Raspberry Cheesecake

Pro tips

• Soften cream cheese to room temperature for 30 minutes before blending to ensure a silky, lump-free texture.
• Blend on low speed to avoid over-aerating the mixture, which can make the cocktail foamy and separate.
• Use premium vanilla ice cream — cheaper brands with gums may create a slimy mouthfeel.
• Chill your glass beforehand; the ice cream melts quickly, so serve within 2 minutes of blending.

Substitutions

• Black raspberry liqueur → Chambord or raspberry schnapps (slightly different flavor profile and sweetness)
• Creme de Cacao (White) → Creme de Cacao (Dark) (deeper chocolate note)
• Vanilla ice cream → Cheesecake ice cream (emphasizes the cheesecake theme)

Storage & make-ahead

Not applicable — serve immediately after blending.

Equipment

blender · cocktail shaker or mixing glass (optional, for pre-chilling)

Can I make this ahead of time?

No — blend and serve immediately. The cream cheese and ice cream will separate and become watery if left standing.

What glass should I use?

A rocks glass or coupe glass works best. The creamy texture benefits from a wider opening for sipping.

Can I use frozen cream cheese instead of softened?

No — softened cream cheese is essential for smooth blending. Let it sit at room temperature for 30 minutes before mixing.

What if I don't have black raspberry liqueur?

Substitute with raspberry schnapps or chambord for similar flavor, though intensity will vary slightly.

Is this drink suitable for dairy-free diets?

No — both cream cheese and ice cream contain dairy. No direct substitutes will replicate the creamy texture.