No-Bake Chocolate Covered Strawberry Cheesecake Cups are a delightful little treat that combines creamy cheesecake, fresh strawberries, and a rich chocolate topping—all without turning on the oven. These cups are packed with sweet, tangy strawberry flavor, smooth cheesecake filling, and that irresistible chocolate coating that brings everything together in one perfect bite.
I love making these cups when I want a dessert that’s special but still easy. The no-bake part means I can whip them up without heating up the kitchen, which is a win in my book. Plus, the chocolate-covered strawberry combo feels fancy but is really just about simple ingredients coming together in a fun way. I usually use fresh strawberries dipped in chocolate for that extra pop of real fruit and crunch.
Serving these in little cups makes them perfect for parties or quiet treats at home. I like to chill them until the chocolate is set and the cheesecake is nice and firm. It’s such a joy to dig into something creamy and chocolaty with a hint of fresh strawberry brightness. Everyone always asks for the recipe when I bring these out!
Key Ingredients & Substitutions
Chocolate Cookie Crumbs: These create the crunchy base. You can use Oreo crumbs or any chocolate wafer cookies. For a gluten-free option, try crushed gluten-free chocolate cookies or graham crackers.
Cream Cheese: It gives the cheesecake its creamy texture. Make sure it’s softened to avoid lumps. Neufchatel cheese is a lighter substitute if you want less fat.
Peanut Butter: Adds a rich, nutty flavor. Feel free to swap with almond butter or sunflower seed butter if you have allergies or prefer a different taste.
Heavy Cream: Whipped cream lightens the filling and makes it fluffy. If you want a dairy-free version, try coconut cream, though texture will slightly differ.
Chocolate Ganache: Uses semi-sweet chocolate and cream for a glossy top. You can substitute dark or milk chocolate, depending on your sweetness preference. Just keep the cream ratio same.
Fresh Strawberries: They add a bright and fresh contrast. If strawberries aren’t available, raspberries or cherries can work well as toppings.
How Can I Get a Smooth, No-Lumps Cheesecake Filling?
Softening the cream cheese is key for a creamy filling. Use room temperature cream cheese and beat it well by itself first; this helps break up lumps.
- Beat cream cheese alone until smooth and fluffy (about 2-3 minutes).
- Add peanut butter and vanilla, mixing until fully combined.
- Whip the heavy cream separately until you see soft peaks—this means it holds shape but is still soft.
- Gently fold whipped cream into the cream cheese mix using a spatula, folding slowly to keep it light and airy.
- Finally, add powdered sugar and mix gently to avoid deflating the whipped cream.
Take your time with these steps and avoid overmixing once the whipped cream is added—it keeps your cheesecake cups smooth and fluffy!
Equipment You’ll Need
- Mini muffin tin or silicone molds – I use this for shaping the cups exactly how I want and easy removal after setting.
- Mixing bowls – helpful for blending the crust and filling separately for clean steps.
- Spatula or spoon – perfect for spreading the cheesecake filling smoothly and topping with ganache.
- Microwave-safe bowl – I melt the chocolate and heat the cream here easily.
- Whisk or hand mixer – makes whipping the heavy cream quick and fluffy.
- Knife and cutting board – for prepping strawberries and halving them if needed.
Flavor Variations & Add-Ins
- Use dark chocolate or milk chocolate instead of semi-sweet for different sweetness levels.
- Swap peanut butter for almond or cashew butter for a different nutty flavor.
- Add a layer of fruit jam or preserves between the crust and filling for extra sweetness.
- Mix in mini chocolate chips or chopped nuts into the cheesecake filling for added texture.
No-Bake Chocolate Covered Strawberry Cheesecake Cups
Ingredients You’ll Need:
For the Crust:
- 1 ½ cups chocolate cookie crumbs (e.g., Oreo crumbs, crushed)
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 8 ounces cream cheese, softened
- ½ cup creamy peanut butter (or smooth nut butter)
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ cup heavy cream
For the Ganache and Topping:
- 6 ounces semi-sweet chocolate chips
- ¼ cup heavy cream
- 12 fresh strawberries, washed and hulled (some halved for topping)
- Flaky sea salt, for garnish (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, plus at least 2 ½ hours to chill—the first 2 hours to set the cheesecake cups and an additional 30 minutes after adding the chocolate ganache. So, plan ahead to give these delightful little treats time to firm up perfectly.
Step-by-Step Instructions:
1. Prepare the Crust:
Combine the chocolate cookie crumbs and melted butter in a bowl, stirring well until the crumbs are evenly coated. Press this mixture firmly into the bottom of greased mini muffin tins or silicone molds to form an even crust layer. Place the tin in the refrigerator to chill while you prepare the filling.
2. Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese until it’s smooth and creamy. Add the peanut butter and vanilla extract and mix well until fully combined. In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture, ensuring everything is evenly mixed and smooth. Then, add the powdered sugar, folding it in carefully.
3. Assemble the Cheesecake Cups:
Spoon the cheesecake filling on top of the chilled crusts, filling each cup almost to the top. Use the back of a spoon or a spatula to smooth out the tops. Return the cups to the refrigerator and chill for at least 2 hours, or until the filling is firm.
4. Prepare and Add the Ganache Topping:
Heat the ¼ cup heavy cream in a microwave-safe bowl for about 30 seconds until hot but not boiling. Pour the warm cream over the chocolate chips and let it sit for 2 minutes, then stir until you get a smooth, glossy ganache. Remove the cheesecake cups from the fridge and spoon the ganache over each cup, letting it drip down the sides.
5. Garnish and Chill:
Top each ganache-covered cup immediately with a whole or halved strawberry. Sprinkle a pinch of flaky sea salt over the chocolate for an extra flavor boost if you like. Place the cups back in the fridge for about 30 minutes to allow the ganache to set completely.
6. Serve and Enjoy:
Keep the cheesecake cups chilled until serving. Enjoy these creamy, chocolatey, and fruity delights as a perfect no-bake dessert treat!
Can I Use Frozen Strawberries for This Recipe?
Yes, but make sure to fully thaw and pat them dry before using. Excess moisture from frozen strawberries can make the cheesecake cups soggy or cause the chocolate ganache to not set properly.
Can I Make These Cheesecake Cups Ahead of Time?
Absolutely! You can prepare the entire dessert up to 1 day in advance. Just keep them covered and refrigerated, then add the fresh strawberries right before serving for the best flavor and presentation.
How Should I Store Leftover Cheesecake Cups?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Make sure they stay chilled to keep the ganache firm and the cheesecake creamy.
Can I Substitute Peanut Butter With Another Nut Butter?
Yes! Almond butter, cashew butter, or sunflower seed butter make great alternatives if you want to avoid peanut butter or try a different flavor. Just use the same amount as the recipe calls for.