Chocolate, strawberries, and cheesecake—what’s not to love? These No-Bake Chocolate Strawberry Cheesecake Cups have the perfect balance of crispy, creamy, and chocolatey goodness, with fresh berries tucked into every bite. And the best part? They come together in just 20 minutes, no baking needed.
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Why These Bite-Sized Cheesecake Cups Are a Favorite
- Crispy & light – The delicate shells add just the right amount of crunch without feeling too heavy.
- Quick & effortless – Made with simple ingredients and no baking required, these come together in just minutes.
- Perfect for sharing – Bite-sized and easy to serve, they’re great for parties, holidays, or anytime you want a little something sweet.
How Long Do These Cups Stay Fresh?
You can keep these in an airtight container in the refrigerator for up to 2 days. However, the crusts will start to get soggy pretty fast from the moisture in the refrigerator.
Cheesecake Phyllo Cup Ingredients
- Cream Cheese: You can use full fat or low fat. Just make sure it’s at room temperature before starting. This usually takes about 30 minutes.
- Sour Cream: For a bit of tang and to help create that ultra-fluffy texture. Greek yogurt would work too.
- Lemon: Just a little bit of juice and zest add a pop of flavor.
- Vanilla Extract: What’s better than strawberries and vanilla!? I use pure vanilla extract for the best flavor.
- Phyllo Cups: This is just phyllo dough in the shape of little cups. You can usually find them in the freezer section of the grocery store.
- Strawberries: Fresh, ripe strawberries are best, You can use frozen and just let them thaw first. The texture will just be more like a jam.
- Chocolate Chips: To make the drizzle!
Change It Up: Recipe Variations
- Use different berries – Swap strawberries for raspberries, blueberries, or blackberries.
- Add a chocolate twist – Mix cocoa powder or melted chocolate into the cheesecake filling for a double chocolate version.
- Drizzle with caramel – Instead of chocolate, top with a drizzle of caramel sauce for a sweet-salty finish.
Step By Step Directions
- Bake the Phyllo Cups: Follow the package directions to pre-bake them.
- Make the Filling: Cream together the cream cheese and sour cream, then add the other ingredients until fluffy.
- Fill: Fill the baked phyllo cups using a spoon or a popping bag.
- Add the Toppings: Top each with fresh-cut strawberries and a drizzle of chocolate. Then serve and enjoy!
How To Use Leftover Cheesecake Filling
If you have extra of just the filling, try it in any of these tasty ways.
- Spread it on toast or bagels for a sweet breakfast treat.
- Use it as a dip for graham crackers or fresh fruit.
- Layer it into a parfait with crushed cookies and berries.
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Frequently Asked Questions
Yes! Prep the cheesecake filling and store it separately in the fridge. Assemble the cups just before serving to keep them crispy.
Mini tart shells, graham cracker cups, or even mini puff pastry shells work as a great alternative.
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Ingredients
- 2 boxes (15 cups in each) Phyllo cups
- 8 oz cream cheese – room temperature
- ½ cup sour cream
- 3 tablespoons lemon juice
- 1 tablespoon lemon zest
- ½ teaspoon vanilla
- ¾ cup confectioners sugar
- 1 ½ cups strawberries – chopped
- ½ cup chocolate chips
Instructions
- Heat oven to 325 degrees. Follow package directions for “crisping” Phyllo cups. When done, set aside to cool. Remove caps from strawberries and chop into small pieces.
- Using a hand or stand mixer, whip cream cheese and sour cream together until smooth. Add in lemon juice, zest, vanilla and mix. Carefully add the sugar and beat until mixture is smooth. Place cream cheese mixture in a piping or plasic ziptop bag. Cut off end and pip filling into each Phyllo cup. Top with chopped strawberries.
- In a microwave safe bowl, melt chocolate chips for 30 seconds or until totally melted. Stir. Using a spoon, drizzle chocolate over each filled Phyllo cup. Serve immediately. Can be stored in refrigerator until ready to serve.
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I made the cheesecake filling according to the recipe and it’s in the fridge. I’ll pipe it tomorrow into Phyllo cups. It’s not very firm so I’m hoping it firms up by tomorrow, because I’m making these for a party. Any suggestions if it is still too loose? I envisioned the filling to be firm, cheesecake like consistency not watery.
It’s not firm like cheesecake. It has a soft texture but should not be watery. Is should firm up after being chilled.
~Donya
Thank you! These were soooooo delicious and easy to prepare!! Nice little cheesecake treat!! I made them twice in two weekends for dinner parties and they were a huge hit! The second time I made them I not only made the strawberry cheesecake I wanted to add something different and filled some of them with Nutella and topped with a “squirt” of whipped cream! If you fill with Nutella, and you’re not serving right away, then wait till serving to add the whipped cream! YUM!!! I would make the cheesecake filling the day before so it will have time to thicken up, I found the first time I made them, the filling was not as thick. But the 2nd time I made them, it was nice & thick and had more flavor!! Sooooo delicious!! I will most definitely make these again! THANK YOU!
WOW! Thank you. And I so appreciate the terrific rating.
~Donya
Can you freeze these until ready to use?
Hey Kare!
That’s a great question! You can absolutely make these ahead of time and freeze them, I wouldn’t add the chocolate drizzle or strawberries until you’re ready to serve. Make your phyllo cups filled with cheesecake filling, freeze until you’re ready and then transfer to the fridge to slowly defrost, then add chocolate drizzle and strawberries before serving. I hope this helps, let me know how everything turns out! Enjoy!
~Donya
hey I went to do it too
Hey there Abbey!
Thank you so much for this fantastic rating, I hope you enjoy the recipe, let me know how it turns out!
~Donya
Hi, Can I prep the cream cheese mixture the night before so it’s ready to fill in the morning?
You bet! That’s what I usually do and it really helps with the prep.
Enjoy and let me know how things turn out.
All my best,
~Donya