Strawberry Cheesecake Smoothie

from Back to the Cutting Board

Drink | Servings: 2 small glasses (a little over 1 cup each) or 1 extra large glass
Prep time: 5 min | Total time: 10 min


  • 4 oz. (about 1/2 cup) sliced, frozen bananas
  • 8 to 10 oz. (1 to 1 1/2 cups) sliced, frozen strawberries
  • 3 oz. low fat cream cheese or Greek cream cheese
  • 1 tbsp. honey, or more to taste
  • 1/2 cup low fat milk

Nutella Fudge Sauce (2 servings)

  • 2 tbsp. nutella
  • 2 tsp. chocolate syrup
  • 2 to 3 tsp. low fat milk


  1. In a small bowl, stir together nutella and chocolate syrup. Add milk, a teaspoon at a time, until the mixture is a thinner, pourable sauce. Set aside.
  2. Add frozen fruit, cream cheese, honey and milk to a food processor or blender. Process until smooth. Add more milk if you want a thinner consistency.
  3. Pour into glasses and top with fudge sauce. Serve immediately.

Other Smoothie Variations

Strawberry-Pineapple Smoothie: Replace half of the strawberries with chopped, frozen pineapple. Good with or without the cream cheese.

Pineapple Coconut Green Smoothie: Replace strawberries with chopped, frozen pineapple. Omit cream cheese. Add 1/2 to 3/4 cup baby spinach. Replace milk with low-fat coconut milk. This smoothie is also good with mango, but a little goes a long way, so use 1/4 to 1/2 cup at most.

Recipe Notes

Feel free to use any kind of non-dairy milk. I like coconut milk.

Replace the strawberry with any other fruit or berry of your choice. Don’t replace the banana or the smoothie won’t have the correct, milk shake-like consistency. As long as you keep a 2:1 ratio of other fruit to banana, you won’t taste the banana.

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