Description
This smoothie tastes exactly like your favorite dessert but starts your day with protein and goodness. That creamy, tangy cheesecake flavor comes from cream cheese and Greek yogurt.
Ingredients
1 cup almond milk (or your favorite dairy or non-dairy milk)
A couple handfuls baby spinach (optional but recommended)
1 cup frozen blueberries
5.3 oz vanilla Greek yogurt (about ½ cup plus 1 tablespoon)
2 tablespoons cream cheese (regular or light, not fat-free)
Tiny pinch of salt
3-5 ice cubes
Crushed graham crackers for garnish (optional)
Instructions
1. Add ingredients to your blender in this order: almond milk first, then spinach (if using), frozen blueberries, Greek yogurt, cream cheese, and salt. Put ice cubes on top.
2. Begin on low speed to get things moving, then gradually increase to high. Blend for 30-45 seconds until everything’s completely smooth and creamy.
3. Check consistency. Too thick? Add a splash more milk. Too thin? Toss in another handful of frozen blueberries or a few more ice cubes and blend again.
4. Take a quick taste. Need more sweetness? Drizzle in a little honey. Want more cheesecake flavor? Add another tablespoon of cream cheese and blend.
5. Pour into your glass and top with crushed graham crackers if you’re feeling fancy. Drink immediately while it’s cold and thick!
Notes
Let cream cheese sit at room temperature for 10 minutes before blending to avoid lumps.
The spinach is completely hidden by the blueberries – you’ll never know it’s there.
Make homemade “cheesecake drizzle” by mixing 1 tablespoon cream cheese with 1 teaspoon honey until smooth. Drizzle on top before serving.
Buy frozen blueberries in bulk when they’re on sale – they keep for months.
Top with fresh blueberries and a mint leaf for a pretty presentation.
- Prep Time: 5 minutes
- Category: Breakfast
- Method: Blending
- Cuisine: American