I’ve mastered the art of turning leftover cheesecake into liquid gold—a creamy, indulgent milkshake that’s surprisingly simple to make. You’ll blend cheesecake pieces with vanilla ice cream, whole milk, and a splash of vanilla extract for just five minutes. This dessert-meets-beverage hybrid delivers serious protein and calcium while satisfying your sweet tooth completely. The rich, tangy flavor profile creates the perfect drinkable treat that’s both spoon-worthy and surprisingly filling. Keep exploring to discover the secrets behind perfecting this delightful fusion.
Why You Will Love This At Lunchtime (or Dinner)
While most people think of milkshakes as afternoon treats or dessert indulgences, this cheesecake milkshake breaks all the rules and makes a surprisingly satisfying meal replacement. I’m not suggesting you abandon balanced nutrition entirely, but when you’re craving something substantial yet sweet, this thick concoction delivers. The protein from cheesecake and calcium from milk provide legitimate sustenance, while the creamy texture keeps you fuller longer than typical liquid treats. It’s fundamentally dessert masquerading as lunch—and honestly, who’s going to argue with that logic? Sometimes you need comfort food that doubles as fuel. For those seeking more conventional options, consider pairing this indulgent treat with grab-and-go options like fresh fruit or nuts to create a more balanced meal.
Cheesecake Milkshake Recipe
Warning: This Cheesecake Milkshake recipe may cause spontaneous cheesecake hoarding, suspicious glances at your blender, and the sudden urge to justify drinking cake at 2 PM on a Tuesday. Side effects include temporary loss of portion control and explaining to houseguests why there’s cheesecake in your freezer “for emergencies.”
Ever wonder what happens when you combine two beloved desserts in a blender? This cheesecake milkshake is what happens, and honestly, it’s genius. With just a 5-minute prep time and zero cooking required, you’re basically minutes away from drinking heaven through a straw.
There’s something wonderfully ridiculous about turning an already indulgent slice of cheesecake into an even more indulgent milkshake. But why choose between creamy cheesecake and a thick vanilla shake when you can have both? The process couldn’t be more straightforward – we’re talking about tossing some premium ingredients into a blender and watching magic happen.
Ingredients:
- 8-12 ounces plain cheesecake (2 wedges, 4-6 ounces each)
- 1 teaspoon vanilla extract
- 1-2 pints premium vanilla ice cream
- 1/2 cup whole milk
Equipment/Tools:
- Blender
- Measuring cups
- Measuring spoons
- 2 serving glasses
Instructions:
Start by adding the whole milk (1/2 cup) to your blender first – this helps everything blend more smoothly and prevents the blades from getting stuck on thick ingredients. Next, break up your plain cheesecake (8-12 ounces) into smaller chunks before adding them to the blender, which makes the blending process much easier and guarantees you won’t end up with stubborn cheesecake lumps. Add the vanilla extract (1 teaspoon) and one pint of the premium vanilla ice cream to the blender. Blend on high speed until the mixture becomes thick and completely smooth, which usually takes about 30-45 seconds of steady blending.
Check the consistency by stopping the blender and giving it a good look – the milkshake should be thick enough that you could eat it with a spoon if you wanted to. If the mixture seems too thin for your liking, add more ice cream gradually, about 1/4 cup at a time, and blend again until you reach that perfect thick consistency. Once you’re happy with the texture, pour the milkshake into two glasses and serve immediately.
Nutrition Information:
- High in calcium from dairy ingredients
- Contains protein from cheesecake and ice cream
- Rich in saturated fats
- High calorie content per serving
- Contains added sugars
Tips:
Let your cheesecake sit at room temperature for about 10 minutes before blending if it’s been refrigerated – this makes it much easier to break apart and blend smoothly. You can use any flavor of cheesecake you have on hand, though plain or vanilla works best for that classic milkshake taste. If you want to thin out the consistency slightly, add milk one tablespoon at a time rather than dumping it all in at once. For an extra indulgent twist, try rimming your glasses with crushed graham crackers before pouring. Store any leftover milkshake in the freezer and let it thaw for a few minutes before drinking, though honestly, who are we kidding about leftovers here?
Cheesecake Milkshake Preparation
I’ll walk you through making this indulgent treat that’s fundamentally cheesecake’s cooler, slurpable cousin. The process is invigoratingly simple—you’re fundamentally convincing your blender to transform solid dessert into liquid heaven through strategic layering and gradual ice cream additions. Trust me, getting the consistency just right means you’ll end up with something thick enough to practically eat with a spoon, which honestly might be the best way to enjoy it anyway.
Step 1. Blend Milk and Cheesecake
First things first, gather your milk, cheesecake wedges, vanilla extract, and the first pint of ice cream around your blender like they’re old friends meeting for a reunion. Now here’s where the magic happens—toss everything into your blender and hit that puree button. Watch as those chunky cheesecake pieces surrender to the spinning blades, transforming into creamy perfection. The goal here isn’t just mixing; you’re creating a thick, smooth symphony of flavors. Keep blending until every last stubborn cheesecake chunk waves its white flag and joins the silky party.
Step 2. Add Vanilla Extract Blend
While your blender’s still working its creamy magic, it’s the perfect moment to introduce that teaspoon of vanilla extract to the party. Don’t overthink this step—pour it right in while everything’s swirling together. The vanilla will distribute evenly throughout your mixture, adding that warm, aromatic depth that transforms ordinary ingredients into something extraordinary. You’ll notice the fragrance immediately as it mingles with the cheesecake and ice cream. Keep blending for another 30 seconds to guarantee everything’s perfectly incorporated. This simple addition elevates your milkshake from good to absolutely irresistible—trust me on this one.
Step 3. Add Ice Cream Gradually
Now that your vanilla’s perfectly blended in, you’ll want to add that first pint of ice cream—but here’s where patience becomes your best friend. I dump it all in at once and blend until smooth. Here’s the essential part: taste and assess. Too thin? Don’t panic! Add more ice cream gradually, maybe a quarter-cup at a time, blending between additions. You’re aiming for that perfect spoon-thick consistency—thick enough to stand a spoon in, but still drinkable. Think of it as finding that sweet spot between milkshake and soft-serve ice cream. Trust your instincts here.
Step 4. Check Consistency and Thickness
The magic happens when you lift that blender lid and peer inside—you’re looking for a consistency that’s thick enough to coat the back of a spoon but still pourable enough to actually make it into your glass without requiring construction equipment. I give the mixture a gentle stir with a spoon to test its thickness. If it flows like heavy cream, you’ve hit the sweet spot. Too thin? Don’t panic—add more ice cream gradually. Too thick? A splash of milk will loosen things up. Remember, this milkshake should practically stand at attention.
Step 4. Pour Into Serving Glasses
Once you’ve achieved milkshake perfection, grab two tall glasses—preferably ones that’ll make your creation look as impressive as it tastes. I like using clear glasses so everyone can admire the creamy, dreamy texture you’ve worked so hard to perfect. Pour slowly and deliberately, letting the thick mixture cascade down the sides in beautiful ribbons. Don’t rush this moment—you’ve earned the right to savor it. Fill each glass about three-quarters full, leaving room for any final flourishes like whipped cream or graham cracker crumbs. Your cheesecake milkshake masterpiece is ready for its close-up.
Cheesecake Milkshake
Ingredients
Equipment
Method
- Start by adding the whole milk (1/2 cup) to your blender first. Next, break up your plain cheesecake (8-12 ounces) into smaller chunks before adding them to the blender. Add the vanilla extract (1 teaspoon) and one pint of the premium vanilla ice cream to the blender. Blend on high speed until the mixture becomes thick and completely smooth, about 30-45 seconds. Check the consistency; it should be thick enough to eat with a spoon. If too thin, add more ice cream gradually, about 1/4 cup at a time, and blend again until you reach the perfect thick consistency.
- Once you’re happy with the texture, pour the milkshake into two glasses and serve immediately.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Helpful Tips
While this decadent treat seems straightforward enough, I’ve learned a few tricks that’ll transform your cheesecake milkshake from good to absolutely mind-blowing. First, let your cheesecake soften at room temperature for fifteen minutes—it’ll blend smoother than a jazz saxophone. Frozen solid ice cream creates that perfect thick consistency. Don’t have premium vanilla? No worries—any quality ice cream does the trick. Want extra indulgence? Drizzle chocolate sauce inside your glass before pouring. Pro tip: Save some cheesecake crumbs for garnish. Trust me, presentation matters, even for something you’re slurping through a straw.
Pairings
Now that you’ve mastered the perfect cheesecake milkshake, let’s talk about what makes this creamy concoction sing even louder. I’m partial to pairing it with warm chocolate chip cookies—the temperature contrast creates magic in your mouth. Fresh berries work beautifully too, cutting through the richness with their bright acidity. For something unexpected, try it alongside salted pretzels; that sweet-salty dance never gets old. If you’re feeling fancy, a slice of pound cake transforms this into dessert theater. Coffee lovers, don’t sleep on serving this with espresso shots—it’s like tiramisu’s rebellious cousin decided to crash the party.
Summing it up
This cheesecake milkshake isn’t just another blended drink—it’s proof that sometimes the best ideas come from refusing to choose between desserts. I’ve turned two beloved treats into one spectacular creation that’ll make your taste buds question why this wasn’t invented sooner. The rich, tangy cheesecake plays beautifully with creamy vanilla ice cream, creating a texture that’s part drink, part spoon-worthy indulgence. It’s dessert innovation at its finest—no fancy techniques required, just quality ingredients and a willingness to blend boundaries. Sometimes the most satisfying solutions are deliciously simple.
