Introduction

Chocolate Strawberry Swirl Cheesecake is a luscious dessert that combines rich chocolate with fresh strawberry flavors in a creamy, smooth filling. The marbled swirl not only looks stunning but also adds a burst of fruity freshness to each bite. Perfect for special occasions or a delightful treat any day.

A small round cake with three visible layers sits on a white plate over a white marbled textured surface. The bottom layer is dark brown and crumbly, resembling a chocolate cookie crust. The middle layer is creamy and off-white with swirls of red strawberry sauce blending in. The top layer shows a marbled pattern of red strawberry sauce and dark chocolate sauce that drips slightly down the side. On top, there are three fresh strawberries, two halved to show their red inside and green leafy tops, and one whole, surrounded by several dark chocolate chips. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups chocolate cookie crumbs (such as Oreos)
½ cup unsalted butter, melted
¼ cup granulated sugar (for crust)
24 ounces (3 packages) cream cheese, softened
1 cup granulated sugar (for filling)
3 large eggs
1 teaspoon vanilla extract
1 cup sour cream
1 cup melted dark chocolate, cooled
1 cup fresh strawberries, pureed
¼ cup granulated sugar (for strawberry swirl)
1 tablespoon lemon juice

Instructions

Step 1: Preheat your oven to 350°F (175°C). In a bowl, mix the chocolate cookie crumbs, melted butter, and ¼ cup sugar. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and let cool.
Step 2: Beat the softened cream cheese until smooth using a mixer. Gradually add 1 cup sugar, then beat in the eggs one at a time until incorporated. Stir in the vanilla extract and sour cream until combined.
Step 3: Fold the cooled melted dark chocolate into the cream cheese mixture until fully blended and smooth.
Step 4: In a separate bowl, combine the pureed strawberries, ¼ cup sugar, and lemon juice. Mix until smooth to create the strawberry swirl.
Step 5: Pour the chocolate cream cheese filling over the cooled crust. Spoon the strawberry puree on top in dollops, then gently swirl it through the chocolate filling using a knife or skewer to create a marbled effect.
Step 6: Bake the cheesecake for 50 to 60 minutes, until the edges are set but the center still jiggles slightly when you gently shake the pan. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.
Step 7: Remove the cheesecake from the oven and allow it to cool to room temperature. Then refrigerate for at least 4 hours or preferably overnight.
Step 8: Carefully remove the sides of the springform pan. Optionally, garnish with extra strawberry puree, whipped cream, or fresh strawberries. Slice and serve chilled.

Tips & Variations

For an extra crunchy crust, add a handful of chopped nuts to the cookie crumb mixture.
Use fresh or frozen strawberries for the puree — just thaw frozen berries before blending.
To make a white chocolate version, substitute melted white chocolate for the dark chocolate.
Always let the cheesecake cool slowly in the oven to prevent cracks on top.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. For longer storage, wrap tightly and freeze for up to 1 month. To thaw, place in the refrigerator overnight. Reheat is not recommended; serve chilled for the best texture and flavor.

How to Serve

A round three-layer cake on a white plate with a dark crumbly crust as the bottom layer, a thick middle layer of creamy white and red swirled with dark chocolate, and a glossy dark chocolate top layer with red swirls. The cake is decorated with whole and halved strawberries and small blueberries on top. The inside shows a marbled mix of white, red, and dark chocolate textures. The setting has a soft light and a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cookie for the crust?

Yes, graham crackers or chocolate wafer cookies work well as alternatives. Choose a cookie that complements the cheesecake’s flavors.

How do I prevent cracks on the cheesecake surface?

Slowly cooling the cheesecake in the oven with the door ajar helps prevent cracks. Also, avoid overmixing the batter and don’t overbake it; the center should remain slightly jiggly before cooling.

Chocolate Strawberry Swirl Cheesecake Recipe

Print Recipe

★★★★★

4.9 from 51 reviews

This decadent Chocolate Strawberry Swirl Cheesecake combines a rich chocolate cookie crust with a creamy chocolate-infused cream cheese filling and a bright, fruity strawberry swirl. Perfectly baked to achieve a smooth, luscious texture with a beautiful marbled effect, this dessert is ideal for special occasions or an indulgent treat at home.

Author: Daniel
Prep Time: 25 minutes
Cook Time: 1 hour 10 minutes
Total Time: 5 hours 35 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Crust

1 ½ cups chocolate cookie crumbs (such as Oreos)
½ cup unsalted butter, melted
¼ cup granulated sugar

Filling

24 ounces (3 packages) cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup sour cream
1 cup melted dark chocolate, cooled

Strawberry Swirl

1 cup fresh strawberries, pureed
¼ cup granulated sugar
1 tablespoon lemon juice

Instructions

Prepare and bake crust: Preheat your oven to 350°F (175°C). In a bowl, combine the chocolate cookie crumbs, melted butter, and ¼ cup granulated sugar. Mix thoroughly until evenly combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer. Bake the crust for 10 minutes, then remove from the oven and allow it to cool while you prepare the filling.
Make the cheesecake filling: Using a mixer, beat the softened cream cheese until smooth and creamy. Gradually add 1 cup granulated sugar, mixing well to incorporate. Add the eggs one at a time, beating well after each addition to ensure a smooth texture. Stir in the vanilla extract and sour cream. Finally, fold in the cooled melted dark chocolate until the mixture is fully blended and smooth.
Prepare the strawberry swirl: In a separate bowl, combine the fresh strawberry puree, ¼ cup granulated sugar, and lemon juice. Stir until the sugar dissolves and the mixture is smooth.
Assemble the cheesecake: Pour the chocolate cheesecake filling over the cooled crust in the springform pan. Spoon dollops of the strawberry puree mixture evenly over the surface. Using a knife or skewer, gently swirl the strawberry puree into the chocolate filling to create a marbled effect without mixing completely.
Bake the cheesecake: Place the springform pan in the preheated oven and bake for 50 to 60 minutes. The cheesecake is done when the edges are set but the center still jiggles slightly. Once finished, turn off the oven and crack the door open. Leave the cheesecake inside the oven for 1 hour to cool gradually, which helps prevent cracking.
Cool and chill: Remove the cheesecake from the oven and let it cool to room temperature. Then refrigerate it for at least 4 hours, preferably overnight, to allow it to set properly.
Serve: Carefully remove the sides of the springform pan. Optionally, garnish with extra strawberry puree, whipped cream, or fresh strawberries. Slice and serve chilled for the best flavor and texture.

Notes

Ensure cream cheese is softened to room temperature to avoid lumps in the batter.
Use melted chocolate cooled to lukewarm temperature to prevent curdling the batter.
To create a more distinct swirl pattern, add the strawberry puree in small amounts and swirl gently.
If you don’t have a springform pan, use a regular cake pan lined with parchment paper for easier removal.
For a firmer texture, chill the cheesecake overnight before serving.

Keywords: Chocolate cheesecake, Strawberry swirl cheesecake, Marbled cheesecake, Chocolate dessert, Berry swirl cheesecake