Introduction

This blueberry cheesecake milkshake is creamy, dreamy, and swirled with sweet blueberries and tangy cream cheese, everything you love about the dessert in a cool glass.

Juicy blueberries and rich cream cheese blended into vanilla ice cream make a thick, smooth, beautifully lavender-blue shake that tastes like the real thing.

Recipe Information

• Prep Time: 5 minutes
• Total Time: 5 minutes
• Servings: 2
• Calories: 315 per serving

Why You’ll Love This Recipe

• Ready in 5 minutes — just blend and serve
• Rich, real flavor — from quality ingredients
• Thick, creamy texture — thanks to good ice cream
• Only a few ingredients — easy to keep on hand
• Easy to customize — with dairy-free or protein twists

Background

This blueberry cheesecake milkshake delivers great flavor and a creamy texture using simple ingredients for an easy homemade treat.

Ingredients

Makes 2 generous servings. Use the best vanilla ice cream you can find.

• 1 cup blueberries (fresh or frozen)
• 2 tbsp cream cheese, softened
• 1 1/2 cups vanilla ice cream
• 1/3 cup cold whole milk
• 1 tbsp honey (optional)
• 2 graham crackers, crushed (for topping)

Equipment

• High-speed blender
• Measuring cups and spoons
• Tall serving glasses
• Spoon

Instructions

1. Add the blueberries, cream cheese, vanilla ice cream, milk, and honey to a blender.
2. Blend until smooth and creamy, about 30 seconds.
3. Pour into a chilled glass, top with whipped cream and crushed graham crackers, and serve immediately.

Tips for the Best Blueberry Cheesecake Milkshake

• Soften the cream cheese so it blends in without lumps.
• Frozen blueberries give a thicker shake and deeper color.
• A squeeze of lemon brightens the blueberry flavor beautifully.
• Top with graham crumbs for that classic cheesecake crust taste.

Variations

Make It Your Own

Add a drizzle of sauce, a handful of mix-ins, or a different ice cream base. The core method stays the same.

Dairy-Free Version

Use dairy-free ice cream and plant-based milk such as oat or almond.

Protein Version

Add one scoop of vanilla protein powder with a little extra milk.

Serving Suggestions

Cookies, wafers, or a slice of cake.

Serve in chilled tall glasses with a straw. Top with whipped cream and your favorite garnish.

Storage

Best enjoyed fresh. Store leftovers in an airtight container in the fridge for up to 24 hours and blend again before serving.

Nutrition

Frequently Asked Questions

Can I use frozen blueberries?

Yes, they make the shake thicker and richer in color.

Why add cream cheese?

It delivers the signature cheesecake tang and creaminess.

How do I make it thicker?

Use more ice cream, frozen blueberries, or less milk.

Can I make it ahead?

Blend fresh for the best texture and color.

Conclusion

Rich, creamy, and satisfying, this blueberry cheesecake milkshake is a treat worth making again and again.

This is the perfect homemade Blueberry Cheesecake Milkshake. Enjoy it!

Mara Voss

Blueberry Cheesecake Milkshake

A creamy, tangy blueberry cheesecake milkshake with cream cheese and blueberries, blended in 5 minutes.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Total Time 5 minutes mins

Servings: 2 servings

Calories: 315

Ingredients Method

Ingredients

  

Ingredients

• 1 cup blueberries (fresh or frozen)
• 2 tbsp cream cheese, softened
• 1 1/2 cups vanilla ice cream
• 1/3 cup cold whole milk
• 1 tbsp honey

Method

 

1. Add the blueberries, cream cheese, vanilla ice cream, milk, and honey to a blender.
2. Blend until smooth and creamy, about 30 seconds.
3. Pour into a chilled glass, top with whipped cream and crushed graham crackers, and serve immediately.

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