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No-Bake Chocolate Covered Strawberry Cheesecake Cups: Easy Dessert

no-bake chocolate covered strawberry cheesecake cups - featured image
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These no-bake chocolate covered strawberry cheesecake cups are a simple, elegant dessert that comes together in minutes. With a buttery graham cracker crust, creamy cheesecake filling, and fresh strawberries dipped in chocolate, they’re perfect for any gathering.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full sheets)
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • Pinch of salt
  • 16 ounces cream cheese, softened to room temperature
  • ½ cup powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream, cold
  • ½ teaspoon lemon zest (optional)
  • 12–16 medium fresh strawberries, washed and dried
  • 1 cup semi-sweet chocolate chips
  • 1 tablespoon coconut oil (optional)

Instructions

  1. Make the crust: In a medium bowl, combine graham cracker crumbs, granulated sugar, and a pinch of salt. Pour in melted butter and stir with a fork until every crumb is moistened (like wet sand).
  2. Press the crust into the muffin liners: Line a 12-cup muffin tin with paper or foil liners. Divide the crust mixture evenly among them (about 2 tablespoons per cup). Press down firmly with the bottom of a small glass. Refrigerate while making the filling.
  3. Whip the heavy cream: In a medium bowl, pour cold heavy cream. Using an electric hand mixer on medium-high speed, whip until stiff peaks form (about 2-3 minutes). Set aside.
  4. Make the cheesecake filling: In a separate large bowl, beat softened cream cheese, powdered sugar, vanilla extract, and lemon zest (if using) on medium speed until smooth and creamy (about 2 minutes). Scrape down the sides.
  5. Fold in the whipped cream: Add the whipped cream to the cream cheese mixture. Using a rubber spatula, gently fold together until no white streaks remain.
  6. Fill the cups: Remove the muffin tin from the fridge. Spoon or pipe the cheesecake filling into each cup, dividing evenly. Smooth the tops and tap the tin gently to settle the filling.
  7. Chill the cups: Refrigerate for at least 4 hours, preferably overnight.
  8. Prepare the strawberries: Wash and dry strawberries thoroughly. Cut stems off to create a flat bottom, leaving green tops if desired.
  9. Melt the chocolate: In a small microwave-safe bowl, combine chocolate chips and coconut oil. Microwave in 30-second intervals, stirring after each, until fully melted and smooth (about 1 ½ minutes total).
  10. Dip the strawberries: Hold each strawberry by the stem and dip into melted chocolate, coating about three-quarters. Let excess drip off. Place on top of each chilled cheesecake cup, chocolate side down, stem pointing up. Press gently.
  11. Drizzle with extra chocolate: If desired, drizzle remaining melted chocolate over the tops.
  12. Return to the fridge: Refrigerate for another 30 minutes to let the chocolate set. Serve cold, removing paper liners carefully if desired.

Notes

Soft cream cheese is essential for a smooth filling. Let it sit at room temperature for at least 30 minutes. Dry strawberries thoroughly before dipping in chocolate to prevent seizing. These taste even better the next day. For a gluten-free version, use gluten-free graham crackers.

Nutrition

Keywords: no-bake cheesecake, strawberry cheesecake cups, chocolate covered strawberries, easy dessert, no-bake dessert, cheesecake cups

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