Cheesecake Milkshake
This indulgent Triple Berry Cheesecake Milkshake is sweet, creamy, refreshingly cold, and a fun way to elevate vanilla ice cream and your nightly dessert!
Prep Time5 minutes mins
Total Time5 minutes mins
Course: Dessert, Snack
Cuisine: bakery
Servings: 2
Calories: 1014kcal
For the milkshake
- 1 slice raspberry cheesecake or other flavor of your choice
- 4 sheets honey graham crackers
- 3 cups vanilla ice cream
- ½ cup fruit fresh strawberries and blackberries
- ¼ - ½ cup skim milk
- whipped cream as much as desired
For the warm blueberry sauce
- ½ cup blueberries frozen
- 2 tbsp water
- 1 tbsp cornstarch
Warm Blueberry Sauce
Heat a sauce pan on medium heat and pour in frozen blueberries and water.
Whisk and wait for blueberries to boil and soften. You might have turn up the heat a little.
Then, add cornstarch. Whisk again and let thicken. Remove from heat and get ready to make the milkshake.
Milkshake
In a blender, scoop in vanilla ice cream. I find that putting the ice cream in closest to the blender blade works better. Adjust accordingly per your blender.
Add in a slice of cheesecake, 2 sheets of honey graham cracker, and milk. You can also add fresh fruit here or wait to use it as a topping.
Pulse 5-10 times or until ingredients are mixed.
Pour your milkshake into a glass and top with more graham cracker, warm blueberry sauce, and whipped cream.
Feel free to customize this yummy treat to your liking. Different fruit, different ice cream, different dessert. Just keep the ratios of ingredients consistent.
Best enjoyed immediately. I do not recommend storing this milkshake.
Serving: 1 milkshake | Calories: 1014kcal | Carbohydrates: 104g | Protein: 19g | Fat: 53g | Saturated Fat: 29g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 336mg | Sodium: 409mg | Potassium: 200mg | Fiber: 3g | Sugar: 74g