No-Bake Strawberry Swirl Cheesecake
This Strawberry Swirl Cheesecake is made with a buttery graham cracker crust, smooth vanilla cream cheese filling, fresh strawberries, and a simple strawberry swirl topping. It a creamy no-bake cheesecake and has a nice balance of creamy and fruity flavors.
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It needs several hours to chill, so it’s great to make ahead for summer gatherings, birthdays, and family get-togethers. The fresh strawberries also make it a nice choice for spring and summer celebrations.
And for more strawberry dessert recipes, the recipes below are worth trying:
- Layered Strawberry Pretzel Salad
- Layered Fresh Strawberry Tiramisu
- Strawberry Shortcake Kabobs
- Strawberry Shortcake Balls
Ingredients You’ll Need:
- 2 cups graham cracker or digestive biscuit crumbs (250 g)
- ⅔ cup unsalted butter, melted (150 g)
For the Strawberry Swirl Topping: - 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)
How to Make Strawberry Swirl Cheesecake
Step 1: 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.
Step 2: 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.
Step 3: 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.
Step 4: 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.
Step 5: 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.
Step 6: Refrigerate the cheesecake for at least 4–6 hours, or preferably overnight, until fully set.
Garnish with fresh mint leaves, slice, and enjoy!
Important Recipe Notes
- Make sure the cream cheese is softened so the filling turns out smooth and creamy without lumps.
- Use cold heavy cream when whipping it. This helps it reach stiff peaks and gives the cheesecake a light texture.
- Let the melted gelatin cool slightly before adding it to the filling. If it’s too hot, it can affect the texture of the cream cheese mixture.
- Press the graham cracker crust firmly and evenly into the pan so it holds together when sliced.
- For the best texture, let the cheesecake chill for at least 4–6 hours, or preferably overnight.
- Use fresh, ripe strawberries for the best flavor and color. Pat them dry before adding them to the filling.
- Keep the cheesecake refrigerated until you’re ready to serve, especially during warm weather.
- For cleaner slices, dip your knife in warm water, wipe it dry, and then slice the cheesecake.
Strawberry Cheesecake
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!
