No-Bake Chocolate Cheesecake Cups

from 6 votes

No-Bake Chocolate Cheesecake Cups recipe on

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. 

No-Bake Chocolate Cheesecake Cups recipe on

They’re sweet, salty, creamy and the perfect size for snacking or gifting to friends and family yourself.

No-Bake Chocolate Cheesecake Cups recipe on

No-Bake Chocolate Cheesecake Cups recipe on

No-Bake Chocolate Cheesecake Cups recipe on

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No-Bake Chocolate Cheesecake Cups

Step aside, homemade peanut butter cups. There’s a new bite-sized sweet stealing the dessert spotlight. Behold, No-Bake Chocolate Cheesecake Cups.
Author: Kelly Senyei
4.34 from 6 votes
No-Bake Chocolate Cheesecake Cups recipe on
Prep Time 45 minutes
Cook Time 0 minutes
Total Time 45 minutes
Servings 24 cups


  • 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


  • Mini muffin pan; Paper candy cups; Piping bag


  • 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.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!


Calories: 131kcal, Carbohydrates: 11g, Protein: 1g, Fat: 9g, Saturated Fat: 5g, Cholesterol: 6mg, Sodium: 598mg, Potassium: 112mg, Fiber: 1g, Sugar: 8g, Vitamin A: 75IU, Vitamin C: 0.2mg, Calcium: 16mg, Iron: 1.2mg


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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.

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  1. Hi, I made these a while back and they are delish!! Have you ever tried with white chocolate for a bridal shower?

  2. Hi, they sound like they’re easy to make. Lemon juice and chocolate doesn’t sound good to me. Why is the lemon juice needed?

    1. Hi Ellen! The lemon juice gives the filling that classic cheesecake flavor. :) You can omit it if you’d like.

    1. Hi Diane! You can leave them out at room temp for several hours but otherwise yes, they should be refrigerated since they contain cream cheese.

    2. 3 stars
      I recommend getting more chocolate chips than it says, and also letting the filling refrigerate longer. Mine look like a marble effect not like these pics

  3. I have not made these yet, but I am interested in making them. I have a question about them. Do I have to put in the lemon juice and zest? And can I use milk chocolate? I’m not a fan of semi-sweet or dark chocolate.

      1. Hi Maria! I wouldn’t recommend freezing these, as defrosting would likely change the creaminess/texture.

    1. 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.

  4. 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

    1. 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.

    1. 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!

  5. 4 stars
    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.

  6. 5 stars
    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.

  7. instead of cheese cake I think I will try marshmellow fluff. but I do like the cheese cake

  8. I think these would be delicious with a smidge of raspberry jam on top of the cheesecake before topping with the chocolate!

  9. 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.

    1. 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!

  10. How long do you think these would last? I was thinking these would be a great addition to my gifts this Christmas but if they only hold up for a few days they won’t work. Please help. Thanks :)

  11. Awesome recipe! Tried it and LOVED it, as did my friends. Would it work to maybe add some Nutella to the chocolate and make Nutella-Chocolate cheesecake bites?

    1. So glad you enjoyed the recipe, Susanna! And I think adding Nutella could work, but I can’t say for certain. Let me know if you try it!

  12. Kelly, where can I find large flake sea salt? Also, is it ok to substitute large flake sea salt with grinded sea salt?

    1. It’s by the spices in all major grocery stores, but if you can’t find it, you can use any other type of salt!

    2. Lily, look for Malden’s Sea Salt. Best stuff ever! Lovely big flakes. My pantry is never without it. You’ll find it takes fresh salads and grilled steaks to a whole other level.

  13. I am quite excite to try these tatty looking morsels.
    Please sign me up to receive more great recipes.

  14. I’m not much of a cheese cake fan, however if you add some peanut butter to the filling I would definitely go for these. Any suggesrtion on the amount? I’m thinking 1/4 cup of smooth.

    1. You can definitely swap in peanut butter, but the amount would just depend on if you’re keeping any of the cream cheese in the recipe.

  15. I’m definitely will make this for our Herb Society’s next event. It looks so delicious. I know I could add to the cream cheese mixture as well, as someone else had suggested. Thank you!

  16. I’d think you could add ground or chopped nuts, finely chopped candied orange peel to the cream cheese. And how about using Mascarpone instead of cream cheese (less salt in the cheese)?

  17. I like your no bake cheesecake. Can i request some of your recipe like sauces for burgers and some desserts. Thanks

    1. Thanks, Rosemarie! I’m adding you to our email list now and you’ll be receiving new recipes in your inbox :)

    1. Absolutely! I’ll add you now, Tina. You’ll be receiving an email to confirm your subscription and then you’re all set :)

    1. Hi Suzanne! Thanks so much! I just added your email to our subscription list for new recipes. Please click “confirm subscription” in the email you’ll be receiving shortly.

    1. Hi Maggie! I hesitate to say it’s gluten-free, as I haven’t studied the exact ingredients of each component and it’d depend on what brand of chocolate and cream cheese you use.

  18. My one daughter loves Reese PN butter cups, my other daughter is allergic. She is so excited to try these, kind of makes her feel like she is not missing out.

  19. Hello, may I know how long the chocolate cups can keep in the fridge? I’ve kept them in the fridge for about a week.

    Thanks in advance! :)

  20. I’m really excited to make some of these recipes, but especially the cheesecake chocolate ones. They seem like they will be delicious. I’ll let you know how they turn out. I’m also signing up for the newsletter to get more recipes. I’m going for some good ones for the Holidays!! Thanks again.

  21. Hi was thinking of making these and making ina bouquet and wrapping up foe a stall
    U think it will stay ok out side fridge for a few hours?

  22. I think if you put the melted chocolate into a paper pastry bag instead of spooning it into the muffin tins, it would be easier to make these. Then just squirt the chocolate on top of the cheesecake filling, sprinkle with salt, and there’s less mess.

  23. I always use pot with bit of water and heat safe glass bowl to melt chocolate. Leave bowl on hot water and it keeps it melted. You can melt the butter and just use the same measurements as the oil. If you have small silicone muffin containers you can use them without liners. Then when cool just pop out chocolates. Otherwise, you can make your own paper cups. A little work but it does do the job. Need parchment paper and cut small circles for bottom of each cup then cut strips to go around each cup and place inside. I take a tiny dab of chocolate to hold together. Cut strip long enough to overlap so you can have bottom smaller than top as container isn’t straight. It is angled out at the top.

  24. Kristin, did you try making without the muffin paper liners?! I was thinking the same thing and wondered if it worked:). I have everything I need except the liners…

  25. Hi, I will like to know if I don’t have chocolate chips can I use a regular Hershey’s chocolate bar just chopped in small pieces ?

    1. Hi Kristin – I have never tried making this recipe without the liners, so I’m not sure how that would turn out.

  26. To make this even neater, I put the chocolate mixture in a squeeze bottle and the cream cheese mixture in another. It make it so much easier to fill the cups instead of fussing with a spoon and pastry bag.

  27. Hello! What if I don’t have a microwave oven? I only have a regular oven (convection I think). Is the melting procedure for the chocolate still the same? Will wait for your reply. Thanks.

  28. When I am working with chocolate I fill my slow cooker with boiling water, turn it on high and put a vegetable strainer in upside down then put a plastic bowl on top of that containing my chocolate. It keeps the chocolate at the exact right temperature for dipping etc. without burning or constantly having to reheat and remelt it. Or you can buy one of those $300 chocolate melting machines that does the same job.

    1. Hi Brenda! I’ve never tried using butter in this recipe so I’m not sure what the equivalent would be.

    1. Hi Susan – You could make them a day or two in advance, but you’ll want to store them in the fridge. Enjoy!

  29. You could make these a bit healthier by substituting organic virgin coconut oil for the vegetable oil :) Also could use Pink Himalayan Salt instead of sea salt, would be pretty and it’s a great salt! Just a thought :)

  30. Hi Kelly,
    I’m from Brazil and love your recipes! They seem delicious!

    Our measures are diferentt, we don’t use ounces, for example. Would it be hard to have the quantity/amounts used in the recipes translated?


    1. Thanks, Thereza! You are welcome to use an online converter to translate the recipes for your personal use.

  31. These sound fantastic. I’m a lover of all things cheesecake and peanut butter, is there any way of making these pb cheesecake bites?

  32. These are very good. I’ve been making them for years for Easter. Sometimes I use white chocolate and tint it different colors. In the recipe however I do use butter instead of oil. I like the flavor better. Enjoy everyone.

    1. Hi Karen! If the chocolate hardens, you can re-melt it in the microwave. I’ll add this bit to the recipe. Thanks :)