Strawberry Cheesecake Dessert Cups: A Beginner-Friendly Delight
When it comes to desserts, there’s something irresistibly charming about individual servings. Whether it’s the convenience, the fun factor, or just the satisfaction of having your own personal treat, mini desserts like these Strawberry Cheesecake Dessert Cups are perfect for any occasion. This recipe brings together the delightful combination of a salty-sweet pretzel crust, smooth and creamy cheesecake filling, and fresh strawberry sauce—all packed into a cute little cup that’s easy to enjoy. I vividly remember the first time I made these for a small gathering. Watching friends dive into their dessert cups and hearing their compliments made me realize just how easy it is to create something that looks and tastes impressive. It’s the ideal treat for beginners—no baking required, and it’s perfect for those who love sweet, creamy indulgence without the fuss. Whether you’re new to cooking or just want a quick, hassle-free dessert, these cheesecake cups are sure to become a favorite in your recipe rotation!
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 28 2-ounce cups 1x
- Category: Dessert
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
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
Step 1: Make the Strawberry Sauce
Start by preparing the strawberry sauce, as it needs to cool to room temperature before adding it to the dessert cups. In a medium saucepan, combine 2 cups of frozen strawberries, ¼ cup of granulated sugar, and 2 tablespoons of lemon juice. Place the mixture on medium heat. As the strawberries heat up, they’ll begin to soften. Use the back of a spoon to mash the strawberries into a chunky, saucy consistency. Next, mix 1 tablespoon of cornstarch with 1 tablespoon of water to create a slurry. Pour the slurry into the strawberry mixture, stirring constantly as you do so. This will thicken the sauce. Once it reaches a nice, syrupy consistency, remove it from the heat and let it cool while you prepare the other components.
Step 2: Prepare the Pretzel Crust
In a small bowl, combine 1 ½ cups of crushed salted pretzels and 2 tablespoons of granulated sugar. Then, pour in 6 tablespoons of melted butter. Stir everything together until the pretzel crumbs are evenly coated in butter and sugar. Next, use a spoon or your fingers to evenly distribute the pretzel crust mixture into each of the 28 plastic cups. Press down gently with the back of a spoon or use another cup to compact the mixture so it forms a solid base. This crust will give your dessert that signature sweet-salty crunch.
Step 3: Make the Vanilla Cheesecake Filling
In a separate mixing bowl, beat together 8 oz of room temperature cream cheese and ¾ cup of granulated sugar using an electric hand mixer. Beat until smooth and creamy. Next, add in 2 teaspoons of vanilla extract and mix again. Once the vanilla is incorporated, slowly pour in 1 ½ cups of heavy cream. Beat the mixture on medium-high speed until it becomes thick and fluffy. The cheesecake filling should have a light, airy texture at this point. This is the creamy element that will balance out the crunchiness of the pretzel crust and the sweetness of the strawberry sauce.
Step 4: Assemble the Dessert Cups
Now it’s time to assemble your dessert cups! Start by filling each cup with the cheesecake mixture. You can use a piping bag to create smooth, even layers or simply spoon the mixture into each cup. Fill the cups to about ¾ full, leaving some space at the top for the strawberry sauce. Once all the cups are filled with cheesecake, top each with a generous spoonful of the strawberry sauce. If desired, sprinkle the remaining pretzel crumbs on top for added crunch.
Step 5: Chill and Serve
Seal the cups with lids and refrigerate them for at least 1 hour to allow the flavors to meld and the cheesecake to set. You can store these dessert cups in the refrigerator for up to 3 days, making them a great make-ahead option. They also keep well in the fridge for a refreshing and quick treat during the week.
Notes
- Prevent Overmixing: When making the cheesecake filling, be careful not to overmix the heavy cream, as it can turn into whipped cream instead of keeping that smooth, creamy consistency you want for the filling.
- Corrupt Strawberry Sauce? If your strawberry sauce becomes too thick, simply add a splash of water or lemon juice and stir to adjust the consistency.
- Pretzel Crust Troubleshooting: If your crust isn’t sticking well, add a bit more melted butter to help bind the crumbs together. You want the crust to stay intact when you bite into it.
- Room Temperature Ingredients: Ensure the cream cheese is at room temperature before mixing it with sugar. This will help prevent lumps in your cheesecake filling and ensure a smooth texture.
- Customizing the Filling: Want to experiment with flavor? You can add a teaspoon of lemon zest, orange zest, or almond extract to the cheesecake filling to add a unique twist.