Posted in Drinkables, Liquid Refreshment, Sweets for the Sweet, The Grocery Shop-a-holic, The Joy of Snacks

In Which the Blogger Has a Cheesecake Cone for Breakfast…

MiniStop's Cheesecake Sundae Cone

Ever since I sampled Selecta’s Caramel Cheesecake ice cream, I’ve been a bit iffy about commercial cheesecake ice creams in general.  Unless it’s Cara Mia’s New York Cheesecake gelato, I’m not a major fan of the flavor.

Most cheesecake ice creams currently available hardly taste like cheesecake at all.  In fact, the only reason you know it’s a cheesecake ice cream is the presence of graham cracker chunks – an approximation of the graham cracker crust used for most cheesecakes – scattered throughout the rich cream.  There are cheese ice creams available in this part of the world (of which Selecta’s Quezo Real stands out), but they’re not cheesecake ice creams;

However, I had something of a change of heart when I encountered MiniStop‘s flavor of the season yesterday morning.  Available since last month, it involves mammoth swirls of soft-serve cheesecake ice cream in a large two-toned Belgian cone.  I was rather iffy about it at first, but when I saw droves of people – BPO slaves and 9-to-5’ers alike – lining up for cones at 7:30 AM, I just had to try it.

I was not disappointed.  This creamy treat actually does taste like a real cheesecake.  A hint of lemon (or some other citrus) adds a welcome tang reminiscent of the taste of an actual cheesecake.  The texture is velvety smooth and actually holds its shape better than most commercial soft-serve ices.  Plus, the taste balances well with the slightly sweet, cocoa-smoky taste of the sugar-waffle cone it’s been poured into.  Definitely value for money at just P 15.00 a cone!  (If you’re not much of a cone fan, you can also get a swirl of ice cream in a paper cup for P 18.00.)

Incidentally, even standard-issue cheesecake ice cream has its place in the sun.  Case in point, this cake-shake recipe you may wish to try:

The Cheesy Queen Shake

  • 1 glass cold milk
  • 2 scoops cheesecake ice cream
  • 1 slice good-quality store-bought cheesecake (best choice in my opinion: the cheesecake from the Union Jack Tavern)
  • 2 – 4 ice cubes

Put all the ingredients in a blender.  Blitz on the highest speed for 30 seconds; lower speed to one notch down and blitz an additional 20 seconds.  Pour into one large tumbler or two 8oz. glasses.  Serve immediately.



Midge started her career in PR writing at seventeen when she began drafting documentaries for a government-run television station in the Philippines. Since then, she made a career in advertising and public relations which ended in June 2016 These days, she works full time at Philippine Tatler as a features writer under the nom de guerre Marga Manlapig. Aside from what she does for a living and her poetry, she has turned her home kitchen into a personal culinary lab and is currently working on another novel. Follow her on Instagram at @midgekmanlapig.

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