Description
This creamy blueberry smoothie tastes exactly like cheesecake but packs 18 grams of protein. Cream cheese and Greek yogurt create authentic cheesecake flavor while frozen blueberries add antioxidants and a thick, frosty texture perfect for breakfast or snacks.
Ingredients
1 cup almond milk or preferred milk
2 handfuls baby spinach (optional)
1 cup frozen blueberries
5.3 oz container vanilla Greek yogurt (about ½ cup plus 1 tablespoon)
2 tablespoons cream cheese (regular or light)
Tiny pinch of salt
3–5 ice cubes
Optional: crushed graham crackers for garnish
Instructions
1. Add almond milk to blender first, followed by baby spinach if using.
2. Place frozen blueberries, Greek yogurt, and cream cheese into blender.
3. Add tiny pinch of salt to enhance sweet and tangy flavors.
4. Top with ice cubes for perfect thick consistency.
5. Turn blender on and start on low speed, gradually increasing to high.
6. Blend until completely smooth and creamy with no chunks.
7. Taste and adjust sweetness if needed with honey or preferred sweetener.
8. Pour into glass and top with crushed graham crackers if desired.
Notes
Use regular or light cream cheese but avoid fat-free for best texture.
Frozen blueberries create thick texture without watering down smoothie.
If using plain yogurt, add ¼ teaspoon vanilla and honey to taste.
Baby spinach disappears completely and adds nutrients without any taste.
Room temperature cream cheese blends more easily.
Add protein powder or almond butter for extra staying power.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 smoothie
- Calories: 319
- Sugar: 28g
- Sodium: 514mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 26mg