Description
This Chocolate Strawberry Swirl Cheesecake combines a rich chocolate cookie crust with creamy Greek yogurt cheesecake layers marbled with dark chocolate and fresh strawberry puree. Baked to perfection, this elegant dessert offers a luscious balance of bittersweet chocolate and fruity strawberry swirls, making it a refreshing yet indulgent treat for any occasion.
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) and grease a 9-inch springform pan to prevent sticking.
- Make the Crust: In a bowl, thoroughly mix the chocolate cookie crumbs with the melted coconut oil until well combined to create a crumbly mixture.
- Form Crust Base: Press this mixture firmly and evenly into the bottom of the prepared springform pan to form the crust layer; set aside.
- Mix Base Filling: In a large bowl, whisk together Greek yogurt, maple syrup, and vanilla extract until smooth and creamy.
- Add Eggs: Incorporate eggs one at a time, beating well after each addition to ensure a smooth batter.
- Divide Mixture: Split the yogurt mixture evenly into two separate bowls for the chocolate and plain layers.
- Prepare Chocolate Layer: Stir the melted dark chocolate into one of the bowls until fully blended to create the chocolate cheesecake layer.
- Prepare Strawberry Swirl: In a small saucepan, combine strawberry puree, honey, and lemon juice.
- Cook Strawberry Mixture: Heat over medium heat for about 5 minutes, stirring occasionally, until slightly thickened, then let it cool slightly.
- Layer Chocolate Mixture: Pour the chocolate yogurt mixture evenly over the crust in the springform pan.
- Add Strawberry Dollops: Spoon small dollops of the cooled strawberry mixture over the chocolate layer carefully.
- Add Plain Yogurt Layer: Gently pour the remaining plain yogurt mixture over the top, covering the dollops.
- Create Swirl Effect: Using a knife or skewer, carefully swirl through all the layers to achieve a beautiful marbled pattern without overmixing.
- Bake the Cheesecake: Bake in the preheated oven for 45-50 minutes until the center is set but still slightly jiggly to avoid overbaking.
- Cool Gradually: Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool slowly and prevent cracking.
- Chill: Remove the cheesecake from the oven, cool to room temperature, then refrigerate for at least 4 hours or preferably overnight to set firmly.
- Serve: Slice and serve chilled. Optionally, drizzle melted chocolate or garnish with fresh strawberries for an extra touch.
Notes
- Using full-fat Greek yogurt ensures a creamy texture close to traditional cheesecake.
- Make sure eggs are at room temperature to blend smoothly into the mixture.
- Do not overbake; the cheesecake should still jiggle slightly when done to maintain a creamy consistency.
- Slow cooling in the oven prevents cracking on the cheesecake surface.
- Strawberry mixture can be prepared ahead and refrigerated before swirling.
- Substitute coconut oil with melted butter if preferred, but coconut oil adds a subtle flavor and is dairy-free.
