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.

Course Dessert

Cuisine American

Keyword easy meals

Prep Time 5

Cook Time 1

Total Time 2 5

Servings pieces

In a microwave-safe 8-inch pie plate, add the butter. Put into the microwave and melt the butter for 30 seconds until melted.
4 tablespoons butter, melted
Carefully remove the pie pan, then add the graham cracker package and sugar to the melted butter. Stir to combine everything.
2 tablespoons sugar
Form the crust around the pie pan, on the bottom, and up the sides.
In another bowl, add the filling mix and milk. Beat until thickened for about 4 minutes.
1 box Jello-O No Bake Cheesecake Strawberry, 1-1/2 cup cold milk
To a microwave-proof dish, add the chocolate chips and 2 tablespoons of milk. Melt in 45-second sessions. Stirring in between. Repeat until all chocolate is melted.
6 ounces semi-sweet chocolate chips, 1-1/2 cup cold milk
Gently spread the chocolate into a thick layer at the bottom of the crust.
Add the cheesecake filling to the top of the chocolate layer.
Refrigerate for 2-6 hours.
When ready to serve, top with strawberry topping. Cut into 8 slices. Enjoy!

Make sure that you beat the filling mix and milk until it is thickened. If it's left too thin, it will have to stay in the refrigerator longer than 2 hours.
To store: cover the pie plate with loose plastic wrap and eat within 3 days.