Strawberry Swirl Cheesecake (Layered and Creamy)
Who doesn’t love a rich, creamy cheesecake with an extra touch of sweetness? If you’re craving a cheesecake without the need for baking, this No-Bake Strawberry Swirl Cheesecake is the perfect solution!
It’s creamy, flavorful, and elegantly marbled with fresh strawberry sauce that looks just as good as it tastes. The beauty of this recipe lies in its simplicity – no oven needed, just your fridge doing all the magic!
Ideal for hot summer days, last-minute gatherings, or when you want something delicious with minimal effort.
Imagine the delicious contrast between the light, airy cheesecake filling and the sweet, tart swirls of fresh strawberry sauce—it’s a dessert that speaks for itself.
Ready to impress your friends and family? Let’s dive right in!
Things You Need For This Recipe:
- 9-inch springform pan (or any cake pan or tart pan)
- Hand mixer or stand mixer
- Mixing bowls for each element
- A spatula for swirling
- A saucepan for the strawberry sauce
- Fridge to chill and set
How To Prepare
Step 1: Prepare the Crust
Combine graham cracker crumbs, sugar, salt, and melted butter. Press into the bottom of a springform pan and refrigerate.
Step 2: Make the Strawberry Sauce
Cook fresh strawberries, sugar, and lemon juice in a saucepan until softened. Strain and let cool to room temperature.
Step 3: Prepare the Cheesecake Filling
Beat softened cream cheese, powdered sugar, vanilla extract, and heavy cream until thick and fluffy. Fold in half of the strawberry sauce to create a marbled effect.
Step 4: Assemble the Cheesecake
Spread the cheesecake filling over the chilled crust. Swirl in the remaining strawberry sauce for a marbled effect.
Step 5: Chill and Set
Refrigerate the cheesecake for 4–6 hours or overnight to let it set.
Step 6: Serve and Enjoy
Remove from the springform pan, slice, and serve with fresh strawberries or extra strawberry sauce if desired.
Ellie’s Secret Tips on This Recipe:
1- Use Full-Fat Ingredients: For a silky, rich texture, use full-fat cream cheese and heavy whipping cream. It really makes the difference between a light and airy cheesecake and one that is decadently creamy!
2- Don’t Skip the Chilling Time: While it’s tempting to eat right away, letting the cheesecake chill long enough is key to achieving the best texture. A minimum of 4 hours is a must, but overnight works best.
3- Folding Strawberry Sauce: When you mix in the strawberry puree, fold it gently. This preserves the beautiful marbled effect, giving you those lovely swirls instead of a uniform pink filling.
4- Crust Tip: If you like your crust extra firm, use the back of a spoon or measuring cup to press down hard on the crust mixture to get a really compact layer. It won’t crumble as easily once set.
5- Freezer Option: You can freeze this cheesecake if you prefer a firmer, more mousse-like texture. Simply allow it to set in the freezer for 1-2 hours before serving.
No-Bake Strawberry Swirl Cheesecake
Ingredients
For the Graham Cracker Crust:
- 1 and 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 tablespoon salt
- 1/3 cup unsalted butter, melted
For the Strawberry Sauce:
- 1 and 1/2 cups fresh strawberries, diced
- 1/3 cup granulated sugar
- 1 tablespoon lemon juice
For the Cheesecake Filling:
- 3 packages (8 oz each) full-fat cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
For Topping (Optional):
- Fresh strawberries, sliced (for garnish)
- Additional strawberry sauce (for drizzling)
Instructions
Step 1: Prepare the Crust
- In a mixing bowl, combine 1 and 1/2 cups of graham cracker crumbs, 1/4 cup of sugar, and 1/2 teaspoon of salt.
- Pour in 1/3 cup of melted unsalted butter and stir the mixture until everything is combined and coated well.
- Press the crust mixture into the bottom of your springform pan, evenly pressing to form a solid base. Use the back of a spoon for a firm, smooth layer.
- Place the pan in the fridge to chill while you prepare the cheesecake filling.
Step 2: Make the Strawberry Sauce
- In a saucepan, combine 1 1/2 cups of fresh strawberries (diced), 1/3 cup of sugar, and 1 tablespoon of lemon juice.
- Cook on medium heat, stirring often for about 5–7 minutes, until the strawberries soften and release their juices.
- Mash the mixture gently to break up the berries, then let it simmer for another 3-5 minutes until the sauce thickens slightly. Remove from the heat.
- Pour the sauce through a fine mesh strainer to remove seeds, leaving you with a smooth strawberry puree. Allow it to cool to room temperature.
Step 3: Prepare the Cheesecake Filling
- In a large mixing bowl, use your hand mixer to beat 3 packages of softened cream cheese (8 oz each) until smooth and creamy.
- Gradually add 1 cup of powdered sugar, and continue mixing until everything is combined and smooth.
- Add 1 teaspoon of vanilla extract and 1/2 cup of heavy whipping cream. Mix until smooth and slightly thickened, and then slowly add another 1/2 cup of heavy cream, continuing to beat until you have a thick, fluffy mixture.
- Once the cheesecake filling is fully mixed and thickened, take half of the strawberry puree you made earlier and gently fold it into the filling until it creates a streaky, marbled effect.
Step 4: Assemble the Cheesecake
- Remove the chilled crust from the fridge and spoon the cheesecake filling onto it. Smooth the surface evenly.
- Take a spoonful of the remaining strawberry sauce and dot it on top of the cheesecake filling.
- Using a toothpick or skewer, gently swirl the strawberry sauce into the filling to create beautiful marbled layers. Be careful not to mix it all in—swirling is key to getting that stunning, layered look!
Step 5: Chill and Set the Cheesecake
- Place the assembled cheesecake in the fridge and let it chill for at least 4–6 hours, but ideally, overnight to allow the filling to fully set and firm up. This will also help the flavors come together.
- After chilling, carefully run a knife around the edges of the springform pan to loosen the cheesecake. Open the springform pan, and transfer your cheesecake to a serving platter.
Step 6: Serve and Enjoy
- Slice your cheesecake into wedges and serve chilled. You can top it with extra fresh strawberries or drizzle more strawberry sauce on top if desired. The creamy, strawberry-filled layers are irresistible and will have everyone asking for seconds!
