Description
This Chocolate Strawberry Swirl Cheesecake is a luscious, marbled dessert combining rich dark chocolate and fresh strawberry flavors in a creamy Greek yogurt base. With a crunchy chocolate cookie crust and naturally sweetened layers using maple syrup and honey, it offers a healthier twist on traditional cheesecake. Perfect for any occasion, this no-heavy-cream cheesecake blends delightful textures and vibrant colors into a decadent treat that’s as beautiful as it is delicious.
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 to ensure the cheesecake doesn’t stick after baking.
- Make the Crust: In a bowl, mix together the chocolate cookie crumbs and the melted coconut oil until the mixture is evenly combined and holds together when pressed.
- Form the Crust Base: Firmly press the chocolate crumb mixture into the bottom of the prepared springform pan, creating an even, compact layer. Set aside.
- Prepare Yogurt Mixture: In a large bowl, whisk together the Greek yogurt, maple syrup, and vanilla extract until the mixture is smooth and well combined.
- Add Eggs: Crack in the eggs one at a time, whisking well after each addition to fully incorporate them without overmixing.
- Divide Mixture: Evenly split the yogurt mixture into two separate bowls to prepare for the chocolate and plain layers.
- Make Chocolate Layer: Stir the melted dark chocolate into one of the yogurt bowls until fully incorporated and smooth.
- Prepare Strawberry Swirl: In a small saucepan, combine the fresh strawberry puree, honey, and lemon juice.
- Cook Strawberry Mixture: Heat the strawberry mixture over medium heat, stirring occasionally for about 5 minutes, until it thickens slightly. Then remove from heat and let it cool slightly.
- Assemble Chocolate Layer: Pour the chocolate yogurt mixture evenly over the prepared crust, spreading it out smoothly.
- Add Strawberry Dollops: Spoon small dollops of the cooled strawberry mixture over the chocolate layer carefully to create pockets of strawberry flavor.
- Top with Plain Yogurt: Gently pour the plain yogurt mixture over the top of the chocolate and strawberry layers.
- Create Swirl Effect: Using a knife or skewer, swirl through all layers gently to create a beautiful marbled effect without mixing the layers completely.
- Bake: Place the pan in the preheated oven and bake for 45-50 minutes. The center should be set but still slightly jiggly to ensure a creamy texture.
- Cool Gradually: Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gently and prevent cracking.
- Chill: Remove the cheesecake from the oven and allow it to reach room temperature. Then refrigerate for at least 4 hours, preferably overnight, to fully set and enhance the flavors.
- Serve: Slice the cheesecake and serve chilled. Optionally, drizzle with melted dark chocolate or garnish with fresh strawberries for extra decoration and flavor.
Notes
- Using full-fat Greek yogurt contributes to a richer texture and flavor.
- Make sure eggs are at room temperature to avoid curdling.
- Cooling the strawberry mixture slightly before layering prevents it from sinking.
- Swirling gently creates a beautiful marbled effect without mixing the flavors too much.
- For best results, chill the cheesecake overnight to allow flavors to meld and texture to firm up.
- Optionally, substitute coconut oil with butter for a different flavor profile.
- This cheesecake is best stored in the refrigerator and consumed within 3-4 days.
