I still remember the first time I blended a milkshake with actual cheesecake in it — the texture was shockingly decadent, like a dessert and a drink had happily collided. This strawberry cheesecake milkshake tastes like the best bite of summer: bright strawberry, tangy cream cheese, and buttery graham crumbs all in one thick, sip-able treat. It’s great for weekend treats, birthday parties, or when you want something more special than a plain milkshake.
Why you’ll love this dish
This milkshake combines dessert-level richness and the convenience of a drink. It’s indulgent without being fussy, and you can scale it up for a crowd or keep it simple for one.
- Fast to assemble: about 10 minutes active time.
- Kid-approved and party-friendly.
- Strong strawberry flavor when you add homemade sauce.
- Dessert and beverage in a single serving.
“Best milkshake I’ve ever had — tastes exactly like strawberry cheesecake in a glass. Creamy, not icy, and full of real strawberry flavor.” — a satisfied taster
Step-by-step overview
- Chill or prepare strawberry sauce ahead if using.
- Soften ice cream and cream cheese to make blending smooth.
- Blend ice cream, cheesecake pieces, graham crumbs, and optional strawberry sauce until silky.
- Make cream cheese whipped cream, pipe on top, and finish with extra sauce, crumbs, and a fresh strawberry.
What you’ll need
- 1 cup crushed graham cracker crumbs (plus 1/4 cup for topping)
- Fresh strawberries (for garnish), about 4–6 whole berries
- 4 oz cream cheese, softened to room temperature (use full-fat for best texture)
- 3/4 cup heavy whipping cream, chilled
- 5 Tbsp powdered sugar
- 1 teaspoon vanilla extract
- 1 recipe of my Homemade Strawberry Sauce (optional; see notes)
- 4 cups (8 scoops) vanilla ice cream, softened slightly at room temperature until scoopable
- 1/2 of a (6-inch) store-bought cheesecake, cut into pieces (I used a strawberry swirl cheesecake) — see notes below
- 1/4 cup graham cracker crumbs* (for glasses and garnish)
Notes and substitutions:
- If you prefer less sweetness, reduce powdered sugar by 1–2 Tbsp.
- For a lighter shake, substitute half the ice cream with frozen vanilla yogurt (texture will be less rich).
- To make this vegan, use dairy-free cream cheese, non-dairy ice cream, and coconut whipping cream — expect a slightly different mouthfeel.
Directions
- If making the strawberry sauce, prepare it first and chill completely. This adds extra strawberry intensity.
- Cut the 6-inch cheesecake into roughly 1-inch pieces. Place in the freezer for 10 minutes if very soft — slightly chilled pieces blend cleaner.
- Add softened ice cream, cheesecake pieces, and 1 cup crushed graham cracker crumbs to a high-powered blender.
- Pour in 1/4 cup of the chilled strawberry sauce if you want a stronger strawberry flavor (optional).
- Blend on medium-high until smooth and thick. Stop and scrape the sides once or twice to ensure even blending. If the shake is too thick, add 2–4 tablespoons whole milk and pulse until you reach the desired pourable consistency.
- Using a spoon, drizzle some strawberry sauce inside each glass and swirl with the back of the spoon. This creates pretty streaks and extra flavor.
- Pour the milkshake into prepared glasses, leaving room for the topping.
- To make the cream cheese whipped cream: in a medium stainless-steel or glass bowl, whip the softened 4 oz cream cheese on medium speed with a handheld mixer until light and smooth (about 30–45 seconds).
- Add the chilled 3/4 cup heavy cream, 5 Tbsp powdered sugar, and 1 tsp vanilla. Increase speed to medium-high and whip until soft to medium peaks form (do not overwhip or it will become grainy).
- Pipe or spoon the cream cheese whipped cream onto each milkshake.
- Finish with a drizzle of strawberry sauce, a sprinkle of 1/4 cup graham cracker crumbs, and a fresh strawberry on the rim. Serve immediately.
How to serve Strawberry Cheesecake Milkshake
- Serve in tall milkshake glasses or mason jars with wide straws.
- Pair with simple snacks: shortbread cookies, fresh berries, or a small slice of plain cheesecake for an extra indulgence.
- For parties, set up a topping station with extra graham crumbs, chocolate shavings, crushed cookies, and whipped cream so guests can customize.
How to store
- Milkshakes are best served immediately for peak texture. They will separate and become icy if left too long.
- Make-ahead: prepare the strawberry sauce up to 3 days in advance and refrigerate in a sealed container.
- Leftover blended milkshake: refrigerate in an airtight container up to 24 hours. Re-blend briefly with a splash of milk to refresh the texture before serving. Expect some loss of creaminess.
- Freezing: you can freeze extra cheesecake pieces or leftover strawberry sauce. Do not freeze a prepared milkshake — freezing creates large ice crystals and ruins the texture.
- Food safety: store any dairy-based components (cream, whipped cream, cheesecake) in the fridge at 40°F (4°C) or below and use within 3–4 days.
Tips to make
- Soften ice cream just enough to scoop easily. Too soft makes the shake runny; too hard makes blending difficult.
- Use room-temperature cream cheese so it blends without lumps. If lumps remain, pulse the blender a few times and scrape the sides.
- A high-speed blender gives the silkiest result. If using a lower-power blender, cut ingredients smaller and blend in short bursts.
- Chill your glasses in the freezer for 10 minutes before serving to keep the shake colder longer.
- If the shake separates after a short rest, re-blend with 1–2 Tbsp milk — never add hot liquids.
Variations
- Chocolate strawberry cheesecake: add 2 Tbsp chocolate syrup to the blender and top with chocolate shavings.
- Boozy adult version: add 1–2 oz strawberry liqueur, amaretto, or vanilla vodka per serving. Blend carefully and serve responsibly.
- Vegan: use non-dairy cream cheese, coconut cream, and vegan ice cream. Add 1–2 Tbsp maple syrup if needed for sweetness.
- Mini milkshakes: halve the recipe for smaller portions or for kids.
- Fruit swaps: use raspberry sauce and fresh raspberries for a raspberry cheesecake milkshake.
FAQs
Q: Can I use frozen strawberries instead of the sauce?
A: Yes. Add 1/2 cup frozen strawberries to the blender with the other ingredients. The flavor will be good but less concentrated than using a reduced strawberry sauce. If using frozen berries, blend a little longer and add a splash of milk if the mixture is too thick.
Q: How long does the cream cheese whipped cream hold up?
A: The cream cheese whipped cream is best used within 4–6 hours when kept refrigerated. It will hold structure longer than plain whipped cream due to the cream cheese, but may soften after a day.
Q: Can I make this dairy-free?
A: Yes. Use dairy-free cream cheese, coconut or oat-based ice cream, and a dairy-free whipping cream alternative. Texture and richness will differ, but the shake will still be enjoyable.
Q: What if my blender can’t fully break down the cheesecake pieces?
A: Cut the cheesecake into very small pieces (1/2-inch). Start by pulsing to break up solids, then blend continuously. If needed, warm cheesecake pieces for 10–20 seconds in the microwave to soften slightly (don’t melt), then blend.
Q: Is it safe to serve to kids?
A: If you add alcohol in a variation, do not serve to children. Otherwise, the recipe uses store-bought cheesecake, cream, and ice cream, which are standard dairy products safe for kids when handled and stored properly.
Enjoy a tall, creamy strawberry cheesecake milkshake — the perfect sweet pause in a busy day.
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Strawberry Cheesecake Milkshake
- Total Time: 10 minutes
- Yield: 2 servings
- Diet: Vegetarian
Description
A rich and creamy milkshake that combines the flavors of strawberry cheesecake in a sip-able treat.
Ingredients
- 1 cup crushed graham cracker crumbs (plus 1/4 cup for topping)
- Fresh strawberries (for garnish), about 4–6 whole berries
- 4 oz cream cheese, softened to room temperature
- 3/4 cup heavy whipping cream, chilled
- 5 Tbsp powdered sugar
- 1 teaspoon vanilla extract
- 1 recipe of Homemade Strawberry Sauce (optional)
- 4 cups (8 scoops) vanilla ice cream, softened slightly at room temperature
- 1/2 of a (6-inch) store-bought cheesecake, cut into pieces
- 1/4 cup graham cracker crumbs (for glasses and garnish)
Instructions
- Chill or prepare strawberry sauce ahead if using.
- Soften ice cream and cream cheese to make blending smooth.
- Blend ice cream, cheesecake pieces, graham crumbs, and optional strawberry sauce until silky.
- Make cream cheese whipped cream, pipe on top, and finish with extra sauce, crumbs, and a fresh strawberry.
Notes
If you prefer less sweetness, reduce powdered sugar by 1–2 Tbsp. For a lighter shake, substitute half the ice cream with frozen vanilla yogurt. To make this vegan, use dairy-free cream cheese and non-dairy ice cream.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Blending
- Cuisine: American