raspberry cheesecake milkshakes

If I can’t have a summer vacation yet, at least I can have these milkshakes. It’s a good compromise.

Actually, I’m sort of on vacation right now visiting family on the East Coast so I can’t complain (vistas! history! the ocean! not having to do dishes!). But seeing as I don’t also have one of these dreamy raspberry cheesecake milkshakes in front of me at this very moment, it’s just not a complete getaway, ya know?

Vacation. Milkshake. Repeat. That’s what I want/need.

Raspberry Cheesecake Milkshakes -- no need to choose between cheesecake and a milkshake; now you can have both! www.girlversusdough.com @girlversusdough

raspberry cheesecake milkshakes

I’m no milkshake connoisseur (is that a thing? Because if it is I want to be it), but I will say I’m very picky when it comes to how I like ’em. They have to be 1) creamy, 2) smooth, 3) thick, 4) not too sweet and 5) simultaneously spoonable and sippable. This variation, blended with tart frozen raspberries, sweet vanilla ice cream and tangy cream cheese, meets all the requirements. The fresh whipped cream, graham cracker and raspberry topping is just the cherry on top — er, the raspberry on top.

Since summer is finally here, I say we toast to it with these milkshakes. So scroll on down for the recipe and let’s kick off our heels, put on some flip flops and go on summer vacay in shake form! See you there.

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raspberry cheesecake milkshake

Raspberry Cheesecake Milkshakes

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  • Author: Stephanie
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 4 milkshakes 1x
  • Category: Dessert
  • Method: Blend
  • Cuisine: American


Creamy, smooth and decadent raspberry cheesecake milkshakes blended with frozen raspberries, cream cheese and vanilla ice cream.


  • 3 cups vanilla bean ice cream
  • 6 ounces cream cheese
  • 1 cup whole milk
  • 1 teaspoon vanilla
  • 1 teaspoon fresh lemon zest
  • 1 pound (16 ounces) frozen raspberries
  • 1/2 cup cold heavy cream
  • Fresh raspberries and graham crackers, for garnish (optional)


  1. In a blender (in 2 batches, if needed), blend ice cream, cream cheese, milk, vanilla, lemon zest and frozen raspberries until smooth. Divide evenly among 4 serving glasses.
  2. In the bowl of a stand mixer fitted with whisk attachment, beat heavy cream until stiff peaks form. Dollop whipped cream on top of each glass. Garnish with fresh raspberries and graham crackers.