Strawberry Cheesecake Milkshake (Vegan) with Tofutti! Perfectly rich and so easy to make, mmmmm

Strawberry Cheesecake Milkshakes (vegan)

Creamy, rich, a bit tangy and tart, and totally vegan.
Course Dessert
Cuisine American
Prep Time 12 hours
Cook Time 2 minutes
Total Time 12 hours 2 minutes
Servings 2
Author Cheryl Malik


  • Milkshake:
  • 1 1/2 cups vegan Tofutti vanilla ice "cream"
  • 3 ounces Toffu Better Than Cream Cheese
  • 1/2 teaspoon vanilla extract
  • 1/2 cup almond milk or other alt-milk
  • 1/2 teaspoon grated lemon zest
  • 1 cup strawberries , hulled and quartered
  • crushed vegan graham crackers , for serving
  • Whipped coconut cream:
  • 1 can full-fat coconut milk (MUST be full-fat)
  • pinch sugar or other sweetener
  • dash vanilla extract


  1. Prepare for whipped coconut cream: place can of coconut milk in the fridge and leave overnight. Do not skip!
  2. Chill a medium-size bowl. Remove the refrigerated can of coconut milk and flip it upside then open. Pour the coconut water/liquid into another bowl and scoop out the coconut cream into the chilled medium-size bowl. Whip the coconut cream using an electric mixer or handheld beaters. Add a pinch of sugar or other sweetener and a dash of vanilla extract and stir 'til combined.
  3. Make the milkshake: Blend all ingredients but vegan graham cracker crumbs until smooth. Pour into serving glass and top with whipped coconut cream and crushed graham crackers.