Three layers of cookie dough, strawberry, and vanilla no-bake cheesecake.

These Triple Scoop Cheesecake Cups bring all the fun of an old-fashioned ice cream parlor into a no-bake dessert. Each layer has a flavor twist, from cookie dough to strawberry to creamy vanilla. It’s like your favorite sundae, only you get to eat it with a spoon straight from the fridge.

Why You’ll Love This Recipe

• It’s a no bake dessert that feels like a trip to the ice cream parlor.
• Each cup has creamy layers of chocolate cookie dough, strawberry, and vanilla cheesecake.
• Uses simple ingredients and comes together in minutes.
• Looks beautiful in jars or sundae glasses for easy serving.
• Kid friendly, fun to assemble, and easy to customize with toppings.
• Ideal dessert for anyone who loves Neapolitan or ice cream shop flavors.

Ingredient Notes

• Chocolate cookies: Crushed into crumbs for a rich, chocolatey crust.
• Cream cheese: The base of the cheesecake layers for a smooth, creamy texture.
• Whipped topping: Keeps each layer light and fluffy.
• Strawberry jam: Adds sweetness and that signature pink strawberry layer.
• Mini chocolate chips: Bring the cookie dough flavor and crunch to the first layer.

Before You Bake

Do I need to bake the crust?
No. The cookie crust sets in the fridge once it’s chilled and firm.

Can I make these ahead of time?
Yes. They’re best made a few hours ahead or the night before so the layers can fully set.

Do I need special jars or cups?
Any small jars, cups, or dessert glasses work. Clear ones show off the pretty layers best.

Triple Scoop Cheesecake Cups

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• Author: Taryn Camp

Ingredients

Scale 1x2x3x

Crust:

• 1 cup crushed chocolate cookies or Oreos
• 6 tbsp melted butter
• 1 tbsp sugar

Base- Cheesecake Mix:

• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 tsp vanilla
• 1 cup whipped topping (Cool Whip or whipped cream)
• Pinch of salt

Chocolate Chip Cookie Dough Layer

• 2 tbsp brown sugar
• 1/4 cup mini chocolate chips
• 1/2 tbsp unsweetened cocoa powder

Strawberry Layer

• 2 tbsp strawberry jam
• 1 tbsp sugar
• Optional: pink food coloring

Vanilla Layer

• 1–2 tbsp powdered sugar
• Splash of vanilla extract
• 1⁄2 cup whipped topping
• Toppings

Optional- cherries, strawberries, chocolate chips, or chocolate bar pieces

Instructions

1. In a bowl, stir together the crushed chocolate cookies, melted butter, and sugar until the crumbs are evenly coated.
2. Divide the mixture evenly between 4 small jars or cups. Press the crust firmly into the bottom of each. Chill in the fridge while you prepare the fillings.
3. In a large bowl, beat the softened cream cheese until smooth. Add the powdered sugar, vanilla, and a pinch of salt. Beat again until fully combined.
4. Gently fold in the whipped topping until the mixture is light and fluffy.
5. Take 1⁄3 of the cheesecake base and move it to a separate bowl.
6. Stir in the brown sugar, mini chocolate chips, and cocoa powder until combined.
7. Take another 1⁄3 of the cheesecake base and move it to a second bowl.
8. Mix in the strawberry jam and sugar. Add a drop of pink food coloring if desired for a brighter color.
9. In the final 1⁄3 of the cheesecake base, stir in an extra 1–2 tablespoons powdered sugar (until it’s thicker) and a splash of vanilla extract to boost the flavor. Fold in the extra 1⁄2 cup whipped topping.
10. Assemble the Cheesecakes Layer the chocolate chip cookie dough cheesecake over the crust first. Follow with the strawberry layer. Finish with the vanilla layer on top. Smooth each layer gently with the back of a spoon.
11. Refrigerate for at least 2–3 hours (or overnight) until set and chilled.
12. Garnish the tops with cherries, strawberries, mini chocolate chips, or pieces of chocolate bars. Serve right away!

Notes

Makes 4 mini no-bake cheesecakes

FAQ

Can I use whipped cream instead of Cool Whip?
Yes. Whipped cream works perfectly as long as it’s beaten to stiff peaks.

Can I freeze no-bake cheesecake cups?
You can freeze them without toppings for up to a month. Thaw in the fridge before serving.

Can I switch up the flavors?
Absolutely. Use raspberry or cherry jam, or swap the cookie dough layer for peanut butter or fudge.

How long do leftovers last?
Store covered in the fridge for up to three days.

What toppings work best?
Try cherries, strawberries, chocolate curls, or a drizzle of fudge for that true ice cream parlor finish.

Sprinkle of Fun

Set the scene like an old-fashioned soda shop. Play 50s music, wear your favorite pastel apron, and serve the cheesecake cups with whipped cream and a cherry on top for full retro ice cream parlor vibes.