1. Make the Strawberry Sauce

Start by preparing the strawberry sauce, as it will need some time to cool. In a medium saucepan, combine the frozen strawberries, granulated sugar, and lemon juice. Heat the mixture over medium heat, stirring occasionally. As the strawberries heat up, they’ll begin to soften and release their juices.

Once the strawberries are softened and juicy, mash them with the back of a spoon to break them down. The texture of the sauce should be a bit chunky but still smooth enough to spoon over the cheesecake filling.

Next, mix together the cornstarch and water in a small bowl to form a slurry. Slowly pour this mixture into the strawberry sauce while stirring constantly. This will help thicken the sauce. Continue to stir until the sauce reaches the desired consistency. Remove the saucepan from the heat and let the sauce cool to room temperature. You can refrigerate it until ready to use.

2. Make the Pretzel Crust

While the strawberry sauce cools, prepare the pretzel crust. In a small bowl, combine the crushed pretzels, granulated sugar, and melted butter. Stir everything together until the crumbs are evenly coated in butter.

Use a spoon to portion the crust mixture into 28 2-ounce plastic cups. Press the mixture firmly into the bottom of each cup using a spoon or the back of a glass. This will create a solid, crunchy base for the cheesecake filling.

3. Make the Vanilla Cheesecake Filling

Now it’s time to make the cheesecake filling. In a large mixing bowl, beat the room temperature cream cheese, granulated sugar, and vanilla extract using an electric hand mixer on medium speed. Continue mixing until the mixture is smooth and creamy, with no lumps.

Next, pour in the heavy cream and increase the mixer speed to medium-high. Whip the mixture until it becomes thick and fluffy, about 2-3 minutes. Be careful not to overmix, as the cream cheese can become too stiff if beaten too long.

4. Assemble the Dessert Cups

To assemble, first, fill each 2-ounce cup with the cheesecake mixture, using a piping bag or spoon. Fill the cups about three-quarters full, leaving space at the top for the strawberry sauce.

Once the cheesecake filling is in place, spoon the cooled strawberry sauce onto the top of each cup. If you have leftover pretzel crumbs, sprinkle them over the top for an extra crunch. The combination of the creamy cheesecake, tangy strawberry sauce, and crunchy pretzel crust is a flavor explosion that everyone will love.

5. Chill and Serve

After assembling the cups, seal them with the lids and place them in the refrigerator to chill for at least 2-3 hours. Chilling allows the cheesecake to set properly and lets the flavors meld together. You can also make these cups a day ahead of time, which is perfect for parties or gatherings where you need to prepare in advance.

These dessert cups can be served straight from the fridge and enjoyed immediately, or they can be stored for up to 2-3 days in the refrigerator. They make for a great make-ahead dessert, perfect for busy days when you want to impress guests without spending too much time in the kitchen.