I am not exaggerating when I say I’ve made this three times this week alone! My friends are literally texting me for the “recipe drop” as we speak. I’ve seen a million “Oreo shakes” online, but they always felt like they were missing that special something. I spent a whole weekend in my kitchen testing different ratios until I realized the secret to the ultimate Oreo Cheesecake Frappé was sitting right in my fridge: cream cheese!

It adds this incredible body and tang that makes it taste like a high-end dessert instead of just melted ice cream. This isn’t just a cookies and cream milkshake—it’s a thick, velvety, cheesecake-infused frappé that tastes exactly like a liquid slice of Oreo cheesecake. Plus, it’ll save you about $8 at the coffee shop! If you are looking for more best frappés to try at home, you’re in the right place.

Why This Oreo Cheesecake Frappé is a Game Changer

The magic here is all about the “Cheesecake Base.” Most frappés use a powdered base or just plain milk and ice, which can get watery fast. By blending real, full-fat cream cheese into the mix, we create an emulsified, rich texture that holds up even while you’re taking your time to get the perfect photo for the ‘gram. This Cookies and Cream Frappe is a game changer for anyone who loves a rich, decadent treat.

Trust me on this one: the contrast between the tangy cheesecake base and those sweet, crunchy Oreo bits is absolute perfection. It’s indulgent, it’s over-the-top, and it’s exactly what you deserve today. If you don’t have a blender handy, you can still get your fix using my no-blender frappé hack.

Zoey’s Pro Tips for the Perfect Homemade Oreo Frappuccino

If you’ve ever ended up with a blender full of gray slush, don’t panic! I’ve been there, and I’ve got the fixes to make sure yours comes out looking like a professional barista made it.

• The Room Temp Rule: I know it’s tempting to grab the cream cheese straight from the fridge, but don’t do it! Cold cream cheese will leave you with tiny waxy beads of fat in your drink. You want it soft enough to hold a fingerprint so it emulsifies perfectly into the milk.
• The Layering Secret: Always put your liquids and the cream cheese in first. This creates a “vortex” that pulls the ice down. If you put the ice in first, the blades will just spin and you’ll get an air pocket (and a lot of frustration).
• The “Flash Pulse”: This is the most important part! Only add your Oreos at the very, very end. Use the pulse button for just a few seconds. This keeps the cookie chunks big and crunchy. If you over-blend, the whole drink turns an unappealing muddy gray. We want those beautiful black-and-white specks!
• Chill Your Glass: If you want that Viral Dessert Drink look, don’t skip the freezer step. Freezing the glass for just 5 minutes helps the chocolate drizzle stay put on the sides and keeps your drink thick while you’re adding the toppings.

Fun Variations to Try

Once you master this base, you can totally make it your own!

• Golden Oreo Cheesecake: Swap the classic Oreos for Golden Oreos and add a drizzle of white chocolate syrup. It tastes like a vanilla bean dream!
• Peanut Butter Twist: Add one tablespoon of creamy peanut butter to the base before blending. Chocolate and peanut butter? Always a yes.
• The “Adult” Version: If you’re making this for a weekend treat, add a splash of Irish cream or coffee liqueur. It’s the ultimate dessert cocktail.

You’re going to be obsessed with this No-Bake Oreo Dessert in liquid form, I promise! It looks way harder than it is, and the “wow factor” when you serve it to your friends is just the best feeling. Now, go grab your blender and let’s get started!