
This Chocolate Strawberry Swirl Cheesecake is a total crowd-pleaser for get-togethers. Think of a creamy chocolate base, lots of swirled real strawberry, and a classic buttery crust. Every bite brings together smooth cocoa and sweet, juicy berries—it’s always a hit everywhere I bring it. Honestly, it looks just as good as it tastes.
I first made this for my sister’s birthday and it vanished fast. Something about chocolate and strawberry reminds me of those big kitchen parties with my family—happy times every time.
Easy Ingredients List
- Fresh strawberries: blend them up for that juicy ribbon go for ripe ones for more sweetness and color
- Unsalted butter: melt it before mixing to help the crust hold together use a good one since it sets the base
- Granulated sugar: basic white sugar gets it sweet just right and balances the chocolate
- Cream cheese: should be soft so the filling ends up super smooth leave it out for a bit so it mixes well
- Graham cracker crumbs: crush whole crackers for a better crunch it’s that simple
- Large eggs: crack them one at a time and keep at room temp for easy mixing no shell bits please
- Unsweetened cocoa powder: gives strong chocolate vibes use Dutch style if you want a darker cheesecake
Simple Step Guide
- Chill After Baking:
- Once it’s baked let it cool down in the oven with the door open then pop it in the fridge to set up all the way this helps keep those pesky cracks away
- Bake with Care:
- Bake it up in a hot oven until the middle has a bit of jiggle but the edges aren’t wobbly should take around 50 to 60 minutes don’t overdo it
- Create Swirls:
- Pour half the chocolate mix on the crust add some strawberry puree then top with the rest swirl it together with a knife for cool patterns
- Smooth Out Strawberries:
- Puree the berries until they’re liquidy strain if you want totally smooth swirls
- Add Cocoa:
- Lightly sift cocoa over your bowl and fold it in so you don’t get any lumps keep that airy feeling
- Mix in Eggs:
- Add one egg at a time and gently mix so your batter stays smooth you don’t want cracks
- Make the Creamy Mix:
- Whip up the cream cheese on its own til fluffy add sugar bit by bit blend out any lumps
- Build the Crust:
- Mix crushed graham pieces with melted butter spread and press it into the pan use the bottom of a cup to pack it down flat
- Prep the Pan:
- Cover your pan with foil and lightly grease so it won’t stick the crust stays nice and crispy

I’ll be honest—my favorite thing is twirling the strawberry into every slice, and the kids love joining in on that. Sometimes they swirl it until it looks like hearts—makes dessert even more special.
Storing It Right
Keep any leftover cheesecake in the fridge with a lid or plastic wrap to stop it from drying out. If I’m prepping ahead for company, I just bake it the night before and chill. You can even freeze single pieces for a month if you want quick treats later on—just wrap them up tight.
Swaps to Try
No fresh strawberries? Thawed and drained frozen berries work too. Need gluten free? Use gluten free graham crackers for the base. Want more chocolate flavor? Toss in some finely chopped chocolate with your batter to kick it up a notch.

How to Serve
This dessert’s awesome just topped with fresh berries. For extra oomph on special nights, drizzle chocolate sauce over it. Sometimes I add whipped cream and a dust of cocoa—looks just like something from a fancy bakery.
Backstory and Fun Facts
Chocolate and strawberries have been a classic pair in fancy European sweets for ages and are still a go-to for romance today. Cheesecake itself has a super old-school history, and this swirly style is one of those modern twists everyone loves in the States.
Common Recipe Questions
- → How do you get those pretty swirls on top?
You pour in chocolate filling and strawberry purée, then use a knife or skewer to swirl them together before tossing it into the oven.
- → Are frozen strawberries okay to use?
For sure! Just let them thaw out and blend them smooth and you’re good to go.
- → Any tips to tell it’s done baking?
Give the pan a nudge—if the middle jiggles just a little, it’s ready. It’ll finish setting up while it cools off.
- → Why not rush the cooling process?
Letting it cool slowly keeps the top nice and crack-free. It also makes every bite super creamy.
- → Can you make this treat in advance?
Oh yeah! It actually tastes even better if you stick it in the fridge overnight.