Cheesecake Milkshake Recipes

Steps:

• In a blender, combine the 1 pound strawberries with the strawberry jam, agave, and lemon juice. Blend until smooth, 20 to 30 seconds, then transfer to a container. (The strawberry sauce can be made ahead of time and stored in the refrigerator for up to 5 days.)
• In the blender, combine 1 cup of the strawberry sauce with the milk, cream cheese, ice cream and the remaining 4 strawberries. Blend on high speed until smooth.
• For each serving, add 1/4 cup of the remaining strawberry sauce to a 12-ounce glass; swirl the sauce around base of glass. Fill to the top with the ice cream mixture. Drink immediately.

Steps:

• Combine milk, cheesecake, vanilla, 1 pint of ice cream in a blender and puree until thick and smooth.
• If the mixture is too thin add more ice cream a little bit at a time and blend.
• This milkshake should be thick enough to eat with a spoon if you like.
• Pour into two glasses.

Steps:

• Put pumpkin pie mix, ice cream, cheesecake filling, milk and pumpkin pie spice in a blender.
• Blend until well combined and smooth.
• Pour into glasses and garnish with whipped topping and a sprinkle of pumpkin pie spice if desired.