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Strawberry Cheesecake Smoothie – A Creamy, Dessert-Like Blend

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Prep Time 5 minutes
Total Time 5 minutes
Servings: 2 servings
Ingredients Method

Ingredients
  

  • Frozen strawberries (1 1/2 cups): For thick texture and bright flavor.
  • Plain Greek yogurt (3/4 cup): Adds protein and tang.
  • Cream cheese (2–3 tablespoons, softened or room temp): Gives the cheesecake taste.
  • Milk of choice (3/4–1 cup): Dairy or non-dairy; adjust for consistency.
  • Honey or maple syrup (1–2 tablespoons): Sweeten to taste.
  • Vanilla extract (1 teaspoon): Rounds out the flavor.
  • Lemon juice (1–2 teaspoons): Adds brightness and a cheesecake-like tang.
  • Crushed graham crackers (1–2 tablespoons), or rolled oats for a lighter swap.
  • Pinch of salt: Enhances the overall flavor.
  • Ice (optional, a few cubes): For extra thickness if using fresh berries.
  • Fresh strawberries (optional, for garnish): Nice touch if serving to guests.
  • Whipped cream (optional): For a dessert-style finish.

Method
 

  1. Prep your blender: Add the milk first so the blades catch easily, then the yogurt and cream cheese.
  2. Add flavor: Toss in the vanilla, lemon juice, honey, and a tiny pinch of salt.
  3. Layer the solids: Add frozen strawberries and crushed graham crackers (or oats) on top.
  4. Blend until creamy: Start low, then move to high for 30–60 seconds. Scrape the sides if needed. If it’s too thick, add a splash more milk. If it’s too thin, add more frozen strawberries or a few ice cubes.
  5. Taste and adjust: Add more honey for sweetness or lemon for tang, depending on your preference.
  6. Serve immediately: Pour into a chilled glass. Top with a dollop of whipped cream, a sprinkle of crushed grahams, and a fresh strawberry if you’d like.