Cheesecake Martini


Yesterday was National Cheesecake Day and I celebrated with several dozen of my fellow food bloggers.

We each made our own perfect version of cheesecake and my Blueberry Ricotta Cream Cheesecake was definitely my ideal. But whenever I have a killer dessert, I start to wonder if I can turn it into a killer cocktail.

Ultimately, the basis of any cheesecake, baked or otherwise, is cheese and it happily works well in liquid form. The graham cracker rim is important here because a bite of that followed by a sip of the drink and you’re in cheesecake heaven.

Seriously, I needed someone to take this drink away from me and keep me from making a couple more. Cheers!

Per Serving:

  • 2 Graham crackers, coarsely crushed
  • 2 oz. Cream cheese
  • 2 oz. Vanilla ice cream (plus 1 teaspoon for rimming)
  • 1 1/2 oz. Vanilla vodka
  • 1 oz. Simple syrup
  • 1/2 oz. Buttershots (butterscotch schnapps)
  • 1/4 Teaspoon lemon juice
  • Tiny pinch of salt
  1. Run the rim of a cocktail glass through the teaspoon of ice cream to get it wet.
  2. Add the crushed graham crackers to a shallow bowl and dip the moistened rim of the glass into the crackers.
  3. Place in the freezer for a few minutes to set.
  4. Combine the cream cheese, ice cream, vodka, simple syrup, buttershots, lemon juice and salt with either a hand mixer or a small food processor.
  5. Pour into a cocktail shaker, fill with ice, shake vigorously and pour into the prepared glass.


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