This delightful cheesecake combines the richness of dark chocolate with the freshness of strawberries, all swirled into a creamy Greek yogurt base. It’s a guilt-free indulgence that satisfies your sweet cravings while offering wholesome ingredients.

Why You’ll Love This Recipe

Light yet indulgent – Uses Greek yogurt for a creamy texture with less fat.
Perfect balance of flavors – Rich dark chocolate and fresh strawberries complement each other beautifully.
Naturally sweetened – Sweetened with maple syrup and honey instead of refined sugar.
Gorgeous presentation – A stunning marbled effect makes it look as good as it tastes.
Healthier alternative – A nutritious dessert option without sacrificing flavor.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Crust:

Chocolate cookie crumbs
Melted coconut oil

For the Cheesecake Filling:

Greek yogurt
Maple syrup
Pure vanilla extract
Large eggs
Melted dark chocolate (at least 70% cacao)

For the Strawberry Swirl:

Fresh strawberries, hulled and pureed
Honey
Lemon juice

Directions

1. Preheat and Prepare the Crust

Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
In a medium bowl, mix the chocolate cookie crumbs and melted coconut oil until well combined.
Press the mixture firmly into the bottom of the prepared pan to form a crust. Set aside.

2. Make the Cheesecake Filling

In a large mixing bowl, whisk together the Greek yogurt, maple syrup, and vanilla extract until smooth.
Add the eggs one at a time, mixing well after each addition.
Divide the yogurt mixture evenly into two bowls.
Stir the melted dark chocolate into one bowl until fully incorporated.

3. Prepare the Strawberry Swirl

In a small saucepan, combine the strawberry puree, honey, and lemon juice.
Cook over medium heat for about 5 minutes, or until slightly thickened. Let it cool slightly.

4. Assemble the Cheesecake

Pour the chocolate yogurt mixture over the crust, spreading it evenly.
Spoon the strawberry mixture over the chocolate layer in small dollops.
Gently pour the plain yogurt mixture over the top.
Using a knife or skewer, swirl through the layers to create a marbled effect.

5. Bake and Chill

Bake for 45-50 minutes, or until the center is set but still slightly jiggly.
Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.
Remove from the oven and let it cool to room temperature, then refrigerate for at least 4 hours, preferably overnight, before serving.

Servings and Timing

Servings: 8
Prep Time: 20 minutes
Cooking Time: 50 minutes
Chilling Time: 4 hours
Total Time: 5 hours 10 minutes
Calories: Approximately 250 kcal per serving

Variations

Dairy-Free Option: Use dairy-free yogurt and coconut milk-based dark chocolate.
Nutty Crunch: Add chopped almonds or walnuts to the crust for extra texture.
Extra Chocolatey: Drizzle melted chocolate over the top before serving.
Berry Swap: Try raspberries or blueberries instead of strawberries for a different flavor twist.
No-Bake Version: Use a no-bake cheesecake base and let it set in the fridge instead of baking.

Storage/Reheating

Refrigeration: Store in an airtight container in the fridge for up to 5 days.
Freezing: Wrap slices tightly and freeze for up to 2 months. Thaw in the fridge before serving.
No reheating needed! Enjoy this cheesecake chilled.

FAQs

1. Can I use regular yogurt instead of Greek yogurt?

Greek yogurt is preferred for its thicker texture, but strained regular yogurt can work as well.

2. Can I make this cheesecake ahead of time?

Yes! It’s best when chilled overnight, making it a perfect make-ahead dessert.

3. What type of dark chocolate works best?

Use at least 70% cacao for a deep, rich chocolate flavor.

4. How do I get a perfect swirl effect?

Use a skewer or knife and gently swirl the batter without overmixing.

5. Can I use frozen strawberries?

Yes! Just thaw and drain excess liquid before pureeing.

6. How do I prevent cracks in my cheesecake?

Let it cool gradually in the oven with the door slightly open, and avoid overmixing the batter.

7. Can I replace maple syrup with another sweetener?

Yes! Honey or agave syrup can be used as substitutes.

8. What kind of chocolate cookies should I use for the crust?

Oreo-style cookies or chocolate graham crackers work great.

9. How long should I chill the cheesecake before serving?

At least 4 hours, but overnight is ideal for the best texture.

10. Can I make this cheesecake without eggs?

Yes! Use a flax egg or cornstarch slurry as a binding substitute.

Conclusion

Chocolate strawberry swirl cheesecake is the perfect balance of rich, creamy, and fruity flavors. With its healthier Greek yogurt base and natural sweeteners, it’s a treat you can feel good about indulging in. Whether you’re making it for a special occasion or just a weekend dessert, this cheesecake is sure to impress!