the pan in a larger baking dish and pour hot water halfway up the sides of the springform pan to create a water bath. Bake at 325°F (163°C) for 55–70 minutes, until the center is mostly set with a slight jiggle.
Chill and Set: Turn off the oven and crack the door open, allowing the cheesecake to cool inside for 1 hour. Then remove it and refrigerate for at least 4 hours or preferably overnight to fully set and develop flavors.
Serve and Enjoy: Use a warm, sharp knife to slice the cheesecake cleanly. Garnish with fresh strawberries, chocolate shavings, or a drizzle of chocolate sauce for an elegant finishing touch.

Notes

For a smoother strawberry swirl, straining the purée removes seeds and pulp.
Using a water bath prevents cracking and ensures even baking.
Let cream cheese soften at room temperature for easier mixing and a creamier texture.
If you prefer a purely strawberry swirl, omit the melted chocolate.
Storage: Keep cheesecake refrigerated and consume within 3-4 days for best taste.
Bring cheesecake slices to room temperature before serving for optimal flavor and texture.

Prep Time: 25 minutes
Cook Time: 1 hour 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of cheesecake)
Calories: 390 kcal
Sugar: 28 g
Sodium: 210 mg
Fat: 28 g
Saturated Fat: 16 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 27 g
Fiber: 2 g
Protein: 7 g
Cholesterol: 100 mg

Keywords: chocolate strawberry cheesecake, swirl cheesecake, chocolate cheesecake, strawberry swirl dessert, marbled cheesecake, creamy cheesecake recipe