No-Bake Chocolate Covered Strawberry Cheesecake Cups are a fun and easy treat that combines creamy cheesecake, fresh strawberries, and a rich chocolate topping all in one little cup. The crunchy crust, smooth cheesecake filling, juicy strawberries, and that irresistible chocolate layer make each bite a perfect balance of sweet and tangy with a bit of crunch.
I love how quick these cups come together without needing to turn on the oven. It’s like getting all the best parts of a fancy cheesecake and chocolate-covered strawberries but without any fuss. Whenever I make them, people always ask for the recipe because they’re not only delicious but super cute for parties or just a special snack.
My favorite way to enjoy these cheesecake cups is straight from the fridge, nice and chilled. They’re also great if you want to impress guests without spending hours in the kitchen. The combination of textures and flavors always makes me smile, and it feels like a little celebration in each bite.
Key Ingredients & Substitutions
Chocolate cookie crumbs: Oreo crumbs are perfect for the chocolatey crust. If you want a gluten-free option, try gluten-free chocolate cookies or crushed nuts like almonds or pecans for a crunchy base.
Cream cheese: Use full-fat cream cheese for creaminess. For a lighter option, try Neufchâtel cheese or a dairy-free cream cheese alternative.
Strawberries: Fresh strawberries add a bright, juicy flavor. If strawberries aren’t in season, raspberries or chopped cherries can work well, too.
Heavy cream: This is key for whipping and ganache. You can substitute coconut cream for a dairy-free version, but the flavor will change slightly.
Chocolate (for ganache): Semi-sweet chocolate strikes a nice balance. Milk or dark chocolate can be used to suit your taste, but avoid white chocolate as it behaves differently when melted.
How Can I Make the Cheesecake Filling Light and Smooth?
Getting the filling airy and smooth is the secret to a great texture. Here’s how I do it:
- Make sure cream cheese is fully softened at room temperature to avoid lumps.
- Beat the cream cheese first until completely smooth before adding powdered sugar and vanilla.
- Whip the heavy cream separately until stiff peaks form—this means the cream holds its shape well.
- Fold the whipped cream gently into the cream cheese mixture using a spatula, not a mixer. This keeps air in for a fluffy texture.
- Folding slowly and carefully ensures your filling stays light and not runny.
Equipment You’ll Need
- Silicone or paper muffin cups – I like these because they make removing the cups easy and mess-free.
- Mixing bowls – for combining cookie crumbs, cream cheese, and whipped cream.
- Electric hand or stand mixer – makes whipping the cream and mixing the filling faster and fluffier.
- Small saucepan – for making the chocolate ganache on the stovetop.
- Spatula or spoon – to gently fold ingredients without deflating the whipped cream.
- Measuring cups and spoons – for accurate ingredient portions.
- Garnish tools (like a small spoon or piping bag) – for topping with strawberries and drizzling ganache easily.
Flavor Variations & Add-Ins
- Use dark or white chocolate for the ganache to change the flavor profile.
- Add a splash of liqueur, like Grand Marnier or Chambord, into the filling for a boozy twist.
- Mix in chopped nuts or crushed cookies into the crust for extra crunch.
- Replace strawberries with blueberries or raspberries for a different berry flavor.
No-Bake Chocolate Covered Strawberry Cheesecake Cups
Ingredients You’ll Need:
For the Crust:
- 1 ½ cups chocolate cookie crumbs (such as Oreo, finely crushed, filling removed)
- 3 tablespoons unsalted butter, melted
- 1 cup graham cracker crumbs
- About 1 tablespoon melted butter (for graham cracker layer)
For the Cheesecake Filling:
- 8 ounces cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ cup fresh strawberries, finely chopped
- 1 cup heavy whipping cream
For the Chocolate Ganache:
- 6 ounces semi-sweet chocolate, chopped
- 3 tablespoons heavy cream
For the Garnish:
- Fresh strawberries, halved
How Much Time You’ll Need
This recipe takes about 20 minutes of hands-on prep time. Then, you’ll need to chill the cheesecake cups in the fridge for 1 to 2 hours to set the filling and an additional 30 minutes after topping with ganache. It’s a simple, easy dessert that you can prepare ahead and enjoy anytime!
Step-by-Step Instructions:
1. Prepare the Crust:
In a medium bowl, mix the chocolate cookie crumbs with 3 tablespoons of melted butter until the crumbs are evenly moistened. Press this mixture firmly into the bottom of silicone or paper-lined muffin cups to create the chocolate crust layer.
Next, combine the graham cracker crumbs with about 1 tablespoon of melted butter until they’re slightly wet. Sprinkle this crumb mixture evenly over the chocolate crust and gently press down to set. Set the cups aside.
2. Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. Fold in the finely chopped fresh strawberries.
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until it’s smooth and airy.
Spoon or pipe the cheesecake filling evenly over each crust in the muffin cups. Smooth the tops with a spatula. Place the cups in the refrigerator for 1 to 2 hours, or until the filling is firm.
3. Prepare the Chocolate Ganache and Assemble:
Heat the 3 tablespoons of heavy cream in a small bowl until it’s just simmering (not boiling). Pour the hot cream over the chopped semi-sweet chocolate and let it rest for 2 minutes. Stir until the ganache is smooth and glossy. Allow it to cool slightly to thicken, but still pourable.
Once the cheesecake filling is set, spoon the ganache over the top of each cup. Let some ganache drip down the sides for a pretty look.
Quickly top each cup with a halved fresh strawberry before the ganache sets. Return the cups to the fridge for about 30 minutes until the ganache is firm.
4. Serve and Enjoy!
Carefully remove the cheesecake cups from the liners and serve chilled. Enjoy the creamy strawberry cheesecake, rich chocolate ganache, and fresh strawberries all in one delightful bite!
Can I Use Frozen Strawberries Instead of Fresh?
Yes, but make sure to thaw and drain them well to avoid excess moisture in the filling. Pat them dry with paper towels before chopping and folding into the cheesecake mixture.
How Should I Store Leftover Cheesecake Cups?
Store them in an airtight container in the refrigerator for up to 3 days. Keep them chilled to maintain the cheesecake texture and ganache firmness.
Can I Make These Ahead of Time?
Absolutely! Prepare the cups a day in advance and refrigerate. Just add the fresh strawberry garnish right before serving for the best appearance and flavor.
Can I Substitute the Chocolate Ganache?
Yes! You can use store-bought chocolate sauce or even melted peanut butter for a different flavor. Just make sure it’s thick enough to hold on top without running off too much.