This Strawberry Cheesecake Smoothie is made with frozen strawberries and bananas and vegan cream cheese for a decadent morning treat.
It’s strawberry season! Do you know what that means?
Strawberry recipes are coming your way! You see, the thing is, Oregon has the BEST strawberries in the world. Every year, when the strawberry season hits, I simply cannot help myself.
What are some of my favorite strawberry recipes?
I’m glad you asked.
Well, there’s Vegan Strawberry Ice Cream, Strawberry Shortcakes, and, one of my go-to breakfasts, Strawberry and Cream Overnight Oats. But that’s just the tip of the iceberg.
This year, I’m kicking off the strawberry season with a new favorite: Strawberry Cheesecake Smoothie.
Recommended Ingredients & Equipment
Ingredients & Substitutions
- Strawberries – The strawberries should be frozen when you use them for the right consistency. You can use fresh strawberries that you freeze or frozen strawberries.
- Banana – Make sure your bananas are frozen to ensure the right ice cream-like consistency. To freeze the bananas, peel and chop ripe bananas into 1″ pieces. Freeze in a single layer on a baking sheet. When frozen all the way through transfer the banana pieces to a ziplock bag.
- Vegan Yogurt – There are a lot of brands of vegan yogurt available. Refer to my Replacing Dairy article for my recommended brands.
- Non-Dairy Milk – I recommend any milk that is thick and neutral flavored such as soy, cashew, or macadamia nut.
- Vegan Cream Cheese – There are a handful of vegan cream cheese options. Check out my Complete Guide to Replacing Cheese for my recommendations.
- Vanilla Extract – Use 100% pure vanilla extract for best flavor.
- Superfood Add-ins (optional) – You can add a variety of superfoods for a healthy boost. A few of my favorites are Chia Seeds, Maca Powder, Ashwagandha Powder. These all have incredible benefits for your mood, energy, heart, and overall health.
Recommended Equipment
For this recipe, all you need is a blender. I recommend a high-powered blender, like a Vitamix. (<<affiliate links)
Check out the full list of my recommended kitchen tools and gadgets.
How to Make Strawberry Cheesecake Smoothie
Step One – Blend your Ingredients
Smoothie bowls are super simple to make! The key to a good smoothie bowl is keeping the consistency thick (think soft serve) so that your smoothie that can be eaten with a spoon.
To make this recipe, blend the ingredients together in a blender until you have a thick, creamy consistency.
Step Two – Top and Serve
Pour your smoothie it into a bowl, top it with your favorite toppings, and enjoy it with a spoon!
Disclosure: This post may contain affiliate links.
Serving And Storing
Serve your smoothie immediately! Top with crumbled up graham crackers for a cheesecake crust.
Do you have any leftover smoothie? Freeze it in popsicle molds for a healthy midday snack.
Tips and Tricks
- Use frozen strawberries and bananas to ensure the right ice cream-like consistency. To freeze, slice the strawberries and bananas into small pieces. Place on a single layer of a baking sheet and freeze. Once frozen, transfer to a large ziplock bag and store in the freezer until ready to use.
- Use high-quality vegan cream cheese for a creamy cheesecake-like consistency with no aftertaste. I recommend cream cheese from Miyoko. If you want a more traditional strawberry smoothie, you can omit the vegan cream cheese altogether.
- Blend your smoothie until it is completely smooth. The frozen fruit may need a little bit of time to break down and you don’t want chunks in your smoothie.
- Can’t find vegan yogurt? Silken tofu makes a great replacement. Replace it with equal parts and remember only to use silken tofu.
More Vegan Strawberry Recipes
- Strawberry Shortcake
- Vegan Strawberry Muffins
- Strawberry Mint Quinoa Salad
- Strawberry & Cream Overnight Oats
More Vegan Smoothie Recipes
- 3-Ingredient Peanut Butter Protein Shake
- Chocolate Hazelnut Smoothie Bowl
- Tropical Green Smoothie Bowl
- Mixed Berry Acai Bowl
Strawberry Cheesecake Smoothie
Ingredients
- 1 cup frozen strawberries
- 1 large banana, sliced
- 6 ounces vegan strawberry or vanilla yogurt
- 1/2 cup non-dairy milk
- 2 tablespoons vegan cream cheese
- 1 teaspoon vanilla extract
Instructions
- Place all the smoothie ingredients in a blender or food processor and blend until completely smooth. The smoothie should be thick, similar in texture to soft-serve ice cream. Serve immediately with crushed up graham crackers (optional).
Notes
- Use frozen strawberries and bananas to ensure the right ice cream-like consistency. To freeze, slice the strawberries and bananas into small pieces. Place on a single layer of a baking sheet and freeze. Once frozen, transfer to a large ziplock bag and store in the freezer until ready to use.
- Blend your smoothie until it is completely smooth. The frozen fruit may need a little bit of time to break down and you don’t want chunks in your smoothie.
- Can’t find vegan yogurt? Silken tofu makes a great replacement. Replace it with equal parts and remember only to use silken tofu.
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the
Cathi says
This looks fantastic! Great pics Sarah!
Melissa Griffiths says
Yum! I’m going to have to add this to my smoothie rotation! And I’m with you – summertime with kids can be exhausting! I love all the fun, though. And of course the strawberries. 🙂