Introduction

This raspberry cheesecake milkshake is bright, tangy, and creamy, capturing the flavor of raspberry cheesecake in a pretty pink glass.

Tart raspberries and smooth cream cheese blend into vanilla ice cream for a shake that is rich and refreshing at the same time, ready in five minutes.

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 raspberry 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 raspberries (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 raspberries, 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 Raspberry Cheesecake Milkshake

• Soften the cream cheese for a smooth, lump-free blend.
• Strain the shake to remove raspberry seeds if you prefer it silky.
• Use frozen raspberries for extra thickness and color.
• Add graham crumbs for the cheesecake-crust finish.

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?

Pleasantly so; the ice cream and honey balance it.

Can I use frozen raspberries?

Yes, they make it thicker and more vivid.

How do I remove the seeds?

Strain the blended shake through a fine sieve.

How do I make it thicker?

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

Conclusion

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

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

Mara Voss

Raspberry Cheesecake Milkshake

A creamy, tangy raspberry cheesecake milkshake with cream cheese and raspberries, 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 raspberries (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 raspberries, 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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