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Black Bottomed Strawberry Cheesecake Pie recipe

Black Bottomed Strawberry Cheesecake Pie

Course Dessert, Pie
Cuisine American
Keyword black-bottomed-strawberry-cheesecake-pie
Prep Time 20 minutes
Freeze time 4 hours
Total Time 4 hours 20 minutes
Servings 8 pieces
Calories 542kcal
Author Melissa Sperka


  • cup milk chocolate chips
  • ¼ 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 teaspoon 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 ¼ 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 ½ 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, ¼ cup granulated sugar and 4 tablespoon 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