Step aside, homemade peanut butter cups. There’s a new bite-sized sweet stealing the dessert spotlight. Behold, No-Bake Chocolate Cheesecake Cups.
I accidentally stumbled into this original creation while dreaming up a DIY take on peanut butter cups. I’m all for the savory spread, but the allure of an alternate filling steered me toward my Easy No-Bake Cheesecake. So with a few simple tweaks, and more than a few taste tests, I landed on creamy cheesecake-filled dark chocolate cups topped off with a pinch of sea salt.
They’re sweet, salty, creamy and the perfect size for snacking or gifting to friends and family yourself.
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Ingredients
- 4 ounces (½ of an 8-ounce package) cream cheese, at room temperature
- 2 Tablespoons sugar
- 1/2 teaspoon vanilla extract
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon freshly grated lemon zest
- 2 1/2 cups semisweet or dark chocolate chips
- 2 teaspoons vegetable oil
- 2 Tablespoons large flake sea salt
Equipment:
- Mini muffin pan; Paper candy cups; Piping bag
Instructions
- In a bowl, stir together the cream cheese, sugar, vanilla extract, lemon juice and lemon zest until well combined. Transfer the mixture to a piping bag and refrigerate.
- Combine the chocolate chips and vegetable oil in a microwave-safe bowl. Microwave for 30-second intervals, stirring between each interval, until the chocolate is fully melted and smooth. (Alternately, you can melt the chocolate with the oil in a double boiler.)
- Line the mini muffin pan with the paper candy cups. Spoon 1 teaspoon of the melted chocolate into each cup, tap the pan on the counter so the chocolate flattens out then refrigerate the pan for 15 minutes until the chocolate is firm.
- Remove the pan and the cheesecake mixture from the fridge. Pipe a portion of the cheesecake mixture in the center of each cup, then top the cheesecake with another 1 to 2 teaspoons of melted chocolate. Sprinkle the tops of each cup with sea salt then return the pan to the fridge for 20 minutes until the chocolate has fully hardened. If not serving immediately, store the cups in an airtight container in the fridge.
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
I make mine in a silicone candy pan. No liners needed. If using a tin… Use liners!
Can you use the premade cheesecake filling if you’re in a pinch for time?
That *should* work!
Can I use Coconut oil instead of vegetable oil?
That *should* work!
Yes. I use coconut oil when making chocolate candy all the time. in my experiencr, it seems to help the chocolate set back up if I use a pinch less of the coconut oil though And melt at 30 second intervals in microwave.
If you can’t find or don’t want to spend a lot of money on Malden’s sea salt (or McCormick’s finishing salt) you can use regular kosher salt. You want a large or coarse grain salt
Would these work in chocolate molds, instead of paper cups?
I haven’t tried that but it *should* work!
Yes. I use coconut oil when making chocolate candy all the time. in my experiencr, it seems to help the chocolate set back up if I use a pinch less of the coconut oil though And melt at 30 second intervals in microwave.
Can’t wait to make these to give to friends for Christmas. Such an easy recipe for such a delicious treat.
Yes! Enjoy!
Do you spray the paper cups before you start? I wondered how well they come out of the paper?
No need to!
Can these be frozen?
Hi Wendy – I’ve never tried freezing them so I’m not sure how they’d turn out. Let me know if you try it!
I recommend thinning the chocolate with coconut oil that has been melted to liquid and cooled to combine with chocolate. It solidifies nicely when chilled, and it brings a nicer flavor to your chocolate.
Why do you add oil to the chocolate?
Hi Wendy – The vegetable oil helps thin out the chocolate so it’s easier to pipe!
This chocolate cheesecake cups are looking so delicious, I will definitely put them in my cookbook. Thank you for sharing this amazing dessert with us.
You are so welcome, Boyan!
instead of cheese cake I think I will try marshmellow fluff. but I do like the cheese cake
Great idea, Fay! Enjoy!
I think these would be delicious with a smidge of raspberry jam on top of the cheesecake before topping with the chocolate!
Absolutely!
For my next batch I will use less chocolate and more filling. I will also have the creme Cheese mixture at room temperature so it will spread easier. They are really easy to make.
So glad you enjoyed the recipe, Chris!
Can confectioners sure be used instead of regular sugar?
Hi there, Shelley! I’ve never tried using confectioners sugar in this recipe so I’m not sure what the results would be. Let me know if you try it!