Strawberry Cheesecake Smoothie Bowl
This Strawberry Cheesecake Smoothie Bowl is fruit-sweetened and loaded with cheesecake flavor. You’ll feel like you’re indulging in a decadent dessert while getting all the nutrients of whole plant foods. And what’s easier than a blend-and-go breakfast?!
In late winter, I’m already dreaming about spring and all the good things that will go into the ground. Strawberries are high on my list of shoots to plant first. As soon as the danger of frost has passed, I weed out last year’s strawberry bed and make room for fresh plants which will be covered with ruby red strawberries in June. This yearly ritual inevitably kicks off all things strawberry, like The Strawberry Cheesecake Smoothie Bowl.
This healthy, protein-rich, vegan smoothie bowl gets its creaminess from silken tofu and its tang from cream cheese. I like the “bite” and minimal ingredients of Miyoko’s Plainly Classic, oil-free, vegan cream cheese.
Ingredients for The Strawberry Cheesecake Smoothie Bowl
Ingredients:
2 large, very ripe bananas
12 oz. (340 grams) of extra firm silken tofu
½ cup (100 grams) of vegan cream cheese
1 teaspoons vanilla
1/8 teaspoon fine sea salt
4 large medjool dates, pitted
1½ cups of frozen strawberries
Strawberries, chopped pecans and coconut flakes for topping
Makes 2-3 bowls.
Method for making The Strawberry Cheesecake Smoothie Bowl
Step One:
1. Add your bananas, tofu and vegan cream cheese to a blender container, followed by the vanilla, salt, dates and frozen strawberries.
Step Two:
2. Securely attach the lid to your container and blend until creamy, starting on low speed and working up to medium speed. You may have to stop and scrape down the sides of the container or use the tamper (with a Vitamix) to push the food down and around toward the blade. This will take about a minute or more, depending on what type of blender you are using.
Step Three:
3. Scoop the pretty pink mixture, which will be the consistency of thick pancake batter into two or three bowls. Top with fresh strawberries, chopped pecans, and coconut flakes.
Enjoy as a fresh and fruity breakfast or a healthy dessert!
More strawberry smoothie bowl recipes to try!
The Strawberry Cheesecake Smoothie Bowl
Ingredients
Instructions
- Add your bananas, tofu, and vegan cream cheese to a blender container, followed by the vanilla, salt, dates, and frozen strawberries.
- Securely attach the lid to your container and blend until creamy, starting on low speed and working up to medium speed. You may have to stop and scrape down the sides of the container or use the tamper (with a Vitamix) to push the food down and around toward the blade. This will take about a minute or more, depending on what type of blender you are using.
- Scoop the pretty pink mixture, which will be the consistency of thick pancake batter into two or three bowls. Top with fresh strawberries, chopped pecans, and coconut flakes.
Nutrition Facts
Calories
371.65Fat (grams)
14.70Sat. Fat (grams)
5.64Carbs (grams)
54.66Fiber (grams)
6.67Net carbs
47.99Sugar (grams)
37.55Protein (grams)
12.32Sodium (milligrams)
123.06Cholesterol (grams)
0.00Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators.
