This creamy, dreamy Cheesecake Cocktail tastes just like dessert in a glass. It’s smooth, sweet, and a little tangy—kind of like sipping on a slice of cheesecake, but way more refreshing. I’ve made this drink countless times, and every time I do, someone asks for the recipe. So I thought I’d share one of my favorite after-dinner cocktails with you.
Cheesecake Cocktail
Perfect for warm evenings, cozy nights in, or when you want a show-stopper for guests, this cocktail is a guaranteed hit. Let’s shake one up!
What You’ll Need
Prep time: 5 minutes
Serves: 1
Glass: Martini or coupe glass
Ingredients
– 1.5 oz (45 ml) vanilla vodka
– 1 oz (30 ml) Irish cream liqueur
– 0.5 oz (15 ml) fresh lemon juice
– 1 oz (30 ml) heavy cream (or half-and-half)
– 0.5 oz (15 ml) simple syrup
– Crushed graham crackers, for rimming
– Optional garnish: fresh berries or a lemon twist
Substitutions:
– No vanilla vodka? Use plain vodka and add 1/8 tsp vanilla extract.
– Swap Irish cream with coffee liqueur for a mocha twist.
– Use lime juice instead of lemon for a zingier version.
– Dairy-free? Use a non-dairy cream or barista-style oat milk.
How to Make It
- Chill your glass. Pop your martini or coupe glass into the freezer for a few minutes. A cold glass keeps the cocktail crisp and smooth.
- Rim the glass. Run a lemon wedge or a bit of simple syrup around the rim. Dip it into a shallow plate of crushed graham cracker crumbs. This adds that classic cheesecake “crust” feel.
- Shake it up. In a cocktail shaker, pour in:
- 1.5 oz (45 ml) vanilla vodka
- 1 oz (30 ml) Irish cream liqueur
- 0.5 oz (15 ml) lemon juice
- 1 oz (30 ml) cream
- 0.5 oz (15 ml) simple syrup
- Add ice. Toss in a handful of ice cubes, then shake it like you mean it—about 15 seconds. You’re aiming for a silky, chilled mix.
- Strain and serve. Pour the cocktail into your prepared glass.
- Garnish. Add a lemon twist or a few fresh berries on top. If you want to be extra, a mini piece of cheesecake on a skewer is a fun touch.
Tips & Tricks
– Don’t skip the shake! A good shake blends the cream and citrus smoothly. Otherwise, the lemon might cause the cream to curdle.
– Fresh lemon juice makes a big difference. Bottled juice can taste flat or too sour.
– Use chilled ingredients. The colder everything is, the smoother and more refreshing the drink will be.
Make-Ahead Notes
You can mix everything (except the cream and lemon juice) ahead of time and store it in the fridge for up to 24 hours. When ready to serve, add the cream and lemon juice, then shake and strain.
Storage
This cocktail is best served fresh. If you have leftovers, store them in the fridge for up to a day and give it a good shake before serving again. Don’t freeze—it can mess with the texture.
Serving Suggestions
This cocktail shines as a dessert on its own, but it pairs beautifully with:
– Fresh berries: Their tartness cuts the sweetness just right.
– A soft cheese board: Think brie, camembert, or goat cheese.
– Chocolate treats: Truffles, brownies, or a slice of flourless chocolate cake.
Variations to Try
Berry Cheesecake Cocktail
– Add 0.5 oz (15 ml) berry liqueur or a handful of muddled fresh berries.
– Shake with the main ingredients, strain, and garnish with a berry skewer.
Chocolate Cheesecake Cocktail
– Add 0.5 oz (15 ml) chocolate liqueur and a small pinch of cocoa powder.
– Shake and strain, then dust the top with a little cocoa.
Citrus Cheesecake Cocktail
– Add 0.5 oz (15 ml) orange liqueur and a bit of fresh orange zest.
– Shake and garnish with an orange twist.
Mocktail Version
– Use 2 oz (60 ml) vanilla almond milk or vanilla oat milk
– Add 1 oz (30 ml) lemon juice and 1 oz (30 ml) simple syrup
– Shake with ice and strain into a graham-rimmed glass
Common Questions
How do I rim a glass with graham cracker crumbs?
Dip the rim in lemon juice or simple syrup, then press it into crushed graham crackers on a plate. Gently rotate to coat evenly.
Can I make it less sweet?
Yes! Reduce the simple syrup to 0.25 oz (7 ml), or use a natural sweetener like agave or honey.
What if I don’t have a cocktail shaker?
Use a mason jar or any jar with a tight-fitting lid. Just be sure to shake it well.
Can I use non-dairy cream?
Absolutely. Coconut cream, oat milk, or almond milk all work well. Just make sure they’re unsweetened.
Can I scale this recipe?
Yes! Multiply the ingredients by the number of servings you need. Mix in a pitcher and shake individual servings with ice before pouring.
This has been my go-to cocktail for summer nights on the patio. It’s sweet, creamy, and always gets a smile. Whether you’re hosting a party or just treating yourself, this Cheesecake Cocktail is the kind of drink that feels a little fancy—but is super easy to make. Cheers!
