Strawberry Cheesecake Pretzel Parfaits

Preheat the oven to 350°F (350°F).

Place the pretzels in a food processor and pulse until they become fine crumbs.

Melt the butter, then stir it together with the brown sugar and pretzel crumbs until everything is evenly coated.

Spread the pretzel mixture onto a parchment‑lined baking sheet and bake for 8–10 minutes, then let it cool completely.

In a saucepan over medium heat, combine the diced strawberries with the granulated sugar and cook, stirring occasionally, until the strawberries release their juices.

In a small bowl, whisk together the fresh lemon juice, lemon zest, vanilla, and cornstarch until smooth.

Pour the lemon‑vanilla mixture into the saucepan with the strawberries, stir well, and bring to a gentle boil.

Reduce the heat to a simmer and cook for 5–7 minutes, stirring occasionally, until the sauce thickens; then transfer it to a bowl and refrigerate until completely cool.

In a large mixing bowl, whisk together the plain Greek yogurt, Zero Sugar Cheesecake JELL‑O mix, vanilla extract, and a pinch of salt until the mixture is smooth and free of lumps.

Gently fold the Cool Whip into the yogurt mixture until fully incorporated, creating a light cheesecake layer.

To assemble each parfait, spoon a layer of the cooled pretzel crumble into the bottom of a serving glass.

Add a generous layer of the cheesecake mixture over the pretzel base.

Top the cheesecake layer with a spoonful of the chilled strawberry topping.

If desired, repeat the layers until the glass is filled, finishing with a drizzle of strawberry sauce.

Refrigerate the assembled parfaits for at least 30 minutes before serving, or serve immediately if preferred.