Lemon Cheesecake Milkshake

This lemon cheesecake milkshake is bright, tangy, and creamy, blending zesty lemon with rich cheesecake flavor.

Lemon and cream cheese make a refreshing yet indulgent shake that tastes like lemon cheesecake in a glass.

Recipe Information

• Prep Time: 5 minutes
• Total Time: 5 minutes
• Servings: 2
• Calories: 340 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 lemon 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.

• 3 tbsp lemon juice
• 1 tsp lemon zest
• 2 tbsp cream cheese, softened
• 1 1/2 cups vanilla ice cream
• 1/3 cup milk
• 2 graham crackers, crushed (to top)

Equipment

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

Instructions

1. Add the lemon juice, zest, cream cheese, vanilla ice cream, and milk to a blender.
2. Blend until smooth and creamy, about 30 seconds.
3. Pour into a chilled glass, top with graham crumbs, and serve immediately.

Tips for the Best Lemon Cheesecake Milkshake

• Soften the cream cheese for a smooth, tangy base.
• Fresh lemon gives the brightest flavor.
• Graham crumbs add the cheesecake crust taste.
• Balance tang with a little honey if needed.

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

Is it very tart?

Bright but balanced by the cream cheese and ice cream.

Bottled lemon ok?

Fresh is best, but bottled works.

Dairy-free?

Use dairy-free cream cheese, ice cream, and milk.

Thicker?

Use more ice cream or less milk.

Conclusion

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

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

Mara Voss

Lemon Cheesecake Milkshake

A bright lemon cheesecake milkshake blended in 5 minutes.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Total Time 5 minutes mins

Servings: 2 servings

Calories: 340

Ingredients Method

Ingredients

  

Ingredients

• 3 tbsp lemon juice
• 1 tsp lemon zest
• 2 tbsp cream cheese, softened
• 1 1/2 cups vanilla ice cream
• 1/3 cup milk

Method

 

1. Add the lemon juice, zest, cream cheese, vanilla ice cream, and milk to a blender.
2. Blend until smooth and creamy, about 30 seconds.
3. Pour into a chilled glass, top with graham crumbs, and serve immediately.

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• Lemon Milkshake — Another delicious homemade milkshake.
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• Key Lime Pie Milkshake — Another delicious homemade milkshake.