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Transform your coffee break with an Iced Blueberry Cheesecake Latte, a Dessert Coffee Drink that blends bold espresso with creamy, tangy cheesecake vibes! This refreshing latte layers velvety milk, rich cold foam, and a crunchy graham cracker topping for a café-quality treat you can whip up at home. Perfect for sunny brunches, work-from-home pick-me-ups, or impressing guests, it’s a sweet escape in every sip.

Why You’ll Love Iced Blueberry Cheesecake Latte

Iced Blueberry Cheesecake Latte is a standout Dessert Coffee Drink:

Café Elegance: Looks and tastes like a barista masterpiece.
Quick & Easy: Ready in 5 minutes with minimal tools.
Balanced Bliss: Sweet, tangy, and bold flavors in harmony.
Picture-Perfect: Gorgeous layers for Instagram-worthy moments.
I make this Dessert Coffee Drink for brunch, and it’s always a crowd-pleaser!

Ingredients for Iced Blueberry Cheesecake Latte

Here’s what you’ll need for Iced Blueberry Cheesecake Latte (serves 1):

1 tbsp blueberry syrup (preferably organic, like Wabry)
2 tbsp heavy cream
2 tsp cream cheese, softened
6 oz milk (dairy or plant-based, like oat or almond)
Double shot of espresso (about 2 oz)
1 cup ice
1 graham cracker or Nilla wafer, crushed

Ingredient Tips:

Blueberry Syrup: Organic for pure flavor; homemade compote works too.
Cream Cheese: Softened for smooth frothing; full-fat for richness.
Milk: Oat milk for creaminess; skim for a lighter option.
Espresso: Freshly brewed for bold flavor; strong coffee as a substitute.
Graham Cracker: Adds cheesecake crust vibes; Nilla wafers for sweeter crunch.

Directions for Iced Blueberry Cheesecake Latte

Let’s create this luxurious Iced Blueberry Cheesecake Latte!

Prepare Cold Foam

In a milk frother or small bowl, I combine 1 tbsp blueberry syrup, 2 tbsp heavy cream, and 2 tsp softened cream cheese. I froth (or whisk vigorously) until thick, creamy, and nearly doubled in volume, yet still pourable, creating the cheesecake cold foam.

Assemble Base

In a clear 12-oz glass, I add 1 cup ice, then pour 6 oz milk of choice over the ice, leaving room for espresso and foam.

Add Espresso

I brew a double shot of espresso (about 2 oz) and pour it slowly over the milk, creating a layered effect.

Top with Foam

I gently spoon the blueberry cheesecake cold foam over the espresso, letting it sit in a fluffy layer.

Garnish and Serve

I sprinkle 1 crushed graham cracker or Nilla wafer on top for crunch and serve immediately with a straw or spoon to enjoy the layers.

Nutrition

Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Servings: 1
Calories: ~180 kcal
Macros: 15g carbs, 4g protein, 11g fat, 0g fiber

Variations for Iced Blueberry Cheesecake Latte

Try these twists on Iced Blueberry Cheesecake Latte:

Berry Swap: Use raspberry or strawberry syrup for a different Dessert Coffee Drink.
Vegan Version: Swap cream cheese for dairy-free cream cheese and use coconut cream.
Hot Latte: Skip ice, warm milk, and froth foam lightly for a cozy drink.
Low-Sugar: Use sugar-free blueberry syrup and skip the cracker topping.
Cookie Crunch: Replace graham crackers with crushed shortbread for extra decadence.

Serving Ideas:

Pair with Layla Cooks’ Ham and Cheese Egg Muffins for a dreamy brunch.
Serve in clear glasses with fresh blueberries or mint for a stunning Dessert Coffee Drink.
Enjoy at baby showers or summer parties for a chic beverage.
Use plant-based milk or low-fat cream cheese for dietary tweaks.

Storage

I recommend enjoying Iced Blueberry Cheesecake Latte fresh for the best texture and flavor, as the foam deflates over time. If needed, I store the cold foam separately in an airtight container in the fridge for up to 1 day, re-frothing before use. The milk and espresso base (without ice) can be refrigerated for 4 hours; add ice and foam when ready to serve. For make-ahead, I prep blueberry syrup and crushed crackers in advance, assembling the drink just before serving.

FAQs :

Here are answers to some common questions about this recipe:

Can I make this without a frother?
Yes! Whisk the blueberry syrup, cream, and cream cheese vigorously in a bowl or shake in a sealed jar until thick and frothy.

Can I use decaf espresso?
Absolutely! Decaf espresso works perfectly for a caffeine-free Iced Blueberry Cheesecake Latte while keeping the bold flavor.

What if I don’t have blueberry syrup?
Substitute with homemade blueberry compote (blend cooked blueberries with sugar) or another berry syrup for a similar taste.

Can I make this vegan?
Yes! Use plant-based milk, dairy-free cream cheese, and coconut cream for the foam to create a vegan-friendly version.

How do I prevent the foam from deflating?
Froth just before serving and ensure the cream cheese is softened for a stable foam. Serve immediately for the fluffiest texture.

More Summer Dessert Ideas You’ll Love

Conclusion

This Iced Blueberry Cheesecake Latte isn’t just a drink—it’s a delightful experience that brings café luxury to your kitchen. With its creamy foam, bold espresso, and crunchy topping, it’s perfect for brunches, afternoon treats, or special moments. Try it out and savor the sweet, refreshing bliss!

Iced Blueberry Cheesecake Latte

This Iced Blueberry Cheesecake Latte isn’t just a drink—it’s a delightful experience that brings café luxury to your kitchen. With its creamy foam, bold espresso, and crunchy topping, it’s perfect for brunches, afternoon treats, or special moments.

Print Recipe Pin Recipe

Prep Time 5

Total Time 5

Course Drinks

Cuisine American

Servings 1 servings

Calories 180 kcal

Ingredients

1 tbsp blueberry syrup preferably organic, like Wabry
2 tbsp heavy cream
2 tsp cream cheese softened
6 oz milk dairy or plant-based, like oat or almond
Double shot of espresso about 2 oz
1 cup ice
1 graham cracker or Nilla wafer crushed