No-Bake Chocolate Covered Strawberry Cheesecake Cups are a perfect treat for anyone who loves the classic combo of strawberries, chocolate, and creamy cheesecake. These little cups have a smooth, rich cheesecake filling layered with fresh strawberry pieces and topped with a chocolate drizzle that makes every bite a delight. The no-bake part means they’re super easy to put together, which is always a plus when you want something sweet without spending hours in the kitchen.
I love making these when I want to impress friends or just treat myself without too much fuss. One of my favorite parts is how the fresh strawberries keep things light and refreshing, balancing out the creamy sweetness of the cheesecake and the chocolate. I usually use a mix of chopped strawberries right in the cheesecake and then pop a whole one on top for that extra wow factor. Plus, no baking means less stress about timing or temperatures, which feels like a win on dessert day!
These cheesecake cups are great for parties, especially when you want to serve something that feels fancy but isn’t complicated. You can make them ahead of time and keep them chilled until it’s time to enjoy. I’ve found that everyone loves how easy they are to eat and how the chocolate gives just the right touch of richness without overwhelming the fresh fruit and creamy filling. They’re definitely a go-to dessert when I want something fun and delicious that also looks pretty on the table.
Key Ingredients & Substitutions
Oreo Cookies: These make a tasty chocolate crust with great crunch. If you prefer gluten-free, try gluten-free chocolate cookies or crushed graham crackers with cocoa powder.
Cream Cheese: The creamy base of the cheesecake. Use full-fat for the best texture and flavor. Neufchatel cheese is a lighter option but might be less rich.
Strawberries: Fresh strawberries add juicy sweetness and a bit of tartness. If out of season, frozen strawberries (thawed and drained) can work, but fresh is best.
Chocolate Chips & Heavy Cream (Ganache): Semi-sweet chocolate strikes a nice balance. You can use dark or milk chocolate if preferred. Heavy cream creates a smooth ganache; coconut cream works as a dairy-free option.
How Can I Get a Smooth, Creamy No-Bake Cheesecake Filling?
The key is soft cream cheese and properly whipped cream. Here’s how to nail it:
- Let cream cheese sit at room temp so it becomes soft and easy to beat.
- Beat cream cheese with powdered sugar and vanilla until very smooth and no lumps remain.
- Whip cold heavy cream until it holds stiff peaks before folding it gently into the cream cheese mix.
- Fold whipped cream slowly to avoid deflating it—this keeps the filling light and fluffy.
Chill the filled cups well to help them set firmly. This no-bake method saves time and keeps the texture perfect without using gelatin or eggs.
Equipment You’ll Need
- Food processor – I love it because it quickly turns cookies into fine crumbs for the crust.
- Mixing bowls – useful for beating the cream cheese and whipping the cream separately.
- Muffin tin with cupcake liners – perfect for holding and shaping each individual cheesecake cup.
- Spatula or spoon – helps smooth the filling and spread it evenly into the liners.
- Small saucepan – needed to heat the heavy cream for the ganache.
- Whisk or fork – makes stirring and mixing the ganache easy and smooth.
Flavor Variations & Add-Ins
- Swap strawberries for blueberries or raspberries—each berry adds a different burst of flavor and color.
- Add a hint of citrus zest (like lemon or orange) in the filling for a bright, fresh twist.
- Use dark chocolate or white chocolate chips instead of semi-sweet for a different flavor profile in the ganache.
- Mix in chopped nuts or crushed cookies into the filling for extra crunch and texture.
No-Bake Chocolate Covered Strawberry Cheesecake Cups
Ingredients You’ll Need:
For The Crust:
- 20 Oreo cookies (or any chocolate sandwich cookies)
- 6 tablespoons unsalted butter, melted
For The Cheesecake Filling:
- 16 oz (450g) cream cheese, softened
- 2/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, chilled
- 1 1/2 cups fresh strawberries, washed and dried (plus some whole strawberries for topping)
For The Chocolate Ganache:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, plus at least 2 hours to chill so the cheesecake cups set properly. The chilling time lets the crust firm up and the filling become deliciously creamy and sliceable.
Step-by-Step Instructions:
1. Making the Crust:
Put the Oreo cookies in a food processor and pulse until they’re finely crushed. Pour the crumbs into a bowl and mix in the melted butter until all the crumbs are evenly moistened. Line a muffin tin with 12 cupcake liners and press the cookie mixture firmly into the bottoms to make an even crust. Pop the tin in the fridge to chill while you work on the filling.
2. Preparing the Cheesecake Filling:
In a large bowl, beat the softened cream cheese with powdered sugar and vanilla extract until the mixture is smooth and creamy. In another chilled bowl, whip the heavy cream until stiff peaks form. Carefully fold the whipped cream into the cream cheese mixture, making sure not to deflate it. Chop about 1 cup of the strawberries into small pieces and gently fold them into the cheesecake filling.
3. Assembling and Chilling:
Divide the cheesecake filling evenly among the chilled crusts, filling each almost to the top. Smooth the tops with a spatula or spoon, then put the tray back in the fridge to chill for at least 2 hours, or until the filling is set.
4. Making the Chocolate Ganache & Finishing Touches:
Heat ½ cup of heavy cream in a small saucepan just until it starts to simmer. Pour the hot cream over the chocolate chips in a bowl and let it sit for 2 minutes. Stir until the ganache is smooth and shiny. Before serving, drizzle or spoon the ganache over each cheesecake cup, letting it drip down the sides. Top each cup with a whole fresh strawberry for a beautiful finish.
5. Serving:
Keep these cheesecake cups chilled until you’re ready to enjoy them. They’re a perfect bite-sized treat for any occasion!
Can I Use Frozen Strawberries in This Recipe?
Yes, you can! Just make sure to thaw them completely and drain any excess liquid before folding them into the cheesecake filling to avoid extra moisture.
How Long Can I Store These Cheesecake Cups?
Store them in an airtight container in the fridge for up to 3 days. For best texture and flavor, enjoy them within that time frame.
Can I Make These Ahead of Time?
Absolutely! You can prepare the entire dessert up to a day in advance. Just keep them refrigerated and add the chocolate ganache and strawberries right before serving for the freshest look.
What Can I Use Instead of Oreo Cookies for the Crust?
You can substitute with graham crackers, chocolate wafers, or any crunchy chocolate cookie you like. Just crush them finely and mix with melted butter like the recipe states.