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Disney Parks Remy Milkshake

Disney Parks Remy Milkshake

These Strawberry Cheesecake Milkshakes are sweet, tangy, and perfectly adorable!

Course Dessert
Keyword EPCOT, Food and Wine, Ratatouille, Remy
Prep Time 20 minutes
Cook Time 10 minutes
Cheesecake Time 6 hours 30 minutes
Total Time 6 hours 40 minutes
Servings 2 milkshakes

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

  1. Add the ice cream and the milk to the blender. Blend until smooth.

  2. Add a couple drops of pink gel food coloring and blend until color is well mixed in.

  3. 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

  1. Place the white chocolate melting wafers in a piping bag. Heat in the microwave, checking every 30 seconds until melted.

  2. 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.

  3. Gently pop out the chocolates and spray with edible gold pearl spray.

Mini Cheese Slice Cheesecakes

  1. Place the cream cheese in a large bowl. Use electric beaters to mix the cream cheese until smooth and creamy.
  2. Add the sugar, vanilla, and lemon juice to the cream cheese. Mix on low speed just until combined. Set aside.
  3. 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.
  4. Add the gelatin to the cream cheese mixture and continue to mix on low speed. Set aside.
  5. 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.
  6. Once fully combined, transfer the batter to a piping bag and fill the molds to the top with the cheesecake batter.
  7. Place the molds on a cookie sheet then transfer to the freezer to set for at least 6 hours or up to overnight.
  8. Once the cheesecake is hardened and completely set, pop them out of the mold.

  9. 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