This strawberry swirl cheesecake is creamy, dreamy, and strawberry-sweet. Visually, this one didn’t come out as nice as I would like, but the taste is on point. You’ll pile silky cream-cheese filling onto a buttery graham-cracker crust, then add strawberry sauce and a heap of fresh strawberries on top.
This is the kind of dessert that feels special enough for company — yet simple enough for a weeknight treat. Give it a try, but make sure you’re hungry. Because you will want seconds.
You may also want to see our classic New York cheesecake recipe or the pumpkin cheesecake recipe for something different.
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Strawberry cheesecake recipe
- Prep Time: 30 minutes
- Cooling Time: 5 hours
- Cook Time: 50 minutes
- Total Time: 6 hours, 20 minutes
- Yield: 16 1x
- Category: Dessert
- Method: Oven-baked
Description
A creamy, swirl-topped strawberry cheesecake baked on a simple graham cracker crust and finished with extra strawberry sauce for serving.
Ingredients
Crust
- 1 1/4 cups graham cracker crumbs
- 1/4 cup sugar
- 1/3 cup butter, melted
Filling
- 2 10–oz packages frozen sweetened strawberries, thawed
- 1 tablespoon cornstarch
- 3 8–oz packages cream cheese, softened
- 1 14–oz can sweetened condensed milk
- 1/4 cup lemon juice
- 3 eggs
Instructions
-
Make the crust.
In a medium bowl, stir together the graham cracker crumbs, sugar, and melted butter until the mixture looks evenly moistened. Press it firmly into the bottom of a 9-inch springform pan, then refrigerate for 30 minutes to help it set. -
Prepare the strawberry sauce.
Add the strawberries and cornstarch to a blender, cover, and blend until completely smooth. Pour the mixture into a saucepan and bring it to a boil, stirring as it thickens. Let it boil for 2 minutes, then set aside 1/3 cup to cool. Cover and refrigerate the remaining sauce to serve later. -
Mix the filling and swirl.
In a large bowl, beat the cream cheese until light and fluffy. Gradually mix in the sweetened condensed milk, then add the lemon juice. Beat in the eggs one at a time on low speed. Pour half of the filling over the chilled crust. Drop half of the reserved strawberry sauce over the filling in 1/2-teaspoon amounts. Carefully spoon the remaining filling on top, then add the rest of the strawberry sauce the same way. Gently swirl the top layer with a knife to create a marbled effect. -
Bake and chill.
Bake the cheesecake at 300°F (150°C) for 45–50 minutes, or until the center is almost set. Cool on a wire rack for 10 minutes, then refrigerate overnight. Serve with the chilled strawberry sauce.
Nutrition
- Serving Size:
- Calories: 257
- Sugar: 8.1 g
- Sodium: 172.5 mg
- Fat: 22.5 g
- Carbohydrates: 10.3 g
- Protein: 4.8 g
- Cholesterol: 101.6 mg