Strawberry Cheesecake Smoothie

This Strawberry Cheesecake Smoothie is made with frozen strawberries and bananas and vegan cream cheese for a decadent morning treat.

5 from 1 vote

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Prep Time: 5

Total Time: 5

Servings:

Calories: 416kcal

Author: Sarah McMinn

Ingredients

1 cup frozen strawberries
1 large banana, sliced
6 ounces vegan strawberry or vanilla yogurt
½ cup non-dairy milk
2 tablespoons vegan cream cheese
1 teaspoon vanilla extract

US Customary - Metric

Instructions

Place all the smoothie ingredients in a blender or food processor and blend until completely smooth. The smoothie should be thick, similar in texture to soft-serve ice cream. Serve immediately with crushed up graham crackers (optional).

Notes

Serving And Storing - Serve your smoothie immediately. Top with crumbled up graham crackers for a cheesecake crust. Do you have any leftover smoothie? Freeze it in popsicle molds for a healthy midday snack.

Recipe Tips

Use frozen strawberries and bananas to ensure the right ice cream-like consistency. To freeze, slice the strawberries and bananas into small pieces. Place on a single layer of a baking sheet and freeze. Once frozen, transfer to a large ziplock bag and store in the freezer until ready to use.
Blend your smoothie until it is completely smooth. The frozen fruit may need a little bit of time to break down and you don’t want chunks in your smoothie.
Can't find vegan yogurt? Silken tofu makes a great replacement. Replace it with equal parts and remember only to use silken tofu.

Nutrition