Small-Batch Strawberry Cheesecake Milkshake : with Greek yogurt

Blend a bakery-level treat with Small-Batch Strawberry Cheesecake Milkshake : with Greek yogurt. Creamy, tangy, ready in minutes—bookmark this quick sip.

Small-Batch Strawberry Cheesecake Milkshake : with Greek yogurt

Here’s a tiny-batch treat that tastes like a slice of strawberry cheesecake in a frosty glass. This Small-Batch Strawberry Cheesecake Milkshake : with Greek yogurt leans on real berries, tangy Greek yogurt, and a touch of cream cheese for that unmistakable cheesecake flavor. It’s thick and creamy without a scoop of ice cream, and it makes just two petite shakes—perfect for date night, a solo indulgence with leftovers, or a sweet after-dinner sip.

Jump to Recipe

Think of it as a blender shortcut to bakery bliss. We’ll recreate the buttery crust with quick graham crumbs, then blend berries with Greek yogurt and cream cheese for a lush, sippable dessert. If you love cool, no-bake treats, browse more ideas in No-Bake Desserts, sip something bright from Smoothies, or make it a full-on dessert night with Homemade Ice Cream.

Along the way, you’ll learn how to balance sweetness and tang, get that milkshake-shop texture without melting ice cream, and tailor the thickness to your glass. I’ll also share easy swaps to make it dairy-free, vegan, refined sugar-free, or extra protein-packed.

Why You’ll Love It

• Small-batch bliss: Makes two modest milkshakes, so you won’t be sipping leftovers for days.
• Cheesecake flavor, no oven: Cream cheese + Greek yogurt create a rich, tangy base that mimics a slice of cheesecake—no bake required.
• Thick without ice cream: Frozen berries and Greek yogurt deliver body and chill.
• Custom sweetness: Use sugar, honey, or maple. You’re in charge.
• Ready in 10 minutes: Blend, pour, and garnish. That’s it.
• Flexible: Easy swaps for dairy-free, vegan, or refined sugar-free diets.

Ingredients

• Frozen strawberries (1 cup) – Best for a cold, thick shake. Sub: 1 1/2 cups fresh hulled strawberries plus ice.
• Whole milk (1/2 cup) – Adds body and helps everything blend. Subs: oat milk for extra creaminess; almond milk for a lighter sip; lactose-free milk if needed.
• Plain Greek yogurt (1/2 cup) – Full-fat gives the creamiest texture and tang. Subs: coconut yogurt or a thick plant yogurt for dairy-free.
• Cream cheese (2 oz) – Classic cheesecake flavor. Subs: vegan cream cheese; or use more Greek yogurt for lighter tang.
• Sugar, honey, or maple (2–3 tbsp) – Sweeten to taste. Tip: Start with less, then adjust.
• Vanilla extract (1 tsp) – Rounds out the berry and cheesecake notes.
• Fine sea salt (pinch) – A tiny pinch makes the flavors pop.
• Ice (up to 1 cup) – Only if using fresh berries or if you want a thicker shake.
• Graham cracker crumbs (2 tbsp) – For that “crust” crunch.
• Melted butter (1 tsp) – Helps the crumbs cling and taste toasty. Sub: coconut oil.
• Whipped cream + extra crumbs – Optional but highly recommended for a full cheesecake vibe.

Step-by-Step Instructions

1. Make the graham crumble: Mix the crumbs with melted butter until sandy. For deeper flavor, toast in a dry skillet over medium heat for 1–2 minutes, stirring often. Cool.
2. Sweeten the base: Add the milk and 2 tablespoons sweetener to your blender. Blend a few seconds to dissolve so the sweetness distributes evenly.
3. Add the creamy elements: Add Greek yogurt, cream cheese, vanilla, and a pinch of salt. Blend until smooth and no cream cheese bits remain.
4. Blend in the berries: Add the strawberries. If using fresh berries, add a handful of ice to keep things frosty. Start low, then blend on high until thick and creamy.
5. Adjust: Taste. Add more sweetener for balance or a few ice cubes for thickness and pulse again. If too thick, splash in a tablespoon of milk.
6. Prepare the glasses: Lightly coat the rims of two chilled glasses with yogurt or honey. Dip into the crumble. Drizzle a little strawberry sauce if you have it.
7. Serve: Pour the milkshake, top with whipped cream and more crumbs, add a fresh strawberry, and enjoy immediately.

For milkshake science and ratio wisdom, check out this guide from Serious Eats. It’s a great primer on balancing ingredients for body and flavor.

Expert Tips

• Chill everything: Cold milk, cold yogurt, and cold glasses help maintain a thick texture.
• Blend sweetener with milk first: Dissolving sugar or honey upfront prevents gritty sips.
• Control thickness: Too thin? Add a few frozen berries or a couple of ice cubes and pulse. Too thick? Add 1 tablespoon milk at a time.
• Salt matters: A tiny pinch makes strawberry and cheesecake flavors pop—don’t skip it.
• Use full-fat dairy when possible: It gives that classic shake-shop body.
• Frozen vs. fresh strawberries: Frozen berries win for thickness. If using fresh, plan on ice or chill the berries first.
• Make the crumble last minute: Freshly toasted crumbs stay crisp on a cold rim.
• Garnish smart: Whipped cream, a strawberry slice, and a big pinch of crumbs signal cheesecake in every sip.

Storage

Best fresh: Milkshakes are at their peak right after blending. If you need to hold it briefly, stash in the coldest part of your fridge for up to 30 minutes and re-blend to refresh.

Short freeze: Freeze leftovers in an airtight jar with 1 inch headspace for up to 1 month. Thaw in the fridge until slushy, then re-blend with a splash of milk. Keep crumbs separate in a sealed bag at room temp for up to 3 days.

For general cold-holding safety, see this food safety overview from the USDA FSIS.

Variations

• Dairy-free: Use creamy oat milk, thick coconut yogurt, and dairy-free cream cheese. Flavor stays lush with coconut’s natural richness.
• Vegan: Make the dairy-free swaps above and sweeten with maple syrup or organic sugar. Top with coconut whipped cream.
• Refined sugar-free: Use honey or maple syrup. Start with 1 1/2 tablespoons and adjust.
• High-protein: Add a scoop of vanilla whey or plant protein and 2 extra tablespoons Greek yogurt; increase milk slightly if needed.
• Gluten-free: Use certified gluten-free graham crackers or almond cookie crumbs.
• Boozy shake: Add 1 ounce strawberry liqueur or vanilla vodka. Blend briefly after adding.
• Strawberry-swirled: Layer in a spoonful of strawberry jam for ribbons of fruity sweetness.
• Lemon-cheesecake twist: Add 1/2 teaspoon fresh lemon zest to brighten the tang.

FAQ

• Can I make Small-Batch Strawberry Cheesecake Milkshake : with Greek yogurt without cream cheese? Yes. Use an extra 1/4 cup Greek yogurt plus 1 teaspoon lemon juice to mimic cheesecake tang. The texture will be slightly lighter but still rich.
• How do I thicken a milkshake without ice cream? Use frozen fruit and full-fat Greek yogurt. Start with less milk, then add a splash as needed. A handful of ice adds chill, but too much can dilute flavor—balance with an extra strawberry or two.
• Can I use fresh strawberries? Absolutely. Add a handful of ice or freeze the berries for 30–60 minutes before blending to preserve thickness.
• What’s the best milk? Whole milk gives the creamiest body. Oat milk is a great non-dairy option that still tastes rich. Almond milk is lighter but works well.
• How sweet should it be? Sweetness depends on your berries. Start low, taste, and adjust. A pinch of salt helps the sweetness read more clearly.
• Can I make it ahead? Blend up to 30 minutes ahead, refrigerate, then re-blend before serving. For longer storage, freeze and blend to refresh as noted above.

Craving seconds? This recipe scales easily: double everything for four petite shakes, or keep it small and savor the treat as written. If you enjoy the balance of creamy and tangy in this Small-Batch Strawberry Cheesecake Milkshake : with Greek yogurt, try it with blueberries or raspberries, too.

Call to Action

If you made this, Id love to hear how it went! Drop a comment with your tweaks, rate the recipe so others can find it, and save it to your dessert board. Share your frosty glass and tag a friend who needs a sip!