Introduction

This Chocolate Strawberry Swirl Cheesecake combines rich, creamy chocolate with a fresh, fruity strawberry swirl for a beautiful marbled finish. It’s a perfect dessert to impress guests or indulge yourself with something decadent and delightful.

A small round cake with three visible layers sits on a white plate over a white marbled texture. The bottom layer is dark brown and crumbly, looking like a chocolate crust. The middle layer is thick and creamy, pale yellow in color. The top layer is decorated with swirling patterns of dark chocolate and red fruit sauce that drip down the sides. On top of the cake, there are three fresh strawberries, two cut in half showing their red interior and green leaves, and one whole strawberry. Scattered chocolate chips rest among the strawberries, adding texture and color contrast. 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 oven to 350°F (175°C). Mix chocolate cookie crumbs, melted butter, and ¼ cup sugar until well combined. Press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and let cool.
Step 2: In a large bowl, beat cream cheese until smooth. Gradually add 1 cup sugar, mixing well. Add eggs one at a time, beating after each addition. Stir in vanilla extract and sour cream.
Step 3: Fold the cooled melted dark chocolate into the cream cheese mixture until just combined and smooth.
Step 4: In a separate bowl, combine the strawberry puree, ¼ cup sugar, and lemon juice. Stir until smooth to create the strawberry swirl mixture.
Step 5: Pour the chocolate cheesecake filling over the cooled crust. Spoon the strawberry mixture over the top in dollops, then swirl gently with a knife or skewer to create a marbled effect.
Step 6: Bake for 50-60 minutes, until the edges are set but the center jiggles slightly when shaken. Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour to cool gradually.
Step 7: Remove cheesecake from oven and cool to room temperature. Then refrigerate for at least 4 hours or overnight for best results.
Step 8: Carefully remove the sides of the springform pan. Garnish with extra strawberry puree, whipped cream, or fresh strawberries if desired. Slice and serve.

Tips & Variations

Use room temperature cream cheese and eggs for a smoother batter and better texture.
For a more intense chocolate flavor, use high-quality dark chocolate with 60-70% cocoa.
Swap fresh strawberries with frozen ones—just thaw and drain excess liquid before pureeing.
To prevent cracks, avoid overbaking and allow the cheesecake to cool gradually in the turned-off oven.
Add a splash of strawberry liqueur to the puree for an adult twist.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days to maintain freshness. For longer storage, wrap tightly and freeze for up to 2 months. Thaw in the refrigerator overnight before serving. Reheat is not recommended as it may alter texture.

How to Serve

The image shows a round chocolate and strawberry cheesecake with one slice removed, revealing three visible layers inside. The bottom layer is a dark chocolate crust with a rough texture, the middle layer is a creamy, pale pink strawberry cheesecake with swirled darker chocolate patterns creating a marbled look, and the top layer is dark chocolate ganache with a smooth, shiny surface. On top of the cake, there are bright red strawberries, some whole and some cut in half, along with a few small blueberries scattered for decoration. The cake is placed on a simple white plate, set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a regular pie pan instead of a springform pan?

A springform pan is best because it allows easy removal without damaging the cheesecake. If you use a regular pie pan, consider lining it with parchment paper and be extra careful when serving.

How do I prevent the cheesecake from cracking?

Avoid overmixing the batter and bake until the edges are set but the center still jiggles slightly. Cooling the cheesecake slowly in the turned-off oven with the door ajar helps reduce cracking due to sudden temperature changes.

Chocolate Strawberry Swirl Cheesecake Recipe

Print Recipe

★★★★★

4.7 from 100 reviews

A decadent Chocolate Strawberry Swirl Cheesecake featuring a rich chocolate cookie crust, smooth cream cheese filling infused with dark chocolate, and a fresh strawberry puree swirl, creating a beautiful marbled effect perfect for any dessert occasion.

Author: Lena
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: 5 hours 30 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 the Crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the chocolate cookie crumbs, melted butter, and ¼ cup sugar. Press this mixture firmly and evenly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and let it cool slightly.
Make the Filling: Using a mixer, beat the softened cream cheese until smooth and creamy. Gradually add 1 cup of sugar and continue beating. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until fully combined. Finally, fold in the cooled melted dark chocolate until the mixture is smooth and uniformly chocolatey.
Prepare the Strawberry Swirl: In a separate bowl, mix the fresh strawberry puree with ¼ cup sugar and lemon juice until smooth. This will add bright, fruity contrast to the rich chocolate cheesecake.
Assemble the Cheesecake: Pour the chocolate cheesecake filling over the prepared crust, smoothing the top. Spoon the strawberry puree over the filling in dollops. Using a knife or skewer, gently swirl the strawberry puree through the chocolate filling creating an attractive marbled effect.
Bake the Cheesecake: Bake in the preheated oven for 50-60 minutes until the edges look set but the center has a slight jiggle. Once done, turn off the oven and leave the cheesecake inside with the oven door slightly ajar for 1 hour to cool gradually, preventing cracks.
Chill the Cheesecake: Remove the cheesecake from the oven and let it come to room temperature. Then refrigerate for at least 4 hours or overnight to allow it to fully set and develop flavor.
Serve: Carefully remove the cheesecake from 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

Make sure the cream cheese is fully softened for a smooth batter without lumps.
Use a water bath for baking if you want to further reduce the risk of cracks in the cheesecake.
Cooling the cheesecake gradually inside the oven helps prevent cracks on the surface.
Fresh strawberries can be substituted with frozen, just thaw and puree before using.
For a less sweet version, reduce sugar amounts slightly according to taste.
Allow the cheesecake to chill thoroughly for cleaner slices.

Keywords: Chocolate cheesecake, strawberry swirl cheesecake, chocolate dessert, berry cheesecake, springform pan cheesecake, marbled cheesecake