Chocolate Strawberry Swirl Cheesecake

Chocolate Strawberry Swirl Cheesecake is the perfect combination of rich chocolate, creamy cheesecake, and fresh strawberries. With a decadent chocolate cookie crust, a velvety smooth cheesecake filling, and a stunning swirl of chocolate and strawberries, this dessert is a true showstopper. Finished with a glossy chocolate ganache and fresh berries, it’s an indulgence that’s perfect for special occasions or whenever you crave something sweet.

Why You’ll Love This Recipe

• Decadent Flavor – The perfect balance of chocolate, strawberry, and creamy cheesecake.
• Beautiful Presentation – The swirled chocolate and strawberries create a stunning marbled effect.
• Perfect for Special Occasions – Ideal for birthdays, anniversaries, or holiday gatherings.
• Make-Ahead Dessert – Best served chilled, so you can prepare it a day in advance.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Crust:

• 2 cups chocolate cookie crumbs (about 20 cookies)
• 6 tablespoons unsalted butter, melted

For the Cheesecake Filling:

• 3 (8-ounce) blocks of cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 1/2 cup chocolate sauce or melted chocolate chips
• 1 cup fresh strawberries, sliced

For the Topping:

• 1/2 cup chocolate ganache
• Fresh strawberries (about 8-10 whole or halved)

Directions

Prepare the Crust:

1. Preheat your oven to 325°F (160°C).
2. In a mixing bowl, combine the chocolate cookie crumbs and melted butter. Stir until the mixture resembles wet sand.
3. Press the mixture evenly into the bottom of a 9-inch springform pan, using the back of a spoon or the bottom of a glass to compact it firmly.
4. Bake the crust for 8 minutes, then remove from the oven and set aside to cool.

Make the Cheesecake Filling:

5. In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy.
6. Add the eggs one at a time, mixing well after each addition.
7. Mix in the vanilla extract and sour cream until fully incorporated, ensuring the batter is smooth and silky.
8. Pour half of the cheesecake batter over the cooled crust, spreading it evenly.
9. Scatter the sliced strawberries evenly over the batter.
10. Drizzle the melted chocolate or chocolate sauce over the strawberries, then top with the remaining cheesecake batter.
11. Use a knife or skewer to swirl the chocolate through the batter, creating a marbled effect.

Bake the Cheesecake:

12. Place the springform pan into a larger roasting pan. Fill the roasting pan with about 1 inch of hot water, creating a water bath.
13. Bake the cheesecake for 60-70 minutes, or until the edges are set but the center still has a slight jiggle.
14. Turn off the oven and crack the door slightly. Let the cheesecake cool for 1 hour in the oven.
15. After 1 hour, remove the cheesecake from the oven and refrigerate for at least 4 hours, or preferably overnight.

Add the Toppings:

16. Once fully chilled, pour the chocolate ganache over the cheesecake and spread evenly.
17. Garnish with fresh strawberries before serving.

Servings and Timing

• Servings: 12
• Prep Time: 25 minutes
• Cook Time: 1 hour 10 minutes
• Chill Time: 4 hours
• Total Time: 5 hours 35 minutes

Variations

• White Chocolate Version: Swap the dark chocolate for melted white chocolate for a different flavor.
• Berry Swirl: Replace strawberries with raspberries or blueberries for a different fruit twist.
• Gluten-Free Option: Use gluten-free chocolate cookies for the crust.
• Extra Chocolatey: Add chocolate chips into the batter for an even richer cheesecake.

Storage/Reheating

• Refrigeration: Store the cheesecake covered in the refrigerator for up to 5 days.
• Freezing: Wrap individual slices in plastic wrap and store in an airtight container for up to 2 months. Thaw in the refrigerator overnight before serving.
• Reheating: Cheesecake is best enjoyed cold, but if you prefer a softer texture, let it sit at room temperature for 10-15 minutes before serving.

FAQs

How do I prevent my cheesecake from cracking?

Using a water bath and allowing the cheesecake to cool gradually in the oven helps prevent cracks.

Can I make this cheesecake without a water bath?

Yes, but the texture may be slightly denser, and the top might crack.

What can I use instead of chocolate cookie crumbs?

You can use crushed graham crackers, Oreos, or digestive biscuits as an alternative.

Can I use frozen strawberries instead of fresh?

Yes, but thaw and drain them first to avoid excess moisture in the cheesecake.

How do I make chocolate ganache?

Heat 1/2 cup of heavy cream until hot, then pour over 1/2 cup of chocolate chips. Stir until smooth.

Can I use milk chocolate instead of dark chocolate?

Yes, but the cheesecake will be sweeter and less rich.

What’s the best way to cut clean slices of cheesecake?

Use a sharp knife dipped in warm water and wipe it clean between each cut.

Can I add a different topping instead of ganache?

Absolutely! Try whipped cream, caramel drizzle, or dusted cocoa powder.

Why is my cheesecake too soft?

It might need more chilling time. Let it set in the fridge overnight for the best texture.

Can I make this cheesecake ahead of time?

Yes! This cheesecake tastes even better the next day, making it a perfect make-ahead dessert.

Conclusion

Chocolate Strawberry Swirl Cheesecake is a luxurious dessert that’s as delicious as it is beautiful. With a rich chocolate cookie crust, creamy cheesecake filling, and a stunning chocolate-strawberry swirl, it’s the perfect treat for special occasions or a decadent indulgence. Make it ahead of time, top it with fresh strawberries, and enjoy every bite of this showstopping dessert!

Chocolate Strawberry Swirl Cheesecake

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• Author: Asma
• Prep Time: 25 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 5 hours 35 minutes (includes chilling)
• Yield: 12 servings 1x
• Category: Desserts
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Indulge in the ultimate Chocolate Strawberry Swirl Cheesecake—a decadent dessert featuring a rich chocolate cookie crust, a creamy vanilla cheesecake filling, and a luscious swirl of chocolate and fresh strawberries. Topped with glossy chocolate ganache and juicy strawberries, this stunning cheesecake is perfect for any special occasion or a delightful homemade treat. Impress your guests with this show-stopping chocolate-strawberry dessert!

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Ingredients

Units USM Scale 1x2x3x

For the Crust:

• 2 cups chocolate cookie crumbs (about 20 cookies)
• 6 tablespoons unsalted butter, melted

For the Cheesecake Filling:

• 3 (8-ounce) blocks of cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 1/2 cup chocolate sauce or melted chocolate chips
• 1 cup fresh strawberries, sliced

For the Topping:

• 1/2 cup chocolate ganache
• Fresh strawberries (about 8-10 whole or halved)

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Instructions

Prepare the Crust:

1. Preheat your oven to 325°F (160°C).
2. In a mixing bowl, combine the chocolate cookie crumbs and melted butter until the mixture resembles wet sand.
3. Press the mixture evenly into the bottom of a 9-inch springform pan, using the back of a spoon or a glass to compact it firmly.
4. Bake the crust for 8 minutes, then remove from the oven and let it cool.

Make the Cheesecake Filling:

5. In a large bowl, beat the cream cheese and sugar together until smooth.
6. Add the eggs one at a time, mixing well after each addition.
7. Mix in the vanilla extract and sour cream, ensuring a silky smooth batter.
8. Pour half of the cheesecake batter over the cooled crust.
9. Evenly distribute the sliced strawberries over the batter.
10. Drizzle the melted chocolate or chocolate sauce over the strawberries, then top with the remaining cheesecake batter.
11. Use a knife or skewer to swirl the chocolate through the batter for a marbled effect.

Bake the Cheesecake:

12. Place the springform pan into a larger roasting pan. Fill the roasting pan with about 1 inch of hot water to create a water bath.
13. Bake for 60-70 minutes, or until the edges are set but the center has a slight jiggle.
14. Turn off the oven, crack the door slightly, and let the cheesecake cool for 1 hour inside.
15. Remove from the oven and refrigerate for at least 4 hours, preferably overnight.

Add the Topping:

16. Once fully chilled, drizzle the cheesecake with chocolate ganache and top with fresh strawberries.

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Notes

• Use room-temperature ingredients for a smooth cheesecake texture.
• Water bath tip: Wrap the outside of the springform pan with aluminum foil to prevent leaks.
• For a richer chocolate flavor, add a tablespoon of cocoa powder to the cheesecake batter.
• Chill overnight for the best texture and flavor.