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Short-Order Kitchen

Berry Cheesecake Protein Shakes

By Wes Ellis2 min read
A creamy pink strawberry shake in a tall glass with a straw and fresh strawberries on a marble background.
Recipe card
Servings
1
Prep
5 minutes
Cook
None
Method
Blender
Difficulty
Easy
Jump to ingredients & directions ↓

Part 1 of the thread The shake shelf

THE SHORT VERSION4 points
  • Same base every time: 2 scoops vanilla protein, 1 cup milk, blend.
  • The cheesecake part comes from a spoon of cream cheese, Greek yogurt or cheesecake pudding mix.
  • The strawberry cheesecake cup skips the milk and freezes for about 30 minutes. It's a spoon job.
  • Blend and drink right away. These don't hold well.
THE RECIPE · BERRY CHEESECAKE PROTEIN SHAKES

Ingredients

The base

Blueberry cheesecake

Raspberry cheesecake

Strawberry cheesecake

Raspberry cream

Raspberry cream cheesecake (thick)

Double strawberry cheesecake cup (frozen)

You'll need

  • Blender
  • Measuring cups and spoons
  • Freezer-safe bowl (for the cheesecake cup)

Directions

Every shake

  1. Put the protein powder, milk and that flavor's add-ins in the blender.
  2. Blend on high until completely smooth. Add ice last if you want it thicker.
  3. Pour, top if you like, and drink it right away.

Raspberry cream cheesecake

  1. Blend everything except the raspberries. It comes out thick, like a mousse.
  2. Spoon or pour it into a glass and top with the raspberries, graham crumbs and whipped cream.

Double strawberry cheesecake cup

  1. Blend everything with most of the strawberries. Chop the rest.
  2. Pour into a bowl and stir in the chopped strawberries.
  3. Freeze about 30 minutes, until it's soft-serve thick. Any longer and it goes hard.
Notes Best straight out of the blender. The raspberry cream cheesecake keeps covered in the fridge a day or two, though the texture shifts a bit. Any milk works; frozen fruit gives you a colder shake without ice. Roughly 250 to 385 calories and 50 g protein per two-scoop shake, give or take.

wesellis.com/blog/berry-cheesecake-protein-shakes/

Cheesecake in a glass sounds like a stretch until you notice what cheesecake actually is: dairy, sugar, vanilla and fruit. A vanilla protein shake already has three of the four. These six just push it the rest of the way with a berry and a little something tangy.

Where the cheesecake flavor comes from

Berries alone give you a berry shake. The cheesecake note needs something tangy and rich, and there are three ways to get it here: a teaspoon or tablespoon of cream cheese, a scoop of Greek yogurt or blended cottage cheeseCottage cheese run through a blender until the curds disappear. It turns into something close to sour cream or ricotta and makes a rich, high-protein base for puddings and batters.More: Raspberry Cheesecake Protein Pudding, or a pinch of sugar-free cheesecake sugar-free pudding mixThe dry powder from a box of instant pudding, used by the teaspoon. It adds flavor and a bit of starch that thickens yogurt or cottage cheese into a real pudding texture.More: Banana Cream Pie Cup. The pudding mix also thickens things up, which is why the raspberry version only needs one scoop of powder.

Tip

Soften the cream cheese first, or at least let it sit out while you measure everything else. A cold lump just spins around the blade and ends up as a white fleck in your straw.

Two that aren't really drinks

The raspberry cream cheesecake uses half the milk, so it comes out more like a mousse. Eat it with a spoon, or thin it with a splash of milk if you'd rather sip it. The double strawberry cheesecake cup goes further: no milk at all, blended thick and then frozen for about half an hour until it's soft-serve. If you like that one, the Strawberry Cheesecake Cup and the Blueberry Cheesecake Cup are the same idea taken further.

Heads up

Set a timer on the frozen cup. At 30 minutes it's scoopable. At an hour and a half you've got a brick.

And if you want the real, sliceable thing, the baked blueberry protein cheesecake is worth turning the oven on for.

LINKED FROM6 notes

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