I’ve made this Chocolate Strawberry Swirl Cheesecake for holidays, potlucks, and an occasional dinner when I wanted a dessert that feels special but isn’t fussy. It’s a rich, marbled cheesecake with a crisp chocolate cookie crust, dense chocolate cheesecake, and bright ribbons of fresh strawberry puree. The contrast of deep chocolate and fresh fruit keeps each bite interesting — and it’s a crowd-pleaser whether you serve it for Valentine’s Day or a weekend treat.

Why you’ll love this dish

This cheesecake balances indulgence and freshness. The dark chocolate folded into the filling gives a silky, almost fudge-like bite, while the strawberry swirl adds bright acidity and color so the dessert never feels cloying. It’s a great option when you want a make-ahead showstopper: bake one day, chill overnight, and it’s party-ready the next.

“The best cheesecake I’ve made at home — rich chocolate, just-sweet strawberries, and a crust that holds up slice after slice.”

Perfect for holidays, birthdays, or a dinner where you want an impressive dessert with minimal fuss.
Kid-friendly and easily dressed up for grown-up palates with a drizzle of liqueur or shaved dark chocolate.
Make-ahead friendly — chilling improves texture and flavor.

If you’re curious about similar builds and technique, I referenced tips while testing from the best way to make chocolate cheesecake for smoother texture and fewer cracks.

Step-by-step overview

Before we list ingredients, here’s how this comes together so you know what to expect:

Make and bake a chocolate cookie crumb crust; let it cool.
Beat a smooth cream cheese filling, add melted dark chocolate, then pour over the crust.
Make a quick strawberry puree and swirl it into the chocolate filling.
Bake gently until the edges set and the center still jiggles slightly, then cool slowly to avoid cracking.
Chill at least 4 hours (overnight is best) before slicing.

For a riff on layered chocolate desserts, consider how this technique pairs with other bar-style builds like chocolate cheesecake brownies when you want single-serve bars instead of a whole cake.

What you’ll need

1 ½ cups chocolate cookie crumbs (such as Oreos). Note: you can use any chocolate sandwich cookie or chocolate graham crackers if you prefer a less sweet crust.
½ cup unsalted butter, melted.
¼ cup granulated sugar (for crust).
24 ounces (3 packages) cream cheese, softened to room temperature.
1 cup granulated sugar (for filling).
3 large eggs, room temperature (helps them blend smoothly without curdling).
1 teaspoon vanilla extract.
1 cup sour cream (or Greek yogurt as a tangier substitute).
1 cup melted dark chocolate, cooled to warm (not hot).
1 cup fresh strawberries, pureed (about 8–10 medium berries).
¼ cup granulated sugar (for strawberry swirl).
1 tablespoon lemon juice (brightens the strawberry puree).

Tip: Using room-temperature eggs and cream cheese makes a silkier batter and reduces air incorporation, which helps prevent cracks.

Step-by-step instructions

Preheat and prepare: Preheat the oven to 350°F (175°C). Grease the sides of a 9-inch springform pan or line the bottom with parchment for easier release.
Make the crust: Stir chocolate cookie crumbs, melted butter, and ¼ cup sugar until evenly moistened. Press the mixture firmly into the bottom of the springform pan. Bake for 10 minutes, then remove and let cool while you prepare the filling.
Beat the cream cheese: In a large bowl, beat the softened cream cheese until smooth and lump-free. Scrape the bowl.
Add sugar and eggs: Gradually add 1 cup sugar, scraping down the bowl. Add eggs one at a time, mixing on low speed just until blended — avoid overbeating.
Finish the filling: Stir in vanilla extract and sour cream until combined. Pour in the cooled melted dark chocolate and fold gently until the batter is uniform and glossy.
Make the strawberry swirl: Combine the strawberry puree, ¼ cup sugar, and lemon juice in a small bowl. Taste and add a bit more sugar if your strawberries are very tart.
Assemble: Pour the chocolate filling over the cooled crust and smooth the top. Spoon the strawberry puree over the filling in dollops. Use a knife or skewer to swirl the puree into the chocolate in a loose marble pattern — don’t overmix.
Bake gently: Bake for 50–60 minutes. The edges should be set but the center will still have a slight jiggle.
Cool slowly: Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour — this gradual cooling reduces cracks.
Chill: Remove from oven, cool to room temperature, then refrigerate for at least 4 hours, preferably overnight.
Serve: Carefully release the springform pan. Garnish with extra strawberry puree, whipped cream, or sliced fresh strawberries if desired, then slice and serve.

If you want creative plating ideas inspired by other layered desserts, check my notes on chocolate Oreo cheesecake ideas for presentation cues.

Best ways to enjoy it

Classic: Serve slices with a dollop of whipped cream and a few fresh strawberries on top.
Boozy finish: Add a teaspoon of orange liqueur or Chambord to whipped cream for an adult twist.
Coffee pairing: A strong espresso or a chocolatey porter beer complements the chocolate richness.
Portion ideas: For a lighter option, serve thin slices or pair with a small citrus salad to cut richness.

For a contrast pairing or inspiration for a dark-fruit version, see techniques used in dark chocolate raspberry cheesecake.

Storage and reheating tips

Refrigerate: Store leftover cheesecake in an airtight container or wrapped tightly with plastic wrap for up to 4–5 days. Keep it cold to maintain texture and safety.
Freeze: Wrap the whole cheesecake (or individual slices) in plastic wrap and foil. Freeze up to 2 months. Thaw overnight in the refrigerator before serving.
Reheating: Serve chilled; if you want a slightly softer texture at serving, let slices sit at room temperature for 15–20 minutes. Do not microwave slices for long — it will melt the chocolate and change texture.
Safety: Because this is a baked cream cheese dessert, keep it refrigerated and discard after 4–5 days to avoid food-safety issues.

Helpful cooking tips

Prevent cracks: Don’t overmix air into the batter. Mix until just combined and use room-temperature ingredients.
Gentle baking: The “edges set, center jiggles” test is your best indicator; overbaking yields dry cheesecake.
Water bath alternative: If your oven runs hot, bake the springform pan in a shallow water bath to stabilize temperature and reduce cracking.
Smooth chocolate: Cool melted chocolate slightly so it’s warm, not hot, before adding — hot chocolate can seize or cause the filling to split.
Clean slices: Run a sharp knife under hot water, dry it, then slice. Wipe blade between cuts for neat layers.

Creative twists

White chocolate: Swap dark chocolate for white chocolate for a sweeter, creamier swirl (reduce added sugar slightly).
Vegan version: Use a plant-based cream cheese, aquafaba or a flax egg blend, and coconut cream — see a vegan approach for inspiration in this recipe adaptation.
Nut crust: Replace cookie crumbs with finely chopped toasted almonds and dates for a naturally sweetened crust.
Mini cheesecakes: Divide the batter into lined muffin tins for individual servings — bake 20–25 minutes.
Boozy berry swirl: Add a splash of Chambord or aged balsamic to the strawberry puree for depth.

Common questions

Q: Can I make this ahead?
A: Yes — bake and chill overnight. Cheesecake often tastes better after resting because flavors meld and texture firms up.

Q: Why did my cheesecake crack?
A: Common causes: overbeating (incorporates too much air), baking at too high a temperature, or rapid cooling. Use room-temperature ingredients, don’t overmix, and cool slowly in the oven with the door ajar.

Q: Can I use frozen strawberries?
A: Yes. Thaw and drain excess liquid, then simmer briefly to reduce watery texture before pureeing. Taste and adjust sugar.

Q: Can I substitute sour cream?
A: Greek yogurt works as a substitute and will give a tangier flavor. Heavy cream will change texture and richness — use sparingly.

Q: How do I know when it’s done?
A: Look for set edges and a center that slightly jiggles when you gently shake the pan. The carryover heat will finish cooking it during the rest period.

Conclusion

If you want a dairy-free spin, this Vegan Strawberry Swirl Cheesecake – Vegan Yack Attack is a helpful reference for plant-based swaps and strawberry swirl technique. For a different creamy pairing, the White Chocolate Strawberry Cheesecake – A baJillian Recipes shows how white chocolate shifts sweetness and texture — useful if you want to try a milder chocolate profile.

Enjoy the process — the slow bake and chill are worth it for a perfectly marbled slice.