Tasty Strawberry Cheesecake Brownie Pie Recipe

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Here’s a great recipe just in time for the holidays and there’s no doubt that this brown pie will be a crowd favorite! When swirled layers of tasty strawberry preserves, tangy cheesecake and rich chocolate come together— magic happens.

Strawberry Cheesecake Brownie Pie

Makes about 8 servings


+ Frozen pie crust, thawed

strawberry cheesecake mixture

+ 8 oz softened cream cheese
+ ⅓ cup sugar
+ 1 egg
+ 1 tsp vanilla extract
+ ½ cup strawberry preserves

brownie pie filling

+ 8 tbsp butter, unsalted
+ 2 oz baking chocolate, unsweetened
+ 1 cup sugar
+ ½ tsp salt
+ 1 tsp vanilla extract
+ 3 eggs
+ ½ cup flour
+ ½ cup semisweet chocolate chips


1. Preheat the oven to 350 degrees F.

2. If your pie crust is frozen, let it thaw out before filling it.


3. Heat the butter and unsweetened chocolate in a small saucepan over low heat, stirring until melted and smooth.

4. Remove the pan from the heat and whisk in the sugar until smooth. Pour into a medium bowl and set aside to cool for 10 minutes.

5. Whisk the eggs into the cooled brownie mixture one at a time. Whisk in the flour, vanilla extract and salt.

6. Fold in chocolate morsels. Pour half of the brownie batter into the pie crust. Set aside.


7. Whisk the cream cheese, sugar, egg, and vanilla extract together until smooth.

8. Pour the cheesecake mixture on top of brownie batter in the crust. Dollop strawberry preserves and the remaining brownie batter on top. Use a knife to swirl together to create a marbled look.

9. Bake until just set and a crust forms on top, approximately 50-60 minutes. Cool to room temperature on a wire rack.

10. To store, wrap tightly and keep at room temperature for up to 2 days. You can also store it in the refrigerator for up to 3 days. Past that the crust could become soggy.

Top with whipped cream and fresh strawberries, or even drizzle more strawberry preserves on top and enjoy!


Mi Cocina The Classic Apron
  • First step is always our fave denim apron.
  • The ceramic pie pan used has a diameter of 11 inches however, any pie pan with a similar diameter will work.
  • Ohhh, and don’t forget to print the recipe and put in your acacia Recipe Box.

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Chocolate Dipped Shortbread Cookies Recipe

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Nothing says Christmastime quite like a kitchen full of freshly baked cookies. Here’s a little twist on a classic favorite– shortbread cookies!

To add something fun for the holidays, we’re dipping cookies in chocolate and sprinkling on some festive toppings.

Chocolate Dipped Shortbread Cookies

Makes about 2 dozen cookies


for the cookies:

+ 3 cups all-purpose flour
+ 1 cup sugar
+ ¼ teaspoon kosher salt
+ ¾ pound (3 sticks) room temperature salted butter, cut into pieces
+ 4 teaspoons pure vanilla extract

for the chocolate glaze:

+ 12 ounces semisweet or dark chocolate chips
+ 2 teaspoons vegetable shortening

toppings (optional):

+ Crushed peppermint
+ Toasted pecans, chopped
+ Toasted pistachios, chopped
+ Flaked sea salt

These are just a few topping ideas so that you can get creative with any other toppings you’d like to try!


  • 1. Line two baking sheets with parchment paper.
  • 2. To make the cookies: In a food processor, pulse the flour, sugar, and salt to blend. Scatter the butter over the flour mixture. Add the vanilla. Pulse to form small clumps of dough.
  • 3. Pour onto a work surface. Gently gather into a clump of cohesive dough. Divide in half. Form each piece into a log that is about 10 inches long and 2 ½ inches in diameter. Use a sharp knife to cut each log crosswise at ¾-inch intervals to form about 12 cookies each. Rotate the logs a quarter-turn between cuts to keep the logs round.
  • 4. Transfer the cookies to the prepared baking sheets, spacing them at least 2 inches apart.
  • 5. Position racks in the top third and middle of the oven and preheat the oven to 325 degrees F.
  • 6. Cover cookies on prepared sheets lightly with plastic wrap and refrigerate until firm, about 30 minutes.
  • 7. Remove plastic and bake until the cookies are firm and pale golden on the edges, 18 to 20 minutes, switching racks and rotating the pans halfway through so they bake evenly. Cool on the sheet on a wire rack for 5 minutes, then transfer from baking sheet directly onto wire racks to cool to room temperature.


Check this out– Pink Cuisinart Mini-Prep Plus Food Processor

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Vanilla Banana Bread Recipe

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The best part about this recipe is that it can be made the night before, and then warmed up in the oven or microwave when it’s time to eat. Enjoy this bread, with a coffee or even a big glass of milk!

It’s quick, it’s easy and, with only 9 ingredients, you really can’t mess it up.

Ohhh- this delight is best served warm with a pat of butter on top.

Vanilla Banana Bread

  • 1 cup of sugar
  • 1 stick of softened butter
  • 2 eggs
  • 4 mashed bananas (very ripe)
  • 2 cups of flour
  • 1 teaspoon of baking soda
  • 1 tablespoon of vanilla
  1. Cream butter, sugar, and vanilla.
  2. Add eggs and mashed bananas.
  3. Mix in remaining ingredients.
  4. Pour in a 9×13 grated pan and bake at 325 degrees for 30-40 minutes.

This recipe works best with really ripe bananas, so when I’m planning to make this recipe, I’ll buy a few extra bananas on my grocery store run the week before to give them time to go soft.

Best served with a pat of butter on top.

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Infused Summer Lemonade + Festive Ice

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Summer is here!

There’s just something about the DC summer heat that makes ice cold lemonade so very good! Here’s a look at a simple 3-ingredient recipe for classic lemonade plus three additional fruit infused alternatives that are equally as refreshing. Whether it’s just a casual afternoon at home, or you’re having guests over – grab a pitcher and try your hand at one of these recipes.

Classic Lemonade

  • 2 1/2 quarts of water
  • 3/4 cup of white sugar
  • 1 cup of freshly squeezed lemon juice (approx. 7 lemons)

In a large pot heat water and sugar while stirring until sugar dissolves. Remove from heat, stir in lemon juice. Garnish with lemon wedge and serve chilled over ice.

Blackberry Lemonade

  • 2 ½ quarts of water
  • ¾ cup of white sugar
  • 1 cup freshly squeezed lemon juice ( approx. 7 lemons)
  • 1 cup fresh or frozen blackberries ( approx. 15 blackberries)

In a large pot heat water and sugar while stirring until sugar dissolves. Remove from heat, stir in lemon juice. Chill. Puree blackberries in a blender with 1 tbsp of water. Stir into chilled lemonade. Garnish with a fresh blackberry and serve chilled over ice.

Watermelon Mint Lemonade

  • 1 ½ quarts water
  • ½ cup sugar
  • ½ cup freshly squeezed lemon juice (approx. 4 lemons)
  • 5 to 6 cups of watermelon, cubed
  • 2 sprigs of mint

In a pot on high heat, bring sugar and water to a light boil until the sugar is dissolved and your mixture is clear—this will be your simple syrup. Turn off the heat and toss in the sprigs of mint. Allow mint to steep for 15 minutes, then remove it from your simple syrup and discard sprigs. Allow mint-infused syrup to cool for about 10 minutes and then pour into your blender with the watermelon. Blend until smooth and then pour mixture through a fine sieve into a pitcher to get rid of any unwanted seeds or pulp. Add lemon juice to the pitcher and stir. Serve immediately over ice with a sprig of mint for garnish.

White Peach Lemonade

  • 1 ½  quarts water
  • ¾ cup sugar
  • 1 cup freshly squeezed lemon juice (approx. 7 lemons)
  • 3 cups white peaches, chopped (approx. 6 peaches)

Place chopped peaches, water and sugar in a heavy-bottomed saucepan over medium heat. Allow to cook down, about 20 minutes. Set aside to cool slightly, then run through a blender until pureed. Pour peach mixture through a fine sieve and place in refrigerator until chilled. Meanwhile, juice your lemons. Once the peach mixture has chilled in your pitcher, add lemon juice. Garnish with lemon wedge and serve chilled over ice.

Festive Ice

Something extra!

For a little something extra, add any of these infused ice cubes to your lemonade. The flavors and herbs will infuse into the drink as your ice melts. Even if you’re not making lemonade, these infused cubes make a pretty addition to a glass or pitcher of sparkling water. 

What you’ll need
  • Ice cube tray
  • Water
  • Herbs/Florals of your choice (rosemary, mint, lavender or small flowers)

Note: Be sure that whatever you add to your ice cubes can be safely ingested.


Fill the ice cube tray halfway with water, add in flowers or herbs, and then freeze. After frozen, cover them with more water and freeze again. Doing this in two steps prevents the flowers or herbs from floating to the top of the water before the ice cubes freeze.

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