Serves: 2
Total Calories: 70
Combine ice cream, cheesecake, milk, and Kahlúa in blender or food processor. Process until smooth. Pour into chilled stemmed glasses and garnish with whipped cream and a maraschino cherry.
Note: I keep a frozen cheesecake in the freezer just for this purpose. You’ll be glad you did, too! People will kill for this recipe.
This Cheesecake Kahlúa Milkshake recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.
