Hey there! So, let me tell you about the time I stumbled upon the idea of making Strawberry Cheesecake Reeses. It was a lazy Sunday afternoon, and I had a sudden craving for something sweet and indulgent but couldn’t decide between cheesecake and Reese’s. Then it hit me – why not combine the best of both worlds? My first attempt was a bit of a mess (who knew cream cheese could be so rebellious?), but after some trial and error, I’ve nailed down a recipe that’s a real crowd-pleaser.
Why You’ll Love This
I whip up these delightful treats whenever I need a little pick-me-up or when I’m hosting a casual get-together. My family goes bananas over them because they’re creamy, a tad tangy, and just sweet enough to satisfy any sugar craving. Plus, they’re surprisingly easy to make (once you get the hang of it). Oh, and did I mention? They’re a hit with kids and adults alike!
Ingredients
- 1 cup graham cracker crumbs (or digestive biscuits if you’re feeling British)
- 2 tablespoons melted butter
- 1 cup cream cheese, softened
- 1/2 cup powdered sugar (sometimes I swap for granulated in a pinch)
- 1 teaspoon vanilla extract (my grandma’s secret – use the good stuff!)
- 1 cup fresh strawberries, chopped (frozen works too, just thaw ’em first)
- 1/2 cup white chocolate chips (or milk chocolate, if you’re a rebel)
How to Make ‘Em
- First things first, mix those graham crumbs with melted butter. Press this into the bottom of a lined baking tray (this is the base). Don’t worry if it’s not perfectly even; rustic is in!
- In a bowl, beat the cream cheese until fluffy. Slowly add powdered sugar and vanilla extract. This is where I usually sneak a taste – quality control, you know?
- Fold in the strawberries gently – no need to be aggressive here. Just a gentle mix will do.
- Pour this cheesecake mix over the crust. Smooth the top with a spatula and pop it into the fridge for about an hour – patience is key here.
- Meanwhile, melt the white chocolate chips. Drizzle over the set cheesecake. If it’s a little messy, that’s okay – it’s homemade!
Notes
I’ve found that the type of chocolate you use can really change the taste. White chocolate is rich, but sometimes I use dark for a bit of bitterness that balances the sweet. Who doesn’t love options?
Variations
Once, I tried adding a layer of strawberry jam on top – it was a bit too sweet for my liking, but hey, you might love it. Another time, I sprinkled crushed nuts on top after drizzling the chocolate – that was a winner!
Equipment
You don’t need fancy tools; just a mixer and a baking tray will do. If you don’t have a mixer, a sturdy whisk and some elbow grease will get the job done!
Storage Info
Store these in the fridge in an airtight container. They’ll last a few days, but honestly, in my house, they never survive more than 24 hours!
Serving Suggestions
I think these are perfect with a cup of coffee or tea in the afternoon. My family loves them after dinner as a sweet treat, especially with a scoop of vanilla ice cream on the side.
Pro Tips
Don’t rush the chilling step – I once tried to hurry through it, and the cheesecake filling was more like cheesecake soup. Lesson learned!
FAQ
Can I use low-fat cream cheese? Sure, but honestly, it might not be as creamy. But go ahead if you’re feeling health-conscious!
What if I don’t have graham crackers? Digestive biscuits or any plain cookies work well. You might need to adjust the butter though.
Can I make them in advance? Absolutely, they taste even better the next day – just keep them chilled until you’re ready to indulge.