Strawberry Topped Chocolate Cream Cheese Pie Recipes

CHOCOLATE-COVERED STRAWBERRY PIE

Steps:

• Place 2 ounces chocolate and 2 tablespoons butter in a microwave-safe bowl. Melt in the microwave on 30% power for 2 1/2 minutes, stirring occasionally. Spread over the bottom and up the sides of the pie crust. Place crust in the freezer.
• Beat cream cheese using an electric mixer until smooth. Beat in sour cream, sugar, and vanilla bean paste. Remove crust from freezer and pour in filling.
• Combine strawberries and jam in a bowl and spread on top of the cream cheese layer.
• Combine remaining chocolate and butter in a microwave-safe bowl. Heat in the microwave until melted, about 1 minutes. Drizzle over the pie using a spoon. Refrigerate pie for about 30 minutes before serving.

STRAWBERRY-TOPPED CHOCOLATE-CREAM CHEESE PIE

Steps:

• Melt 3 oz. chocolate as directed on package. Beat cream cheese and sugar in medium bowl with mixer until blended. Add melted chocolate; mix well. Stir in 1 cup COOL WHIP; spread onto bottom of crust. Top with remaining COOL WHIP to within 1/2 inch of edge. Refrigerate.
• Meanwhile, melt remaining chocolate. Dip strawberries in chocolate; place on waxed paper-covered plate. Refrigerate 5 min. or until chocolate is firm.
• Top pie with berries. Refrigerate 2 hours.

CHOCOLATE STRAWBERRY PIE

Steps:

• Using an electric mixer on medium speed, beat together chocolate chips, cream cheese, honey and vanilla until fluffy.
• Spread mixture in crumb crust.
• Cover and refrigerate until firm, about 1 to 2 hours.
• Lightly press halved strawberries, cut side down, into top of cream cheese mixture after refrigeration.
• Melt semi-sweet chocolate squares and drizzle before serving.
• Refrigerate pie for up to 4 hours.
• cooking time does not include chilling time.

STRAWBERRY-CREAM CHEESE PIE

Steps:

• Beat cream cheese with an electric mixer until creamy. Add a little powdered sugar at a time, and beat slowly until incorporated. Mix in vanilla.
• Spread cream cheese mixture into the pie crust. Refrigerate until firm, 15 to 30 minutes.
• Meanwhile, combine 3/4 cup of the strawberries, sugar, water, and cornstarch in a blender. Blend lightly. Reserve remaining strawberries.
• Pour blended strawberry mixture into a saucepan over medium heat; stir constantly until boiling. Stir for an additional 2 minutes once it boils; it should thicken very quickly. Remove from the heat and stir a few times while cooling, about 3 minutes.
• Remove chilled pie from the refrigerator and arrange reserved strawberries on top of the cream cheese layer. Pour thickened sauce over top. Return to the refrigerator for at least 2 hours before serving.

STRAWBERRY AND CHOCOLATE PIE (NO BAKE!!) (TASTE OF HOME)

Steps:

• In a large saucepan, melt 2 oz chocolate and butter over low heat, stirring constantly. Spread or brush over the bottom and up the sides of the pie crust. Chill.
• Meanwhile, in a large mixing bowl, beat the cream cheese, sour cream,sugar and vanilla until smooth. Spread over chocolate layer; cover and chill for two hours.
• Arrange strawberries over the filling. For great presentation, cut off the tops and place the cut end down into the cream cheese mixture and have the little ends poking up. Go around the pie in a circle until it is filled in with strawberries. Brush the strawberries with the melted jam. Then melt the remaining chocolate and drizzle it over the strawberries.

CHOCOLATE-STRAWBERRY CREAM CHEESE TART

Steps:

• Preheat oven to 375 °. In a small bowl, combine the first five ingredients; press onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with removable bottom. Bake 12-15 minutes or until crust is set. Cool on a wire rack., In another small bowl, beat cream cheese, confectioners' sugar and vanilla until smooth. Spread over bottom of prepared crust. Arrange strawberry halves, cut side down, over filling. Cover and refrigerate at least 1 hour., Just before serving, drizzle fudge topping over tart. Refrigerate leftovers.

STRAWBERRY CREAM PIE WITH CHOCOLATE COOKIE CRUST

Steps:

• Make the crust: Heat oven to 350 degrees with a rack in the middle position. Place cookies, sugar and salt in a food processor and process until finely ground. (You should have about 1 1/2 cups). Add butter and pulse until the mixture looks like wet sand.
• Transfer mixture to a standard 9-inch pie plate. Using the bottom of a flat-bottomed measuring cup, press the mixture up the sides and into the bottom of the pie plate. Bake on the middle rack until dry and set, 20 to 25 minutes. (If the crust slumps or puffs while it bakes, gently press it back into place while still warm with the measuring cup and proceed.) Let cool completely.
• Make the filling: Place 3 tablespoons cold water in a small bowl. Sprinkle gelatin over top and let stand until softened, about 5 minutes. In a large bowl, whisk together sour cream and vanilla until smooth. Combine cream, sugar and 1/4 teaspoon salt in a small pot and bring to a simmer over medium heat. Whisk in gelatin mixture until completely dissolved, then whisk cream mixture into sour cream. Pour filling into cooled crust and refrigerate until set, at least 2 hours and up to 2 days. (If making ahead, wrap tightly once set).
• Toss strawberries with sugar, if needed, and let sit for 10 minutes. Pile strawberries and any accumulated juices on top of pie just before serving.

NO BAKE STRAWBERRY CHEESECAKE BARS RECIPE

Steps:

• In a mixing bowl, mix together graham cracker crumbs, melted butter, and sugar.
• Line an 8x8" baking pan with wax paper or parchment paper, leaving some extra hanging over the sides of the pan for easy removal.
• Press the graham crackers into the bottom of the pan.
• Place the pan in the freezer for 15-30 minutes or until crust is set and cooled down.
• In a blender, add cream cheese, sugar, strawberries, and vanilla. Blend until mixture is smooth and creamy.
• In a mixing bowl, whip the whipping cream until soft peaks form (it will take a few minutes - I beat mine with an electric hand mixer).
• Folding whipping cream into the creamy strawberry mixture.
• Pour strawberry mixture into chilled crust. Spread over crust so that strawberry mixture is smooth and even.
• Cover pan and freeze for 4-6 hours or even overnight.
• When ready to serve, remove pan a few minutes before cutting. Top bars with fresh strawberries and more whipped cream, if desired.
• Place leftovers back into the fridge.

STRAWBERRIES & CREAM PIE

Steps:

• In a microwave, melt 3/4 cup chocolate chips and 2 teaspoons shortening; stir until smooth. Brush over crust. Refrigerate until firm. , In a small bowl, beat the cream cheese, sugar, sour cream and vanilla until smooth. Fold in whipped topping. Spoon into crust. Refrigerate for 1 hour. , Arrange strawberries over pie. In a microwave, heat jam until melted; brush over the top. Melt remaining chocolate chips and shortening; stir until smooth. Drizzle over pie. Refrigerate until chilled.