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Creamy Chocolate-Covered Strawberry Cheesecake Cups – Easy No-Bake Dessert

chocolate-covered strawberry cheesecake cups - featured image
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These no-bake cheesecake cups feature a sweet graham cracker crust, creamy cheesecake filling with a fresh strawberry center, and a crackly chocolate shell. Perfect for parties, gifting, or a simple weeknight treat—no oven required!

Ingredients

Scale
  • 1 cup (about 8 sheets) graham crackers, finely crushed (100g)
  • 4 tablespoons unsalted butter, melted (57g)
  • 2 tablespoons granulated sugar (25g)
  • Pinch of salt
  • 8 ounces cream cheese, full-fat, softened (225g)
  • 1/3 cup plain Greek yogurt, full-fat or 2% (80g)
  • 1/2 cup powdered sugar (60g)
  • 1 teaspoon vanilla extract (5ml)
  • 6–8 medium fresh strawberries, tops trimmed, whole
  • 1 cup semi-sweet chocolate chips or chopped chocolate (175g)
  • 2 teaspoons coconut oil (10ml)

Instructions

  1. Line a 12-cup muffin tin with paper or silicone liners.
  2. In a medium bowl, combine crushed graham crackers, melted butter, granulated sugar, and a pinch of salt. Mix until the texture resembles wet sand.
  3. Spoon about 1 heaping tablespoon of crust mixture into each liner. Press firmly with the back of a spoon or small glass until compact.
  4. Freeze the crusts for 10 minutes while preparing the filling.
  5. In a large bowl, beat softened cream cheese, Greek yogurt, powdered sugar, and vanilla extract on medium speed for 2-3 minutes until smooth.
  6. Remove the muffin tin from the freezer. Place one whole, trimmed strawberry upside-down in the middle of each crust.
  7. Spoon or pipe the cheesecake filling over each strawberry, covering completely. Smooth the tops.
  8. Chill the assembled cups in the fridge for at least 2 hours (or 30 minutes in the freezer) until the filling is firm.
  9. In a microwave-safe bowl, combine chocolate chips and coconut oil. Microwave in 30-second bursts, stirring each time, until smooth and glossy (about 1-1.5 minutes).
  10. Spoon about 1 tablespoon melted chocolate over each chilled cheesecake cup, tilting the tin to spread evenly. The chocolate should set quickly.
  11. Refrigerate at least 30 more minutes, or until the chocolate is firm.
  12. Carefully peel off the liners and serve. For a clean look, cut in half to reveal the strawberry center.

Notes

For best results, use room temperature cream cheese and full-fat dairy. Press the crust firmly to prevent crumbling. Chill thoroughly for clean layers and a crisp chocolate shell. Swap graham crackers for gluten-free or chocolate cookies as desired. Store in an airtight container in the fridge for up to 3 days or freeze for up to 1 month.

Nutrition

Keywords: no-bake cheesecake, chocolate-covered strawberry, cheesecake cups, easy dessert, party dessert, summer dessert, individual cheesecake, kid-friendly, make-ahead dessert

Find it online: https://evabake.com/creamy-chocolate-covered-strawberry-cheesecake-cups-easy-no-bake-dessert/