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Deep strawberry pink cream cheese shake on blush marble in a softly lit cafe, with fresh strawberries, a lemon, and curls of lemon zest beside the glass.

Crowe’s Kitchen

Strawberry Cheesecake Kiss

Strawberries, cream cheese and lemon zest bring a cheesecake-inspired note to a cold shake.

Made with MCT Creamy Strawberry IsaLean

5 minutes · Makes 1 shake

A creation by Capt. Solomon D. Crowe

Original recipe concept; kitchen testing is pending. Image is a serving illustration.

Ingredients

  • 2 scoops MCT Creamy Strawberry IsaLean
  • 8–10 US fl oz cold water
  • ⅓ cup frozen strawberries
  • 1 tbsp softened cream cheese
  • ¼ tsp finely grated lemon zest

How to make it

  1. 1

    Add 8 US fl oz cold water to your blender.

  2. 2

    Add the IsaLean powder and all the remaining ingredients.

  3. 3

    Blend for 30–45 seconds, or until smooth. If needed, add a little more cold water, using up to 10 US fl oz in total, and blend again.

  4. 4

    Pour into a glass and serve cold.

Use softened cream cheese and finely grate only the yellow lemon peel for the smoothest blend.

Need the shake base?

Choose MCT Creamy Strawberry IsaLean for this recipe. Check the label for current directions and allergens; availability varies by market.

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