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Strawberry Swirl Cheesecake Recipe

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I am kinda’ a cheesecake fanatic… seriously!  Shortly after getting married (like 15 years ago) I learned that I could make a cheesecake and eat the entire thing before my husband got home from work.  LOL!  I wouldn’t start out my meaning to do that, it would just happen through the day.  Anyway, this strawberry swirl cheesecake recipe creates not only a DELICIOUS dessert, but also one that it oh so very pretty!

Strawberry Swirl Cheesecake Recipe

Perfect Cheesecake Resources:

Norpro – Deluxe Mini Cheesecake Pan

Junior’s Cheesecake Cookbook: 50 To-Die-For Recipes of New York-Style Cheesecake

Wilton Perfect Results 3 Piece Springform Set

Strawberry Swirl Cheesecake Recipe

Strawberry Swirl Cheesecake Recipe

Prep Time: 1 hour
Cook Time: 1 hour 5 minutes
Total Time: 2 hours 5 minutes

This is such a tasty and creamy dessert!


  • 1-1/4 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/3 cup butter melted
  • 2 packages 10 ounces each frozen sweetened strawberries, thawed
  • 1 tablespoon cornstarch
  • 3 packages 8 ounces each cream cheese, softened
  • 1 can 14 ounces sweetened condensed milk
  • 1/4 cup lemon juice
  • 3 eggs
  • 1 tablespoon water optional


    Combine graham cracker crumbs, sugar and butter. Press onto the bottom of an ungreased 9-in. springform pan. Refrigerate for 30 minutes.

    In a blender or food processor, combine strawberries and cornstarch; cover and process until smooth. Pour into a saucepan; bring to a boil. Boil and stir for 2 minutes. Set aside 1/3 cup strawberry sauce; cool. Cover and refrigerate remaining sauce for serving.

    In a bowl, beat cream cheese until light and fluffy. Gradually beat in milk. Add lemon juice; mix well. Add eggs, beat on low just until combined. Pour half of the cream cheese mixture over crust. Drop half of the strawberry mixture by 1/2 teaspoonfuls onto cream cheese layer.

    Carefully spoon remaining cream cheese mixture over sauce. Drop remaining strawberry sauce by 1/2 teaspoonfuls on top. With a knife, cut through top layer only to swirl strawberry sauce.

    Bake at 325° for 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
    Remove side of pan. Thin chilled strawberry sauce with water if desired; serve with cheesecake. Store in the refrigerator.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 374Total Fat: 14gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 78mgSodium: 253mgCarbohydrates: 57gFiber: 1gSugar: 41gProtein: 7g

Did you make this recipe?

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Miz Helen

Monday 23rd of June 2014

Hi Kelli, Your Strawberry Swirl Cheesecake looks delicious, we will just love it! Your place at our table is very special and thanks so much for sharing your wonderful food with all of us at Full Plate Thursday. Hope you have a fantastic week and come back real soon! Miz Helen

Kelli Miller

Wednesday 25th of June 2014

Awe thanks! :-)


Wednesday 18th of June 2014

My husband and I love cheesecake. I can't wait to make this. Thanks for the recipe. Thanks for linking up at Tell Me About It Tuesday. We hope you hop over and share with us again next week.

Kelli Miller

Tuesday 15th of July 2014

so, so yummy! Let me know what you and the Hubs think after trying it!

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