Tastes-Like-Cheesecake Lemon Smoothie


July 9, 2012

This lemon smoothie tastes like melted cheesecake and is vegan and gluten-free. This is dessert in a glass.

Tastes-Like-Cheesecake Lemon Smoothie

This lemon smoothie tastes like a melted slice of lemon cheesecake. I need to warn you, this one is hard to quit making.

This has a tangy lemon taste on the front end, then a touch of sweetness and creaminess from the cashews and banana in the middle, and then a zesty lemon twist on the back end. I’ve fallen in love with the Sprout Living lucuma protein powder, so I’ve included that as an optional booster. That addition makes it even creamier.

For the creamiest results (particularly with conventional blenders) soak your cashews. You can soak the quick way by covering in boiling water for 10 minutes, then draining. Or soak the slow way and activate them for 2 hours with filtered water, then drain, and rinse. Do not use the soaking liquid for the cashews in the smoothie. Read more about the benefit of soaking here.

Let the “tart at heart” in you sing, blend up this lemon smoothie for a taste of cheesecake.

Find more delicious smoothie recipes in The Blender Girl Smoothies app.

LEMON CHEESECAKE SMOOTHIE

This LEMON CHEESECAKE SMOOTHIE is one of my all-time favorites. It is tangy and rich and creamy. This is dessert in a glass. Soooo good. GET THE FULL PRINTED RECIPE:https://www.theblendergirl.com/recipe/tastes-like-cheesecake-lemon-smoothie/

Posted by The Blendaholic on Tuesday, September 4, 2018
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Tastes-Like-Cheesecake Lemon Smoothie

This vegan lemon cheesecake smoothie tastes just like a melted cheesecake. This is dessert in a glass.

Prep Time 10 minutes
Total Time 10 minutes
Servings 2 16-ounce glasses
Author Tess Masters

Ingredients

optional boosters

Instructions

  1. Throw everything into your blender (including any boosters) and blast on high for 30 to 60 seconds until smooth and creamy. 

Recipe Notes

Find more delicious smoothie recipes in The Blender Girl Smoothies app
Photo by Trent Lanz; styling by Alicia Buszczak

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