This Cheesecake Milkshake uses an easy cheesecake base that you cook quickly in the microwave. Then you blend it with ice cream, milk and a graham cracker for the crust flavor. It’s like a piece of New York-style cheesecake in a glass.
Did you know that the very first milkshake was made in a drugstore? It’s actually not so crazy if you remember that drug stores used to have soda fountains (a bar with a man in an apron making fountain drinks and stools full of people drinking them).
The story goes that a type of malted beverage was very popular in the early 1900s. Ivan “Pop” Coulson, a guy working at Walgreens, decided to try adding two scoops of ice cream to the drink. The result was the first malted chocolate shake, the first drink resembling the modern shake.
Nowadays, everybody knows what a milkshake is and has opinions about how thick it should be, as well as whether one should stick with traditional flavors or try something new.
With milkshakes being such a popular drink, it’s hardly surprising that so many different flavors have sprung up over the years. I wanted to come up with a milkshake that nobody has ever made before. But everything I searched for online has already been done. Crazy, right?
Making Cheesecake Milkshakes
I decided to go with one of my favorite milkshakes that I’ve been making for years. A Cheesecake Milkshake. Except normally I just add cream cheese to the ice cream and milk. This time I went over the top and made an easy cheesecake base that you quickly cook in the microwave.
If your brain just went, “Microwaved cheesecake? Does that mean that I can have a cheesecake anytime I want, ready in minutes?” The answer is yes. Check out this microwaved cheesecake, complete with crust, over at Kirbie’s Cravings.
That cheesecake base, if you don’t eat it straight out of the microwave (which is totally what I did the first time I made it), goes into a blender with ice cream, milk, and a graham cracker. Then you blend it up, pour into a tall glass and top it with whipped cream, warmed up strawberry jam, and a strawberry.
It tastes just like a slice of New York-style cheesecake in a glass.
Oh, and if you’re looking for another quick, kid-friendly, summer dessert, be sure to also check out my recipe for frozen watermelon. It’s the easiest popsicle ever!Print
This Cheesecake Milkshake tastes like a slice of New York Style Cheesecake in a glass. For best results, let the cheesecake base chill after cooking. But if you’re in a hurry, stick it in the freezer for a couple of minutes to get it down to room temperature.
- 1/3 cup cream cheese, softened (to soften it quickly, put it on defrost in the microwave for 5 seconds at a time)
- 2 Tbsp. Greek yogurt or sour cream
- 2 Tbsp. sugar
- 1 egg
- 1/4 tsp. vanilla
- Pinch of salt
- 1 Tbsp. strawberry jam
- 1/2 tsp. water
- 1 cup ice cream
- 2 Tbsp. milk
- 1 sheet graham crackers (i.e., four connected crackers. Please do not misread sheet for sleeve. You do not need a whole sleeve of crackers, just one little sheet of 4 connected crackers).
- 3 Tbsp. whipped cream
- In a small microwave-safe bowl use a fork to whisk together the cream cheese, Greek yogurt, sugar, egg, vanilla, and pinch of salt. Try to get most of the lumps of cream cheese smooth but it’s OK if some remains.
- Cover it with plastic wrap, leaving a small gap for steam to escape, and microwave on high for 1 minute. Then microwave for 20 seconds at a time until the center is mostly cooked. It can still jiggle a little. Remove from microwave and let it cool.
- Meanwhile, put the jam in a small microwave-safe bowl and warm it for 15 seconds or so. Stir in the water. Set aside.
- Into the blender, put the ice cream, milk, 1/2 of the sheet of graham crackers, and your cheesecake base. Blend.
- Pour it into a glass. Top with the whipped cream and then drizzle with the strawberry jam. Crumble your remaining half sheet of crackers over top. Plop on the strawberry. Drink!