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These Strawberry Cheesecake Cups are about to be the star of your next party. Each little cup has a salty-sweet pretzel crust, a fluffy no-bake vanilla cheesecake filling, and a spoonful of homemade strawberry sauce on top. They’re cute, portable, and so easy to grab and go.
There’s no oven needed for the cheesecake. Just a quick strawberry sauce on the stove and a whip of cream cheese and heavy cream. With 28 little cups from one batch, they’re perfect for showers, birthdays, potlucks, and summer get-togethers.
Find more sweet treats in my dessert recipes.
Why You’ll Love This Recipe
- No-bake filling: Light, fluffy cheesecake without turning on the oven.
- Sweet and salty: The pretzel crust is the perfect contrast to the creamy filling.
- Homemade strawberry sauce: Made from frozen berries, so you can make it any time of year.
- Party-perfect: One batch makes 28 two-ounce cups.
- Make-ahead friendly: They keep in the fridge for 2 to 3 days.
Ingredients Breakdown
Here’s what goes into these cheesecake cups. You’ll find exact amounts in the recipe card at the bottom of the page.
- Frozen strawberries, sugar, and lemon juice: Cooked down into a sweet, tangy sauce.
- Cornstarch and water: Thicken the strawberry sauce.
- Crushed salted pretzels: Make a crunchy, salty crust.
- Sugar and melted butter: Bind the pretzel crumbs together.
- Cream cheese: At room temperature, for a smooth, lump-free filling.
- Sugar and vanilla extract: Sweeten and flavor the cheesecake.
- Heavy cream: Whipped right into the filling to make it light and fluffy.
Step-by-Step Instructions
1. Make the 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.
2. Thicken the sauce
Mix the cornstarch and water, then pour it into the strawberries while stirring. Stir well, take it off the heat, and let the sauce cool to room temperature while you make the cups.
3. Make the crust
In a small bowl, mix the crushed pretzels, sugar, and melted butter. Divide the crumbs among the 28 cups with a small scoop or spoon, then press them down using the bottom of another cup.
4. Whip the filling
Beat the cream cheese, sugar, and vanilla on medium speed until smooth. Pour in the heavy cream and whip on medium-high until light and fluffy.
5. Assemble
Pipe the cheesecake filling into the cups until they’re about three-quarters full. Spoon strawberry sauce on top and sprinkle with any leftover pretzel crumbs.
6. Chill
Put the lids on and chill. Serve right away or keep them in the fridge for 2 to 3 days.
Tips and Variations
- Use room-temperature cream cheese: Cold cream cheese makes a lumpy filling.
- Cool the sauce completely: Warm sauce will melt the fluffy filling.
- Pack the crust firmly: Pressing with the bottom of another cup gives you a nice, even layer.
- Pipe for a neat look: A piping bag (or a zip-top bag with the corner snipped) keeps things tidy.
- Change the fruit: Blueberries, raspberries, or cherries all make delicious sauces.
- Swap the crust: Crushed graham crackers or Oreos work instead of pretzels.
How to Serve This Recipe
Serve the cups chilled, straight from the fridge, with little spoons. Top each one with a fresh strawberry slice for a pretty finish.
They’re perfect on a party dessert table next to Mini Cheesecakes, Easy Strawberry Mousse, and a plate of Strawberry Sugar Cookies.
Frequently Asked Questions
Do these cheesecake cups need to be baked?
No. Only the strawberry sauce is cooked on the stove. The crust and cheesecake filling are no-bake.
Can I use fresh strawberries?
Yes. Fresh strawberries work too. Just cook them until soft before mashing.
How far ahead can I make them?
Keep them in the fridge for 2 to 3 days and serve chilled.
What size cups should I use?
Two-ounce cups. One batch makes about 28.
Why is my filling lumpy?
The cream cheese was probably too cold. Use room-temperature cream cheese and beat it until smooth before adding the cream.
You May Also Love
- Classic Creamy Cheesecake
- No-Bake Peanut Butter Pie
- Panna Cotta with Berry Sauce
- Best Key Lime Pie
- Easy Fruit Tart with Vanilla Mascarpone Cream
Strawberry Cheesecake Cups
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.
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- Storage: Keep in the fridge for about 2 to 3 days and serve chilled.
- Nutrition: Estimated per cup from the ingredients.
