Strawberry Swirl Cheesecake
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This Strawberry Swirl Cheesecake is creamy, luscious, and beautifully marbled with a sweet strawberry swirl. Even better, my recipe is so simple that any baker can succeed… even beginners! With a buttery vanilla wafer crust and a rich, tangy center, cheesecake with a strawberry swirl is the perfect dessert for holidays, birthdays, or a romantic Valentine’s Day dinner.
Table of Contents
WHY YOU’LL LOVE THIS STRAWBERRY SWIRL CHEESECAKE RECIPE
- Sweet berry flavor contrasts with the rich and tangy cheesecake.
- Easy-to-follow steps and a foolproof cooling process for crack-free results.
- Vanilla wafer crust + silky smooth filling = dessert perfection.
- Perfect for holidays, birthdays, and romantic celebrations.
Strawberry Swirl Cheesecake
My family loves cheesecake. Like, really really loves cheesecake! And we are complete suckers for anything strawberry.
So when I created this cheesecake strawberry swirl recipe, I needed it to hit all the notes: creamy, tart, sweet, fruity, and impressive enough for a celebration.
Nailing the flavors was easy, but getting that perfect swirl design without it cracking takes a little more effort. Thankfully, I have a tried-and-true combination of tricks to guarantee perfection every time!
This strawberry swirl cheesecake always disappears fast. It’s the ultimate smooth-and-swirly tribute to my family’s strawberry obsession.
INGREDIENT NOTES
- Vanilla Wafers: Any brand works, but Nilla Wafers are my favorite for this strawberry swirl cheesecake recipe. Graham crackers or shortbread cookies are also delish!
- Cream Cheese: Use full-fat brick cream cheese for a smooth, rich filling. Higher-quality brands taste better.
- Greek Yogurt: Gives the filling a lovely tang and helps it stay creamy. You can substitute sour cream here if you’d like.
- Eggs: Ensure they’re room temperature for a lump-free batter.
- Strawberry Swirl: Pureeing the berry pie filling creates a professional, ripple-free swirl. Extra important if using homemade!
VARIATIONS
Blueberry Swirl Cheesecake: Swap strawberry pie filling with blueberry pie filling.
Raspberry White Chocolate Cheesecake: Swirl raspberry sauce and add white chocolate chips.
Chocolate-Covered Strawberry Cheesecake: Drizzle with melted chocolate after chilling.
Lemon Strawberry Cheesecake: Add lemon zest to the batter for a citrus lift.
SERVING SUGGESTIONS
- Drizzle extra strawberry sauce over each slice.
- Serve with whipped cream or fresh strawberries.
- Pair with hot coffee, espresso, or a sparkling drink.
- Add a drizzle of melted chocolate for a more decadent treat.
CHEESECAKE STRAWBERRY SWIRL FAQ
I like to dollop cheesecake with strawberry swirl in two layers so the pattern runs through the whole dessert. A spoon is easy, but adding the filling to a piping bag can give you more control.
Add half the batter to the pan, tapping to remove air bubbles, then dollop the strawberry filling over the top. Repeat with the remaining batter and filling, going slowly and gently so it doesn’t mix together.
Then, insert a long toothpick or chopstick into the cheesecake and gently drag it in short swirling motions through the batter.
If that’s too tricky, add the strawberry sauce in a spiral pattern (the piping bag really helps with this) and drag the toothpick back and forth over the line, starting with the outside and moving towards the center.
Look for set edges and a slightly wobbly center. It will continue to set up as it cools. That said, I’ve taken the guesswork out of this cheesecake strawberry swirl recipe!
As soon as the center reaches 150°F (use an instant-read thermometer), turn off the oven and start the cooling process.
Yes! Strawberry swirl cheesecake really is best when it chills overnight, so I highly recommend making it the day before you plan on serving.
After that, it will keep in the refrigerator for 3-4 days, or you can freeze it (whole or sliced) for up to 3 months.
After making dozens of cheesecakes over the years, I’ve learned that the secret to a perfectly smooth texture is simple: room-temperature ingredients, low-speed mixing, and baking the cheesecake gently in a water bath.
Pureeing the pie filling gives the strawberry cheesecake swirl its picture-perfect look with no large clumps, no sinking, just that gorgeous marbling every time.
And taking the cooling process slowly prevents cracks and keeps the texture velvety.
DONNA’S PRO TIPS
- For the smoothest filling, use room-temperature cream cheese and eggs.
- Don’t overmix the eggs. It creates air bubbles that lead to cracks.
- Press the crust into the pan with a measuring cup to keep it from crumbling.
- Less is more when swirling. Too much, and the design will get muddy.
- Always use a water bath for even baking.
- Chill overnight for clean, beautiful slices.
TOOLS NEEDED
- 9-inch Springform Pan: Makes removal easier for the perfect presentation.
- Food Processor: To crush cookies for the crust and blend the strawberry cheesecake swirl.
- Mixing Bowls: If using a hand mixer.
- Hand or Stand Mixer: For mixing the cheesecake filling.
- Measuring Cups and Spoons: Accuracy matters for perfect results!
- Roasting Pan: For the water bath.
- Lint-Free Towel: Keeps the springform from sliding around in the roasting pan.
- Aluminum Foil or Oven-Safe Baking Bag: Seal the springform pan to protect the cake from the water bath.
- Instant-Read Thermometer: The most accurate way to know if your cheesecake is done!
Enjoy!
With love, from our simple kitchen to yours.
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TL;DR (Too Long, Didn’t Read) THE QUICK VERSION
- A creamy, velvety cheesecake with a stunning strawberry swirl.
- Vanilla wafer crust + silky smooth filling = dessert perfection.
- Perfect for holidays, birthdays, and romantic celebrations.
- Pureeing the pie filling makes the swirl beautiful every time.
- Prep ahead and chill overnight for the best slices.
Strawberry Swirl Cheesecake
Ingredients
Crust
- 3 cups vanilla wafers, whole, crushed into fine crumbs
- 2 tablespoons granulated sugar
- 6 tablespoons salted butter, melted
Cheesecake Filling
- 3 8-ounce packages cream cheese, room temperature
- 1 cup granulated sugar
- 1/2 cup plain Greek yogurt, room temperature
- 1 tablespoon pure vanilla extract, or vanilla bean paste
- 4 large eggs, room temperature
Strawberry Swirl
- 1 21 ounces can strawberry pie filling
- 2 tablespoons lemon juice
Instructions
- Preheat the Oven & Prepare the Pan: Preheat the oven to 325°F. Assemble a 9-inch springform pan by locking the base securely. Wrap the outside bottom and sides of the pan in aluminum foil or place it inside an oven-safe baking bag to protect it from water during baking.
- Make the Crust: Add 3 cups vanilla wafers and 2 tablespoons granulated sugar to a food processor and pulse until the mixture becomes fine crumbs, about 1–2 minutes. Add 6 tablespoons salted butter and pulse again until the mixture looks like wet sand and holds together when pressed.
- Press & Bake the Crust: Press the crust mixture firmly and evenly into the bottom of the springform pan using the bottom of a measuring cup or glass to create a compact, flat base. Bake the crust for 12–15 minutes or until lightly golden. Remove from the oven and cool while preparing the filling.
- Make the Cheesecake Filling: In a large mixing bowl, beat 3 8-ounce packages cream cheese, room temperature and 1 cup granulated sugar on medium-high speed for about 2 minutes until the mixture is smooth and fluffy. Reduce the mixer speed to low and mix in 1/2 cup plain Greek yogurt and 1 tablespoon pure vanilla extract just until smooth. Add 4 large eggs one at a time, mixing on low after each addition only until incorporated, and scrape down the sides and bottom of the bowl as needed to keep the batter silky and even.
- Prepare the Strawberry Swirl: Add 1 21 ounces can strawberry pie filling and 2 tablespoons lemon juice to a blender or food processor and blend for about 2 minutes until smooth and pourable.
- Assemble the Cheesecake: Pour half of the cheesecake filling into the cooled crust and tap the pan lightly on the counter to release air bubbles. Spoon five dollops (about 1–2 tablespoons each) of strawberry mixture across the surface. Pour the remaining filling over the top, tap again to settle the batter, and add five more dollops of strawberry mixture. Swirl through the top layer gently using a toothpick, chopstick, or butter knife to create your desired design.
- Prepare the Water Bath: Place a lint-free towel in the bottom of a large roasting pan and set the springform pan on top of it. Carefully pour hot or boiling water into the roasting pan until it reaches halfway up the sides of the springform pan. The towel keeps the cheesecake stable and helps it bake evenly.
- Bake the Cheesecake: Bake the cheesecake for 90–100 minutes, or until the center registers 150°F on an instant-read thermometer. The center should wobble slightly while the edges appear set. If the top begins to brown too much, tent loosely with foil halfway through baking.
- Cool in Stages: Turn off the oven and crack the door, allowing the cheesecake to cool inside for 1 hour. Remove it from the water bath and let it cool on the counter for another hour. Cover the pan with plastic wrap and refrigerate for at least 4 hours or overnight before slicing.
- Serve: Once fully chilled, release the springform ring, slice cleanly, and serve with the remaining strawberry sauce, if desired.
Donna’s Notes
Ingredient Flexibility: Vanilla wafers: Graham crackers or shortbread cookies work too. Greek yogurt: Sour cream is an excellent substitute. Pie filling: You can use homemade strawberry filling. Just puree it smooth.
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published December 2025
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
I have a question. I’m excited to find this recipe, been looking for one like this for years! Sounds like you don’t use all the strawberry mixture to swirl into the cheesecake, exactly how much is used and what is done with the remaining mixture??? Please send me the details as I’m wanting to try this recipe! Thanks,
Donna King