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Strawberry Cheesecake Cups

Little no-bake dessert cups layered with a salty-sweet pretzel crust, fluffy vanilla cheesecake filling and homemade strawberry sauce. Easy to make ahead and perfect for parties.
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Course: Dessert
Keyword: cheesecake dessert cups, no bake cheesecake cups, strawberry cheesecake cups
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 28 2-ounce cups
Calories: 147kcal

Equipment

  • 28 (2-ounce) plastic cups with lids
  • Medium saucepan
  • Electric hand mixer
  • Mixing bowls
  • Piping bag
  • Small cookie scoop or spoon

Ingredients

Strawberry Sauce (make ahead)

  • 2 cups frozen strawberries 288 g
  • 1/4 cup granulated sugar 50 g
  • 2 tbsp lemon juice 30 g
  • 1 tbsp cornstarch 8 g
  • 1 tbsp water 15 g

Pretzel Crust

  • 1 1/2 cups crushed salted pretzels 120 g
  • 2 tbsp granulated sugar 24 g
  • 6 tbsp unsalted butter 84 g, melted

Vanilla Cheesecake Filling

  • 8 oz cream cheese 227 g, room temperature
  • 3/4 cup granulated sugar 150 g
  • 2 tsp vanilla extract 8 g
  • 1 1/2 cups heavy cream 355 ml

Instructions

Strawberry Sauce

  • Put the strawberries, sugar and lemon juice in a medium saucepan over medium heat and cook until the berries soften. Mash them with the back of a spoon.
  • Mix the cornstarch and water, then pour it into the strawberries while stirring. Stir well, take off the heat and let the sauce cool to room temperature while you make the cups.

Crust

  • Mix the crushed pretzels, sugar and melted butter in a small bowl.
  • Divide the crumbs between the 28 cups with a small scoop or spoon, then press them down using the base of another cup.

Filling and assembly

  • Beat the room-temperature cream cheese, sugar and vanilla on medium speed until smooth. Pour in the heavy cream and whip on medium-high until light and fluffy.
  • Pipe the cheesecake filling into the cups until about three-quarters full. Spoon strawberry sauce on top and sprinkle with any leftover pretzel crumbs.
  • Put the lids on and chill. Serve right away or keep refrigerated for 2 to 3 days.

Notes

  1. Storage: Keep in the fridge for about 2 to 3 days and serve chilled.
  2. Nutrition: Estimated per cup from the ingredients.

Nutrition

Serving: 49g | Calories: 147kcal | Carbohydrates: 13.4g | Protein: 1.4g | Fat: 10g | Saturated Fat: 6.1g | Cholesterol: 30mg | Sodium: 83mg | Potassium: 45mg | Fiber: 0.3g | Sugar: 9.2g
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