Name: Refreshing Raspberry Cheesecake Freakshake
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: 1 cup vanilla ice cream; 1/2 cup milk (dairy or non-dairy); 1/4 cup cheesecake chunks (frozen or chilled); 1/4 cup fresh raspberries; 1/4 cup raspberry syrup; Whipped cream; Graham cracker crumbs; Fresh raspberries (for garnish); White chocolate sauce

This Refreshing Raspberry Cheesecake Freakshake is an indulgent dessert drink that blends vanilla ice cream, juicy raspberries, and creamy cheesecake into one over-the-top treat. Topped with whipped cream, graham cracker crumbs, and white chocolate drizzle, it’s as stunning to look at as it is delicious to sip.

Why You’ll Love This Recipe

I love how this freakshake turns a regular milkshake into something extraordinary. The combo of tart raspberries and rich cheesecake creates a beautiful balance of flavors, while the layers of syrup and toppings give it a playful, decadent vibe. I find it perfect for special occasions or when I just want to treat myself.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup vanilla ice cream
½ cup milk (dairy or non-dairy)
¼ cup cheesecake chunks (frozen or chilled)
¼ cup fresh raspberries
¼ cup raspberry syrup
Whipped cream
Graham cracker crumbs
Fresh raspberries (for garnish)
White chocolate sauce

Directions

Decorate the glass by drizzling white chocolate sauce along the inside and dipping the rim in melted white chocolate, followed by a coating of graham cracker crumbs. Chill the glass in the freezer.
In a blender, combine the vanilla ice cream, milk, cheesecake chunks, and fresh raspberries. Blend until creamy but with some cheesecake texture still visible.
Add raspberry syrup to the bottom of the chilled glass. Pour in the shake, layering with more syrup to create a marbled effect.
Top the shake with a generous swirl of whipped cream.
Sprinkle graham cracker crumbs on top, add fresh raspberries, and drizzle with white chocolate sauce.
Serve immediately with a straw.

Servings and Timing

This recipe makes 1 large serving. It takes about 10 minutes to prepare from start to finish.

Variations

Swap raspberry syrup for strawberry or blueberry for a new twist.
Use flavored ice cream like cheesecake or white chocolate raspberry for extra flavor.
Add a shot of espresso for a coffee kick.
Use crushed Oreos or vanilla wafers instead of graham cracker crumbs.
Make it dairy-free with plant-based ice cream, milk, and whipped topping.

Storage/Reheating

This freakshake is best served fresh. I don’t recommend storing a fully made shake, but the base can be blended and kept in the fridge for up to 2 hours. Store toppings like whipped cream separately and assemble just before serving. Freezing isn’t advised, as the texture won’t hold up after thawing.

FAQs

Can I use frozen raspberries instead of fresh?

Yes, I can use frozen raspberries if fresh ones aren't available. I just make sure to thaw them slightly before blending for a smoother consistency.

What kind of cheesecake works best?

I prefer classic baked cheesecake, but store-bought or even no-bake versions work well too. Keeping the chunks slightly frozen helps them hold up in the shake.

Can I make this shake without syrup?

Yes, I can skip the syrup and rely on the fresh fruit for sweetness, or blend in a bit of honey or agave if I want a natural sweetener.

How do I keep the shake thick?

I use less milk and make sure the ice cream is firm before blending. Adding ice can help, but it may water down the flavor a bit.

Can I double or triple the recipe?

Absolutely. I just scale the ingredients evenly and blend in batches if needed. It's great for parties or sharing with friends.

Conclusion

This Refreshing Raspberry Cheesecake Freakshake is a fun and flavorful way to enjoy dessert in a glass. I love how easy it is to customize and how it turns simple ingredients into something totally Instagram-worthy. Whether I’m treating myself or serving it up at a gathering, it always makes a bold, delicious statement.