When Life Gives You Yellow Raspberries…
Alright, so you know those days when you’re just craving something sweet and ridiculous? I had one last summer. My mate dropped off a whole bag of yellow raspberries (she said her garden was overrun, but I think she just wanted an excuse to chat). Anyway, I thought, why not do something bonkers? Cheesecake freakshakes happened. My kitchen was a war zone, but honestly, that’s half the charm. It reminded me of when my cousin tried to bake meringues for the first time and ended up with what we now call “egg snow”—long story, ask me later.
Why You’ll Absolutely Gobble This Up
I make these freakshakes whenever I want to impress guests—or bribe my family into doing chores, which, let’s be real, works remarkably well. My lot go mad for that creamy cheesecake layer with the tang of the yellow raspberries. Plus, it’s messy in the best possible way (though, fair warning: my dishwasher hates me after these). If you ever get frustrated with fancy desserts that need a ruler and tweezers, this is your jam. Or shake. You get me.
What You’ll Need (And How I Cheat Sometimes)
- 2 big handfuls of yellow raspberries (If you can’t find yellow, swap in red—my neighbour swears by a blend of both, actually!)
- 200g cream cheese (full-fat is best for richness, but I’ve used the light stuff when I’m pretending to be healthy)
- 1/2 cup milk (whole, oat, or honestly whatever’s in the fridge)
- 3 scoops vanilla ice cream (I sometimes use frozen yoghurt when my jeans feel tight)
- 2 tbsp sugar (grandma used to insist on caster; regular works fine)
- 1/2 tsp vanilla extract (optional, but makes it smell like heaven)
- Whipped cream for topping (homemade or that cheeky squirty kind—no judgement)
- Crumbled digestive biscuits or graham crackers (these are the best bit, trust me)
- Mini cheesecake bites or chunks (bit bougie, but so fun on top)
- Sprinkles, extra berries, or, heck, even a drizzle of honey (go wild)
How I Throw This Together (Don’t Stress the Mess)
- First up, blitz your raspberries with the sugar in a blender until they’re almost liquid. Sometimes I leave a few whole for “texture” (which just means I forgot to blend them enough).
- Now, add the cream cheese, ice cream, milk, and vanilla. Blend again until it’s smooth-ish. Don’t worry if it’s a bit lumpy; it usually is at this stage. This is where I sneak a taste—just to check for science.
- Grab your glass. Take a spoonful of the raspberry mixture and swirl it round the inside for those fancy streaks. Or just dump it in, whatever. Add a few biscuit crumbs at the bottom if you want a surprise crunch.
- Pour in the shake. Top with so much whipped cream it looks a bit silly (that’s the point). Sprinkle over more biscuit, raspberries, and if you’re feeling flash, a mini cheesecake bite perched on top.
- Stick in a straw, maybe two if you’re sharing (ha, as if).
Random Notes from My Kitchen Chaos
- You can totally make this ahead, but it gets thicker in the fridge. Sometimes I add a splash more milk if it’s been sitting.
- Honestly, yellow raspberries taste a smidge sweeter to me, but use whatever’s cheapest or easiest to find.
- I once added a spoonful of Greek yoghurt, thinking I was clever. It made it really tart—only do this if you LOVE tang.
Variations I’ve Tried (and One Odd Flop)
- Swapping the cream cheese for mascarpone—so creamy, but a bit pricy. Worth it if you’re feeling flush.
- Frozen mango chunks instead of berries. Not bad, but it lost the cheesecake vibe. More like a tropical smoothie. Nice, but not what I wanted.
- Once, I tried chocolate ice cream instead of vanilla. Let’s just say, not my brightest idea. The colors looked like a muddy puddle.
Tools I Use (But You Can Improvise)
- Blender (or a stick blender—once, I even used a potato masher in a pinch. It worked. Sort of.)
- Big glass jars or milkshake glasses. Mugs work, too; I won’t tell if you don’t.
- A long spoon for swirling stuff about—if you’ve only got a butter knife, you’ll manage, promise.
Storing Leftovers (If There Are Any)
Pop any leftovers in the fridge and give them a good stir before drinking again. They’re best fresh, but honestly, in my house it never lasts more than a day! Sometimes it separates a bit, but a quick whisk sorts that out.
How I Like to Serve It (Or, Our Weird Little Traditions)
We go all out—extra sprinkles, maybe a little umbrella if I can find one in the junk drawer. My niece insists on a cherry on top, and now it’s a thing. Sometimes we have them with oven chips, which sounds weird but is oddly satisfying (salty and sweet, you know?).
Lessons Learned (Mostly the Hard Way)
- I once tried to rush the blending and ended up with cream cheese lumps. You’d think they’d be tasty, but they’re just weird. Give it a proper blitz.
- Don’t overfill the glass—I did once and lost half down my shirt. Not a great look.
FAQ: Stuff People (Actually) Ask Me
- Can I use frozen raspberries? Yup, just defrost them first. Otherwise, it’s like trying to blend rocks.
- What if I can’t find yellow raspberries at all? Happens a lot! Red work fine, or try a mix. Golden raspberries are ace too, if you see them.
- Is it super sweet? Actually, it’s more tangy than anything. But you can cut the sugar or add more depending on your sweet tooth (mine’s massive, in case you’re wondering).
- Do I really need the cheesecake bites? Nope, but they’re a fun touch—sometimes I just crumble a biscuit and call it good.
- Can I make it vegan? I haven’t, but I reckon coconut ice cream and a vegan cream cheese would get you close. Nora Cooks has some great swaps.
- Where do you get those cool glasses? I mostly pinch them form charity shops or use old jam jars. For inspiration, BBC Good Food’s jar ideas are brilliant.
If you do make these, tag me in your snap—or just drop me a note about how it went wrong or right. Actually, I find I learn more from the disasters. Happy shaking!
Ingredients
- 2 cups vanilla ice cream
- 1 cup whole milk
- 4 oz cream cheese, softened
- 1/2 cup yellow raspberries, plus extra for garnish
- 1/4 cup graham cracker crumbs
- 2 tbsp sugar
- 1/2 cup whipped cream
- 4 mini cheesecake slices (for garnish)
- Sprinkles and white chocolate shavings (optional, for garnish)
Instructions
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1In a blender, combine vanilla ice cream, whole milk, cream cheese, yellow raspberries, and sugar. Blend until smooth and creamy.
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2Pour graham cracker crumbs onto a small plate. Dip the rims of 4 large milkshake glasses in a little milk, then coat with graham cracker crumbs.
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3Divide the milkshake mixture evenly among the prepared glasses.
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4Top each freakshake with a generous swirl of whipped cream.
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5Garnish with extra yellow raspberries, a mini cheesecake slice, sprinkles, and white chocolate shavings as desired. Serve immediately with a straw and a spoon.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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