Small-Batch Strawberry Cheesecake Milkshake : with Greek yogurt

Small-Batch Strawberry Cheesecake Milkshake : with Greek yogurt blends café-level creaminess in minutes for two. Light, tangy, and indulgent—make it today.

When a full blender is too much, this small-batch treat is your sweet spot. The Small-Batch Strawberry Cheesecake Milkshake : with Greek yogurt delivers creamy, tangy, strawberry-rich bliss for two in minutes. It tastes like a slice of classic strawberry cheesecake, but it drinks like a cool, thick milkshake you can share on the couch or on the patio.

Greek yogurt brings a fresh tang and a protein boost that balances the ice cream and strawberries. A touch of cream cheese and vanilla gives that unmistakable cheesecake note, while a sprinkle of graham crumbs adds the “crust” in each sip. It’s nostalgic, but a little brighter and lighter.

If you love quick blender desserts, you’ll also enjoy browsing No-Bake Desserts and our sip-worthy Breakfast Smoothies. For ice cream lovers, peek at Homemade Ice Cream or brush up on basics in Kitchen Basics. For dairy guidance and storage safety, see the experts at USDA and flavor pairing ideas from Food Network.

Why You’ll Love It

This recipe is simple, fast, and sized for fewer servings. No leftovers, no food waste. Just two perfect glasses.

Greek yogurt lifts the flavor and body without making the shake heavy. You still get that classic creamy texture, but with a clean finish and a gentle tang.

The graham crumb “crust” and a swirl of strawberry jam bring dessert-shop vibes at home. It looks impressive, but the blender does the work in under 10 minutes.

Small-Batch Strawberry Cheesecake Milkshake : with Greek yogurt

Craving a mini dessert you can make on a weeknight? This is the one. The base uses easy staples—frozen strawberries, ice cream, Greek yogurt, and a spoonful of jam for an instant strawberry boost. A splash of lemon wakes everything up and makes the berries taste brighter.

Want it thicker or thinner? You’re in control. A handful of ice or more frozen berries thickens fast. A splash more milk loosens it. That flexibility means your ideal texture is just seconds away.

Ingredients

• 1 cup frozen strawberries (or 1 1/4 cups fresh, hulled; add a few ice cubes if using fresh)
• 1 cup vanilla ice cream (dairy or plant-based; French vanilla = richer)
• 1/2 cup plain Greek yogurt (2% or whole; nonfat works but is less creamy)
• 1/2 cup milk (any dairy or unsweetened almond/oat milk)
• 2 oz cream cheese, softened (reduce to 1 oz for a lighter vibe, or swap 3 tbsp extra Greek yogurt)
• 1–2 tbsp strawberry jam or puree (sweeten to taste; seedless for a smoother sip)
• 1 tsp pure vanilla extract
• 1 tsp fresh lemon juice (balances sweetness and boosts berry flavor)
• 1–2 tsp sugar or honey, optional (depends on berry sweetness)
• Pinch fine sea salt (enhances flavor)
• 1 sheet graham crackers, crushed (or gluten-free biscuits)
• Whipped cream, extra graham crumbs, fresh strawberries for topping (optional)

Substitutions and swaps:

• No cream cheese? Use more Greek yogurt and a few extra crumbs for “cheesecake” vibes.
• Dairy-free? Use dairy-free ice cream, plant-based Greek-style yogurt, and dairy-free “cream cheese.”
• No jam? Add 1–2 tsp more sugar or honey and a few extra strawberries.
• Gluten-free? Choose certified GF graham crackers or crushed GF cookies.

Step-by-Step Instructions

1. Chill your glasses. Pop two small glasses in the freezer for 5 minutes. Cold glasses keep the shake thick and frosty.
2. Prep the crumbs. Crush the graham cracker into fine crumbs. Reserve a teaspoon for topping; the rest goes in the blender.
3. Build the base. Add milk, Greek yogurt, cream cheese, vanilla, lemon juice, jam, salt, and optional sweetener to the blender.
4. Add the fruit and ice cream. Tip in the frozen strawberries and ice cream. Start blending on low, then increase to medium-high.
5. Blend until smooth. In 20–40 seconds you should see a smooth, creamy vortex. Stop and scrape down the sides if needed.
6. Adjust the texture. For thicker, add a few frozen berries or 1–2 ice cubes; pulse. For thinner, splash in 1–2 tbsp milk; pulse.
7. Add crumbs. Pulse most of the graham crumbs just 1–2 seconds so you keep a pleasantly “crusty” texture.
8. Pour and finish. Swirl a teaspoon of jam in each cold glass if you like. Pour the shake, then crown with whipped cream, berries, and reserved crumbs.
9. Sip and enjoy. Serve immediately with straws—and spoons for the thick bits!

Expert Tips

• Balance is key. Lemon and salt pull out the strawberry flavor so the shake tastes like peak-season fruit.
• Control sweetness at the end. Berries vary; taste before adding extra sugar. Jam sweetens and boosts strawberry flavor in one step.
• Texture cues. If the blender stalls, add 1–2 tbsp milk and pulse. If it looks thin, add a few frozen berries or a small handful of ice.
• Layered look. For a pretty swirl, spoon a ribbon of jam around the inside of each cold glass before pouring the shake.
• Softened cream cheese. If it’s cold and firm, blend it with milk and yogurt first for a silky finish.
• Quiet the blender. Add liquid first, then soft ingredients, then frozen; it blends faster and protects the motor.
• Serving size. This recipe yields two small milkshakes or one jumbo. Double for four small servings.

Because it’s a Small-Batch Strawberry Cheesecake Milkshake : with Greek yogurt, you won’t be stuck with leftovers melting on the counter. It’s scaled just right for a cozy dessert-for-two.

Storage

Best right away. Milkshakes are at their peak the minute they’re blended—thick, frosty, and airy.

If you must hold it briefly, stash in the coldest part of the freezer for up to 20 minutes and re-blend or stir before serving.

Longer storage: Freeze in a lidded container for up to 1 month. Thaw at room temperature for 10–15 minutes, then pulse in the blender with a splash of milk. Or pour into popsicle molds for cheesecake shake pops.

Variations

• Vegan/Dairy-Free: Use dairy-free vanilla ice cream, plant-based Greek-style yogurt, and dairy-free cream cheese. Choose a vegan cookie crumb.
• Gluten-Free: Use certified GF graham crackers or almond cookie crumbs.
• Refined Sugar-Free: Skip granulated sugar and jam; sweeten with dates (1–2 pitted Medjool, soaked) or maple syrup. Use unsweetened yogurt and milk.
• Chocolate-Dipped Rim: Dip glass rims in melted chocolate, then crumbs. Chill 5 minutes before filling.
• Strawberry-Basil Twist: Add 2 small basil leaves for a fresh, grown-up note. Blend briefly.
• Lighter Cheesecake: Halve the cream cheese and increase Greek yogurt to 3/4 cup. Still creamy, more tang.

FAQ

Can I make the Small-Batch Strawberry Cheesecake Milkshake : with Greek yogurt without ice cream?

Yes. Use 3/4 cup Greek yogurt total and add 1–2 dates or extra jam for body and sweetness. A handful of ice will restore frosty thickness. It won’t taste as rich as classic ice cream, but it’s still creamy and satisfying.

Can I use fresh strawberries instead of frozen?

Absolutely. Use about 1 1/4 cups fresh hulled berries and add 3–5 ice cubes to keep the shake thick and icy. Taste and sweeten as needed.

Why is my shake grainy?

Graininess usually comes from cold, firm cream cheese or seeds in the jam. Blend the dairy base first to fully smooth the cream cheese, and use seedless jam if texture bothers you.

How do I make it thicker?

Add a few frozen strawberries, a handful of ice, or 2–3 tbsp extra ice cream. Pulse in short bursts so you don’t overwork the blender.

Can I double the recipe?

Yes. Double everything and blend in batches if your blender is small. You may need an extra splash of milk to keep the blades moving.

What milk works best?

Whole milk gives the creamiest texture. Oat milk blends velvety and neutral; almond milk is lighter. Use what you love and adjust thickness as needed.

Call to Action

If you made this shake, drop a comment with your tweaks and star rating. Save it to your dessert board, share with a friend who loves strawberries, and come back for more small-batch treats!