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Whipped Lemonade Cheesecake Milkshake

whipped lemonade cheesecake milkshake - featured image
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A frosty, tangy, and creamy milkshake that blends the zing of fresh lemon with the richness of cheesecake and vanilla ice cream. This easy summer drink is a refreshing treat perfect for parties, BBQs, or any hot day.

Ingredients

Scale
  • 4 oz (115 g) full-fat cream cheese, room temperature
  • 1/4 cup (60 ml) freshly squeezed lemon juice
  • Zest from 1 lemon
  • 2 tbsp (30 ml) sweetened condensed milk (or honey/agave as substitute)
  • 2 cups (300 g) vanilla ice cream, slightly softened
  • 1/2 cup (120 ml) whole milk (or almond/soy milk for dairy-free)
  • 1 cup (120 g) ice cubes
  • Whipped cream, for topping
  • Lemon slices or wheels, for garnish
  • 1/4 cup (25 g) graham cracker crumbs, for topping (optional)
  • White chocolate shavings, for garnish (optional)

Instructions

  1. Set cream cheese out to soften for about 15 minutes. Zest and juice your lemon. Measure out all ingredients before starting.
  2. In a blender, combine softened cream cheese, lemon juice, and lemon zest. Blend on medium for 30 seconds until smooth.
  3. Add sweetened condensed milk (or honey/agave) and pulse for another 15 seconds to combine. Taste and adjust sweetness or tartness if desired.
  4. Add vanilla ice cream, milk, and ice cubes to the blender. Blend on high for 1 minute until thick and creamy. Adjust consistency by adding more milk (if too thick) or more ice cream/ice cubes (if too thin).
  5. If there are bits of cream cheese, blend for another 30 seconds. If the blender stalls, pause and stir with a spatula, then resume blending.
  6. For a whipped, frothy texture, blend for an extra 20 seconds at high speed.
  7. Pour the milkshake into chilled mason jars or glasses.
  8. Top with whipped cream, sprinkle with graham cracker crumbs, and garnish with a lemon wheel or white chocolate shavings if desired.
  9. Serve immediately while cold and creamy.

Notes

For best results, use full-fat cream cheese and fresh lemon juice. Chill glasses before serving for extra frosty presentation. Adjust sweetness and tartness to taste. For dairy-free, use vegan cream cheese, coconut milk ice cream, and almond or oat milk. Skip graham cracker crumbs or use gluten-free cookies for a gluten-free version. Milkshake is best served immediately; leftovers can be stored in the fridge for up to 24 hours but may separate—stir before serving.

Nutrition

Keywords: whipped lemonade, cheesecake milkshake, summer drink, lemon milkshake, easy milkshake, refreshing dessert, party drink, creamy lemonade, no bake dessert, frozen drink

Find it online: https://realityeats.com/whipped-lemonade-cheesecake-milkshake-recipe-easy-refreshing-summer-drink/