Get ready for a milkshake that tastes like dessert and feels like sunshine in a glass. This Lemon Cheesecake Milkshake is where creamy vanilla ice cream meets tangy lemon curd and rich cream cheese . . . blended to perfection for a decadent twist on a classic favorite.
Whether you’re hosting brunch, need a summer afternoon treat, or just want to shake up your milkshake game, this quick and easy recipe hits the sweet-and-tangy spot every time.
Before you get started
Here’s what to do before blending:
- Soften your cream cheese to room temperature for smooth blending
- Use a high-powered blender like a Vitamix for best results
- Chill your glass in the freezer for a frosty finish
- Have your whipped cream and crushed graham crackers ready for topping
- Zest your lemon before juicing or cutting
What You Need To Make Lemon Cheesecake Milkshake
You’ll find all ingredient amounts in the full recipe card below. Here’s what’s inside this creamy milkshake:
- Vanilla ice cream
- Milk (whole milk or almond milk work great)
- Cream cheese
- Lemon curd
- Fresh lemon zest
- Whipped cream
- Crushed graham crackers
Together, they create a dreamy, cheesecake-inspired treat with refreshing citrus flavor.
How To Make Lemon Cheesecake Milkshake
Add vanilla ice cream, milk, softened cream cheese, lemon curd, and lemon zest to a high-speed blender.
Blend on high until the mixture is silky smooth, creamy, and fully combined—about 30 seconds.
Pour the milkshake into a chilled glass for that diner-style feel.
Top with a generous swirl of whipped cream and a sprinkle of crushed graham crackers for a crunchy cheesecake finish.
Serve immediately with a straw or spoon and enjoy every creamy, citrusy sip.
Commonly Asked Questions
Can I use low-fat ingredients?
Yes, but your milkshake may not be as rich. Full-fat ice cream and cream cheese give the best texture.
What can I use instead of lemon curd?
You can sub in lemon pie filling or a bit of fresh lemon juice and sugar, though lemon curd gives the best flavor.
Can I make it dairy-free?
Use a dairy-free ice cream, almond or oat milk, and a vegan cream cheese to make a delicious plant-based version.
Can I prep this ahead of time?
It’s best served fresh, but you can blend and freeze it in an airtight container, then re-blend briefly before serving.
Lemon Cheesecake Milkshake
Ingredients
- 3 scoops vanilla ice cream
- 1 cup milk whole or almond
- 2 tablespoon cream cheese softened
- 2 tablespoon lemon curd
- Zest of 1 lemon
- Whipped cream for topping
- Crushed graham crackers for garnish
Instructions
- Add vanilla ice cream, milk, cream cheese, lemon curd, and lemon zest to your Vitamix blender.
- Blend on high speed until smooth and creamy.
- Pour into a chilled glass.
- Top with whipped cream and sprinkle crushed graham crackers for garnish.
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