No-Bake Chocolate Covered Strawberry Cheesecake Cups are a delightful little treat that combine creamy cheesecake filling, juicy strawberries, and a rich chocolate topping—all without turning on the oven. These cups are the perfect balance of sweet and tangy, with a smooth base that melts in your mouth, topped with fresh strawberries and a glossy chocolate layer.
I love making these cups when I want something special but don’t have a lot of time. The no-bake part is a lifesaver, and the way the chocolate and cheesecake come together reminds me of classic strawberry chocolate desserts, but in a fun, easy-to-eat format. Plus, they look so pretty layered in clear cups, making them great for sharing at parties or just treating yourself.
My favorite way to serve these cheesecake cups is chilled with a little extra chopped strawberry on top and maybe a sprinkle of chopped nuts for some crunch. They’re a big hit with friends and family, and I always find myself sneaking a few extra while nobody’s watching. If you like cheesecake and chocolate, this easy recipe is definitely one to keep around for sweet cravings!
Key Ingredients & Substitutions
Graham Cracker Crust: This crumbly base adds a nice crunch. If you’re out of graham crackers, digestive biscuits or crushed vanilla wafers work well too. Just adjust sugar slightly if your substitute is already sweet.
Cream Cheese: The heart of the cheesecake; soft and creamy is key. For a lighter version, try using Neufchatel cheese, which has less fat but similar flavor and texture.
Heavy Cream: Whipped heavy cream gives the filling a light texture. If you need a dairy-free alternative, try coconut cream chilled overnight, but it will add a subtle coconut flavor.
Chocolate Topping: Semi-sweet chocolate chips blend smoothly with cream to form a glossy ganache. You can substitute dark or milk chocolate chips based on your preference.
Fresh Strawberries: Choose ripe, firm strawberries with bright red color. If out of season, frozen strawberries thawed well can also work but fresh is best for texture and appearance.
How Do You Get That Perfect, Smooth No-Bake Cheesecake Filling?
A creamy, fluffly filling is the star of these cups. Here’s how to nail it:
- Start with softened cream cheese at room temperature to avoid lumps.
- Beat cream cheese alone first until smooth, then add powdered sugar and vanilla before mixing again.
- Whip heavy cream until stiff peaks form—this means the cream holds shape when you lift the whisk.
- Gently fold whipped cream into cream cheese mixture using a spatula. Fold slowly to keep it airy—cut down the middle, scoop under, lift and fold.
- Filling becomes light and fluffy, not dense, giving a nice cheesecake texture without baking.
Equipment You’ll Need
- Mixing bowls – I recommend a few different sizes for mixing the crust and filling easily.
- Electric hand mixer or stand mixer – helps whip the cream quickly and smoothly.
- Mini muffin tin or silicone molds – perfect for shaping and easy removal of the cups.
- Spatula – for folding ingredients gently and spreading the filling evenly.
- Microwave-safe bowl – to melt the chocolate easily and quickly.
Flavor Variations & Add-Ins
- Swap strawberries for blueberries or raspberries for a different berry twist—great for variety and seasonality.
- Add a splash of liquor, like Grand Marnier or Chambord, to the cheesecake filling for an adult version.
- Mix in chopped nuts or crushed cookies into the crust for extra crunch.
- Instead of chocolate, drizzle caramel or peanut butter on top before setting for new flavor combinations.
No-Bake Chocolate Covered Strawberry Cheesecake Cups
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
For the Cheesecake Filling:
- 16 ounces (450g) cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream, cold
For the Chocolate Topping:
- 1 cup semi-sweet chocolate chips
- 2 tablespoons heavy cream
For the Topping:
- Fresh whole strawberries (about 12)
How Much Time Will You Need?
This recipe takes about 20 minutes of active prep time, plus around 2.5 hours to chill and set in the refrigerator. The chilling time is important for the cheesecake cups and chocolate topping to firm up perfectly.
Step-by-Step Instructions:
1. Prepare the Crust:
In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until you get a texture like wet sand. Press this mixture firmly and evenly into the bottoms of a muffin tin lined with cupcake liners or silicone molds. Pop it into the fridge to chill while you prepare the filling.
2. Make the Cheesecake Filling:
Using an electric mixer, beat the softened cream cheese until smooth and creamy. Add powdered sugar and vanilla extract, mixing well until blended. In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until light and fluffy.
3. Assemble and Chill:
Spoon the cheesecake filling over the chilled crusts, smoothing the tops out with a spatula. Refrigerate the cups for at least two hours to let them set firmly.
4. Prepare the Chocolate Topping:
Put chocolate chips and heavy cream in a microwave-safe bowl. Heat in 30-second bursts, stirring well between each, until fully melted and smooth.
5. Finish the Cups:
Take the cheesecake cups from the fridge. Spoon the melted chocolate ganache over each one, letting some drip down the sides for a pretty look. Quickly top each cup with a fresh strawberry, pressing it gently to stick.
6. Final Chill and Serve:
Return the cups to the fridge for an additional 30 minutes to let the chocolate set. Serve chilled and enjoy your delicious no-bake cheesecake cups!
Can I Use Frozen Strawberries for Topping?
Yes, but make sure to fully thaw and pat them dry before using to avoid excess moisture that can make the cheesecake soggy.
How Long Can I Store These Cheesecake Cups?
Store them in an airtight container in the refrigerator for up to 3 days for best taste and texture.
Can I Make These Ahead of Time?
Absolutely! Prepare and assemble the cups up to a day in advance, then keep them refrigerated until ready to serve.
What Can I Substitute for Graham Cracker Crumbs?
You can substitute crushed digestive biscuits, vanilla wafers, or even pretzels for a salty twist. Just adjust sugar as needed depending on sweetness.