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–+ servings

Chocolate Strawberry Swirl Cheesecake

Chocolate strawberry swirl cheesecake with creamy layers and fresh strawberry topping
A rich, marbled cheesecake with a chocolate cookie crust and fresh strawberry puree — a crowd-pleaser for any occasion.
Prep Time 20 minutes
Cook Time 1 hour
Total Time 6 hours 20 minutes
Serving Size 12 servings

Ingredients

For the crust

  • 1.5 cups chocolate cookie crumbs You can use any chocolate sandwich cookie or chocolate graham crackers.
  • 0.5 cups unsalted butter Melted.
  • 0.25 cups granulated sugar For crust.

For the filling

  • 24 ounces cream cheese Softened to room temperature.
  • 1 cups granulated sugar For filling.
  • 3 large eggs Room temperature to help blend smoothly.
  • 1 teaspoon vanilla extract
  • 1 cups sour cream Or Greek yogurt as a tangier substitute.
  • 1 cups melted dark chocolate Cooled to warm (not hot).

For the strawberry swirl

  • 1 cup fresh strawberries Pureed (about 8–10 medium berries).
  • 0.25 cups granulated sugar For strawberry swirl.
  • 1 tablespoon lemon juice Brightens the strawberry puree.

Instructions

Preparation

  • Preheat the oven to 350°F (175°C). Grease the sides of a 9-inch springform pan or line the bottom with parchment.
  • Stir chocolate cookie crumbs, melted butter, and ¼ cup sugar until evenly moistened. Press into the springform pan.
  • Bake for 10 minutes, then remove and let cool.
  • In a large bowl, beat the softened cream cheese until smooth. Scrape the bowl.
  • Gradually add 1 cup sugar, then mix in eggs one at a time.
  • Stir in vanilla extract and sour cream until combined. Fold melted dark chocolate in gently.
  • In a small bowl, combine the strawberry puree, ¼ cup sugar, and lemon juice. Adjust sugar as needed.

Baking

  • Pour the chocolate filling over the cooled crust and smooth the top.
  • Dollop the strawberry puree over filling and swirl with a knife.
  • Bake for 50–60 minutes until edges are set but center jiggles.
  • Turn off the oven and leave the cheesecake inside for 1 hour, door ajar.

Chill and Serve

  • Cool to room temperature, then refrigerate for at least 4 hours or overnight.
  • Release the springform pan and serve garnished with extra strawberry puree or whipped cream.

Notes

Using room-temperature ingredients helps to minimize cracks. Chill improves texture and flavor. Can be frozen for up to 2 months.