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Black Bottomed Strawberry Cheesecake Pie

Cool down this summer with a big piece of this Black Bottomed Strawberry Cheesecake Pie. The graham cracker crust is covered with chocolate ganache giving it a mouthwatering surprise hidden inside. The creamy cheesecake filling is embellished with fresh strawberries then topped with whipped cream and frozen. It’s a make-ahead dream dessert.
Black Bottomed Strawberry Cheesecake Pie

Easy Strawberry Cheesecake Pie Recipe

Frozen desserts like this cheesecake pie are so refreshing in the warm Summer months. This black bottomed strawberry cheesecake pie can be made ahead, frozen, then topped with fresh strawberries and a dollop of whipped cream just before serving. The black bottom made by a velvety chocolate ganache is a fun surprise hiding inside.
step-by-step images how to prepare strawberry pie

How to Make the Best Black Bottomed Strawberry Cheesecake Pie Recipe

This strawberry cheesecake pie is designed to be made in advance making it perfect for entertaining and special occasions.
  • Ingredients you’ll need to make homemade Black Bottomed Strawberry Cheesecake Pie: One 9 inch deep dish graham cracker crust either purchased or homemade. Milk chocolate chips and heavy cream to make the chocolate bottom layer, Neufchatel or regular cream cheese, whipped topping, whole milk, powdered sugar vanilla extract, one box instant cheesecake pudding mix and fresh strawberries.
  • This pie has a generous filling so you will need a 9 or 10 inch deep dish crust.
  • Can you make this pie without the chocolate bottom? Sure, just omit the milk chocolate chips and heavy cream and proceed with the recipe as directed.
  • Please note, you will only need one half of the whipped topping for the filling leaving half to serve on the side. You’ll only need additional whipped topping if you want to decorate as demonstrated in the images.
  • You can thaw this pie in the refrigerator overnight, or set it on the counter for 20-30 minutes to allow it to soften, prior to cutting. This is important to be able to cut through the chocolate layer,
  • Make a point to use a sharp knife dipped in warm water to cut a clean and beautiful slice of this frozen confection.
  • Store Strawberry Cheesecake Pie frozen for up to one month or in the refrigerator for up to 3 days.
Black Bottomed Strawberry Cheesecake Pie

More Southern Style Strawberry Dessert Recipes to Make

The chocolate ganache layer on the bottom is such a nice surprise and makes this pie extra special. Chocolate, combined with fresh strawberries and cheesecake is a triple threat combination, it just doesn’t get any better than that. More strawberry dessert recipes you may like to try:

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Black Bottomed Strawberry Cheesecake Pie recipe
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5 from 2 votes

Black Bottomed Strawberry Cheesecake Pie

Prep Time20 minutes
Freeze time4 hours
Total Time4 hours 20 minutes
Course: Dessert, Pie
Cuisine: American
Keyword: black-bottomed-strawberry-cheesecake-pie
Servings: 8 pieces
Calories: 542kcal
Author: Melissa Sperka


  • 2/3 cup milk chocolate chips
  • 1/4 cup heavy cream. divided
  • 1 9 inch graham cracker crust pre-made or homemade [see cook's note]
  • 2 8 oz neufchatel cream cheese softened
  • 1 cup whole milk
  • 1 cup powdered sugar
  • 1 tsp pure vanilla
  • 1 3.4 oz package cheesecake instant pudding mix
  • 1 quart strawberries hulled and cubed {Reserve 4 whole for garnishing]
  • 1 8 oz container frozen whipped topping thawed (plus additional for garnishing optional)
  • red food coloring


  • To make chocolate: In a small bowl, melt together chocolate chips and 1/4 cup heavy cream in the microwave. Melt on 50% power in 15-20 second increments, stopping to stir each time. Repeat until completely smooth.
  • Gently spread warm chocolate on the bottom and partially up the sides of crust. Chill in the fridge for 20 minutes or until set.
  • To make the filling, cream together the neufchatel cream cheese with the powdered sugar for 2 minutes.
  • Add vanilla, cheesecake pudding mix, milk and 2-3 drops of red food coloring. Whip for an additional 2 minutes until thickened.
  • By hand fold cubed strawberries and 1/2 whipped topping into the filling. Pour the filling into the pie shell. Spread evenly.
  • To freeze: Freeze assembled pie for at least 4-6 hours or until firm before cutting and serving. Use a sharp knife dipped in warm water to cut. Dry blade between slices.
  • Optional Topping: Frost the top with the remaining whipped topping or serve on the side, then garnish with whole fresh strawberries.


To make a homemade graham cracker crust:
  • Mix together 2 cups graham cracker crumbs, 1/4 cup granulated sugar and 4 Tbsp melted butter.
  • Press into a 9 inch pie pan.
  • Bake at 375°F for 12-14 minutes until set and golden. Cool completely before filling.
Please Note:
This pie can be made without freezing as well. When doing so, the filling should be allowed to chill for at least 6-8 hours prior to cutting and serving. Freeze leftovers.


Serving: 1serving | Calories: 542kcal | Carbohydrates: 68g | Protein: 7g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 378mg | Potassium: 228mg | Fiber: 3g | Sugar: 46g | Vitamin A: 207IU | Vitamin C: 70mg | Calcium: 76mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!



  1. 5 stars
    Excited to try this pie for a special occasion. Easy and pretty. Could you somehow use frozen strawberries if fresh are unavailable?

  2. You can use evaporated milk, whipping cream or half & half in place of the heavy cream. The evaporated milk is thinner than cream, so start with half of the amount and add additional, as needed until it’s rich and creamy. Enjoy!

  3. Does anyone know if it would work to use evaporated milk instead of heavy cream with the chocolate chips? I can’t get heavy cream where I live, but really want to have the chocolate in my pie.

  4. I know just what you mean, the filling is so tasty! So happy you love this pie, I’m happy to share. Happy 4th to you and yours! ~ Melissa

  5. Omg! Just put mine in the frig and let me tell you I could have eaten the filling and been content! Thank you for the fabulous and easy recipe!

  6. Thank you sweet Linda! I love to make this pie in the Summer with fresh strawberries. It’s so great for “make ahead” entertaining. Just soften and serve. Heavenly! Won’t you come have a slice with me? 🙂 [I wish!]

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