Indulge in the refreshing flavors of summer with this Frozen Strawberry Swirl Cheesecake. This delectable dessert combines a creamy vanilla cheesecake base with a vibrant strawberry swirl, all set atop a crisp graham cracker crust. Perfect for warm weather gatherings or as a sweet ending to any meal, this cheesecake is sure to impress.
Why You’ll Love This Recipe
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Refreshing Flavor Combination: The fusion of rich, creamy cheesecake and the bright, fruity essence of strawberries offers a balanced and delightful taste experience.
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Visually Appealing: The strawberry swirl not only adds flavor but also creates an eye-catching marbled effect, making this dessert as beautiful as it is delicious.
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Make-Ahead Convenience: As a frozen dessert, it can be prepared in advance, allowing for easy serving during events or spontaneous sweet cravings.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
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Graham Cracker Crust:
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Graham cracker crumbs
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Granulated sugar
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Unsalted butter, melted
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Strawberry Swirl:
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Fresh strawberries, hulled and sliced
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Granulated sugar
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Cornstarch
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Water
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Lemon juice
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Cheesecake Filling:
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Cream cheese, softened
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Granulated sugar
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Sour cream
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Vanilla extract
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Eggs
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Directions
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Prepare the Strawberry Swirl:
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In a saucepan over medium heat, combine sliced strawberries and sugar. Cook until the strawberries release their juices and soften.
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In a small bowl, mix cornstarch and water to create a slurry. Add this to the strawberry mixture along with lemon juice. Cook until the mixture thickens. Remove from heat and let it cool. Once cooled, blend until smooth.
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Make the Graham Cracker Crust:
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Preheat the oven to 325°F (163°C).
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Mix graham cracker crumbs, sugar, and melted butter until well combined.
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Press the mixture firmly into the bottom of a 9-inch springform pan.
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Bake for 10 minutes, then remove from the oven and let it cool.
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Prepare the Cheesecake Filling:
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In a large bowl, beat softened cream cheese until smooth.
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Add sugar and vanilla extract, mixing until fully incorporated.
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Blend in sour cream.
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Add eggs one at a time, mixing on low speed just until combined after each addition.
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Assemble the Cheesecake:
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Pour half of the cheesecake filling over the cooled crust.
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Drizzle half of the strawberry puree over the filling. Use a knife or skewer to create a swirl pattern.
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Repeat with the remaining cheesecake filling and strawberry puree, swirling again for a marbled effect.
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Bake:
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Place the springform pan in a larger baking pan. Fill the larger pan with hot water halfway up the sides of the springform pan to create a water bath.
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Bake at 325°F (163°C) for about 1 hour, or until the center is set and the top appears slightly dull.
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Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour.
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Freeze:
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Remove the cheesecake from the oven and water bath. Let it cool to room temperature.
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Once cooled, cover the cheesecake and place it in the freezer for at least 4 hours, preferably overnight, until fully set.
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Serve:
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Before serving, let the cheesecake sit at room temperature for about 10-15 minutes to soften slightly for easier slicing.
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Garnish with fresh strawberry slices or whipped cream if desired.
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Servings and Timing
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Servings: Approximately 12 slices
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Preparation Time: 30 minutes
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Cooking Time: 1 hour
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Cooling and Freezing Time: At least 5 hours (including 1 hour cooling in oven and 4 hours freezing)
Variations
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Berry Medley Swirl: Substitute half of the strawberries with raspberries or blueberries for a mixed berry swirl.
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Chocolate Crust: Replace graham cracker crumbs with chocolate cookie crumbs for a chocolaty twist.
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Lemon Zest Infusion: Add lemon zest to the cheesecake filling for a citrusy note that complements the strawberry swirl.
Storage/Reheating
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Storage: Keep the cheesecake covered in the freezer for up to 1 month. For best flavor and texture, consume within this period.
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Serving from Frozen: Allow the cheesecake to sit at room temperature for 10-15 minutes before slicing to ease cutting and enhance flavor.
FAQs
How long can I store the frozen cheesecake?
You can store the cheesecake in the freezer for up to 1 month. Ensure it is well-covered to prevent freezer burn and absorbance of other odors.
Can I use frozen strawberries for the swirl?
Yes, frozen strawberries can be used. Thaw them before cooking to ensure even cooking and proper consistency of the puree.
Do I have to use a water bath for baking?
While not mandatory, using a water bath helps in even baking and prevents cracks on the cheesecake surface.
Can I make this cheesecake gluten-free?
Absolutely. Use gluten-free graham crackers for the crust to make the cheesecake suitable for a gluten-free diet.
How do I prevent the cheesecake from cracking?
Avoid overmixing the batter, especially after adding eggs, and use a water bath during baking. Also, allow the cheesecake to cool gradually in the oven before removing.
Can I add toppings before freezing?
It’s best to add fresh toppings like whipped cream or fruit slices just before serving to maintain their texture and appearance.
Is it necessary to freeze the cheesecake, or can I just refrigerate it?
Freezing gives the cheesecake a firmer texture suitable for slicing and serving as a frozen dessert. However, if you prefer a softer texture, you can refrigerate it instead.
How do I achieve a smooth strawberry swirl?
Ensure the strawberry puree is well-blended and cooled. Use a skewer or knife to gently swirl the puree into the cheesecake filling without overmixing.
Can I use a different size pan?
A 9-inch springform pan is standard for this recipe. Using a different size may alter the baking time and the thickness of the cheesecake.
What can I do with leftover strawberry puree?
Leftover puree can be used as a topping for the cheesecake slices, drizzled over ice cream, pancakes, or mixed into yogurt.
Conclusion
This Frozen Strawberry Swirl Cheesecake is a delightful dessert that embodies the essence of summer. Its harmonious blend of creamy cheesecake and fruity strawberry swirl atop a crunchy crust makes it a crowd-pleaser. Whether for a special occasion or a simple treat, this cheesecake is sure to satisfy your sweet cravings.
Strawberry Swirl Cheesecake with White Chocolate
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours (with freeze time)
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Bake, Freeze
- Cuisine: American
- Diet: Vegetarian
Description
This Frozen Strawberry Swirl Cheesecake is a no-bake dessert made with a creamy cheesecake base and fresh strawberry purée swirled throughout. Set on a crunchy graham cracker crust, it’s the ultimate frozen treat for summer parties, barbecues, or cooling off in style!
Ingredients
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 5 tablespoons melted butter
- 1 tablespoon sugar (optional)
- For the Strawberry Swirl:
- 1 cup strawberries (fresh or frozen)
- 1–2 tablespoons honey or sugar
- 1 teaspoon lemon juice
- For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1 cup plain Greek yogurt or whipped topping
- 1/3 cup maple syrup or powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
Instructions
- Prepare the Crust:
- Mix graham crumbs, butter, and sugar. Press into a parchment-lined 8×8 pan or pie dish. Freeze for 10 minutes.
- Make Strawberry Swirl:
- Blend strawberries, honey, and lemon juice into a purée. Simmer for a few minutes to thicken slightly, then cool.
- Make Cheesecake Filling:
- Beat cream cheese until smooth. Add yogurt, maple syrup, vanilla, and lemon juice. Mix until creamy.
- Assemble:
- Pour filling over crust. Drop spoonfuls of strawberry purée and swirl with a knife or skewer.
- Freeze:
- Freeze for 4–6 hours or until firm. Let sit at room temp for 10–15 minutes before slicing.
Notes
- Use coconut cream for a dairy-free version.
- Add extra strawberries or mint on top before serving for a pop of color.
- Store leftovers in the freezer in an airtight container for up to 1 week.
Nutrition
- Calories: 210 kcal
- Sugar: 12g
- Sodium: 140mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 35mg
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