Happy Friday! One of the best treats I ate on my recent trip to Disney World was the Remy Milkshake in EPCOT. It’s a special item for the Food & Wine Festival and is a delicious strawberry cheesecake milkshake topped with whipped cream. I also love that it has fun shaped chocolate and a cheese shaped mini cheesecake! So, this week I’m excited to share my homemade version of the Disney Parks Remy Milkshake!
The ingredients for the milkshake are pretty simple as you’ll just need strawberry cheesecake ice cream, milk, and a few drops of pink gel food coloring. The toppings and decorations are what really take some time. In EPCOT, the milkshake was served with a cookie that looks like a picnic blanket, a fresh strawberry, white chocolate Remy and Eiffel Tower decorations, and a mini cheese shaped cheesecake.
For my at home version, I didn’t go all out as I knew I would have a harder time recreating the Remy chocolate and picnic blanket cookie. So I paired down my decorations to the Eiffel Tower chocolate piece and the mini cheesecake. My grocery store was out of strawberries this week, otherwise I would have added that too!
I started by making the mini cheese shaped cheesecakes. I found a super cute cheese slice mold on Amazon and sicne I didn’t want to have to bake the cheesecakes it, I figured I would try a no-bake cheesecake. My first batch didn’t turn out quite right, it was just too soft. But then I found exactly was I was looking for in a recipe from The Squeaky Mixer. Since I only needed a few for my milkshake decorations, I cut her recipe in half, and instead of dyeing the cheesecake yellow with gel food coloring, I used some yellow cake dust to make the slices yellow. I found the dust more resembled the mini cheesecakes from the original milkshake.
To make the Eiffel Tower decorations, I used a silicone mold and white chocolate candy melts. I used Ghirardelli Melting Wafers and just melted them in the microwave. Once melted, I filled the molds and let them set in the refrigerator for 15-20 minutes. After popping them out of the molds, I gave them a spray with gold shimmer dust to give them a little bit of shine and color.
For the milkshake, I used Haagen-Dazs Strawberry Cheesecake ice cream. Ben & Jerry’s also makes that flavor so you could use either! Place ice cream and milk in the blender and blend until smooth. Add a couple drops of pink gel food coloring and blend. Since ice cream itself isn’t pink, the food color will give the milkshake the nice pink color of the original. I used Ann Clark’s bubblegum pink.
To assemble everything, pour the milkshakes into glasses. Top with whipped cream and an Eiffel Tower chocolate piece. Since the cheesecake is heavy, I’d recommend placing it alongside the milkshakes. Of course, it’s not complete without Remy, so my non-edible version of him also made an appearance!
Enjoy the Disney Parks Remy Milkshake! If you’re in EPCOT during Food & Wine, visit Sunshine Seasons to try the original!
Disney Parks Remy Milkshake
These Strawberry Cheesecake Milkshakes are sweet, tangy, and perfectly adorable!
Ingredients
Strawberry Cheesecake Milkshakes
- 2 pints strawberry cheesecake ice cream
- 1 cup milk
- pink gel food coloring
Decorations
- whipped cream
- fresh strawberries
- white chocolate Eiffel Towers
- mini cheesecakes
White Chocolate Eiffel Towers
- 1/4 cup white chocolate candy melts
- silicone Eiffel Tower chocolate mold
- edible gold pearl spray
Mini Cheese Slice Cheesecakes
- This recipe will make 6 mini cheesecakes
- 8 oz cream cheese
- 1 teaspoon vanilla extract
- 1 1/4 teaspoon unflavored gelatin powder
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 tablespoon lemon juice
- 1 tablespoon water
- silicone cheese slice mold
- yellow cake dust
Instructions
Strawberry Cheesecake Milkshakes
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Add the ice cream and the milk to the blender. Blend until smooth.
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Add a couple drops of pink gel food coloring and blend until color is well mixed in.
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Divide the milkshake into two glasses. Top with whipped cream, strawberries, and chocolate Eiffel Towers. Serve alongside mini cheesecakes, if desired.
White Chocolate Eiffel Towers
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Place the white chocolate melting wafers in a piping bag. Heat in the microwave, checking every 30 seconds until melted.
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Pipe the chocolate into the silicone Eiffel Tower Molds. Tap the mold against the counter to release any air bubbles. Let set in the refrigerator for 15-20 minutes.
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Gently pop out the chocolates and spray with edible gold pearl spray.
Mini Cheese Slice Cheesecakes
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Place the cream cheese in a large bowl. Use electric beaters to mix the cream cheese until smooth and creamy.
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Add the sugar, vanilla, and lemon juice to the cream cheese. Mix on low speed just until combined. Set aside.
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In a small bowl, whisk together the gelatin powder and water. Warm in the microwave for 10-seconds to bloom the gelatin. Make sure the mixture doesn’t boil over.
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Add the gelatin to the cream cheese mixture and continue to mix on low speed. Set aside.
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Clean the hand beaters and place the heavy cream in a medium bowl. Beat the cream until it is thick and reaches medium peaks. Use a silicone spatula to fold the whipped cream into the cream cheese mixture.
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Once fully combined, transfer the batter to a piping bag and fill the molds to the top with the cheesecake batter.
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Place the molds on a cookie sheet then transfer to the freezer to set for at least 6 hours or up to overnight.
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Once the cheesecake is hardened and completely set, pop them out of the mold.
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Use a small clean (never been used with paint) paintbrush to brush the yellow cake dust onto the cheesecakes slices. Let the cheesecakes sit in the fridge so that they soften and serve once they’re no longer frozen.
Recipe Notes
Mini Cheese Slice Cheesecakes are adapted from The Squeaky Mixer