Introduction

This blackberry cheesecake milkshake tastes just like a slice of berry cheesecake in drinkable form, creamy, tangy, and deep purple.

Cream cheese is the secret. Blended with sweet-tart blackberries and vanilla ice cream, it gives that unmistakable cheesecake tang while keeping the shake luxuriously thick.

Recipe Information

• Prep Time: 5 minutes
• Total Time: 5 minutes
• Servings: 2
• Calories: 320 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 blackberry 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 blackberries (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 blackberries, 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 Blackberry Cheesecake Milkshake

• Soften the cream cheese so it blends smooth with no lumps.
• Use frozen blackberries for a thicker shake and deeper color.
• Add graham crumbs on top and a few blended in for real cheesecake texture.
• Strain it to remove the seeds for a silkier result.

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 taste the cream cheese?

Yes, that gentle tang is what makes it taste like cheesecake.

Can I use frozen blackberries?

Absolutely, they make it thicker and more vivid.

How do I make it thicker?

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

No graham crackers?

Digestive biscuits, shortbread, or vanilla wafers work great.

Conclusion

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

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

Mara Voss

Blackberry Cheesecake Milkshake

A rich, tangy blackberry cheesecake milkshake with cream cheese and blackberries, blended in 5 minutes.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Total Time 5 minutes mins

Servings: 2 servings

Calories: 320

Ingredients Method

Ingredients

  

Ingredients

• 1 cup blackberries (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 blackberries, 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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