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.
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 head over to the KitchenAid blog 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.