Roasted Strawberry Cheesecake Smoothie
Roasted Strawberry Cheesecake Smoothie is a roasted strawberry Greek yogurt smoothie topped with a lightened up cheesecake topping. Now you can have cheesecake for breakfast!
Cheesecake for breakfast!
I figured that ought to grab your attention. And not just cheesecake…roasted strawberry cheesecake. #breakfastofchampions
Why I never thought to make a smoothie with a lightened up cheesecake layer before, I’ll never know. I mean, I made a Strawberry Greek Yogurt Cheesecake Dip a long time ago, so you’d think that would’ve been a push in the right direction? This smoothie is pretty much the same thing, just thinned out with milk so it’s drinkable. And yeah, it has roasted strawberries instead of fresh. 🙂
Of course you can use fresh or frozen strawberries here if you really want to, but the roasted berries add such a nice, concentrated strawberry flavor that makes this smoothie extra special. I had some roasted strawberries leftover from my Roasted Strawberry Caprese Crostini, too, so that was a no brainer for me.
You can completely make things easy on yourself and make the roasted strawberries in advance to make your smoothie prep lightning fast. And you’re going to have leftover berries for your ice cream, milk shakes, or crostini, or more smoothies. 🙂
If you want nice, clean layers like the smoothies in these photos, you may want to freeze the bottom layer for 20-30 minutes. This will keep the cheesecake layer from sinking into the smoothie. I honestly only did this for the photos, because on a daily basis, I really don’t care. 🙂
This smoothie may be completely indulgent, but it’s good for you, too! You can control how much sugar you add, and it’s packed with Greek yogurt so it will keep you satisfied longer. Top it with graham cracker crumbs to get the full effect, and you really will feel like you’re having dessert for breakfast.
Cheesecake for breakfast! I’ll never get tired of saying that. 🙂
More strawberry recipes:
Strawberry Grek Yogurt Cheesecake Dip
- 1 lb. fresh strawberries, hulled, and quartered if large, halved if small
- 2-3 tablespoons granulated sugar*
- 1 cup roasted strawberries* (see recipe link in Notes)
- ½ cup vanilla Greek yogurt
- 3-4 tablespoons low fat milk*
- 1 tablespoon agave syrup or other sweetener, if desired*
- 4 ounces ⅓ less fat neufchâtel cream cheese, softened
- 4 ounces vanilla Greek yogurt
- 4 tablespoons low fat milk
- 2-3 tablespoons agave syrup or other sweetener
- Graham cracker crumbs for garnish, optional
- Preheat the oven to 400 degrees. Line a large rimmed baking sheet with parchment paper.
- Place the strawberries and sugar in a medium bowl, and stir until all of the strawberries are coated with the sugar. Pour onto the prepared baking sheet, spreading the berries out in a single layer. Roast for 15-20 minutes, checking for doneness after 10. When the strawberries are done, they will have broken down, a large amount of their juices will have been released, and it will be bubbling. If the juices are turning brown, remove from the oven to keep it from burning. Transfer to a bowl and allow to cool.
- Once the strawberries are completely cooled, add all smoothie ingredients except for the agave sweetener to a blender and process until smooth. Taste, and add sweetener if desired and process once more. Pour the smoothie into (2) glasses or jars. If you'd like cleaner layers in your smoothie, cover with plastic wrap, and freeze for about 20-30 minutes.
- Rinse out the blender. Add the cream cheese, Greek yogurt, milk, and 2 tablespoons of agave syrup to the blender. Process until smooth. Taste, and add the last tablespoon of agave syrup if desired. Pour half of the mixture over the roasted strawberry smoothie, top with graham cracker crumbs, if desired, and enjoy!
I used leftover roasted strawberries here, which made smoothie prep a breeze!
*If your strawberries are very sweet, 2 tablespoons of sugar should be plenty.
*If you like your smoothie thinner, more milk may be added until you reach the desired consistency. I thought mine was perfect after 4 tablespoons.
*I used agave syrup here, but honey, maple syrup, or granulated sugar are all great options.
Plain Greek yogurt may be substituted for vanilla, just add more sweetener.
Recipe by Flavor the Moments.