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Red, White & Berry Cheesecake Shake



Cream Cheese Frosting: – 1/2 cup Real California butter, softened – 1 package (8 oz.) Real California cream cheese, softened – 1 box (1 lb.) powdered sugar, sifted – 1 teaspoon vanilla extract Milkshakes: – 1/3 cup Real California cream cheese frosting [or purchased frosting] – About 3 tablespoons sprinkles – 1/4 cup graham cracker crumbs – 1/4 cup strawberry, raspberry, or blueberry jam or jelly – 3 cups Real California vanilla ice cream – 1 cup Real California cream cheese – 3/4 cup Real California milk or lactose-free milk, more as needed – 1/2 teaspoon vanilla extract – 1 1/2 cups Real California whipped cream – Fresh or freeze-dried fruit, mini cheesecakes, cookies, graham crackers, more sprinkles, and more jam or jelly, for decorating
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Prep time: 25-35 minutes

To make cream cheese frosting: In large mixing bowl, beat butter and cream cheese until smooth and creamy. Add powdered sugar gradually, beating until smooth after each addition. Stir in vanilla until incorporated, set frosting aside and let firm up a little.

Spread frosting around the top of serving glasses or jars, making a band around the outside. Put sprinkles on a small plate and roll frosted rim in sprinkles, pressing them in to secure.

Add graham cracker crumbs to the glasses. Top with jam or jelly and set aside.

To make milkshakes: In the jar of a blender, combine ice cream, cream cheese, milk, and vanilla. Add more milk, if necessary, to reach desired consistency.

Add milkshake mixture to prepared glasses. Top with whipped cream and decorate with fresh or freeze-dried fruit, mini cheesecakes, wafer cookies, sprinkles, and more jam or jelly and serve.

Serves 2

Created in partnership with Jill Hough @jillhough