Cheesecake Shake

1. 1

   In mixing bowl, beat the cream cheese until fluffy.

2. 2

   Add in the sweet milk and lemon juice; beat until thickened and blended.

3. 3

   Fold in the whipped topping; spoon into crust.

4. 4

   Refrigerate for 2 hours or until set.

5. 5

   Cut into 8 pieces.

6. 6

   For each shake put 1 piece of cheesecake into the blender and add the additional ingredients; cover and process until smooth.

7. 7

   Pour into a chilled glass.

* Per serving · 4 servings · Values may vary.

No additional tips available.