No Bake Strawberry Cheesecake Cups
Ingredients
For the Pretzel Layer:
- 2 cups pretzels, crushed
- ¼ cup butter, melted
- 2 tbsp. granulated sugar
For the Cream Cheese Layer:
- 8-ounces cream cheese, room temperature
- ¾ cup granulated sugar
- 2 tsp. vanilla extract
- 1-½ cups heavy cream
For the Strawberry Layer:
- 2 cups fresh strawberries
- ¼ cup granulated sugar
- 2 tbsp. lemon juice
Instructions
To prepare the pretzel layer:
- In a small bowl, combine crushed pretzels, granulated sugar and melted butter; mix to combine.
- Use one of the plastic cups to press the crumbs into the bottom of the cup.
To prepare the cream cheese layer:
- Cream together, with an electric mixer on medium speed, until combined and smooth.
- Pour in heavy whipping cream and whip, on medium-high speed, until light and fluffy.
- Pipe the cheesecake mixture into the cups until about 3/4 full.
To prepare the strawberry layer:
- 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.
- Cook until the mixture reduces and thickens.
- Using a knife or small offset spatula, spoon the strawberry sauce onto the cheesecake cups and spread evenly.
- Serve immediately or seal the cups with a lid and chill, in the refrigerator, for up to 3 days.
Notes
Strawberry Cheesecake Dessert Cups can be made ahead of time and refrigerated for 2 to 3 days. Serve cold. The pudding shots can be left at room temperature for about 30 minutes.
If you want to make these “dessert shots”, simply add 1/2 cup of alcohol of your choice when adding the heavy cream. Some great ideas include rum, Rumchata, or strawberry vodka.
The amount of shots this recipe will make may vary slightly depending on how much of each component you add to the cups.