If you’re anything like me, you probably believe that cheesecake and chocolate belong together. And when you throw in strawberries? Game over. These Strawberry Cheesecake Reese’s are a dream come true for dessert lovers. They’re creamy, crunchy, chocolaty, and bursting with fresh strawberry flavor. Best of all? No baking required!

This recipe is perfect for when you want a decadent treat without spending hours in the kitchen. Whether you’re making them for a party, a date night, or just because (because why not?), they’ll disappear faster than you can say “best dessert ever.”

Why You’ll Love This Recipe

• No-bake & easy – No need to turn on the oven!
• Perfect balance of flavors – Creamy cheesecake, fresh strawberries, and a crunchy graham cracker crust all wrapped in rich chocolate.
• Customizable – Use dark or milk chocolate, switch up the fruit, or even add a fun twist like a drizzle of white chocolate.

Ready to dive in? Let’s get started.

Step 1: Make the Graham Cracker Crust

First things first, we need to get that signature Reese’s cup crunch in place. Instead of peanut butter, we’re using a graham cracker crust to bring in that classic cheesecake flavor.

What You Need:

• 1 cup graham cracker crumbs
• 1/4 cup melted butter
• 2 tbsp granulated sugar

How to Make It:

1. In a small bowl, combine the graham cracker crumbs, melted butter, and sugar.
2. Stir until everything is evenly mixed. The texture should feel like damp sand—crumbly but able to hold together when pressed.
3. Set it aside while we move on to the filling.

Pro Tip: If you love an extra crunch, toast your graham cracker crumbs in a dry pan over low heat for 2-3 minutes before mixing them with butter. It adds a deeper, nuttier flavor!

Step 2: Prepare the Cheesecake Filling

Now for the heart of this dessert: the cheesecake filling. We’re keeping it simple, creamy, and perfectly sweet.

What You Need:

•  8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 1 tbsp lemon juice (optional, but adds a nice tang!)

How to Make It:

1. In a mixing bowl, beat the cream cheese until smooth and creamy. No lumps allowed!
2. Add the sugar, vanilla extract, and lemon juice (if using). Beat again until everything is fully combined and silky.
3. Set aside. Try not to eat it straight out of the bowl (or do, no judgment here).

Pro Tip: Want an extra creamy filling? Let your cream cheese come fully to room temperature before mixing. This prevents lumps and makes the filling super smooth.

Step 3: Make the Strawberry Sauce

This strawberry sauce is pure magic. It’s fresh, slightly sweet, and adds a beautiful fruity contrast to the rich chocolate and cheesecake.

What You Need:

• 1 cup fresh strawberries, hulled and chopped
• 2 tbsp granulated sugar
• 1 tsp lemon juice

How to Make It:

1. In a small saucepan, combine the chopped strawberries, sugar, and lemon juice.
2. Cook over medium heat, stirring occasionally, until the strawberries start breaking down and the mixture thickens. This should take about 5-7 minutes.
3. Remove from heat and let it cool completely before using.

Pro Tip: If you prefer a smoother sauce, you can blend it after cooking or press it through a fine mesh strainer for a seedless version.

Step 4: Assemble the Reese’s-Style

Now that all our ingredients are prepped, it’s time to build these dreamy dessert You’ll need a cupcake tin lined with silicone or paper liners to shape them into the perfect size.

What You Need:

• 12 oz milk or dark chocolate, melted
• Prepared cheesecake filling
• Cooled strawberry sauce
• Graham cracker crust mixture

How to Assemble Them:

1️⃣ Coat the Liners with Chocolate

• Spoon a small amount of melted chocolate into the bottom of each cupcake liner.
• Tilt the liners slightly so the chocolate coats the sides a bit—this will form the “cup” shape.
• Place the tray in the fridge for about 10 minutes to let the chocolate set.

2️⃣ Add the Cheesecake Filling

• Once the chocolate has hardened, spoon in a layer of the cheesecake filling, smoothing it down gently.
• Try to keep this layer even and flat so everything stacks neatly.

3️⃣ Add a Layer of Strawberry Sauce

• Next, drizzle a small spoonful of the cooled strawberry sauce over the cheesecake layer.
• Don’t overdo it—just enough to add that sweet, fruity punch!

4️⃣ Sprinkle on the Graham Cracker Crust

• Take a pinch of your graham cracker mixture and sprinkle it over the strawberry sauce.
• This will give each bite that authentic cheesecake crunch.

5️⃣ Seal with More Chocolate

• Finally, spoon more melted chocolate over the top, sealing everything inside.
• Use the back of a spoon to smooth out the tops so they look even and glossy.

6️⃣ Chill Until Set

• Place the tray back in the fridge and let them chill for at least 1 hour.
• Once they’re firm and fully set, remove them from the liners, and they’re ready to enjoy!

Pro Tip: If you want to make these extra fancy, drizzle some melted white chocolate on top once they’ve set for a bakery-style finish!

Step 5: Serving & Storing Your Strawberry Cheesecake Reese’s

Now that your gorgeous homemade Reese’s are ready, let’s talk about the best way to serve and store them.

How to Serve

•  These are best served chilled straight from the fridge! The chocolate will be nice and snappy, while the cheesecake center stays creamy and smooth.
• You can garnish them with a fresh strawberry slice on top for an extra pop of color and freshness.
• Pair them with a cup of coffee, hot cocoa, or a glass of milk for the ultimate indulgence.

How to Store

• Refrigerator: Store these in an airtight container in the fridge for up to 5 days.
• Freezer: Want to save them for later? Freeze them in a sealed container for up to a month! Just let them thaw in the fridge before eating.

Pro Tip: If you’re serving them for a party, pull them out about 5-10 minutes before serving so they’re creamy but still firm.

Tips & Variations

Want to customize your Strawberry Cheesecake Reese’s? Here are a few fun ideas!

• Use different fruits – Try raspberries, blueberries, or even a mixed berry compote instead of strawberries.
• Swap the crust – Use Oreo crumbs or Biscoff cookie crumbs instead of graham crackers for a unique twist.
• Make them mini! – Use a mini muffin tin to create bite-sized cheesecake cups.
• Go nutty – Add chopped nuts (like almonds or hazelnuts) to the graham cracker crust for extra crunch.
• Switch up the chocolate – Try dark chocolate for a richer taste or white chocolate for a sweeter, creamier version.

Frequently Asked Questions (FAQs)

1. Can I use frozen strawberries instead of fresh ones?

Absolutely! Just make sure to thaw them completely and drain any excess liquid before cooking them into the sauce. This helps keep the consistency thick and not watery.

2. How do I keep my chocolate shell from cracking?

If you find that your chocolate shell cracks when biting into the cups, it might be too thick. Try to apply a thinner layer of chocolate to prevent this. You can also add a teaspoon of coconut oil to the melted chocolate to make it softer.

3. Can I make these ahead of time?

Yes! These are perfect for making ahead since they need time to set in the fridge. You can store them in an airtight container for up to 5 days or freeze them for up to a month. Just let them thaw in the fridge for a few hours before serving.

4. What’s the best way to melt chocolate?

You can melt the chocolate in two ways:

• Microwave: Heat in 20-second intervals, stirring in between until smooth.
• Double boiler: Place a heatproof bowl over a pot of simmering water, stirring until melted.

Pro Tip: Avoid getting water in your chocolate, or it will seize up and become grainy!

5. Can I use white chocolate instead of milk or dark chocolate?

Yes! White chocolate will give these a sweeter, creamier twist. If you love white chocolate, this is a great way to experiment with different flavors.

6. My cheesecake filling is lumpy—what went wrong?

Lumpy cheesecake filling happens when the cream cheese isn’t softened enough before mixing. To prevent this, let your cream cheese sit at room temperature for at least 30 minutes before beating.

7. Can I make this recipe dairy-free?

Definitely! Here’s how:

• Use dairy-free cream cheese (like Kite Hill or Violife).
• Use dairy-free chocolate (most dark chocolates are naturally dairy-free).
• Swap out butter for coconut oil in the graham cracker crust.

Final Thoughts: Why You NEED to Try This Recipe!

There you have it—your homemade Strawberry Cheesecake Reese’s! These little bites of heaven combine rich chocolate, creamy cheesecake, and fresh strawberry sauce to create the perfect no-bake treat. They’re easy, impressive, and most importantly—absolutely delicious.

Here’s why you’ll love them:

• No-bake & easy – Perfect for beginners and busy schedules.
• Totally customizable – Use different chocolates, crusts, or fruit flavors!
• Perfect for any occasion – Great for parties, gifts, or a simple treat for yourself.
• Make-ahead friendly – Store them in the fridge or freezer for a sweet snack anytime!

Whether you make them for a special occasion or just because, these Strawberry Cheesecake Reese’s are bound to become a new favorite dessert. So go ahead, take a bite, and let the layers of chocolate, cheesecake, and strawberry goodness melt in your mouth!

Try This Recipe & Share Your Thoughts!

I’d love to hear how these turned out for you! Did you make any fun variations?

And if you love easy, delicious desserts like this, don’t forget to save this recipe, share it with friends, and check out my other no-bake treats. Happy snacking!

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