After making whipped feta crostini a few weeks ago, I had a little extra cream cheese to use up. I didn’t want to buy bagels, because I knew I’d run out of cream cheese before I’d run out of bagels, and then I’d be tempted to buy more cream cheese—it’s a vicious cycle, you know? As it happened, I also had a bunch of strawberries I needed to finish. Because who goes to Costco and buys two pounds of strawberries three days before leaving town? *raises hand* So I decided to make a strawberry cheesecake smoothie!
If you’ve never put cream cheese in a smoothie before, you’re in for a real treat. It makes it super luscious and silky smooth, while also adding some protein! The graham cracker crumbs are totally optional, but they add a little visual pizzazz…plus, if you’ve ever thought it was a shame to toss out the crumbs at the bottom of the box, here’s a solution! I had some extra crumbs sitting around after making s’mores cupcakes, so in they went! If you haven’t already noticed, the theme of this smoothie was basically “use up all the things.” Annnnd then when I was going through the pantry, I also happened to find an unopened bottle of strawberry extract, which I have no recollection of purchasing—but obviously I must have at some point, since it’s not really the sort of thing the boyfriend would buy on impulse while at the store. So that went into the blender, too.
So if you ever happen to find yourself with cream cheese, strawberries, graham cracker crumbs, and strawberry extract, this is THE recipe for you! Or you could also buy things intentionally in order to make this. That works too 😉
- 2-3 cups strawberries
- 3 ounces light cream cheese
- 1/2 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1 teaspoon strawberry extract (optional, see note)
- 1-2 tablespoons honey (optional)
- graham cracker crumbs, for garnish (optional)
- Put all the ingredients (except the graham cracker crumbs, if using) in a blender and blend until smooth. You may want to add an extra 2-3 tablespoons almond milk if the blender is having difficulty. Pour into glasses. Optional: sprinkle some graham crackers crumbs on top.
- Measuring whole strawberries by volume is a little tricky, so anywhere between 2-3 cups is fine.
- I like to freeze the strawberries an hour or so before making smoothies (or use frozen strawberries), but this is not absolutely necessary.
- For an extra boost of strawberry flavor, add 1 teaspoon strawberry extract. I find that the smoothie has enough flavor without it, but I happened to have some strawberry extract on hand, so I threw some in as an experiment and it was mighty tasty.
- Your smoothies will be pinker than the ones shown in the photos. I took pictures of the first batch (which included a frozen banana) and ended up tweaking the ingredients afterward.