Strawberry Cheesecake Milkshake (Printable Version)
A rich milkshake blending strawberries, cream cheese, and vanilla ice cream with graham cracker crunch.
# What You Need:
→ Dairy
01 - 4.25 oz cream cheese, softened
02 - 0.85 cup whole milk
03 - 4 scoops vanilla ice cream
→ Fruit
04 - 5.3 oz fresh strawberries, hulled, plus extra for garnish
→ Sweeteners & Flavors
05 - 2 tbsp graham cracker crumbs, plus extra for garnish
06 - 2 tbsp sugar, optional, adjust to taste
07 - 1 tsp pure vanilla extract
→ Toppings
08 - Whipped cream
09 - Extra graham cracker crumbs
10 - Sliced strawberries
# How to Make It:
01 - Place the cream cheese, whole milk, vanilla ice cream, hulled strawberries, graham cracker crumbs, sugar, and vanilla extract into a blender.
02 - Blend on high speed until the mixture is completely smooth and creamy, stopping to scrape down the sides of the blender as needed.
03 - Taste the milkshake and add more sugar if a sweeter profile is desired, blending briefly to incorporate.
04 - Divide the milkshake evenly between two tall glasses.
05 - Top each glass with whipped cream, a sprinkle of graham cracker crumbs, and sliced strawberries. Serve immediately with a straw.
# Expert Tips:
01 -
- It tastes exactly like someone liquified an entire cheesecake and handed you a straw
- The cream cheese creates this velvety thickness that regular milkshakes can never touch
02 -
- Cold cream cheese blends terribly, so take it out of the fridge at least twenty minutes before you start
- Letting the blender run too long can actually thin the shake out because the ice cream melts from friction
03 -
- Pulse the blender a few times before going full speed to avoid air pockets around the cream cheese
- A tiny pinch of salt sharpens all the flavors in ways you would not expect from a sweet drink