Strawberry Cheesecake Dole Whip Cups – Easy Homemade Summer Dessert

The first time I tasted a Strawberry Cheesecake Dole Whip Cup, the kitchen filled with the sweet scent of strawberries and creamy cheesecake—honestly, it was pure summer in a spoon. I’d been craving something cold, fruity, and a little indulgent, but didn’t want to fuss with a complicated bake or wait hours for something to chill. So, I started tinkering with a classic Dole Whip idea and gave it a cheesecake twist. Let’s just say: my family’s reaction was loud and happy!

These Strawberry Cheesecake Dole Whip Cups are a creamy homemade treat that’s perfect for sunny days, backyard parties, or, you know, just spoiling yourself after a long week. You get that iconic Dole Whip texture—soft, billowy, and almost cloud-like—but with the rich tang of cheesecake and a burst of real strawberries. It’s a dessert that feels fancy but comes together in less time than it takes to watch an episode of your favorite show.

If you’re a fan of frozen treats, love cheesecake, or just want an easy homemade summer dessert that’s kid-approved and Pinterest-worthy, you’re in the right place. After making this recipe at least a dozen times, I can promise it’s reliable, adaptable, and fun to serve. Friends have begged for the recipe, and it’s become my go-to for potlucks and spontaneous gatherings. You don’t need any special skills—just a blender, some everyday ingredients, and a love for creamy, fruity goodness. Strawberry Cheesecake Dole Whip Cups are about to be your new obsession!

Why You’ll Love This Recipe

• Quick & Easy: Ready in under 20 minutes, these Strawberry Cheesecake Dole Whip Cups fit perfectly into busy schedules and last-minute dessert needs.
• Simple Ingredients: No need for a fancy grocery run—just strawberries, cream cheese, and a handful of kitchen basics. I’ve made it with frozen strawberries straight from my freezer and it’s always delicious.
• Perfect for Summer: This dessert is a cooling treat for hot afternoons, backyard BBQs, or lazy evenings on the porch. The pretty pink swirls and creamy texture make it a Pinterest favorite for sure.
• Crowd-Pleaser: Kids love the sweet, soft texture (and let’s face it, adults do too). I’ve served these at birthday parties and family reunions, and they disappear fast!
• Unbelievably Delicious: The combo of tangy cheesecake and juicy strawberries is straight-up comfort food. You get that nostalgic Dole Whip vibe, but with the indulgence of cheesecake—honestly, it’s hard to stop at one cup.

What sets these Strawberry Cheesecake Dole Whip Cups apart? Well, I blend the cream cheese until it’s ultra-smooth before folding it into the strawberry mixture, which makes every bite incredibly creamy. Plus, a touch of lemon juice brightens everything up, and graham cracker crumbs add a little crunch—just like real cheesecake. My best tip: don’t skip the pinch of salt! It makes the sweetness pop and gives the dessert a grown-up twist.

This recipe isn’t just another frozen treat—it’s the kind you make when you want to impress without the stress. It’s comfort food, but lighter and fresher, with all the nostalgia of summer days and picnics. Whether you’re making it for yourself or sharing with friends, Strawberry Cheesecake Dole Whip Cups turn a simple moment into something memorable.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and that irresistible creamy texture—no weird additives or hard-to-find stuff. Most of these are pantry staples or easy freezer finds, and you can swap things based on what’s in your kitchen.

• For the Dole Whip Base:
  • Frozen strawberries (2 cups / 300g, hulled and quartered) – frozen works best for texture, but fresh can be used if you freeze them first
  • Cream cheese (4 oz / 115g, softened) – full-fat for best flavor, but light cream cheese works too
  • Greek yogurt (1/2 cup / 120g, plain or vanilla) – adds tang and creaminess
  • Honey or maple syrup (3 tbsp / 45ml) – natural sweetness, adjust to taste
  • Lemon juice (1 tbsp / 15ml, freshly squeezed) – brightens up the flavors
  • Vanilla extract (1 tsp / 5ml) – for classic cheesecake aroma
  • Pinch of sea salt – makes the flavors pop
• For the Cheesecake “Crust”:
  • Graham cracker crumbs (1/4 cup / 30g) – or digestive biscuit crumbs for UK bakers
  • Melted butter (1 tbsp / 15g, unsalted) – helps the crumbs stick together
  • Optional: a sprinkle of cinnamon – for warm, cozy flavor
• For Topping (Optional but highly recommended):
  • Fresh strawberries (sliced or diced, for garnish)
  • Whipped cream – homemade or store-bought
  • Lemon zest – a little goes a long way for extra brightness

I always recommend using full-fat cream cheese for the dreamiest texture, but if you’re watching calories, go for the light version—it still tastes great. For vegan or dairy-free, swap in coconut yogurt and vegan cream cheese. Need gluten-free? Use gluten-free cookies instead of graham crackers. Oh, and if you’re short on honey, powdered sugar works in a pinch, just add a bit at a time and taste as you go.

Brands I trust: Philadelphia cream cheese gives the smoothest results, and Chobani Greek yogurt is always reliable. For strawberries, local or organic berries are awesome, but honestly—store-brand frozen berries are what I use most. If you want to mix things up, try a handful of blueberries or raspberries blended in for a fun twist.

Equipment Needed

• Blender or Food Processor: For blending the strawberries and cream cheese to silky perfection. My old Ninja blender works wonders, but any sturdy blender will do.
• Mixing Bowl: For combining the graham cracker crust ingredients. If you don’t have one, a large mug or measuring cup works in a pinch!
• Spatula: To scrape down the sides while blending. I’ve used a spoon plenty of times—just be careful!
• Measuring Cups and Spoons: For accuracy. I always double-check my honey amounts (sometimes I get a little generous).
• Small Cups or Ramekins: For serving. Mason jars, paper cups, or even pretty teacups are fun alternatives.
• Optional: Piping Bag or Ziplock Bag: For a fancy swirl effect, snip the corner and pipe the mixture in—kids love helping with this!

I’ve made this recipe using just a basic blender and a few mugs for serving—no need for anything fancy. If you use a food processor, give the bowl a quick rinse with warm water before blending to avoid sticking. For budget tools, check local discount stores or thrift shops—my favorite measuring spoons cost a dollar and have lasted years.

Preparation Method

1. Prepare the crust: In a mixing bowl, combine 1/4 cup (30g) graham cracker crumbs with 1 tbsp (15g) melted butter. Stir until the mixture looks like wet sand—a sprinkle of cinnamon here is optional but delicious. Divide the crust evenly among 4 small cups or ramekins, pressing down lightly with the back of a spoon.
2. Blend the strawberries: In your blender, add 2 cups (300g) frozen strawberries. Pulse a few times to break them up. If they’re sticking, wait 2 minutes—the slight thaw helps things along. Add 1 tbsp (15ml) lemon juice and blend until mostly smooth. (Strawberry bits are okay!)
3. Add the cheesecake ingredients: To the blender, add 4 oz (115g) cream cheese, 1/2 cup (120g) Greek yogurt, 3 tbsp (45ml) honey or maple syrup, 1 tsp (5ml) vanilla extract, and a pinch of salt. Blend until the mixture is creamy and fluffy—about 30 seconds. Scrape down the sides with a spatula as needed.
4. Taste and adjust: Give it a quick taste. If you want it sweeter, add another tablespoon of honey. If it’s too thick, add a splash of milk (about 1 tbsp / 15ml) and blend again until smooth.
5. Fill the cups: Spoon or pipe the strawberry cheesecake mixture evenly over the graham cracker crusts. For a pretty swirl, use a piping bag or a ziplock bag with the corner snipped off.
6. Garnish: Top each cup with a dollop of whipped cream, a few fresh strawberry slices, and a sprinkle of lemon zest. If you love extra crunch, add a pinch more graham crumbs on top.
7. Chill (optional): If you prefer a firmer texture, cover the cups and freeze for 20-30 minutes. Otherwise, serve immediately—the texture will be like soft serve, creamy and cool.

Prep note: If your blender struggles with frozen berries, let them sit at room temp for 5 minutes before blending. For ultra-smooth results, blend the cream cheese and yogurt together first before adding strawberries. If your mixture looks thin, freeze for a bit longer or add a spoonful more cream cheese.

Sensory cues: The mix should be pale pink, thick, and scoopable. The crust should hold together when pressed, and the Dole Whip layer should look fluffy and creamy. When you take a bite, it’s cold, tangy, and melts in your mouth!

Tip for efficiency: Prep the crusts while your strawberries thaw slightly—it saves a few minutes. Cleanup is a breeze if you rinse your blender right away (trust me, sticky strawberry bits are stubborn!).

Cooking Tips & Techniques

Over time, I’ve learned a few tricks for getting these Strawberry Cheesecake Dole Whip Cups just right—and avoiding the occasional kitchen fail.

• Blend in stages: If your blender is weak, blend cream cheese and yogurt first, then add strawberries. This keeps things creamy and prevents lumps.
• Don’t skip the salt: A tiny pinch of salt makes the sweetness pop. If you forget it, the flavor can taste flat (been there, done that).
• Chill for firmer texture: The longer you chill, the firmer the whip. For soft serve, serve right away. For scoopable cheesecake cups, freeze for 30 minutes, then let sit 5 minutes before eating.
• Use ripe strawberries: If using fresh, make sure they’re super ripe for best flavor. Unripe berries can make the whip tart and less sweet.
• Don’t over-sweeten: Start with less honey and add more as needed. Too much sweetener can overpower the cheesecake flavor.
• Multitasking: Prep the crust while your strawberries thaw, then blend everything while crusts set. It’s a simple rhythm that makes the process feel quick.

Once, I tried using low-fat cream cheese and skipped chilling—ended up with soupy cups. So, for best results, use full-fat and give it a little freezer time if you want that classic Dole Whip texture. If you get stuck with a chunky blend, just keep scraping down and blending in short bursts.

Consistency is key: measure your ingredients when you can, and taste-test before filling the cups. If you love a tart whip, add a bit more lemon juice. For a sweeter treat, bump up the honey. It’s all about finding your perfect balance!

Variations & Adaptations

• Dairy-Free/Vegan: Swap the cream cheese for a plant-based alternative (like Kite Hill or Tofutti) and use coconut yogurt. Maple syrup works well for sweetening, and vegan graham crackers make it allergy-friendly.
• Low-Carb/Keto: Use almond flour or crushed pecans for the crust, and sweeten with monk fruit or stevia instead of honey. Full-fat Greek yogurt and cream cheese still give you that creamy texture!
• Berry Swirl: Mix in a handful of blueberries or raspberries with the strawberries for a colorful, tart twist. A swirl of berry puree on top looks gorgeous for serving.
• Chocolate Drizzle: Melt a little dark chocolate and drizzle over the top before serving. Trust me, strawberry and chocolate is a match made in dessert heaven.
• Nutty Crunch: Add chopped toasted almonds or pecans to the crust for extra crunch and flavor.

For a personal twist, I’ve tried adding a layer of lemon curd between the crust and Dole Whip mixture—total game-changer, especially if you love a tangy bite. If you want to make larger servings, use glass jars and double the recipe. For kids, mini cups are perfect and easy to grab!

Allergen tip: For nut allergies, use gluten-free or allergy-friendly cookies for the crust and skip any nut toppings. This recipe is super flexible, so mix and match your favorite flavors or make a batch of assorted cups for parties!

Serving & Storage Suggestions

For serving, I love to chill the cups for at least 20 minutes, then top with a swirl of whipped cream, fresh strawberry slices, and a sprinkle of lemon zest. Serve cold—right from the fridge or with a short freezer chill for firmer texture. These Strawberry Cheesecake Dole Whip Cups look beautiful in small glass jars, pretty ramekins, or even paper cups for picnics.

Pair with chilled lemonade, iced tea, or a sparkling rosé for adults. If you’re going all out, add a tray of mini cookies or fruit skewers on the side for dipping.

For storage: Cover cups tightly with plastic wrap or lids and refrigerate for up to 2 days. For longer storage, freeze for up to 1 month—just thaw in the fridge for 1-2 hours before serving. Reheat isn’t needed (they’re meant to be cold!), but if you want a softer texture, let them sit at room temp for 10 minutes before eating.

Flavor tip: The flavors get even better after a day in the fridge—the cheesecake tang deepens and the strawberry sweetness comes forward. If you’re making ahead for a party, prep the crusts and whip the filling, then assemble just before serving for best texture.

Nutritional Information & Benefits

Each Strawberry Cheesecake Dole Whip Cup (based on 4 servings) is approximately:

• Calories: 220
• Protein: 6g
• Fat: 10g
• Carbs: 28g
• Fiber: 2g
• Sugar: 19g

Key health benefits: Strawberries are loaded with vitamin C and antioxidants, while Greek yogurt and cream cheese provide protein and calcium. If you use honey, you get natural sweetness without refined sugar. For gluten-free or low-carb, swap the crust as suggested above.

Allergy notes: Contains dairy and gluten (unless adapted). For nut allergies, skip nut toppings. Personally, I love how this recipe fits into a balanced summer treat—refreshing, satisfying, and made with real ingredients you can feel good about.

Conclusion

If you’re searching for an easy homemade summer dessert that’s creamy, fruity, and totally satisfying, these Strawberry Cheesecake Dole Whip Cups are a must-try. The combo of tangy cheesecake and sweet strawberries is just—well, irresistible. It’s quick to make, totally customizable, and guaranteed to earn you rave reviews, whether it’s a lazy Sunday or a big family gathering.

I love this recipe for its flexibility and the sheer joy it brings—kids get excited, adults sneak seconds, and everyone asks for the recipe. Feel free to make it your own: swap the berries, change up the crust, or go wild with toppings. Let me know how you twist it!

If you enjoyed these Strawberry Cheesecake Dole Whip Cups, leave a comment below, share your photos, or tag your creations online. Your feedback and ideas make this recipe even better for everyone. Happy blending and indulging—may your summer be sweet and creamy!

Frequently Asked Questions

Can I use fresh strawberries instead of frozen?

Yes! Just freeze them for a few hours so you get that classic Dole Whip texture. Fresh berries are awesome when in season.

How do I make this recipe dairy-free?

Swap regular cream cheese and Greek yogurt for plant-based alternatives. Coconut yogurt and vegan cream cheese work really well.

Can I make Strawberry Cheesecake Dole Whip Cups ahead?

Absolutely! Prepare and refrigerate up to 2 days in advance. For firmer texture, freeze and thaw before serving.

What if I don’t have graham crackers for the crust?

Use digestive biscuits, vanilla wafers, or even almond flour for a nutty base. Get creative—almost any mild cookie works!

Do these cups need to be baked?

No baking required! Everything is blended and chilled, making this a perfect no-bake summer dessert.

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