White Chocolate Raspberry Cheesecake Shake Recipe
Make White Chocolate Raspberry Cheesecake Shake Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Shake Base
Raspberry Swirl & Garnish
Optional Crunch
Method
Raspberry Swirl & Sauce
Make Raspberry Sauce
Combine 1 cup raspberries, 1 tablespoon granulated sugar, 1 teaspoon lemon juice, and 1 tablespoon water in a small saucepan. Cook over medium-low heat, stirring occasionally, until the berries break down and the mixture becomes saucy, about 5–7 minutes.
Remove from heat and mash any large pieces with a fork or potato masher for a smoother sauce. If you prefer a very smooth sauce, strain through a fine-mesh sieve into a bowl, pressing to extract as much liquid as possible. Let cool to room temperature (about 10–15 minutes). Reserve 2–3 tablespoons of the sauce separately for drizzling/garnish.
White Chocolate Preparation
Melt White Chocolate
Place 1 cup white chocolate chips in a heatproof bowl. Microwave in 20–30 second intervals, stirring between each, until melted and smooth (about 1–1.5 minutes total). Alternatively, melt using a double boiler over simmering water, stirring until smooth. Let the melted chocolate cool slightly but not harden (3–5 minutes).
Shake Assembly
In a blender add 3 cups vanilla ice cream, 1 cup cold whole milk, 4 ounces softened cream cheese, 1 teaspoon vanilla extract, 1 tablespoon granulated sugar, and 1 teaspoon lemon zest.
Pour the slightly cooled melted white chocolate into the blender with the other ingredients. Secure lid and blend on medium-high until very smooth and thick, about 30–45 seconds. If the mixture is too thick to blend, add up to 2 tablespoons additional milk and pulse again. Taste and adjust sweetness if needed.
Stir 3–4 tablespoons of the cooled raspberry sauce into the blended shake gently with a spoon to create a marbled effect, or pour the shake back and forth between the blender and a pitcher with the sauce to create swirls. Do not fully incorporate if you want visible raspberry ribbons.
Glass Prep & Garnish
If using graham cracker crumbs: mix 1 tablespoon crumbs and 1 teaspoon melted butter, rim chilled glasses by dipping the rim in a little melted white chocolate then into crumbs. Chill rims briefly to set.
Spoon or pipe reserved raspberry sauce along the inside of chilled serving glasses to make internal swirls. Fill each prepared glass with the shake, leaving about 1/2 inch at the top for garnish.
Top each shake with a generous dollop of whipped cream (optional), sprinkle with white chocolate shavings or extra chips, and place 2–3 fresh raspberries on top. Drizzle a little reserved raspberry sauce over the whipped cream.
Serve immediately with a wide straw and a long spoon.