Q1: Are Cheesecake Milkshakes high in protein?

A1: Cheesecake Milkshakes contain some protein from the milk and cream cheese, and you can boost protein further by using higher-protein milk, adding Greek yogurt, or stirring in a scoop of protein powder. The base recipe is moderate in protein rather than high-protein.

Q2: Can Cheesecake Milkshakes be made dairy-free?

A2: Yes — swap the ice cream for a dairy-free vanilla ice cream and use a plant-based cream cheese alternative and fortified plant milk (soy or oat for better protein). Texture may vary slightly but the flavor will still be rich.

Q3: How many servings do Cheesecake Milkshakes make?

A3: This recipe divides into two generous servings. For smaller portions, split it into three, or halve the ingredients for a single-serving treat.

Q4: Can I make Cheesecake Milkshakes ahead of time?

A4: It’s best freshly blended for texture, but you can prepare the base (mix milk, cream cheese, and extracts) and keep it chilled for a day, then add ice cream and graham crackers and blend just before serving.

Q5: How do I lighten Cheesecake Milkshakes without losing flavor?

A5: Choose a light or frozen yogurt-based ice cream, use reduced-fat cream cheese, and consider adding a tablespoon of Greek yogurt for creaminess and protein. Using unsweetened milk alternatives and reducing powdered sugar slightly will lower added sugars while keeping the cheesecake character.

Cheesecake Milkshakes

Description

A creamy and comforting dessert drink that captures the essence of cheesecake, perfect for satisfying sweet cravings.

Ingredients

Scale

6 scoops vanilla ice cream
3/4 cup milk
115 grams cream cheese, room temperature
1 tablespoon powdered sugar
1 teaspoon vanilla extract
1 teaspoon lemon juice
2 graham crackers, broken into pieces
Whipped cream for serving
Additional crushed graham crackers for garnish
A cherry on top (optional)

Instructions

Set the cream cheese out for a few minutes to soften. Measure the milk and powdered sugar, and break the graham crackers into pieces.
Start layering in the blender with milk and cream cheese at the bottom.
Add 6 generous scoops of vanilla ice cream along with powdered sugar, vanilla extract, and lemon juice.
Blend intermittently until combined, stopping before completely smooth.
Add graham crackers and blend again, allowing small pieces to remain for texture.
Taste and adjust sweetness or tanginess as desired.
Divide into glasses, top with whipped cream, sprinkle crushed graham crackers, and add a cherry if desired.

Notes

Keep blending times short to preserve texture. Use chilled glasses and consider freezing fresh fruit to maintain thickness.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Dessert
Method: Blending
Cuisine: American

Nutrition

Serving Size: 1 glass
Calories: 450
Sugar: 38g
Sodium: 350mg
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 1g
Protein: 8g
Cholesterol: 45mg

Keywords: cheesecake milkshake, dessert recipes, creamy drinks, summer treats