Description
A quick, 5-minute breakfast smoothie that tastes like dessert but is packed with protein to keep you full and energized until lunch.
Ingredients
Scale
- 1 cup (150g) frozen strawberries
- 2 tablespoons (30g) full-fat block cream cheese
- 1/2 cup (120g) plain or vanilla Greek yogurt
- 1/2 to 3/4 cup (120-180ml) unsweetened almond milk (or dairy/oat/soy milk)
- 1 scoop (25-30g) vanilla protein powder
- 1/2 teaspoon vanilla extract
- Optional: Ice cubes for thickness
- Optional: 1 teaspoon honey or maple syrup for sweetness
Instructions
- Add the milk to the blender jar first to help the blades spin freely.
- Add the frozen strawberries, breaking the cream cheese into small cubes before adding it to the blender.
- Add the Greek yogurt, vanilla protein powder, and vanilla extract.
- Blend on low speed initially, then ramp up to high. Blend for 30-45 seconds until completely smooth with no chunks.
- Taste and adjust consistency by adding more milk if too thick, or more frozen fruit/ice if too thin. Add sweetener if desired.
- Pour into a glass or travel mug and serve immediately.
Notes
Use frozen strawberries for a thick, milkshake-like texture; fresh strawberries will make it watery. Break cream cheese into small cubes to ensure smooth blending. This recipe is naturally gluten-free if using certified GF protein powder. For a dairy-free version, swap Greek yogurt and cream cheese for plant-based alternatives.
- Prep Time: 2 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 large smoothie
- Calories: 350400
- Sugar: 2025
- Sodium: 200300
- Fat: 1215
- Carbohydrates: 3035
- Fiber: 45
- Protein: 2530
Keywords: protein smoothie, strawberry cheesecake, healthy breakfast, quick smoothie, high protein, meal prep, gluten-free