Nothing beats a thick, creamy blueberry cheesecake milkshake when you’re craving something cold, sweet, and satisfying. This easy homemade milkshake combines the flavors of rich cheesecake and juicy blueberries into one smooth, ice-cold treat that tastes like blueberry cheesecake poured into a glass.

Purple milkshake in a glass jar topped with whipped cream, crumbs, and a cherry.

When blueberry cheesecake becomes a milkshake

I’ve been making milkshakes for a long time. For 17 years, I worked in a restaurant that featured an ice cream-themed dessert menu, and I made more milkshakes than I could ever count. That experience taught me what makes a great milkshake, and it inspired me to create fun flavors at home. This blueberry cheesecake milkshake combines two classic desserts into one rich and creamy frozen treat.

Whether you’re looking for a fun dessert, an afternoon treat, or a unique milkshake recipe to serve guests, this blueberry cheesecake milkshake delivers. If you enjoy classic soda fountain favorites, be sure to try my homemade ice cream soda and old fashioned ice cream float recipes too.

Recipe ingredients

Vanilla Ice Cream: Since vanilla ice cream makes up most of the milkshake, it’s worth choosing a good-quality brand with a flavor you enjoy. Any vanilla variety will work, but vanilla bean ice cream is my first choice because its deeper vanilla flavor complements the blueberries and cream cheese particularly well.
Frozen Blueberries: Frozen blueberries help keep the milkshake thick and icy cold as it blends. Fresh blueberries can be used, but they won’t provide the same frosty texture and the shake may warm more quickly. If fresh blueberries are what you have on hand, freeze them before making the milkshake whenever possible.
Whole Milk: Whole milk helps blend the ice cream, blueberries, and cream cheese into a smooth milkshake while maintaining its creamy, thick texture. Its higher fat content also complements the cheesecake flavor better than lower-fat milk varieties.
Cream Cheese: Cream cheese is what gives this milkshake its cheesecake flavor. Full-fat block cream cheese produces the smoothest results and the most pronounced cheesecake flavor. Allow it to soften slightly before blending so it incorporates more easily into the shake.

See the recipe card for full information on ingredients and quantities.

How to make a blueberry cheesecake milkshake

Step 1: Add the vanilla ice cream, frozen blueberries, cream cheese, and whole milk to a blender. Blend until the blueberries are fully broken down and the milkshake is completely smooth, stopping to scrape down the sides of the blender if needed.

Step 2: Pour into a serving glass. If desired, top with whipped cream, a sprinkle of crushed graham crackers, and a maraschino cherry. Serve immediately while icy cold.

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Top tips

Work Quickly: Have your serving glass and toppings ready before blending. Milkshakes begin to soften immediately, so serving right away helps maintain the thick, frosty texture.
Use an Immersion Blender: For a single serving like this, a quart-size mason jar and an immersion blender can be easier to use than a full-size blender. Blend directly in the jar, then pour into a glass or enjoy it straight from the jar.
Adjust the Yield: This recipe makes a modest single serving of about 1 cup. Increase the ingredients as needed if you’d like a larger milkshake or are serving more people.
Pulse Before Blending: If your blender has trouble catching the frozen blueberries, use the pulse setting a few times before blending continuously. This helps break up the fruit and create a smoother milkshake.
Add Toppings Just Before Serving: Whipped cream, crushed graham crackers, and a maraschino cherry look their best when added immediately before serving rather than sitting on the milkshake for several minutes.

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Glass jar filled with a purple milkshake and topped with whipped cream, crumbs, and a cherry.

Blueberry Cheesecake Milkshake

A thick, creamy milkshake with the flavor of blueberry cheesecake in every sip, finished with classic soda fountain toppings for a nostalgic frozen dessert.

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Prep Time: 5

Total Time: 5

Servings: serving

Calories: 436kcal

Author: Diane Gail

US Customary – Metric

Ingredients

Instructions

Add the vanilla ice cream, frozen blueberries, cream cheese, and whole milk to a blender.
Blend until smooth and creamy, stopping to scrape down the sides of the blender if needed.
Pour the milkshake into a serving glass.
Top with whipped cream, crushed graham crackers, and a maraschino cherry, if desired.
Serve immediately.

Notes

Blending: Stop and scrape down the sides of the blender as needed to ensure the cream cheese is fully incorporated.
Serving: Serve immediately after blending for the thickest texture and coldest temperature.
Scaling: The recipe can be doubled or tripled without any other adjustments.
Optional Toppings: Whipped cream, crushed graham crackers, and a maraschino cherry are optional but reinforce the blueberry cheesecake theme of the milkshake.
Nutrition: Nutritional information is estimated and does not include optional toppings such as whipped cream, graham cracker crumbs, or a maraschino cherry.