Summer Smoothie Series, #4: Have Your (Cheese)Cake and Drink It Too

Rich, creamy, sweet, but not too sweet, cheesecake comes pretty close to being the perfect dessert. So it’s no surprise that many stray from eating healthy to eat a slice or two (or three…), later feeling the caloric guilt (and food coma) that comes with eating it.

As a fellow cheesecake connoisseur—although I don’t think I’m half as fanatical about it as my friend Shirley; she could easily eat an entire cheesecake by herself—I wanted to find a drinkable and much healthier version of this delectable sweet, and so I did!
cheesecake smoothie header 2

  • Servings: Makes 2 smoothies
  • Difficulty: easy
  • Print
Ingredients
1 c. plain greek yogurt
1 c. ice
3/4 c. unsweetened vanilla almond milk
1/2 c. fresh strawberries
1/2 c. frozen raspberries
1 1/2 tbsp. of neufchâtel or cream cheese
2 tsp. turbinado sugar
1 tsp. honey

Optional: Ground flaxseed for topping/garnish

Directions
1. Dump all of the ingredients into a blender and mix until smooth.

2. Pour into two glasses, garnish with ground flaxseed, and enjoy!

I have to admit this smoothie won’t replace a piece of the real thing, but it’s pretty satisfying and much easier to whip up.


What do you think of the Summer Smoothie Series so far? Any favorites? Let me know in the comments or tweet @LesleyRozycki, I’d love to hear from you!

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2 thoughts on “Summer Smoothie Series, #4: Have Your (Cheese)Cake and Drink It Too

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