Hi👋 I’m MARILYN, a 34-year-old from the United Kingdom. Cooking is my passion, and I love sharing delicious, easy-to-follow recipes. Join me on marilynrecipes.com to explore a world of culinary delights, from comforting classics to innovative creations. Let’s make cooking fun and enjoyable for everyone! Cooking is about more than just food it’s about sharing stories and making memories.
I’ll never forget the first time I made a Strawberry Swirl Cheesecake. It was a rainy afternoon, and I wanted something bright and comforting to share with my friends. As I swirled the vibrant strawberry purée into the creamy cheesecake batter, the kitchen filled with the most inviting aroma. When I finally took that first bite, the tangy sweetness of the strawberries dancing with the rich creaminess of the cheesecake felt like a hug from the inside. From that day on, this recipe became a staple whenever I wanted to make a gathering feel extra special.
Whether I’m making it for a birthday, a casual weekend brunch, or just to treat myself, the Strawberry Swirl Cheesecake Recipe always brings joy. Every time I bake it, I think about my grandmother, who taught me that desserts aren’t just about flavor they’re about connection, laughter, and love.
Why I Love Making This Recipe
Cheesecake has always been a bit magical to me. Creamy, luscious, and indulgent, it’s a dessert that feels celebratory even on a normal Tuesday. Adding a strawberry swirl elevates it further it introduces a pop of color and a fresh, fruity flavor that balances the richness of the cream cheese.
I love how versatile this cheesecake is. You can make it in a classic round pan, individual jars, or even a springform pan for a show-stopping centerpiece. It’s also one of those recipes that makes me feel like a magician in the kitchen: you pour, swirl, and suddenly a plain batter transforms into something visually stunning and irresistibly delicious.
Ingredients & Little Kitchen Secrets
Here’s what you’ll need for my Strawberry Swirl Cheesecake:
Crust:
- 200g digestive biscuits, crushed
- 100g unsalted butter, melted
Filling:
- 600g cream cheese, room temperature
- 200g granulated sugar
- 3 large eggs
- 200ml sour cream
- 1 tsp vanilla extract
Strawberry Swirl:
- 250g fresh strawberries
- 50g granulated sugar
- 1 tsp lemon juice
Little Kitchen Secrets:
- Use room temperature cream cheese to avoid lumps.
- For a smooth strawberry swirl, blitz the berries and strain out seeds.
- Press your crust firmly into the pan this keeps it from crumbling when serving.
How I Make It, Step by Step
- Preheat your oven to 160°C (320°F). Grease a 23cm springform pan and line the base with parchment paper.
- Combine crushed digestive biscuits and melted butter in a bowl. Press evenly into the pan to form the crust. Chill while preparing the filling.
- Beat cream cheese until smooth, then add sugar gradually. Mix until creamy and light.
- Add eggs one at a time, mixing gently to avoid over-beating.
- Stir in sour cream and vanilla extract until fully combined.
- Pour the filling over the chilled crust.
- Blend strawberries with sugar and lemon juice to create a smooth purée. Strain if desired for a silky texture.
- Drop spoonfuls of strawberry purée over the cheesecake batter. Use a skewer or knife to create beautiful swirls.
- Bake for 50–60 minutes, or until the center is just set but still slightly wobbly.
- Turn off the oven and leave the cheesecake inside with the door slightly open for 30 minutes to prevent cracking.
- Chill in the refrigerator for at least 4 hours, preferably overnight, before serving.
How I Serve It at Home
I love to slice this cheesecake and serve it with a few fresh strawberries and a dollop of whipped cream. Sometimes I drizzle a little extra strawberry purée on the plate for a fancy touch. It’s perfect for tea parties, weekend brunches, or even as a dessert after a cozy family dinner.
Storage, Reheating & Make-Ahead Tips
- Storage: Keep in the fridge for up to 4–5 days in an airtight container.
- Freezing: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge.
- Make-Ahead: You can prepare the cheesecake a day before your event—the flavors actually deepen and improve overnight.
100-Word Short Version
My Strawberry Swirl Cheesecake Recipe combines creamy, rich cheesecake with bright, fruity strawberry swirls. I start with a buttery digestive biscuit crust, then blend cream cheese, sugar, eggs, and sour cream until silky smooth. Strawberry purée is dropped over the filling and swirled for a pretty pattern. Baked gently to perfection, it’s chilled overnight for the best flavor. I love serving it with fresh berries or whipped cream. It’s comforting, simple, and always brings people together. This cheesecake is perfect for special occasions or cozy nights in, offering a sweet hug in every bite.
Recipe Card Section
⏱️ Time: Prep 25 mins | Cook 55 mins | Chill 4 hrs
🛒 Ingredients: <ul> <li>200g digestive biscuits, crushed</li> <li>100g unsalted butter, melted</li> <li>600g cream cheese, room temperature</li> <li>200g granulated sugar</li> <li>3 large eggs</li> <li>200ml sour cream</li> <li>1 tsp vanilla extract</li> <li>250g fresh strawberries</li> <li>50g granulated sugar</li> <li>1 tsp lemon juice</li> </ul>
👩🍳 Instructions: <ol> <li>Preheat oven to 160°C (320°F). Grease a 23cm springform pan and line with parchment.</li> <li>Mix crushed biscuits and butter. Press into pan to form crust. Chill.</li> <li>Beat cream cheese until smooth, add sugar gradually.</li> <li>Add eggs one at a time, stir in sour cream and vanilla.</li> <li>Pour filling over crust.</li> <li>Blend strawberries with sugar and lemon juice; drop spoonfuls over filling.</li> <li>Swirl with a skewer or knife.</li> <li>Bake 50–60 mins until center is just set.</li> <li>Cool in oven 30 mins, then chill 4+ hours.</li> </ol>
📝 Notes:
- Use room-temperature cream cheese for smooth texture.
- Strain strawberry purée for seed-free swirls.
- Can make a day ahead; flavors improve overnight.
🍽️ Nutrition:
Serving Size: 1 slice
Calories: 420 kcal
Sugar: 28g
Sodium: 220mg
Fat: 28g
Saturated Fat: 17g
Carbohydrates: 35g
Fiber: 2g
Protein: 7g
Cholesterol: 110mg
Strawberry Swirl Cheesecake Recipe
- Prep Time: 25 mins
- Cook Time: 55 mins
- Total Time: 5 hrs 20 mins
- Yield: 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Description
My Strawberry Swirl Cheesecake combines creamy, rich cheesecake with vibrant strawberry swirls. Perfect for family gatherings or cozy nights, this easy recipe is a comforting treat that delights the eyes and taste buds alike.
Ingredients
- 200g digestive biscuits, crushed
- 100g unsalted butter, melted
- 600g cream cheese, room temperature
- 200g granulated sugar
- 3 large eggs
- 200ml sour cream
- 1 tsp vanilla extract
- 250g fresh strawberries
- 50g granulated sugar
- 1 tsp lemon juice
Instructions
- Preheat oven to 160°C (320°F). Grease a 23cm springform pan and line with parchment.
- Mix crushed biscuits and butter. Press into pan to form crust. Chill.
- Beat cream cheese until smooth, add sugar gradually.
- Add eggs one at a time, stir in sour cream and vanilla.
- Pour filling over crust.
- Blend strawberries with sugar and lemon juice; drop spoonfuls over filling.
- Swirl with a skewer or knife.
- Bake 50–60 mins until center is just set.
- Cool in oven 30 mins, then chill 4+ hours.
Notes
Use room-temperature cream cheese for smooth texture. Strain strawberry purée for seed-free swirls. Can make a day ahead; flavors improve overnight.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 220mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 110mg
Conclusion
Every time I make this Strawberry Swirl Cheesecake, it reminds me why I love cooking: it’s about creating joy, memories, and a little magic in everyday life. The creamy texture, fruity swirls, and inviting aroma make every bite feel like a celebration. I hope this recipe brings as much love and warmth to your table as it does to mine. Share it with friends, family, or even savor it quietly on your own it’s a little hug in dessert form.