No-Bake Chocolate Covered Strawberry Cheesecake Cups are a delightful treat that combines creamy cheesecake, juicy strawberries, and a rich chocolate coating—all without turning on the oven. These little cups are the perfect bite-sized dessert with a smooth, tangy cheesecake filling nestled on a crunchy base and finished with a sweet chocolate shell and fresh strawberries on top.
I love making these when I need something sweet but simple, especially because they come together quickly and don’t require baking. It feels like creating a fancy dessert but with very little effort. Adding the chocolate on top gives just the right touch of decadence, and the fresh strawberries bring a nice burst of freshness in every bite.
These cups are great to share with friends at a casual gathering or to enjoy as a special treat after dinner. I like to chill them well so the chocolate hardens just perfectly and the cheesecake has that dreamy, smooth texture. Plus, making them in individual portions means no fighting over who gets the biggest slice—everyone gets their own little cup of happiness!
Key Ingredients & Substitutions
Graham Cracker Crumbs: These give the crust its crunch and a slightly sweet base. If you don’t have graham crackers, digestive biscuits or even crushed vanilla wafers work well.
Cream Cheese: This is the heart of the cheesecake filling. For a lighter option, try using Neufchâtel cheese, which has less fat but still stays creamy.
Heavy Whipping Cream: Whipping cream makes the filling fluffy. If you want a dairy-free option, try coconut cream, but it will add a mild coconut flavor.
Chocolate: Use semi-sweet or dark chocolate for that rich topping. Milk chocolate works too if you prefer a sweeter finish. Adding a bit of coconut or vegetable oil helps melt it smoothly.
Strawberries: Fresh and firm strawberries are best here for a juicy bite and bright color. If strawberries aren’t in season, raspberries or cherries can be tasty substitutes.
How Do I Make the Cheesecake Filling Light and Smooth Without Baking?
The no-bake filling is all about mixing the right textures. Here’s how to get it just right:
- Beat softened cream cheese with powdered sugar and vanilla until completely smooth—no lumps.
- Whip the heavy cream separately until you see stiff peaks. This adds air and lightness.
- Fold the whipped cream gently into the cream cheese mix. Fold slowly so you don’t lose the airiness.
This combination creates a creamy yet airy filling that sets perfectly in the fridge without baking.
Equipment You’ll Need
- Mini muffin tin or a mini cheesecake pan – I use this to create evenly sized cups that are easy to serve.
- Mixing bowls – handy for mixing the crust, filling, and whipped cream separately.
- Electric hand mixer or stand mixer – makes whipping the heavy cream and mixing everything smooth and quick.
- Spatula or spoon – for folding ingredients gently without deflating the whipped cream.
- Microwave-safe bowl – to melt the chocolate and coconut oil easily.
- Measuring cups and spoons – for accurate ingredient portions.
Flavor Variations & Add-Ins
- Chocolate Chips or Chunks: Stir into the cheesecake filling for extra texture and chocolate flavor.
- Different Fruits: Blueberries, raspberries, or chopped cherries add a burst of flavor and color.
- Cookie Crumb Topping: Sprinkle crushed Oreos or graham crackers on top for added crunch.
- Flavor Extracts: Add a splash of lemon or orange extract to the filling for a citrus twist.
No-Bake Chocolate Covered Strawberry Cheesecake Cups
Ingredients You’ll Need:
For the Crust:
- 1 cup graham cracker crumbs
- 3 tbsp unsalted butter, melted
For the Cheesecake Filling:
- 8 oz (225g) cream cheese, softened
- ⅓ cup powdered sugar
- 1 tsp vanilla extract
- ¾ cup heavy whipping cream
For the Chocolate Topping:
- 4 oz (115g) semi-sweet or dark chocolate, chopped
- 1 tsp coconut oil or vegetable oil (optional, for smoother chocolate)
- 12 fresh strawberries, washed and dried
How Much Time Will You Need?
This recipe takes about 15 minutes for prep, plus chilling time. You’ll need at least 1 hour in the fridge for the cheesecake to set, plus around 30 minutes after adding the chocolate topping to let it harden. Total time is roughly 2 hours, but hands-on time is just a quarter of that!
Step-by-Step Instructions:
1. Make the Crust Base
In a medium bowl, mix the graham cracker crumbs with melted butter until everything is well blended. Press this mixture firmly into the bottoms of mini muffin liners or a mini cheesecake pan to form a solid crust. Pop them into the fridge to chill while you prepare the filling.
2. Whip Up the Cheesecake Filling
Beat the softened cream cheese together with 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, being careful not to lose the fluffy texture.
3. Assemble Your Cheesecake Cups
Spoon or pipe the creamy filling evenly over the chilled crust bases, smoothing the tops gently. Cover and chill in the refrigerator for at least 1 hour so the filling firms up nicely.
4. Prepare the Chocolate Topping
Melt the chopped chocolate along with the coconut or vegetable oil (if using) in a microwave-safe bowl. Heat in 20-second bursts, stirring well each time until smooth and melted. Let the chocolate cool slightly but stay liquid enough to drizzle.
5. Add Chocolate and Strawberries
Take the cheesecake cups out of the fridge. Drizzle or spoon melted chocolate over each one, letting some drip slowly down the sides. Quickly top each with a fresh strawberry, pressing lightly so it sticks to the chocolate.
6. Final Chill and Serve
Return the cups to the fridge for about 30 minutes to allow the chocolate to harden. Serve cold and enjoy your delicious no-bake cheesecake cups with chocolate and strawberries!
Can I Use Frozen Strawberries for These Cheesecake Cups?
It’s best to use fresh strawberries for the topping, as frozen ones can be watery and may make the chocolate soggy. If you only have frozen, thaw them completely and pat dry before placing on top.
How Long Can I Store These Cheesecake Cups?
Store them 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!
Can I Substitute the Graham Cracker Crust?
Absolutely! You can use crushed digestive biscuits, vanilla wafers, or even Oreo crumbs for a different flavor profile.
Is There a Dairy-Free Version of This Recipe?
Yes! Try using dairy-free cream cheese and coconut whipped cream as substitutes. Also, check that your chocolate is dairy-free to keep it vegan-friendly.
