Description

This Chocolate Strawberry Swirl Cheesecake is a no-bake, elegant dessert featuring a rich chocolate cookie crust, creamy vanilla cheesecake layer, vibrant strawberry swirl, and a smooth chocolate ganache topping. Perfect for a small, indulgent treat, it combines fresh fruit and decadent chocolate in a visually stunning and delicious presentation.

Ingredients

Scale

For the Crust

6 chocolate sandwich cookies, crushed
1 tablespoon melted butter

For the Cheesecake Layer

4 oz (113g) cream cheese, softened
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
1/4 cup heavy cream, cold

For the Strawberry Swirl

1/4 cup strawberries (fresh or thawed frozen)
1 tablespoon granulated sugar
1 teaspoon lemon juice
Optional: 1/4 teaspoon cornstarch (for thicker coulis)

For the Chocolate Ganache

1/4 cup semi-sweet chocolate chips
1/4 cup heavy cream

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Instructions

Make the Strawberry Swirl: Combine strawberries, sugar, and lemon juice in a small saucepan over medium heat. Cook for 4–5 minutes, stirring occasionally, until the berries break down. If using cornstarch, stir it in and simmer for 1 more minute. Blend the mixture until smooth and strain through a fine mesh sieve to remove seeds. Let it cool to room temperature and transfer to a piping bag or a small zip-top bag with the corner snipped.
Prepare the Crust: Crush the chocolate cookies into fine crumbs using a food processor or by rolling with a rolling pin inside a zip-top bag. Mix the crumbs with melted butter until the texture resembles wet sand. Divide the mixture evenly between two small serving glasses and press firmly into the base using the back of a spoon.
Make the Cheesecake Filling: Beat the softened cream cheese in a mixing bowl until smooth. Add sugar and vanilla extract and mix until creamy. In a separate bowl, whip the cold heavy cream to soft peaks. Gently fold the whipped cream into the cream cheese mixture until fully combined and light. Spoon or pipe the cheesecake layer over the crust, leaving space at the top for ganache.
Add the Strawberry Swirl: Pipe small dots or teardrop shapes of the cooled strawberry coulis on top of the cheesecake layer. Drag a toothpick or skewer through each dot to create heart shapes or swirl patterns. For hearts, drag through the center of each dot in one smooth motion. For a marbled effect, use circular or zig-zag motions. Clean any smudges on the glass edges and chill for 30 minutes to help the cheesecake set.
Make the Ganache and Finish: Heat the heavy cream in a small saucepan or microwave until steaming but not boiling. Pour over chocolate chips and let sit for 1 minute. Stir until smooth and glossy. Let cool 5–10 minutes until pourable but not hot. Pour a layer of ganache over chilled cheesecake. Optionally, add a few drops of strawberry coulis on top and swirl with a toothpick for a layered swirl effect. Chill until ready to serve.

Notes

This cheesecake is no-bake, making it simple and quick to prepare.
You can substitute fresh strawberries with frozen ones, thawed before cooking.
If you prefer a thicker strawberry swirl, add cornstarch to the coulis.
Press the crust firmly into the glasses for better structure.
Chilling times are important to set each layer properly for best texture.
Use a small piping bag or zip-top bag for precise application of strawberry swirl.