Description
This delightful Cheesecake Milkshake combines the creamy richness of cheesecake with the sweet fun of vanilla frozen yogurt and rainbow sprinkles. Perfect for a quick indulgent treat, it features a sprinkle-coated glass rim, whipped cream topping, and a classic maraschino cherry garnish, delivering a nostalgic dessert experience in milkshake form.
Ingredients
Scale
For the Milkshake
- 2 slices cheesecake with graham cracker crust (plain or with fruit/chocolate swirl)
- 1 1/2 cups vanilla frozen yogurt or ice cream
- 1/4 cup milk
For the Glass Rim
- 2 tablespoons vanilla frosting
- 2 tablespoons rainbow sprinkles
For Garnish
- Whipped cream, for garnish
- Maraschino cherries, for garnish
Instructions
- Prepare the Glass Rim: Using a butter knife, smear the vanilla frosting evenly along the rim of a large malt glass. Place the rainbow sprinkles on a shallow plate, then gently press and roll the frosting-coated rim in the sprinkles until fully covered. Set the glass aside while you make the milkshake.
- Blend the Milkshake: In a high-quality blender, add the cheesecake slices, vanilla frozen yogurt or ice cream, and milk. Blend on medium-high for about 30 seconds or until the mixture is smooth and creamy with no lumps remaining. Avoid over-blending to maintain a thick texture.
- Assemble and Serve: Pour the blended milkshake into the prepared sprinkle-rimmed glass. Top generously with whipped cream and crown with a maraschino cherry for the perfect finishing touch. Serve immediately and enjoy!
Notes
- Use full-fat vanilla frozen yogurt or ice cream for the creamiest texture.
- Cheesecake with graham cracker crust adds authentic flavor and texture; plain or with swirls both work well.
- If you prefer a sweeter rim, add more frosting before rolling in sprinkles.
- For a thicker milkshake, use less milk or add more frozen yogurt.
- To make it dairy-free, substitute vegan ice cream and use non-dairy whipped topping.
