No-Bake Chocolate Covered Strawberry Cheesecake Cups are such a fun and delicious treat! These little cups bring together the creamy texture of cheesecake with the sweet, fresh flavor of strawberries, all topped with a smooth chocolate layer. It’s like having a mini dessert that’s packed with all the best tastes of a classic chocolate-covered strawberry, but in a creamy, dreamy cheesecake form.
I love making these because they’re so easy to put together without needing to turn on the oven, which means less mess and a quicker way to satisfy a sweet tooth. Plus, the combination of rich cream cheese, fresh strawberry chunks, and a perfect chocolate drizzle always brings a smile to everyone’s face. I usually make a batch when friends come over because they’re always a crowd-pleaser and look super cute on the table.
My favorite way to enjoy these cheesecake cups is chilled straight from the fridge, when the chocolate has set just right and every bite is cool and refreshing. They’re perfect for a sweet treat after dinner or even a special snack during warmer months. If you’re a fan of strawberries and chocolate, these cups are definitely worth trying – they make dessert time feel extra special without the fuss.
Key Ingredients & Substitutions
Graham Cracker Crumbs: These make the crunchy base. If you can’t find graham crackers, digestive biscuits or even crushed vanilla wafers work well. Just make sure they’re finely crushed for a good crust texture.
Cream Cheese: This gives the cheesecake its creamy body. Use full-fat for the best taste. If dairy-free, try a plant-based cream cheese alternative the same way.
Heavy Whipping Cream: Whipping this adds lightness. Make sure it’s very cold for the fluffiest results. If you want a lower-fat option, you can try coconut cream but the texture will be a bit different.
Strawberries: Fresh and ripe strawberries add bright, fruity flavor. Frozen won’t work here as well. Chop them finely to spread flavor evenly through the cheesecake.
Chocolate & Coconut Oil: The chocolate topping tastes rich and smooth. Coconut oil thins the chocolate slightly and helps it set glossy. Butter also works fine if you don’t have coconut oil.
How Do You Get a Smooth, Creamy Cheesecake Filling Without Baking?
The key is to beat the cream cheese well until it’s smooth and lump-free. Then whip the heavy cream cold until you have stiff peaks – this adds light airiness to the dense cream cheese.
- Beat softened cream cheese with powdered sugar and vanilla until silky smooth.
- Whip cold heavy cream in a separate bowl to stiff peaks (it should hold its shape).
- Gently fold the whipped cream into the cream cheese mix to keep it light and fluffy.
- Carefully fold in chopped strawberries, mixing just enough to distribute but not crush.
This folding technique is important to keep the mix airy and prevents deflating the whipped cream. Chill the cups so the filling can set firmly without baking.
Equipment You’ll Need
- 12-cup muffin tin – I use this to hold the cheesecake cups; it keeps everything neat and easy to serve.
- Mixing bowls – For mixing the crust, filling, and whipped cream; a set of different sizes makes it simple.
- Electric mixer or hand whisk – Helps whip the cream smoothly and beat the cream cheese without lumps.
- Spatula or butter knife – Use this to spread the filling and smooth the tops elegantly.
- Microwave-safe bowl – For melting the chocolate and coconut oil quickly and evenly.
Flavor Variations & Add-Ins
- Swap strawberries for raspberries or blueberries for a different berry twist; they add color and tang.
- Add a splash of lemon juice or zest to brighten the flavor or mix in some crushed cookies for texture.
- Drizzle white or dark chocolate instead of milk chocolate for a different chocolate experience.
- Top with chopped nuts like almonds or pistachios for extra crunch and flavor contrast.
No-Bake Chocolate Covered Strawberry Cheesecake Cups
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs (about 10 full sheets)
- 6 tbsp unsalted butter, melted
- 1 tbsp granulated sugar
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream, cold
- 1 cup fresh strawberries, finely chopped (plus whole strawberries for topping)
For the Chocolate Topping:
- 6 oz semi-sweet or dark chocolate, chopped
- 1 tbsp coconut oil or unsalted butter (optional, for chocolate topping)
- Flaked sea salt, for garnish (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, plus at least 1 hour for chilling the cheesecake cups and another 30 minutes for the chocolate topping to set. Plan for about 1.5 to 2 hours total before serving. It’s a quick, no-bake dessert that’s well worth the wait!
Step-by-Step Instructions:
1. Preparing the Crust:
In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Stir until the crumbs are evenly moist and look like wet sand. Line a 12-cup muffin tin with paper liners or lightly grease it. Press about 1 to 1 1/2 tablespoons of the crumb mixture firmly into the bottom of each cup. Chill in the fridge while you get the filling ready.
2. Making the Cheesecake Filling:
In a large bowl, beat the softened cream cheese until smooth with no lumps. Add powdered sugar and vanilla extract, then beat again until creamy. In a separate cold bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until light and combined. Fold in the finely chopped strawberries, mixing gently but evenly.
3. Assembling and Chilling:
Spoon the cheesecake filling over each crust in the muffin tin, smoothing the tops with a spatula. Place the tray in the refrigerator for at least 1 hour to help the filling set firmly.
4. Adding the Chocolate Topping and Final Touches:
In a microwave-safe bowl, melt the chopped chocolate with coconut oil or butter in 20-second bursts, stirring in between, until smooth. Take the cheesecake cups from the fridge and spoon or drizzle the melted chocolate over each one. Let some chocolate drip down the sides for a nice effect. Immediately press a whole fresh strawberry on top of each cup and sprinkle with flaked sea salt if you like. Chill for another 30 minutes before serving.
Enjoy your delicious, creamy, and beautiful no-bake chocolate covered strawberry cheesecake cups chilled!
Can I Use Frozen Strawberries Instead of Fresh?
It’s best to use fresh strawberries for this recipe because frozen ones can release extra moisture, which might make the cheesecake filling runny. If you only have frozen, thaw and drain them very well before chopping and folding in.
How Long Can I Store These Cheesecake Cups?
Store the cheesecake cups in an airtight container in the fridge for up to 3 days. The crust may soften slightly over time, but they’ll still taste delicious. Avoid freezing as the texture can be affected.
Can I Substitute the Graham Cracker Crust?
Absolutely! You can swap graham cracker crumbs for digestive biscuits, vanilla wafers, or even crushed gingersnaps for a different flavor twist. Just use the same amount and crush them finely.
What’s the Best Way to Melt the Chocolate Topping?
Microwaving in 20-second bursts is easiest—stir in between to avoid burning. Alternatively, melt the chocolate gently over a double boiler on the stove for smooth, glossy chocolate perfect for drizzling.
