These No-Bake Chocolate Covered Strawberry Cheesecake Cups are a delightful treat that blends creamy cheesecake with fresh strawberries and a rich chocolate drizzle. They’re made with a smooth, tangy cheesecake filling layered perfectly with juicy strawberries, all sitting on a crunchy cookie base. The best part? You don’t need to turn on the oven—these cups come together quickly, making them perfect for a sweet craving that hits fast.
I love making these cheesecake cups when I want something impressive but simple. The combination of creamy and fruity with just the right touch of chocolate feels like a little celebration in every bite. I usually use fresh strawberries, but sometimes I swap in raspberries or blueberries for a fun twist. Plus, setting them in small cups makes them easy to share or pop into the fridge for later snacking.
My favorite way to serve these is chilled on a warm day, maybe after a casual dinner with friends. They look pretty in clear glasses, which makes them perfect for parties or just when I want a special treat without fuss. These cheesecake cups always get compliments, and I think it’s because they’re simple but feel special, like a homemade dessert made with love and only a few ingredients.
Key Ingredients & Substitutions
Graham cracker crumbs: They give a nice crunch and sweet base. If you don’t have graham crackers, digestive biscuits or crushed vanilla wafers work well too.
Cream cheese: This is the heart of the cheesecake filling. Use full-fat cream cheese for the creamiest result. For a lighter version, try Neufchatel cheese.
Heavy whipping cream: Whipping cream adds airiness to the filling. If you need a dairy-free option, try coconut cream but it will change the flavor slightly.
Strawberries: Fresh strawberries keep these cups bright and fruity. You can swap with raspberries or blueberries for a different berry twist.
Chocolate: Semi-sweet or dark chocolate melts smoothly for the ganache topping. If you prefer sweeter, use milk chocolate, or for dairy-free options, use vegan chocolate chips.
How Do You Make the Cheesecake Filling Light and Smooth?
The secret to a fluffy, creamy filling is properly folding the whipped cream into the cream cheese mix. Here’s how:
- First, beat softened cream cheese with powdered sugar and vanilla until very smooth.
- Whip cold heavy cream to stiff peaks separately.
- Gently fold the whipped cream into the cream cheese using a spatula in a slow, folding motion to keep the air bubble intact.
- Avoid overmixing or stirring fast to maintain lightness in the filling.
This gentle folding creates that classic cheesecake texture without baking.
Equipment You’ll Need
- Mini muffin tin or small serving cups – Perfect for holding the individual cheesecake cups and keeping them neat.
- Mixing bowls – For preparing the crust, filling, and whipped cream; I recommend two for efficiency.
- Spatula – Helpful for mixing and smoothing layers without breaking the airy filling.
- Microwave-safe bowl or small saucepan – To melt the chocolate and heat the cream for ganache.
- Whisk or electric mixer – For whipping the cream to soft or stiff peaks, making the filling light and fluffy.
Flavor Variations & Add-Ins
- Use blueberries or raspberries instead of strawberries for a different fruity flavor that pairs well with chocolate.
- Add a splash of liqueur like Grand Marnier or Chambord to the cheesecake filling for an adult twist.
- Mix chopped nuts or cookie crumbles into the crust for extra crunch and texture.
- Replace the chocolate ganache with caramel or white chocolate drizzle for a sweeter topping.
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 tbsp unsalted butter, melted
For the Cheesecake Filling:
- 16 oz (450g) cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
For the Topping:
- 12 fresh strawberries, washed and dried (6 whole for topping, 6 sliced for garnish)
- 4 oz (115g) semi-sweet or dark chocolate, chopped
- 2 tbsp heavy cream (for chocolate ganache)
- Optional: shredded coconut or white chocolate shavings for garnish
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, plus 2-3 hours of chilling time to allow the cheesecake cups to set nicely in the fridge. The chocolate ganache only needs a quick 15-20 minute chill before serving.
Step-by-Step Instructions:
1. Prepare the Crust:
In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until everything is evenly coated and holds together when pressed.
2. Form the Crust Cups:
Press about 1 to 2 tablespoons of this crumb mixture into the bottom of each mini muffin cup or small serving cup. Make sure it’s packed down firmly. Put these in the fridge while you get the filling ready.
3. Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth and light.
4. Assemble the Cups:
Spoon or pipe the cheesecake filling over each crust layer, filling almost to the top and smoothing the surface with a spatula. Return the cups to the refrigerator for 2-3 hours to set.
5. Prepare the Chocolate Ganache:
Put the chopped chocolate in a heat-safe bowl. Warm the heavy cream in a small pot or microwave until it’s just simmering (don’t boil!). Pour the hot cream over the chocolate, wait for a minute, then stir until glossy and smooth.
6. Add the Topping:
Drizzle or spoon the chocolate ganache over the cheesecake cups. Immediately top each with a whole strawberry (or halves for variety). Sprinkle with shredded coconut or white chocolate shavings if you like.
7. Final Chill and Serve:
Put the cups back in the fridge for another 15-20 minutes so the chocolate ganache can firm up. Serve the cheesecake cups chilled and enjoy!
Can I Use Frozen Strawberries for These Cheesecake Cups?
Yes, but make sure to fully thaw and drain them before using to avoid extra moisture that can make the crust soggy. Pat them dry gently with paper towels.
How Long Can I Store the Cheesecake Cups?
Store them covered in the refrigerator for up to 3 days. For best texture and freshness, eat within this timeframe.
Can I Make These Ahead of Time?
Absolutely! Prepare the crust and filling, then chill overnight. Add the chocolate ganache and strawberries just before serving for a fresher look.
What If I Don’t Have a Mini Muffin Tin?
You can use small glass jars, ramekins, or any small cups that hold the layers nicely. Just adjust the crust and filling amounts accordingly.
