Creme Brulee Cheesecake Shake Recipe

Soften and blend cream cheese

Place the 6 oz softened cream cheese in a medium bowl. Whisk or beat with a hand mixer until very smooth and lump-free (about 1–2 minutes). Stir in 2 tablespoons granulated sugar and 1 teaspoon vanilla extract until incorporated.

Combine with ice cream

Spoon the 2 cups of vanilla ice cream into a blender. Add the whipped cream cheese mixture and 1 cup whole milk. Secure the lid and pulse 6–8 times, then blend on medium-high for 15–20 seconds until smooth and thick but pourable. If too thick, add up to 2 additional tablespoons milk; if too thin, add 2–4 tablespoons more ice cream and re-blend.

Prepare creme brulee custard accent

In a small bowl, whisk 1 large egg yolk with 2 tablespoons heavy cream until smooth. Temper the yolk mixture by stirring in 1–2 tablespoons of the warm blended shake (to avoid cooking the yolk), then fold the tempered yolk into the remaining shake in the blender and pulse once to combine. This adds a subtle custardy note and silkiness. Note: because the egg yolk is raw, use very fresh eggs or omit if concerned; the yolk amount is small and will be evenly distributed.

Caramelize topping

Divide the shake between two chilled 12–14 oz glasses, leaving about 1/2 inch from the rim. Sprinkle 1 tablespoon demerara (or turbinado) sugar evenly over each shake surface (about 1 tablespoon total each). Using a kitchen torch, quickly torch the sugar until it melts and forms a golden-brown caramelized crust on top (about 30–45 seconds per glass). If you don’t have a torch, place glasses briefly under a very hot broiler on a baking sheet for 1–2 minutes — watch constantly to avoid overheating the shake.

Make crunchy base

In a small bowl combine 1 oz finely crushed graham crackers, 1 tablespoon melted unsalted butter, and a pinch of sea salt. Stir until the crumbs are evenly moistened. Spoon half the crumb mixture (about 1/2 the mixture) into the bottom of each serving glass, pressing lightly with the back of a spoon to create a thin crust layer before pouring in the shake.

Assemble with crust

If you have not yet poured the shake, layer the crumb base first, then pour the blended shake gently over the crust to keep a distinct layer. If you already poured the shake, sprinkle the crumbs over the top edge or serve extra on the side for texture.

After caramelizing the sugar top, add 1 tablespoon whipped cream to each glass (or pipe a small swirl). Sprinkle about 1 teaspoon extra demerara sugar across the whipped cream for sparkle and a little extra crunch. Finish with a single fresh mint leaf as garnish.

Serve immediately while the caramelized sugar is crisp. If not serving right away, keep refrigerated and do not torch the sugar until just before serving, as the crust will soften over time. Estimated single-serving safety: because of raw yolk, consume within 24 hours and ensure eggs are fresh. To make egg-free, omit the yolk and increase heavy cream by 1 tablespoon for richness.