Chocolate Bottom Strawberry Cheesecake

This Chocolate Bottom Strawberry Cheesecake has a creamy cheesecake filling on top of a thick chocolate layer and a sweet strawberry topping. So easy and delicious!

Chocolate Bottom Strawberry Cheesecake | Bottom Left of the Mitten

Jello-O No Bake Cheesecake Dessert comes with everything you need to start.  The box includes a cheesecake mix, a buttery, and crunchy graham cracker crust and the sweet strawberry topping.  All you have to do is add the chocolate! Makes for a perfect & quick Chocolate Bottom Strawberry Cheesecake.

You can find this dessert at many of the picnics that we attend during the summer.  I like taking it because not only is it delicious but it gets rave reviews.  Call me an attention seeker, but I love it when people enjoy what I bring to the table.

Chocolate Bottom Strawberry Cheesecake | Bottom Left of the Mitten

When I get asked for the recipe and I tell them how easy it is I’m always surprised at how many people have never even heard of this stuff.  I remember my mom bringing this home for the first time when I was a teenager and how excited she was to try it.  At the time I think that it was just the basic, plain cheesecake but now they have 8 different types.  Check them out!  Like I usually say, ‘It’s with the Jell-O just usually on the very top shelf at the store.’

How to make Chocolate Bottom Strawberry Cheesecake:

Open the box of Jell-o Cheesecake and take out the crust mix. Add the mix to an 8-inch pie plate.

In a bowl melt the butter.

Add sugar to the crust mix and then add the butter. Spread the crust over the bottom and sides of the pie plate.
Chocolate Bottom Strawberry Cheesecake | Bottom Left of the Mitten

In another bowl add the filling mix and milk. Beat until thickened, about 2 minutes.

To a microwave proof dish add the chocolate chips and milk. Melt in 45-second sessions. Stirring in between. Repeat until all chocolate is melted.

Add on top of the graham cracker crust.

Add the filling. Refrigerate for 2 or more hours.

This recipe is adapted from the back of a box that was for Jell-O No Bake cheesecake bites.  I liked the idea but didn’t want to take the extra steps to make individual portions so I expanded on the idea and I’ve been making it ever since.  Check out the whole process in the video here—>

When ready to serve top with the strawberry topping. And here you are…….

Chocolate Bottom Strawberry Cheesecake | Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

Originally published August of 2016. Updated photos & recipe January of 2019.

Instagram | Bottom Left of the Mitten

*Affiliate links are included in this post. Please read my Discloser Policy.

**Music ‘A Hoot’ by Partners in Rhyme

Chocolate Bottom Strawberry Cheesecake from Bottom Left of the MittenInstagram | Bottom Left of the MittenChocolate Bottom Strawberry Cheesecake | Bottom Left of the Mitten
Print Recipe
Chocolate Bottom Strawberry Cheesecake
This is a 5-ingredient dessert that will impress your guests. Chocolate Bottom Strawberry Cheesecake will become your go-to no-bake dessert.
Chocolate Bottom Strawberry Cheesecake | Bottom Left of the Mitten
Course Dessert
Cuisine Cake, Dessert, No Bake
Prep Time 5 minutes
Passive Time 2 hours
Servings
pieces
Ingredients
Course Dessert
Cuisine Cake, Dessert, No Bake
Prep Time 5 minutes
Passive Time 2 hours
Servings
pieces
Ingredients
Chocolate Bottom Strawberry Cheesecake | Bottom Left of the Mitten
Instructions
  1. Prepare graham cracker crust according to package directions. Adding crumbs from box, 2 Tbs sugar and melted butter. Mix and form as crust in pie pan.
  2. Add chocolate chips and 2 Tbs cold milk to microwave safe bowl. Microwave for 45 seconds. Take chocolate and stir until well combined. Pour onto the top of prepared crust.
  3. Add pudding mix and remaining 1-1/2 cup cold milk. Mix with electric mixer for 3-5 minutes. Add pudding mix on top of chocolate bottom.
  4. Refrigerate for 2-6 hours.
  5. When ready to serve top with strawberry topping.
  6. Cut into 8 pieces. Enjoy!

Margarita Pie #CookoutWeek

I really don’t think that #CookoutWeek can pass without having an easy, no-bake dessert that everyone will love!  My Mother-In-Law’s Margarita Pie is a creamy, citrus no-bake pie with a pretzel crust that’s the perfect summer treat.

Margarita Pie ready to eat.

I have previously updated the recipe for this pie and made a Cherry Limeade Pretzel Pie for National Pretzel Day.  The change was great but for today I thought I would just make the classic Margarita Pie recipe that I’ve been enjoying for years now.

Margarita Pie in a pan and a piece on a plate ready to eat.

This Margarita Pie also gives off some serious summertime vibes.  Full of creamy filling mixed with lime and orange juice it’s the perfect compliment to the salty pretzel crust.  No turning on the oven when it’s 100 degrees but you NEED to get a dessert made for that cookout your heading to.  Now on to the recipe because Summer is short!

Pretzels in a food processor and some coconut oil off to the side.

*Affiliate links are included in this post. Please read my Discloser Policy. I received Barlean’s Butter Flavored Coconut Oil complimentary but all opinions stated in this post are my own.
For more information about Barlean’s visit their About page.

How to make Margarita Pie:

For the crust, it’s as simple as crushing the pretzels. You can use a food processor or a good old Ziploc bag and a rolling pin. M

elt the Barlean’s Butter Flavored Coconut Oil, which made a fabulous swap for regular butter in this recipe, then either add it to the bag or slowly pour into the food processor while pulsing to combine and get the pretzels nice and fine.

Add the sugar to the mix then press the crumbs into a 9-inch pie plate.

Ingredients for a Margarita Pie.

In a seperate bowl add the whipped cream, lime juice, orange juice then the sweetened condensed milk.

Fold the ingredients together from the bottom up.  Keep stirring until all the ingredients are well combined.

Add the filling to the pretzel crust.  Put into the refrigerator to set for at least 1 hour.

Slice into 8 pieces.

And here you are……

Margarita Pie ready to eat.

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

Instagram | Bottom Left of the Mitten

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Cookout Week 2018 | Bottom Left of the Mitten

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Check out all these delicious recipes from all the participants of #CookoutWeek!

Follow the other bloggers as well to get great ideas for your next cookout. Here are all the bloggers who are part of #CookoutWeek 2018:

The PinterTest Kitchen2 Cookin MamasA Day in the Life on the FarmA Kitchen Hoor’s AdventuresApril GoLightlyAuthentically CandaceBlogghettiBody RebootedBottom Left of the MittenCheese Curd In ParadiseChef Sarah ElizabethCoconut & LimeCookaholic WifeCookwithRenuDaily Dish RecipesEveryday EileenFairyburgerFaith, Hope, Love, & Luck Survive Despite a Whiskered AccompliceFamily Around the TableFix Me a Little LunchFor the Love of FoodFrankly EntertainingFrugal & FitGet the Good Stuff!Hardly A GoddessHerbivore CucinaJoin Us, Pull up a ChairJolene’s Recipe JournalJonesin’ For TasteKaren’s Kitchen StoriesKelly Lynn’s Sweets & TreatsMildly MeanderingMoore or Less CookingOur Good LifeOven Tales By SyamaPalatable PastimeSarah Cooks the BooksSavory MomentsSeduction In The KitchenStrawberry Blondie KitchenSweet CoraliceTampa Cake GirlTechnotiniThat RecipeThe Baking FairyThe Beard and The BakerThe Freshman CookThe Simple SupperThe Spiffy CookieThe Weekday GourmetThis is How I CookWho Needs A Cape?Wildflour’s Cottage Kitchen

Print Recipe
Margarita Pie
Margarita Pie is a creamy, citrus no-bake pie with a pretzel crust is the perfect summer treat.
Margarita Pie | Bottom Left of the Mitten
Course Dessert
Prep Time 5 minutes
Cook Time 0 minutes
Servings
pieces
Ingredients
Course Dessert
Prep Time 5 minutes
Cook Time 0 minutes
Servings
pieces
Ingredients
Margarita Pie | Bottom Left of the Mitten
Instructions
  1. Crush the pretzels using a food processor or a Ziploc bag and a rolling pin.
  2. Melt the coconut oil then either add it to the bag or slowly pour into the food processor while pulsing to combine and get the pretzels nice and fine.
  3. Add the sugar to the mix then press the crumbs into a 9-inch pie plate.
  4. In a seperate bowl add the whipped cream, lime juice, orange juice then the sweetened condensed milk. Fold the ingredients together from the bottom up. Keep stirring until all the ingredients are well combined.
  5. Add the filling to the pretzel crust.
  6. Put into the refrigerator to set for at least 1 hour. Slice into 8 pieces. Enjoy!

Red, White & Blue No Bake Cheesecake #SundaySupper

This Red, White & Blue No Bake Cheesecake has layers of blueberry, cheesecake, and cherries.  This no-bake dessert is perfect for summer cookouts, picnics or any day you don’t want to heat up the oven.

Red White & Blue No Bake Cheesecake with a piece cout of it ready to eat.

Who is ready for 4th of July? ** Raises hand, Me! Me! Me!**  Anyone else?  I mean what is not to love?  Cookouts, fireworks, ice cold beer, fireworks, parades and more fireworks and best of all cookout food!  This year I decided to try something different with my no bake cheesecake and ended up very happy with the results.  My Red, White & Blue No Bake Cheesecake will be making the cookout rounds this year.

Every year for the 4th of July growing up we would have big parties at my grandparents house.  Their home was on the main street of a small town and the parade went right by.  Afterwards we would have a cookout.  So much fun and so many great memories.

Red White & Blue No Bake Cheesecake in a pan ready to eat.

This year we plan on spending most of the time by the pool at our new home.  Kicking back and relaxing and spending time with the family is what it is all about, am I right?

How to make Red, White & Blue No Bake Cheesecake:

To get the ‘blue’ obviously I decided to use blueberries.  Clean and wash 2 cups of them then add to a pot with sugar, water and cornstarch.  Bring to a boil over medium heat and let reduce and cook the berries down for 15 minutes.  Remove from the heat and let cool completely.

Prepare the crust using the graham cracker mix, sugar and melted butter.

Put crust into a greased pie plate making sure to get the crust up onto the sides of the plate as well.

Mix the cheesecake filling and milk together with an electric mixer for 2-4 minutes.

Ingredients and directions for Red White & Blue No Bake Cheesecake.

Take half of the cheesecake filling and mix with the cooled blueberry sauce.  Place the blueberry layer on the crust.  Add the rest of the filling on top of the blueberry layer.

Now put the pie into the refrigerator for at least 2 hours.  Before serving add the cherry topping after refrigerating.

Slice and serve.

Here are some other great holiday no bake cheesecake recipes:

And here you are…….

Red White & Blue No Bake Cheesecake in a pie pan and a piece on a plate.

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

Instagram | Bottom Left of the Mitten

Blueberry Sauce adapted from Farm Girl Gabs.

As always thank you to our Sunday Supper host! Check out these other recipes your 4th of July crowd will be sure to love.

Red, White, and Blue Sunday Supper Recipes

Patriotic Picnic Picks

Liberating Desserts

More recipes: Red White and Blue Recipes That will Make You Want to Party Right Now

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

 

Red White & Blue No Bake Cheesecake | Bottom Left of the Mitten #nobakedessert #cheesecake #4thofjuly
Print Recipe
Red, White & Blue No Bake Cheesecake
Red, White & Blue No Bake Cheesecake has layers of blueberry, strawberry, and cheesecake in a graham cracker crust. A perfect patriotic treat!
Red White & Blue No Bake Cheesecake | Bottom Left of the Mitten
Course Dessert
Prep Time 5 minutes
Cook Time 15 minutes
Servings
pieces
Ingredients
Course Dessert
Prep Time 5 minutes
Cook Time 15 minutes
Servings
pieces
Ingredients
Red White & Blue No Bake Cheesecake | Bottom Left of the Mitten
Instructions
  1. Clean and wash 2 cups of them then add to a pot with sugar, water and cornstarch. Bring to a boil over medium heat and let reduce and cook the berries down for 15 minutes. Remove from the heat and let cool completely.
  2. Prepare the crust using the graham cracker mix, sugar and melted butter. Put crust into a greased pie plate making sure to get the crust up onto the sides of the plate as well.
  3. Mix the cheesecake filling and milk together with an electric mixer for 2-4 minutes.
  4. Take half of the cheesecake filling and mix with the cooled blueberry sauce. Place the blueberry layer on the crust.
  5. Now add the rest of the filling on top of that.
  6. Put the pie into the refrigerator for at least 2 hours.
  7. Before serving add the cherry topping after refrigerating. Slice and serve. Enjoy!

Chunky Applesauce Cheesecake

I can’t wait to share with you one of my favorite fall desserts, Chunky Applesauce Cheesecake. Creamy cheesecake and a graham cracker crust filled with a beautiful chunky applesauce filling. 

Chunky Applesauce Cheesecake on a table ready to eat!

Ah, fall! You are finally here!  We are cooling down this week after an extended heat wave and I am so happy.  The heat, humidity, and mosquitoes have been bad here in Southwest Michigan so I am ready to start seeing the leaves fall, breathe in the cool crisp air and enjoy all that this beautiful state has to offer for the season.

I call this ‘chunky applesauce’ because this is the applesauce recipe that I make for my family.  If I have a few apples lying around I will whip this up as a side for dinner.  And since I honestly cannot resist a cheesecake this is a chunky applesauce cheesecake combines two of my favorite things. 

Ingredients for Chunky Applesauce Cheesecake on a counter.

How to make Chunky Applesauce:

If you wanted to just make the applesauce as I do, you would just use this step alone.  I’m sure your family will love it, it’s perfect with a pork roast and mashed potatoes.

Set up a cutting board next to a pot and cube your apples.  Put them into the pot and add salt, vanilla, butter, cornstarch, cinnamon, nutmeg, and apple juice.  Stir to combine and bring to a boil cooking for around 10 minutes.

Take off the heat and set aside to cool if you are using for the cheesecake.  If not, serve immediately.

An apple, knife and pot.

How to make the Chunky Applesauce Cheesecake:

For the crust crush graham crackers and mix with butter and sugar.  Pat down into the bottom of a greased springform pan.

In a mixing bowl combine the cheesecake ingredients: cream cheese, sugar, brown sugar, and cool whip.

How to make a Chunky Applesauce Cheesecake step-by-step.

Mix with electric mixer until all combined.

Once the applesauce has cooled down a bit add to the top of the graham cracker crust on top of that add the cheesecake mixture.

Let the cheesecake refrigerate for 4-6 hours.

And here you are….

Chunky Applesauce Cheesecake  cut and a piece on a plate ready to eat!

From our home in the Bottom Left of the Mitten to yours ~ Enjoy! Instagram | Bottom Left of the Mitten

*Affiliate links are included in this post. Please read my Discloser Policy.

**Cheesecake filling adapted from Sprinkle Some Sugar

Craftsy

Chunky Applesauce Cheesecake from Bottom Left of the Mitten
Print Recipe
Chunky Applesauce Cheesecake
Cinnamon, nutmeg, cheesecake filling and chunky apples with a graham cracker crust. This Chunky Applesauce Cheesecake has all the flavors of fall.
Chunky Applesauce Cheesecake | Bottom Left of the Mitten
Course Dessert
Prep Time 20 minutes
Cook Time 10 minutes
Servings
pieces
Ingredients
Crust
Chunky Applesauce
Cheesecake
Course Dessert
Prep Time 20 minutes
Cook Time 10 minutes
Servings
pieces
Ingredients
Crust
Chunky Applesauce
Cheesecake
Chunky Applesauce Cheesecake | Bottom Left of the Mitten
Instructions
Chunky Applesauce
  1. Start with making the chunky applesauce. Set up a cutting board next to a pot and cube your apples. Put them into the pot and add salt, vanilla, butter, corn starch, cinnamon, nutmeg and apple juice. Bring to a boil and cook for around 10 minutes.
  2. Take off the heat and set aside to cool while the crust and cheesecake filling are prepared.
Crust
  1. For the crust crush graham crackers and mix with butter and sugar. Pat down into the bottom of a greased spring form pan.
Cheesecake
  1. In a mixing bowl combine the cheese cake ingredients: cream cheese, sugar, brown sugar and cool whip. Mix with electric mixer until all combined.
  2. Once the applesauce has cooled down a bit add to the top of the graham cracker crust. On top of that add the cheesecake mixture.
  3. Refrigerate 4-6 hours. Cut & serve. Enjoy!

Butterscotch Bottom Pumpkin Spice Cheesecake

This quick No-Bake Cheesecake is perfect for fall.  Pumpkin spice filling is layered over a melted butterscotch bottom and graham cracker crust. Butterscotch Bottom Pumpkin Spice Cheesecake is the easy dessert you’ve been looking for.

A Butterscotch Bottom Pumpkin Spice Cheesecake in a pie plate ready to eat!

I’ve been seeing pumpkin spice recipes all Pinterest so that means that fall is within our reach.  So I thought I better get on it~introducing my Butterscotch Bottom Pumpkin Spice Cheesecake!  Graham cracker crust is layered with butterscotch, pumpkin spice cheesecake filling then topped with candied pecans.  Is there anything better than candied pecans on pie?

I’ll be honest, I’m not much a baker.  While it’s a goal I’ve set for myself over the next year I’m not quite there so when I make a dessert it has to be a quick and most likely no bake.  Since most pumpkin recipes are baked pies, cookies and cakes I had to be creative and pull from  recipes that I’ve already made and reinvent it.  Bingo! My Chocolate Bottom Strawberry Cheesecake is a no-bake dessert that can easily be updated with pumpkin flavor.

How to make Candied Pecans or the topping:

Before we get to the video, I made some candied pecans for the top of this pie.  I made these prior to the video and they are not included so quickly let me tell you how.  Gather a 2 ounce package of chopped pecans, 1 Tbs butter and 1 Tbs brown sugar  Add butter to the pan and begin to melt, add pecans and brown sugar.  Stir quickly over high heat for 2 minutes until the butter and brown sugar begin to caramelize.  Take off heat and pour on a piece of wax paper on a pan.  Let cool while you make the pie.

Cooked candied pecans on a piece of parchment paper.

How to make Butterscotch Bottom Pumpkin Spice Cheesecake {VIDEO}:

Now on to the video.  *Part way through the video the lens sadly got splattered & I didn’t realize it!  This is my 2nd video so I am kind of glad it happened so I can be a little more cautious next time!

Just a few easy steps and then in to the refrigerator to set.

Tips & Variations for Butterscotch Bottom Pumpkin Spice Cheesecake:

  • Not a fan of butterscotch? Swap out for chocolate chips or just omit entirely.
  • Only like a ‘little’ pumpkin spice taste?  Feel free to half or even quarter the pumpkin spice mix to adjust for your taste.

And here you are…….

A slice of Butterscotch Bottom Pumpkin Spice Cheesecake on a plate ready to eat!

 From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

*Affiliate links are included in this post. Please read my Discloser Policy.

**Music ‘A Hoot’ by Partners in Rhyme

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Introducing my Butterscotch Bottom Pumpkin Spice Cheesecake! Graham cracker crust is layered with butterscotch, pumpkin spice cheesecake filling then topped with candied pecans. A quick no-bake dessert that is perfect for Fall from Bottom Left of the Mitten
Print Recipe
Butterscotch Bottom Pumpkin Spice Cheesecake
A quick no-bake Butterscotch Bottom Pumpkin Spice Cheesecake is perfect for Fall. Graham cracker crust is layered with butterscotch, pumpkin spice cheesecake filling then topped with candied pecans.
Butterscotch Bottom Pumpkin Spice Cheesecake | Bottom Left of the Mitten
Course Dessert
Cuisine Cake, Fall Food, No Bake
Prep Time 10 minutes
Passive Time 6 hours
Servings
pieces
Ingredients
Graham Cracker Crust
Candied Pecans
Pumpkin Spice Cheesecake
Butterscotch Bottom
Topping
Course Dessert
Cuisine Cake, Fall Food, No Bake
Prep Time 10 minutes
Passive Time 6 hours
Servings
pieces
Ingredients
Graham Cracker Crust
Candied Pecans
Pumpkin Spice Cheesecake
Butterscotch Bottom
Topping
Butterscotch Bottom Pumpkin Spice Cheesecake | Bottom Left of the Mitten
Instructions
Candied Pecans
  1. Gather a 2 ounce package of chopped pecans, 1 Tbs butter and 1 Tbs brown sugar Add butter to the pan and begin to melt, add pecans and brown sugar. Stir quickly over high heat for 2 minutes until the butter and brown sugar begin to caramelize. Take off heat and pour on a piece of wax paper on a pan. Let cool while you make the pie.
Graham Cracker Crust
  1. Crush crackers in a ziploc bag. Add sugar. Pour in greased pie pan. Add melted butter. Mix and form as crust in pie pan.
Butterscotch Bottom
  1. Add butterscotch chips and 2 Tbs cold milk to microwave safe bowl. Microwave for 45 seconds. Stir until well combined. Pour onto the top of prepared crust.
Pumpkin Spice Cheesecake
  1. In a bowl combine jello, milk, pumpkin, pumpkin pie spice and vanilla. Mix with electric mixer for 3-5 minutes. Add pudding mix on top of chocolate bottom.
Topping
  1. Top with candied pecans and 1/4 cup butterscotch chips.
  2. Refrigerate for 2-6 hours.
  3. Cut into 8 pieces. Enjoy!

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