Description
This Chocolate Strawberry Swirl Cheesecake combines a rich chocolate cookie crust with creamy Greek yogurt cheesecake layers, swirled with luscious melted dark chocolate and fresh strawberry puree. It’s a delightful no-bake-style cheesecake that’s baked to creamy perfection with a beautiful marbled effect, perfect for dessert lovers craving both chocolate and fruit flavors.
Ingredients
Scale
Crust
- 1 ½ cups chocolate cookie crumbs (Oreo-style or chocolate graham crackers)
- ¼ cup melted coconut oil
Cheesecake Filling
- 2 cups Greek yogurt (full-fat preferred)
- ½ cup maple syrup
- 1 tsp pure vanilla extract
- 2 large eggs (room temperature)
- 4 oz dark chocolate (70% cacao or higher), melted
Strawberry Swirl
- 1 cup fresh strawberries, hulled and pureed
- 2 tbsp honey
- 1 tsp lemon juice
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan thoroughly to prevent sticking.
- Make the Crust: In a bowl, combine chocolate cookie crumbs with melted coconut oil and mix until well combined, then press the mixture firmly into the bottom of the prepared pan to form an even crust.
- Prepare Cheesecake Base: In a large bowl, whisk together Greek yogurt, maple syrup, and vanilla extract until smooth.
- Add Eggs: Add eggs one at a time to the yogurt mixture, beating well after each addition to ensure a uniform mixture.
- Divide Mixture: Split the yogurt mixture evenly into two separate bowls.
- Make Chocolate Layer: Stir the melted dark chocolate into one of the yogurt bowls until fully incorporated and smooth.
- Cook Strawberry Mixture: In a small saucepan, combine strawberry puree, honey, and lemon juice. Cook over medium heat for about 5 minutes, stirring occasionally, until the mixture slightly thickens. Remove from heat and allow to cool slightly.
- Layer Cheesecake: Pour the chocolate yogurt mixture evenly over the crust, spreading it carefully.
- Add Strawberry Dollops: Spoon small dollops of the cooled strawberry mixture over the chocolate layer evenly.
- Top with Plain Yogurt: Gently pour the plain yogurt mixture over the strawberry dollops, covering the layer.
- Swirl the Layers: Use a knife or skewer to swirl through all layers gently, creating a beautiful marbled effect without blending the colors completely.
- Bake: Bake the cheesecake in the preheated oven for 45-50 minutes until the center is set but still slightly jiggly to the touch.
- Cool in Oven: Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually and prevent cracking.
- Chill Fully: Remove the cheesecake from the oven, cool it to room temperature, then refrigerate for at least 4 hours or preferably overnight to fully set.
- Serve: Slice the cheesecake and serve chilled. Optionally, garnish with melted chocolate drizzle or fresh strawberries for extra flavor and presentation.
Notes
- Use full-fat Greek yogurt for the creamiest texture and best flavor.
- Make sure eggs are at room temperature before mixing to ensure a smooth filling.
- Do not overbake to keep the cheesecake creamy; the center should remain slightly jiggly when done.
- Swirling the layers gently preserves the marbled look—avoid overmixing.
- Refrigerate at least 4 hours to allow the cheesecake to fully set before slicing.
- Leftovers can be kept covered in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
