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Strawberry Swirl Cheesecake

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Prep Time 30 minutes
Chill Time 4 hours 30 minutes
Total Time 5 hours
Course Dessert
Servings 8

Ingredients
  

For the Crust:

  • 2 cups graham cracker or digestive biscuit crumbs 250 g
  • ⅔ cup unsalted butter melted (150 g)
  • For the Filling:
  • 16 oz cream cheese softened (450 g)
  • ⅔ cup heavy cream cold (150 ml)
  • ½ cup granulated sugar or to taste (90–100 g)
  • 1 teaspoon vanilla extract 5 ml
  • 1 tablespoon unflavored gelatin 10 g
  • 1 cup diced fresh strawberries 150 g

For the Strawberry Swirl Topping:

  • 1½ cups fresh strawberries 250–300 g
  • 1 tablespoon granulated sugar to taste
  • 1½ teaspoons unflavored gelatin 5 g

Instructions
 

  • Crush the graham crackers or biscuits into fine crumbs and mix with melted butter. Press the mixture firmly into the bottom of an 8-inch (20 cm) springform pan. Chill in the fridge for 20–30 minutes.
  • In a large bowl, beat the cream cheese with sugar and vanilla until smooth and creamy. In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
  • Bloom the gelatin in 3 tablespoons (45 ml) of water. Melt it gently and let it cool slightly before mixing it into the filling.
  • Gently fold the diced strawberries into the cheesecake filling until evenly distributed.
  • Blend the remaining strawberries and sugar into a smooth purée. Bloom the gelatin in 2 tablespoons (30 ml) of water, melt it, let it cool slightly, and stir into the purée.
  • Pour the filling over the chilled crust and smooth the top. Immediately pour the strawberry topping over the surface.
  • Use a toothpick or skewer to gently swirl the strawberry topping into the filling, creating a marble effect.
  • Refrigerate the cheesecake for at least 4–6 hours, or preferably overnight, until fully set.
  • Garnish with fresh mint leaves, slice, and enjoy!
Keyword cheesecake recipes, desserts with fresh berries, easy dessert, no bake dessert, strawberry desserts