Blueberry Cheesecake Smoothie Bowl

Sara Coleman

Indulge in a thick, velvety smoothie bowl that tastes like a decadent blueberry cheesecake but is packed with antioxidants and protein. This vibrant treat features a creamy Greek yogurt and cream cheese base swirled with frozen wild blueberries.

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Prep Time 10

Total Time 10

Servings 2 servings

Calories 315 kcal

Ingredients

2 cups frozen blueberries wild blueberries preferred for color
1 cup Greek yogurt plain or vanilla, full fat for creaminess
2 oz cream cheese softened at room temperature
0.5 cup milk almond, oat, or dairy milk
1 tbsp honey or maple syrup to taste
1 tsp vanilla extract pure extract for best flavor
0.25 cup graham cracker crumbs for topping texture
1 tbsp fresh lemon juice adds the classic cheesecake tang

Notes

For the best texture, use a high-powered blender and minimal liquid; the goal is a spoonable consistency rather than a drinkable one. To make ahead, you can blend the base and freeze in silicone molds, then re-blend for 30 seconds before serving. For a vegan option, substitute with cashew cream and vegan cream cheese.