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Strawberry Cheesecake Milkshake

A creamy and indulgent milkshake filled with strawberries, cream cheese, and chunks of cheesecake, perfect for warm days or special occasions.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dessert, Drink
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 4 oz cream cheese, softened to room temperature Let sit at room temperature for easier mixing.
  • 3/4 cup heavy whipping cream, chilled
  • 5 Tbsp powdered sugar Adjust to taste.
  • 1 tsp vanilla extract
  • 4 cups vanilla ice cream, softened Use more or less based on desired thickness.
  • 1/2 of a (6-inch) store-bought cheesecake, cut into pieces Strawberry swirl cheesecake recommended.
  • 1/4 cup crushed graham cracker crumbs (optional)
For the Homemade Strawberry Sauce
  • 1 recipe of Homemade Strawberry Sauce, chilled Recommended for added flavor.
  • 1/4 cup strawberry sauce (for drizzling) Use additional for topping.

Method
 

Preparation
  1. Prepare one batch of Homemade Strawberry Sauce and chill completely.
  2. In a blender, add softened ice cream, cheesecake pieces, and optional graham cracker crumbs. Blend until smooth.
  3. Optionally add 1/4 cup of chilled strawberry sauce for extra sweetness.
  4. Drizzle some of the strawberry sauce into your glass.
  5. Pour the milkshake mixture into the prepared glasses.
  6. Top each serving with a dollop of cream cheese whipped cream, an extra drizzle of strawberry sauce, a sprinkle of graham cracker crumbs, and a fresh strawberry.
For the Whipped Cream
  1. In a medium stainless steel bowl, whip the softened cream cheese on medium speed until light and fluffy.
  2. Add chilled cream, powdered sugar, and vanilla. Continue whipping on medium-high speed until soft peaks form.
  3. Pipe the whipped cream onto the milkshakes.

Notes

For the best flavor, serve immediately. Store leftovers in a covered container in the freezer, but note that texture may change when refrozen. Stir well before serving if refrozen.