Strawberry Cheesecake Milkshake (Printable)
A rich, creamy blend of strawberries, cream cheese, and vanilla ice cream with graham cracker crumbs.
# What You'll 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 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 - Add the softened cream cheese, whole milk, vanilla ice cream, hulled strawberries, graham cracker crumbs, sugar, and vanilla extract to 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 shake and add more sugar if a sweeter profile is desired, then blend briefly to incorporate.
04 - Divide the milkshake evenly between two tall glasses.
05 - Finish each glass with a dollop of whipped cream, a sprinkle of graham cracker crumbs, and sliced strawberries if desired.
06 - Serve right away with a straw for the best texture and flavor.
# Expert Suggestions:
01 -
- It genuinely tastes like someone liquefied an entire slice of cheesecake and handed you a straw
- The cream cheese creates this velvety thickness that regular milkshakes just cannot replicate
02 -
- Cold cream cheese blends terribly, so take it out of the fridge at least fifteen minutes before you start
- Scraping the sides of the blender is not optional because cream cheese loves to hide in pockets and ruin the texture
03 -
- If your blender struggles with cream cheese, cut it into small cubes first and let the milk and ice cream start blending before adding it
- Chilling the glasses in the freezer for ten minutes keeps the shake thick longer on warm days