Strawberry Cheesecake Smoothie Bowl

recipe image of a realistic top down mise en place shot showing fresh strawberries cream cheese greek yogurt bananas almond milk coconut milk honey maple syrup vanilla extract graham crackers whipped cream chocolate chips granola sliced fruit chia seeds flax seeds protein powder spinach acai arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight

C. Motter Cindy

Strawberry Cheesecake Smoothie Bowl

A delightful and nutritious breakfast or brunch option that combines the flavors of strawberry and cheesecake in a smoothie bowl.

Print Recipe Pin Recipe

Prep Time 10

Total Time 10

Servings: 2 servings

Course: Breakfast

Cuisine: American

Calories: 280

Ingredients Equipment Method Nutrition Notes

Ingredients

2 cups Frozen Strawberries sweet frozen strawberries
1 half Frozen Banana ripe frozen banana
0.5 cup Greek Yogurt plain or vanilla Greek yogurt
2 tbsp Cream Cheese softened cream cheese
0.25 cup Unsweetened Almond Milk to help the blender blades catch
1 tsp Pure Vanilla Extract pure vanilla extract
1 tbsp Honey or Maple Syrup raw local honey or pure maple syrup
2 crushed Graham Crackers crushed graham crackers
Optional Toppings fresh sliced strawberries, chia seeds, hemp hearts, coconut flakes, or mini chocolate chips

Equipment

Blender,

Method

Start by pouring the unsweetened almond milk, honey, and vanilla extract into the base of a high-powered blender.
Spoon in the Greek yogurt and softened cream cheese right on top of the liquid base.
Add the frozen strawberries and the frozen banana slices to the blender.
Secure the lid tightly. Start blending on low speed to break down the large frozen fruit pieces, then gradually increase the speed to high. Use the blender tamper tool to press the frozen ingredients down toward the blades. Blend for roughly 60 to 90 seconds until the mixture becomes smooth, thick, and completely uniform in color.
Stop the blender and scrape down the sides with a rubber spatula. The mixture should resemble thick soft serve ice cream. If it feels too stiff, add one extra tablespoon of almond milk. If it feels too soft, toss in a few additional frozen strawberries and pulse again.
Spoon the luscious pink mixture evenly between two chilled serving bowls. Using chilled ceramic bowls keeps your smoothie thick and frosty while you assemble the toppings.
Sprinkle the crushed graham cracker crumbs along one side of the bowl to mimic a classic cheesecake crust. Arrange fresh strawberry slices, chia seeds, and a light drizzle of honey over the top. Serve immediately with long spoons and enjoy every luscious bite.

Nutrition

Calories: 280kcalCarbohydrates: 8gProtein: 12gFat: 6g

Notes

Always use solid frozen berries and bananas. Fresh fruit contains too much water content, which will result in a runny smoothie rather than a dense, spoonable base. Freeze your sliced ripe bananas on a parchment lined baking sheet overnight before storing them in freezer bags.

Tried this recipe?Let us know how it was!