Strawberry Cheesecake Dessert Cups

Strawberry cheesecake dessert cups are fun and delicious! A pretzel crust with vanilla no bake cheesecake filling and homemade strawberry sauce. These dessert cups are easy to make and super fun to eat!

Ingredients for Strawberry Cheesecake Dessert Cups

• Pretzels: Salted pretzels. Grind into fine crumbs.
• Butter: Melted.
• Granulated sugar: For sweetness in the crust, cheesecake filling, and strawberry sauce.
• Cream cheese: Room temperature.
• Vanilla extract: A bit of vanilla extract gives the cheesecake filling great vanilla flavor.
• Heavy cream: Heavy cream makes the cheesecake filling light and fluffy.
• Strawberries: I recommend using frozen strawberries. Be sure they are unsweetened.
• Lemon juice: Lemon juice adds a bit of tartness to the strawberry sauce.
• Cornstarch + water: Helps to thicken the strawberry sauce.

How to Make Strawberry Cheesecake Dessert Cups

1. In a medium saucepan, combine strawberries, granulated sugar and lemon juice. Cook on medium heat until the strawberries soften. Mash the strawberries with the back of a spoon. Add the cornstarch slurry and mix well to thicken the sauce. Set aside and cool to room temperature.
2. In a small bowl, combine crushed pretzels, granulated sugar, and melted butter. Mix to combine.
3. Portion the crumbs into 28 2-ounce plastic cups using a small cookie scoop or spoon. Use one of the plastic cups to press the crumbs into the bottom of the cup.
4. In another mixing bowl, combine room temperature cream cheese, granulated sugar, and vanilla extract. Cream together on medium speed until combined and smooth.
5. Pour in heavy whipping cream and whip on medium-high speed until light and fluffy.
6. Fill a piping bag with the cheesecake mixture. Pipe the cheesecake mixture into the cups until about 3/4 full.
7. Spoon the strawberry sauce onto the cheesecake cups.
8. Seal the cups with a lid and chill. The cups can be served immediately or stored in the refrigerator for 2-3 days.

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Strawberry Cheesecake Dessert Cups

Prep Time 30 minutes mins

Cook Time 10 minutes mins

Yield: 28 2-ounce cups

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Strawberry cheesecake dessert cups are fun and delicious! A pretzel crust with vanilla no bake cheesecake filling and homemade strawberry sauce. These dessert cups are easy to make and super fun to eat!

Equipment

• 28 2-ounce plastic cups with lids
• Electric hand mixer

Ingredients 

1x2x3x

US CustomaryMetric

Strawberry Sauce (Make ahead)

• ▢ 2 cups frozen strawberries
• ▢ ¼ cup granulated sugar
• ▢ 2 tbsp lemon juice
• ▢ 1 tbsp cornstarch
• ▢ 1 tbsp water

Pretzel Crust

• ▢ 1 ½ cups crushed salted pretzels
• ▢ 2 tbsp granulated sugar
• ▢ 6 tbsp unsalted butter melted

Vanilla Cheesecake Filling

• ▢ 8 oz cream cheese room temperature
• ▢ ¾ cup granulated sugar
• ▢ 2 tsp vanilla extract
• ▢ 1 ½ cups heavy cream

Instructions

• In a medium saucepan, combine strawberries, granulated sugar and lemon juice. Cook on medium heat until the strawberries soften. Mash the strawberries with the back of a spoon. Mix together the cornstarch and water and add to the strawberries, stirring as you pour in the slurry. Mix well and remove from the heat. Cool to room temperature while preparing the dessert cups.
• In a small bowl, combine crushed pretzels, granulated sugar, and melted butter. Mix to combine.
• Portion the crumbs into 28 2-ounce plastic cups using a small cookie scoop or spoon. Use one of the plastic cups to press the crumbs into the bottom of the cup.
• In another mixing bowl, combine room temperature cream cheese, granulated sugar, and vanilla extract. Cream on medium speed until combined and smooth. Pour in heavy whipping cream and whip on medium-high speed until light and fluffy.
• Fill a piping bag with the cheesecake mixture. Pipe the cheesecake mixture into the cups until about 3/4 full. Spoon the strawberry sauce onto the cheesecake cups. Sprinkle with any leftover pretzel crumbs.
• Seal the cups with a lid and chill. The cups can be served immediately or stored in the refrigerator for 2-3 days.

Notes

Strawberry cheesecake dessert cups can be stored in the refrigerator for about 2 to 3 days. Serve chilled.

Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.

 

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