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I fell in love with making this strawberry swirl cheesecake because it looks so impressive, but is actually very easy to make at home. There is nothing like slicing into a rich, creamy cheesecake and seeing these gorgeous red ribbons of fruit puree swirl running through every bite. Trust me, this recipe is easier than it seems. I’ll guide you step by step so even first-time bakers can create a dessert that tastes as amazing as it looks.
After testing this recipe a number of times, I learned that patience really is a virtue here! The true secret to getting those picture-perfect swirls and a crack-free top is letting the cheesecake cool down slowly in the oven with the door cracked open. It’s a total game changer for keeping the texture silky smooth without shocking the batter. I also discovered that adding a little cornstarch to the strawberry puree is non-negotiable …trust me on this! It thickens the sauce just enough so it holds those gorgeous ribbons in the batter instead of turning into a watery pink mess.
Love this strawberry swirl cheesecake recipe? You’re in luck! My Mini Cheesecakes, Reese’s Cheesecake, and classic Classic Cheesecake Recipe are all packed with the same creamy, irresistible goodness for when one slice just isn’t enough.
How to Make Strawberry Swirl Cheesecake Recipe
Step 1: Make the strawberry filling
Blend the strawberries in a food processor or blender until smooth, then cook with sugar and lemon juice. Whisk in the cornstarch mixture and cook until thickened. Pour the strawberry mixture into a bowl and scrape it through a fine-mesh sieve if needed. Let it cool completely before adding it to the cheesecake filling.
Step 2: Bake the crust
Preheat the oven to 350°F aand prep your springform pan with non-stick spray and two layers of heavy-duty foil (this protects it from the water bath later). Mix your graham cracker crumbs, sugar, and melted butter until it looks like wet sand, then press it firmly into the bottom of the pan. Bake this for 10 minutes and let it cool.
Step 3: Mix the Batter
Turn your oven down to 325°F. Beat the softened cream cheese and sugar until it’s fluffy. Add the eggs one at a time, mixing gently after each one. Finally, stir in the sour cream, heavy cream, and vanilla. Important: Stop mixing as soon as it is combined to keep the air out!
Step 4: Assemble the cheesecake
Put your cooled strawberry sauce in a piping bag. Pour one-third of the batter over the crust, then pipe random dollops of strawberry sauce on top. Repeat this layering two more times.
Step 5: Create the swirl
On the very top layer, use a wood skewer to gently swirl the red dots into the white batter. Don’t go crazy here, less is more to keep the colors distinct!
Step 6: The Water Bath Bake
Place your springform pan inside a large roasting pan and fill the roasting pan with hot water until it goes about an inch up the side of the cheesecake pan. Bake for about 1 hour and 40 minutes. It should still jiggle slightly in the center! 
Step 7: Cool gradually in the oven
Turn off the oven, crack the door about 1 inch, and let the cheesecake finish setting in the warm oven for 1 hour. This gentle finish helps prevent cracks and keeps the cheesecake filling creamy.
Step 8: Chill before serving
Remove the cheesecake from the oven and foil wrap, let it cool on the counter for a bit, then refrigerate for at least 8 hours or overnight. Once fully chilled, slice and serve.
Make Ahead & Storage Instructions
- Make ahead: You can prepare this cheesecake 1-2 days in advance and keep it refrigerated until serving.
- Store: Keep it in an airtight container in the refrigerator for up to 5 days to maintain its creamy texture.
- Freeze: This cake freezes beautifully! You can freeze the whole cake or individual slices. Wrap them tightly in plastic wrap, then a layer of foil. They will last for up to 2 months. Thaw it in the fridge overnight before serving.
- Serving tip: Cheesecake tastes best chilled, but letting slices sit at room temperature for 10-15 minutes brings out the flavors.
More Strawberry and Cheesecake Inspired Desserts to Try
- Strawberry Cheesecake Bites
- Strawberries and Cream Cheesecake
- Cheesecake Stuffed Strawberries
- Strawberry Eclair Cake
- Strawberry Cheesecake Poke Cake
If you’ve tried this or any other recipe on my website, please leave a star rating and let me know how it turned out in the comments below.
Strawberry Swirl Cheesecake
Ingredients
Strawberry Puree
- 16 ounces whole strawberries (if frozen, thaw completely)
- ¼ cup granulated sugar
- 2 teaspoons lemon juice
- 1½ tablespoons cold water
- 1 tablespoon cornstarch
Crust
- 1½ cups finely ground graham cracker crumbs
- 3 tablespoons granulated sugar
- 6 tablespoons unsalted butter melted and cooled
Cheesecake Batter
- 32 ounces (four 8-ounce blocks) cream cheese softened to room temperature
- 1¼ cups granulated sugar
- 4 large eggs room temperature
- ½ cup sour cream
- 3 tablespoons heavy cream
- 2 teaspoons vanilla extract
Instructions
Strawberry Puree
- Puree the strawberries until smooth in a standard blender or food processor. If using frozen berries, be sure to thaw completely prior to using.16 ounces whole strawberries
- Add the pureed strawberries, granulated sugar and lemon juice to a medium saucepan over medium-high heat. Cook the mixture for 5-6 minutes.¼ cup granulated sugar, 2 teaspoons lemon juice
- In a small bowl, stir together the cold water and cornstarch until smooth. While whisking constantly, drizzle the cornstarch mixture into the strawberry puree. Cook for an additional 1-2 minutes or until the mixture thickens and coats the back of a spoon.1½ tablespoons cold water, 1 tablespoon cornstarch
- Pour the strawberry puree through a fine mesh sieve, and into a clean bowl to remove any lumps and excess seeds if needed. This will ensure you have a smooth puree. Allow the strawberry puree to cool completely to room temperature before adding to the cheesecake batter.
Crust
- Preheat the oven to 350°F. Spray the inside of a 9-inch springform pan with baker’s non-stick spray. Wrap the outside of the pan with 2-layers of heavy duty aluminum foil. This will help to ensure no moisture from the water bath gets into the pan while the cheesecake bakes. Set aside.
- Stir together the graham cracker crumbs, granulated sugar and melted butter until fully combined. The mixture should resemble wet sand.1½ cups finely ground graham cracker crumbs, 3 tablespoons granulated sugar, 6 tablespoons unsalted butter
- Press the crust into an even layer into the bottom of the prepared springform pan.
- Bake the crust for 10 minutes. Allow the crust to cool completely at room temperature before adding the cheesecake batter to ensure even baking.
Cheesecake Batter
- Reduce the oven temperature to 325°F.
- To the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and granulated sugar on medium speed for 2-3 minutes or until fluffy and smooth.32 ounces (four 8-ounce blocks) cream cheese, 1¼ cups granulated sugar
- Reduce the speed to low then add the eggs one at a time, being sure that each addition is well incorporated before adding the next. Scrape the bowl and paddle as needed to ensure the mixture is well combined.4 large eggs
- Add the sour cream, heavy cream, and vanilla extract and mix just until fully combined. Be sure not to overmix the batter to avoid adding too much air into the cheesecake batter. Scrape the bowl and paddle as needed.½ cup sour cream, 3 tablespoons heavy cream, 2 teaspoons vanilla extract
Assembly
- Transfer the cooled strawberry puree to a piping bag and snip off the end. This helps to control the dollops of puree when adding to the cheesecake batter.
- Spoon a third of the cheesecake batter over the cooled crust and smooth to an even layer.
- Add dollops (about the size of a quarter or approximately 2 teaspoons) of the strawberry puree randomly onto the first layer of cheesecake.
- Gently spoon another third of the cheesecake batter into the springform pan being sure not to disturb the strawberry puree too much. Spread to an even layer. You do not want to mix the strawberry puree and cheesecake batter too much so that you can achieve a nice swirl look when the cheesecake is baked.
- Add more dollops of strawberry puree to the second layer of cheesecake, then gently spoon over the remaining third of the cheesecake batter. Smooth to an even layer.
- On the top of the cheesecake, carefully add the strawberry puree randomly over the cheesecake batter. Using a long wood skewer, very gently make a circular motion into the cheesecake batter to create a decorative swirl on the top of the cheesecake. Don’t swirl too much or the top will just turn pink and not have those distinct swirl marks when baked.
- Place the strawberry swirl cheesecake into a large roasting pan. Fill the roasting pan with hot water until it reaches about 1 inch up the sides of the springform pan. This will create a water bath for the cheesecake to bake evenly in the oven.
- Bake for 1 hour and 40-45 minutes. Cover the top of the cheesecake the last 30-45 minutes to avoid overbrowning the cheesecake. The cheesecake will not be fully set at this point. The center of the cheesecake should jiggle slightly when the side of the pan is gently shaken.
- Turn off the oven and crack the door about 1-inch. Allow the cheesecake to finish baking for 1 hour. Remove the cheesecake from the oven then remove the foil wrap from the pan. Cool the cheesecake on the counter for 20-30 minutes before placing into the refrigerator to chill for 8 hours, up to overnight, or until fully chilled and set.
- Once fully chilled and set, remove the outer ring of the springform pan before the cheesecake is sliced and served. Single servings can be garnished with a drizzle of strawberry sauce if desired.
Jenn’s Notes
- Make ahead: This strawberry swirl cheesecake can be made 1 to 2 days in advance and stored in the refrigerator until ready to serve.
- Store: Keep the cheesecake in an airtight container in the refrigerator for up to 5 days.
- Freeze: Wrap tightly in plastic wrap and foil and freeze for up to 2 months. Thaw overnight in the refrigerator.
- Reheat: Cheesecake is best served chilled. Let slices sit at room temperature for 10 to 15 minutes before serving if desired.
- Thaw frozen strawberries completely before making the puree.
- Full fat cream cheese and sour cream give the best texture.
- Mix on low speed to avoid adding too much air to the batter.
- Wrap the springform pan tightly with foil to prevent water from leaking in.
- Reserve extra strawberry puree or use store bought strawberry topping for garnish.
