Heavenly Strawberry Cheesecake Reeses Recipe That Melts Hearts

Sweet secrets bubble through my favorite strawberry cheesecake reeses recipe, promising a decadent twist on classic desserts.

Creamy textures merge with unexpected chocolate peanut butter notes that dance across your palate.

Indulgent layers weave rich flavors into each delightful bite.

Smooth cream cheese provides a luxurious foundation for this remarkable treat.

Chocolate and strawberry lovers will absolutely adore this unique combination of ingredients.

Peanut butter cups add an irresistible crunch that sparks immediate excitement.

You won’t be able to resist diving into this sensational dessert that blends comfort and creativity in one spectacular slice.

Highlights of Strawberry Cheesecake Reeses You’ll Love

• Craft with Minimal Ingredients: Easily assemble this recipe using basic pantry staples like cream cheese, graham crackers, and chocolate, making it a budget-friendly dessert option.
• Layer Delightful Flavors: Combine the rich creaminess of cheesecake with the sweet tang of strawberry sauce and the classic chocolate Reeses texture, creating a multi-dimensional taste experience.
• Perfect for Sweet Lovers: Ideal for chocolate and fruit enthusiasts who enjoy decadent desserts that blend different flavor profiles in one delicious bite-sized treat.
• No-Bake Convenience: Skip the oven and create a chilled dessert that requires simple mixing and layering techniques, perfect for beginner bakers or those wanting a quick dessert solution.

What You’ll Need for Strawberry Cheesecake Reeses

• Graham Cracker Crumbs: A sweet and crunchy foundation that provides texture and flavor to the dessert.
• Cream Cheese: The rich and creamy core ingredient that creates the smooth cheesecake filling.
• Reeses Pieces or Chocolate: The primary chocolate component that forms the outer shell and adds a classic candy flavor.

• Sugar, Vanilla Extract, Lemon Juice: These ingredients work together to balance sweetness, add depth of flavor, and provide a bright, fresh note to the cheesecake filling.

• Strawberries, Sugar, Lemon Juice: Fresh strawberries create a vibrant, fruity sauce that adds moisture and a tangy sweetness to the dessert.

• Butter, Melted Chocolate: These ingredients help bind the graham cracker crust and create a smooth, glossy chocolate coating for the dessert.

Easy Steps to Make Strawberry Cheesecake Reeses

Step 1: Craft Delectable Graham Cracker Base

Mix graham cracker crumbs with melted butter and sugar in a bowl. Stir until the mixture feels like damp sand, creating a perfect crunchy foundation for your dessert.

Step 2: Whip Up Silky Cheesecake Filling

Beat cream cheese in a mixing bowl until ultra-smooth. Incorporate sugar, vanilla extract, and lemon juice.

Blend until the mixture becomes creamy and well-combined, creating a luxurious texture.

Step 3: Create Vibrant Strawberry Sauce

• Chopped strawberries
• Sugar
• Lemon juice

Cook over medium heat, stirring occasionally.

Let the strawberries break down and the sauce thicken for 5-7 minutes. Remove from heat and allow the sauce to cool completely.

Step 4: Build Decadent Chocolate Cups

Prepare cupcake tin with silicone or paper liners. Pour melted chocolate into each liner, tilting to coat sides.

• Spoonful of cheesecake filling
• Cooled strawberry sauce
• Sprinkle of graham cracker crust
• Final layer of melted chocolate

Smooth the tops carefully.

Step 5: Chill and Indulge

Refrigerate the cups for at least 1 hour until completely firm. Gently remove from liners and savor your delightful creation.

Go-To Tips When Making Strawberry Cheesecake Reeses

• Mix graham cracker crumbs thoroughly to ensure even texture and prevent dry spots in your base.
• Bring cream cheese to room temperature before beating to achieve a silky, lump-free filling that spreads easily.
• Cook strawberries on medium heat and stir frequently to develop rich flavor without burning or creating bitter notes.
• Tilt cupcake liners carefully when coating with melted chocolate to create an even, thin layer that won't crack when biting.
• Allow adequate refrigeration time to help cheesecake Reeses set properly and develop a firm, slice-able consistency.

Fun Ways to Customize Strawberry Cheesecake Reeses

• Gluten-Free Chocolate Lovers: Replace graham cracker crumbs with almond flour or gluten-free cookie crumbs for a celiac-friendly version that maintains rich chocolate flavor.
• Vegan Berry Bliss: Swap cream cheese with cashew-based cream cheese, use coconut oil instead of butter, and replace chocolate with dairy-free dark chocolate for a plant-based alternative.
• Low-Sugar Fruity Option: Substitute sugar with monk fruit sweetener, use fresh strawberries without added sugar, and incorporate stevia in the chocolate layer to reduce overall sugar content.
• Keto Friendly Indulgence: Use almond flour for crust, replace sugar with erythritol, incorporate sugar-free chocolate, and use full-fat cream cheese to create a low-carb, high-fat dessert experience.

What Tastes Great with Strawberry Cheesecake Reeses

Complement the rich cheesecake Reeses with a crisp, light moscato wine that echoes the strawberry notes and balances the dessert’s sweetness.

Select a cold brew coffee with subtle chocolate undertones to cut through the dessert’s richness and provide a refreshing counterpoint.

Match with a chilled raspberry lambic beer that amplifies the fruity strawberry essence while adding a sophisticated, slightly tart dimension to the chocolate and cheesecake profile.

Serve alongside vanilla bean gelato, which offers a smooth, cool contrast to the dense chocolate and creamy cheesecake texture.

How to Store Strawberry Cheesecake Reeses Properly

• Store leftover strawberry cheesecake Reeses in an airtight container in the refrigerator for up to 5 days. Place parchment paper between layers to prevent sticking.
• Wrap individual Reeses tightly in plastic wrap, then place in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
• Let chilled Reeses sit at room temperature for 10-15 minutes to soften slightly. For best texture, avoid microwaving as it can make the chocolate and cheesecake filling lose its smooth consistency.
• Garnish with fresh strawberry slices or a light dusting of graham cracker crumbs just before serving to refresh the appearance and add a crisp texture.

FAQs

• How do I prevent the strawberry sauce from being too runny?

Cook the strawberries over medium heat, stirring occasionally, until they break down and the mixture thickens naturally. Use ripe strawberries and let the sauce cool completely before adding to the cheesecake cups.

• Can I use frozen strawberries instead of fresh ones?

Yes, frozen strawberries work well. Just thaw and drain excess liquid before cooking to ensure the sauce reaches the right consistency. Fresh or frozen both create delicious results.

• What's the best way to get smooth cream cheese filling?

Ensure cream cheese is at room temperature before beating. Use an electric mixer and beat until completely smooth, scraping down the sides of the bowl to eliminate any lumps.

Strawberry Cheesecake Reeses Recipe

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4.8 from 18 reviews

• Total Time: 35 minutes
• Yield: 8 1x

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Description

Indulgent Strawberry Cheesecake Reese’s blends creamy dessert magic with classic candy charm. Chocolate, peanut butter, and fruity notes dance together, creating a rich experience you’ll savor with pure delight.

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Ingredients

Scale 1x2x3x

Main Ingredients:

Cheesecake Filling:

• 8 ounces (226 grams) cream cheese, softened
• 1/4 cup (50 grams) granulated sugar
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice

Chocolate Layer:

• 12 ounces (340 grams) milk or dark chocolate, melted

Strawberry Components:

• 1 cup (150 grams) fresh strawberries, hulled and chopped
• 2 tablespoons (25 grams) granulated sugar
• 1 teaspoon lemon juice

Crust:

• 1 cup (120 grams) graham cracker crumbs
• 1/4 cup (57 grams) melted butter
• 2 tablespoons (25 grams) granulated sugar

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Instructions

1. Craft the graham cracker foundation by blending crumbs with melted butter and sugar until the mixture resembles damp sand, creating a cohesive base for the dessert.
2. Transform cream cheese into a silky smooth mixture by beating thoroughly, then incorporating sugar, vanilla extract, and lemon juice until the filling achieves a luxurious, velvety consistency.
3. Develop a vibrant strawberry compote by simmering chopped strawberries with sugar and lemon juice over medium heat, allowing the fruits to break down and intensify in flavor for 5-7 minutes until the sauce thickens.
4. Prepare chocolate vessels by coating cupcake liners with melted chocolate, ensuring complete interior coverage, and refrigerate for 10 minutes to set the delicate chocolate shell.
5. Layer the dessert strategically: first add a precise spoonful of creamy cheesecake filling, creating an even surface.
6. Drizzle the cooled strawberry compote across the cheesecake layer, providing a burst of fruity complexity.
7. Sprinkle graham cracker crust fragments to introduce a crunchy texture contrast.
8. Complete the creation by sealing with a final layer of smooth melted chocolate, ensuring a pristine, glossy finish.
9. Refrigerate the assembled treats for a minimum of 1 hour, allowing the layers to solidify and flavors to meld together.
10. Carefully remove from liners and serve chilled, revealing the intricate layers of this decadent dessert.

Notes

• Customize graham cracker crust by substituting gluten-free crackers for those with wheat sensitivities.
• Ensure cream cheese is room temperature to achieve ultra-smooth, lump-free cheesecake filling without overmixing.
• Cool strawberry sauce completely before layering to prevent chocolate from seizing or becoming grainy.
• Use dark chocolate for a less sweet version or white chocolate for a more delicate flavor profile that complements the strawberry.

• Prep Time: 25 minutes
• Cook Time: 10 minutes
• Category: Desserts, Snacks
• Method: Chilling
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 337 kcal
• Sugar: 26 g
• Sodium: 123 mg
• Fat: 23 g
• Saturated Fat: 13 g
• Unsaturated Fat: 9 g
• Trans Fat: 0.2 g
• Carbohydrates: 29 g
• Fiber: 2 g
• Protein: 5 g
• Cholesterol: 54 mg