No-Bake Chocolate Covered Strawberry Cheesecake Cups are a delightful treat that combines creamy cheesecake with juicy strawberries and a rich chocolate topping. These little cups are perfect for when you want something sweet and special but don’t want to heat up the oven. The smooth cheesecake base pairs perfectly with the fresh strawberries, all wrapped up in a chocolate layer that adds just the right amount of indulgence.
I love making these cups because they come together quickly and look so pretty, making them great for sharing with friends or family. Sometimes I like to add a sprinkle of crushed cookies or a drizzle of extra chocolate on top to make them even more fun. Plus, since they don’t require baking, they’re a super easy way to satisfy a sweet tooth on a warm day or when you’re short on time.
These cheesecake cups remind me of summer picnics and cozy gatherings, where everyone reaches for desserts that feel fresh and homemade without much fuss. I usually grab a spoon and enjoy them chilled straight from the fridge, where the chocolate stays firm but gives way to that creamy cheesecake and the crisp sweetness of strawberries. They’re simple, sweet, and just the right treat to brighten any day.
Key Ingredients & Substitutions
Graham cracker crumbs: These add a nice crunchy base for your cheesecake. If you can’t find graham crackers, digestive biscuits or even crushed vanilla wafers work well. Just make sure to adjust sugar accordingly if your substitute is sweet.
Cream cheese: This is the main ingredient for creamy cheesecake filling. For a lighter option, try using Neufchâtel cheese or a mix of cream cheese and Greek yogurt. Make sure it’s softened for easy mixing.
Heavy whipping cream: It gives the filling that fluffy, light texture. If you want a dairy-free option, use coconut cream instead, but the flavor and texture will be slightly different.
Chocolate chips: Semi-sweet or dark chocolate blends nicely with tart strawberries. You can swap with milk or white chocolate if you prefer a sweeter taste. Use good-quality chocolate for the smoothest ganache.
Fresh strawberries: They add freshness and a lovely contrast. If strawberries aren’t available, raspberries or cherries can be tasty alternatives.
How Do You Make a Smooth No-Bake Cheesecake Filling?
Getting that creamy, light cheesecake filling is key for this dessert. Here’s how I do it:
- Start with fully softened cream cheese. This makes it easier to beat and avoids lumps.
- Beat cream cheese with powdered sugar and vanilla until smooth and creamy. Use a hand mixer or stand mixer for best results.
- Whip the heavy cream separately until stiff peaks form. This means the cream holds its shape well when you lift the whisk.
- Fold the whipped cream gently into the cream cheese mixture. Use a spatula and mix slowly to keep as much air in as possible, making the filling light and fluffy.
This method makes sure your cheesecake cups are smooth, creamy, and not heavy.
Equipment You’ll Need
- Mini muffin tin or small dessert cups – Perfect for creating individual servings that set well and look cute.
- Mixing bowls – For preparing the crust, filling, and ganache separately.
- Whisk or electric mixer – To whip the cream and beat the cream cheese smoothly.
- Measuring cups and spoons – For accuracy in measuring ingredients.
- Microwave-safe bowl or small saucepan – To melt the chocolate and heat the cream easily.
- Spoon or piping bag – For filling and decorating the cups neatly.
Flavor Variations & Add-Ins
- Use white or milk chocolate instead of dark for a sweeter, different flavor. It pairs nicely with strawberries for a softer taste.
- Mix in crushed cookies, such as Oreos or graham crackers, into the crust for extra crunch and variety.
- Replace strawberries with blueberries, raspberries, or cherries for a different berry twist and color.
- Add a splash of liqueur like Grand Marnier or Chambord into the filling or ganache for an adult version with a kick.
No-Bake Chocolate Covered Strawberry Cheesecake Cups
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 8 oz (225g) cream cheese, softened
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
For the Chocolate Topping:
- 1 cup semi-sweet or dark chocolate chips
- 1/2 cup heavy cream
For the Topping:
- Fresh strawberries
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and then requires roughly 1.5 hours chilling time to set everything nicely. It’s mostly hands-off time once the cups are assembled, making it a simple and quick dessert to pull together!
Step-by-Step Instructions:
1. Make the Crust
In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until the mixture looks like wet sand. Press about 1 to 1 1/2 tablespoons of this crumb mixture firmly into the bottom of each mini muffin tin or small dessert cup to form the crust layer. Put them in the fridge while you get the filling ready.
2. Prepare the Cheesecake Filling
In a large bowl, beat the softened cream cheese with the powdered sugar and vanilla extract until smooth and creamy. In another bowl, whip the heavy cream until you see stiff peaks – it should hold its shape when you lift the whisk. Gently fold the whipped cream into the cream cheese mixture until everything is combined and smooth.
3. Assemble the Cups
Spoon or pipe the cheesecake filling evenly over the chilled crusts, smoothing the tops. Return the cups to the fridge and chill for about 30 minutes to help the filling set.
4. Make the Chocolate Topping and Finish
Heat the heavy cream in a small saucepan just until it begins to simmer. Pour it over the chocolate chips in a heatproof bowl. Let it sit for 2-3 minutes, then stir until the chocolate is fully melted and smooth. Spoon the chocolate ganache over each cheesecake cup, letting it drip down the sides a bit for a pretty effect. Top each with a fresh whole strawberry right away.
5. Chill and Serve
Put the finished cups back in the fridge for at least 1 hour so everything sets nicely. Serve chilled and enjoy the creamy cheesecake, rich chocolate, and fresh strawberry all in one delicious bite!
Can I Use Frozen Strawberries for These Cheesecake Cups?
It’s best to use fresh strawberries because frozen ones can release extra moisture and make the crust soggy. If you only have frozen, thaw them completely and pat dry before placing on top.
How Long Can I Store These No-Bake Cheesecake Cups?
Store them in an airtight container in the refrigerator for up to 3 days. For best flavor and texture, enjoy them within this time frame.
Can I Make These Ahead of Time?
Yes! Prepare the crust and filling a day in advance, then add the chocolate topping and strawberries just before serving to keep everything fresh and beautiful.
What Can I Substitute for Cream Cheese?
If you want a lighter option, try using Neufchâtel cheese or combine cream cheese with a bit of Greek yogurt. Just make sure it’s softened for a smooth filling.