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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
Keyword cheesecake, milkshake, strawberry, vegan
Prep Time 12 hours
Cook Time 2 minutes
Total Time 12 hours 2 minutes
Servings 2 servings
Calories 801 kcal
Author Cheryl Malik


  • 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
  • 1 tbsp crushed vegan graham crackers , for serving
  • 1 can can full-fat coconut milk (MUST be full-fat)
  • 1 pinch pinch sugar or other sweetener
  • 1 tsp 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.

Recipe Notes

Pour into serving glass and top with whipped coconut cream and crushed graham crackers.

Nutrition Facts
Strawberry Cheesecake Milkshakes (vegan)
Amount Per Serving (2 g)
Calories 801 Calories from Fat 612
% Daily Value*
Fat 68g105%
Saturated Fat 51g319%
Cholesterol 90mg30%
Sodium 372mg16%
Potassium 786mg22%
Carbohydrates 43g14%
Fiber 3g13%
Sugar 29g32%
Protein 11g22%
Vitamin A 988IU20%
Vitamin C 45mg55%
Calcium 295mg30%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.