Chocolate Overload Cheesecake Shake Recipe
Make Chocolate Overload Cheesecake Shake Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base Shake & Cheesecake
Chocolate Components
Crunch & Garnish
Method
Prepare Glasses & Garnish
Optional rim
Chill 2 large milkshake glasses in the freezer for 5–10 minutes. Drizzle dark chocolate syrup around the inside of each chilled glass in a spiral. Place a few crushed chocolate sandwich cookie crumbs on a small plate and press the rim of each glass into the crumbs to create a light cookie rim.
Make the Chocolate Cheesecake Shake
Soften the cream cheese: if not fully softened, microwave the 4 oz cream cheese for 8–10 seconds to make it easily blendable.
In a blender, add 3 cups vanilla ice cream, the softened cream cheese, 3/4 cup whole milk, 2 tablespoons granulated sugar, and 1 teaspoon vanilla extract. Note: use 3/4 cup milk at first and add more later to adjust thickness.
Add the chocolate elements to the blender: 2 tablespoons unsweetened cocoa powder, 1 cup milk chocolate chips, 4 tablespoons dark chocolate syrup, and 3 tablespoons hot fudge sauce.
Blend on medium-high for 25–40 seconds until smooth and creamy. Stop and scrape down the sides with a spatula if needed to fully incorporate the cream cheese and chocolate chips. If the mixture is too thick to blend, add up to 1/4 cup more milk (one tablespoon at a time) to reach a thick milkshake consistency.
Taste and adjust: if you want it sweeter or more chocolatey, add another tablespoon of hot fudge or 1 additional tablespoon of sugar and blend briefly.
Fold in cookies: reserve 2 tablespoons of the chopped chocolate sandwich cookies for garnish. Remove the blender jar from the base and stir in the remaining chopped cookies (about 4 cookies worth) with a spatula—do not over-blend so you keep crunchy pieces.
Assemble & Garnish
Top each shake with a generous swirl of whipped cream (about 1/2 cup whipped cream per glass).
Drizzle: finish each with 1/2 tablespoon hot fudge and 1/2 tablespoon dark chocolate syrup over the whipped cream.
Garnish: sprinkle reserved cookie crumbs, 1 tablespoon mini chocolate chips, and 1 tablespoon chocolate shavings on each. Add a pinch of sea salt over the top to amplify chocolate flavor.
Serve immediately with a wide straw and long spoon.