Strawberry Cheesecake Milkshake

  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 4 servings
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1 pound fresh strawberries, hulled and halved, plus 4 strawberries, hulled and chopped

3 tablespoons strawberry jam 

2 tablespoons agave syrup

Juice of 1/2 lemon 

2/3 cup milk 

6 tablespoons cream cheese, room temperature 

3 cups good-quality strawberry ice cream 


  1. 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.)
  2. 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.
  3. 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.
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