Peanut Butter Cheesecake Milkshake tastes like a peanut butter cheesecake in a glass. It is sweet, full of peanut butter flavor with a hint of cheesecake tang.
I am not a huge milkshake drinker. It’s probably been at least a decade since I had one. But you see, I had this vanilla ice cream and this peanut butter cheesecake and, well, peanut butter. So, I thought, “Why not make a milkshake for today’s event?” And that’s exactly what I did.
So, a brief interlude about this cheesecake. I used to bake. All the time. However, S always says my baked goods are dry. I don’t think so, but whatever. Apparently, S works with this guy who’s a chef and is planning to open his own bakery. S brought home this blueberry bundt bake. It tasted good, but man was it dry. Almost like eating saw dust.
So, then he brings home this cheesecake and it is dense. I could legit stick my fork up in it and it would stay upright. It tasted good, but not light and creamy like a cheesecake should be. Which is why I didn’t mind using some for this milkshake. And let me tell you, it is delicious in this milkshake.
What is a milkshake?
Yes, I know it seems pretty obvious to most of us, but I have this friend who’s 38 and just tried ice cream this year. No. I’m not kidding. A milkshake is typically some combination of milk, ice cream, and other flavorings blended together in a delicious drink. That’s the basics. Of course, with the full array of alternative frozen treats and milk options, the sky is the limit.
Initially the milkshake was the name for a drink with alcohol in there. It was more like an eggnog from what I can tell. However, this type of technique morphed into something with no alcohol and consisted of milk and flavored syrups. It wasn’t until the invention of the electric blender did the milkshake really come into it’s own. Before that, milkshakes were, well, shaken not stirred.
It was a Walgreen employee that invented the milkshake as we know it today. Ivan “Pop” Coulson, a wizard of the soda fountain, had a hankering for making their malt beverage more appealing to the masses. Originally it contained milk, chocolate syrup, and malted milk powder which was delicious in it’s own right. But when Pop added ice cream for a richer flavor? That’s when the milkshake as we know it is born.
Ironically, the milkshake has come full circle again. The popularity of milkshakes with alcohol are on the rise. All be it they’re not the same eggnog style concoction from back in the day. They’re a new and improved version of that late 1800’s recipe.
The struggle is real when decorating the glass.
I normally take more photos than these few that are in this post. Truth be told, I had issues with the cookies in this peanut butter cheesecake milkshake. For the love of all that is holy they would not stay at the rim. They kept sliding down the glass. Not matter how much peanut butter I used, they slid down constantly.
It doesn’t help that the peanut butter was really soft. In hindsight, I should have put them on the glass them stuck them in the freezer. Next time, that’s what I will do. If there is a next time. So, if you plan on decorating your glass with peanut butter as the glue, you’ve been warned.
What does this peanut butter cheesecake milkshake taste like?
Y’all. This was delicious. It has just enough peanut butter flavor without being overpowering. There’s a hint of the cheesecake tang in there. You don’t want this to have too much cheesecake tang. It’s supposed to be a sweet milkshake. Then the rich vanilla ice cream rounds out the whole milkshake for a delicious, cool treat your family will love.
The added bonus is that these milkshakes come together in a snap! I know not everyone keeps peanut butter cheesecake on hand. If you don’t happen to have a slice or 4 laying around, add some cream cheese to the milkshake. I would imagine 2 to 4 ounces for 2 milkshakes would be a good amount of tang. If it’s a little too tangy, try adding in a little powdered sugar to cut the cream cheese down a bit. And make it taste more like a cheesecake.
Don’t look too closely at the cheesecake slice. It cracked when I put it on the straw. Because it’s thicker than molasses in winter. I used the photo software to erase it. Yes. It does sort of defeat the purpose of erasing the crack if I tell you about. I’m telling you because it added to the frustration I had photographing this milkshake.
However, even with all this frustration, I still had fun making and drinking this delicious peanut butter cheesecake milkshake. It tasted much better than I could even have imagined. I hope you try it. With or without the cheesecake. I think you can buy single slices at some grocery stores. Just saying. You don’t have to garnish yours with a slice, but put a slice in there. You’ll thank me.
- 3 cups vanilla ice cream
- 2 cups milk
- 4 slices peanut butter cheesecake (or 4 ounces cream cheese)
- 1 cup creamy peanut butter
- Toppings (peanut butter, peanut butter sandwich cookies, peanut butter candies, etc.)
- Place 2 high ball or water glasses in the freezer.
- Combine the ice cream, milk, peanut butter, and 2 slices of the cheesecake in a blender. Process until smooth.
- Remove the glasses from the freezer and decorate your glass with toppings.
- Pour the milkshake into the glasses.
- Top with remaining cheesecake slices.
Nutrition InformationYield 2 Serving Size 1
Amount Per Serving Calories 2478Total Fat 175gSaturated Fat 66gTrans Fat 0gUnsaturated Fat 87gCholesterol 383mgSodium 1771mgCarbohydrates 180gFiber 12gSugar 115gProtein 68g
Drink at your own risk.
Get More Monster Milkshake Recipes:
- Mango Falooda Monster Milkshake from Magical Ingredients
- Old Fashioned Chocolate Malt from Art of Natural Living
- Peachy Keen Monster Milkshake from Hezzi-D’s Books and Cooks
- Peanut Butter Cheesecake Milkshake from A Kitchen Hoor’s Adventures