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.
Hi, I made these a while back and they are delish!! Have you ever tried with white chocolate for a bridal shower?
Hi Barbara! I have not but that would be delicious!
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?
Hi Ellen! The lemon juice gives the filling that classic cheesecake flavor. :) You can omit it if you’d like.
Do they need to be stored in fridge? Giving asa gift…how long can they be left out at room temperature?
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.
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
Thanks for your feedback, Chris!
Can you use fat free cream cheese?
Sure!
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.
Hi Kathy! You can absolutely use milk chocolate and omit the lemon juice and zest from this recipe. :)
Awesome recipe
I’m so glad you enjoyed it!
I make mine in a silicone candy pan. No liners needed. If using a tin… Use liners!
Hello, can I make ahead and freeze?
Hi Maria! I wouldn’t recommend freezing these, as defrosting would likely change the creaminess/texture.
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.
Can I store in freezer and for how long? Thank you!
Hi there! I wouldn’t freeze these, as defrosting can change the creaminess/texture.
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!
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 :)
Hi Valerie! These will last up to a week when stored in an airtight container in the fridge.
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?
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!
I just found this recipe & was wondering if you can double the recipe for a potluck. Thanks
Definitely!
Kelly, where can I find large flake sea salt? Also, is it ok to substitute large flake sea salt with grinded sea salt?
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!
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.
Yum
I am quite excite to try these tatty looking morsels.
Please sign me up to receive more great recipes.
Thanks.
Adding you now!
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.
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.
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!
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)?
Sure thing!
Please add me to your email list I thought I saw these no bake cheese cake inside a cupcake
Will do, Lisa! Adding you now :)
Love ur recipe quite yum yum.. tnx for posting. Hapi mood foodtrip.
Interesting, quick and easy recipe! Love recipestory like this.
I would like to receive recipes, please added me to your email list
Absolutely, Melba! I’m adding you to our email list now :)
Hi please will you add me to your distribution list as well? Thank you!
Definitely, Melané! Adding you to our email list now :)
Please sign me up to receive more of your recipe
thanks
Sure thing, Maria! Adding you to our email list now :)
I like your no bake cheesecake. Can i request some of your recipe like sauces for burgers and some desserts. Thanks
Definitely, John! Here’s a link to all of our recipes: https://www.justataste.com/recipes/
Love this recipe and would like to receive others please and thank you!
Thanks, Rosemarie! I’m adding you to our email list now and you’ll be receiving new recipes in your inbox :)
Nicethanku so much
I would love to be added to your email list to receive recipes. Thank you!
Absolutely! I’ll add you now, Tina. You’ll be receiving an email to confirm your subscription and then you’re all set :)
Please sign me up to receive recipes
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Could this recipe be considered gluten-free
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.
Is really need to put a sea salt in the top of the cup cake? what is the effect if not?
Hi there! It adds a depth of flavor but isn’t crucial.
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.
Awesome! I love to hear that, Joanna! :)
can i make this 2 weeks befor christmas
Hi Chris – I’d recommend up to a week prior (max). Hope that helps!
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! :)
Yes, up to a week in the fridge is perfect!
Hey, I was wondering if I could make these without the muffin liners.
Hi Abbey – I’ve never tried that but it may be difficult to get them to release from the pan.
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.
Thanks so much, Shirley!
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?
Definitely! They’ll last in the fridge.
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.
Definitely!
I’m wondering if one is not a lemon fan can one skip this step or put something else in it
Thanks
Pamela
Definitely! You can leave it out :)
Why do you use sea salt on top of chocolates?
Salt and chocolate are an awesome combo! You can leave it off if you prefer not to include it.
Leave your bowl over a pot of very hot, not boiling, water.
Just wondering how many this recipe makes! Thanks :)
Hi Amanda! 24 cups, listed above :)
I would use the same amount of butter as oil. It should be fine.
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.
Thanks for your comment, Orla!
Can I make it in advance an freeze it ?
I’ve never tried freezing them so I’m not sure how they’d turn out. Let me know if you try it!
My daughter is allergic to citrus. Can I just omit it?
Definitely!
hi kelly i dnt know what is flakes sea salt and lemon zest.any substitute for that?thanks.
Hi Meghann – If you can’t find either ingredient, you can leave them out.
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…
Or your could ignore the microwave altogether and use a double boiler
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 ?
Definitely!
What if I don’t have the paper liners? Is there an alternative like spraying with Pam?
Hi Kristin – I have never tried making this recipe without the liners, so I’m not sure how that would turn out.
Hola soy de México me podrás dar la receta en espáñol graciad
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.
Love this idea, Lise!
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.
Hi Joyce! You can melt the chocolate in a double boiler on the stovetop.
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.
Love that idea, Jealith!
What is the measurement if I use butter instead of vegetable oil? I would love to make these!
Hi Brenda! I’ve never tried using butter in this recipe so I’m not sure what the equivalent would be.
How far in advance can I make these for a Wedding Shower?
Hi Susan – You could make them a day or two in advance, but you’ll want to store them in the fridge. Enjoy!
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 :)
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?
Thanks,
Thereza.
Thanks, Thereza! You are welcome to use an online converter to translate the recipes for your personal use.
These sound fantastic. I’m a lover of all things cheesecake and peanut butter, is there any way of making these pb cheesecake bites?
hi! Do i need to put both 1/2 tsp vanilla extract and 1 tsp fresh lemon juice? Thank u
Yep!
i use shortening instead of oil. it makes a big difference
This sounds like a great treat to add to the dessert table at my nieces’ wedding.
I need to try these with sugar-free chocolate chips and truvia! They sound like they would be great.
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.
Can this be done with milk chocolate instead of the dark chocolate?
Absolutely, Sandy! Feel free to use any type of chocolate.
JUST MADE THESE AND THEY WERE FABULOUS! I HIGHLY RECOMMEND. GREAT FOR A SWEET TREAT ON A SNOW-DAY :)
These look amazing! I’m going to run to the store this week to make some :)
How do you keep your chocolate melted while you wait for the the bottom chocolate to firm?
Thank you.
Karen
Hi Karen! If the chocolate hardens, you can re-melt it in the microwave. I’ll add this bit to the recipe. Thanks :)