Raspberry Cheesecake Smoothies
Sweet and creamy raspberry cheesecake smoothie - the perfect way to cool down a hot summer afternoon!
Prep Time: 5 minutes minutes
Cook Time: 0 minutes minutes
0 minutes minutes
Total Time: 5 minutes minutes
Servings:2 servings
- ½ cup almond milk, (or preferred milk)
- ½ cup plain greek yogurt, (or vanilla)
- ⅔ cup frozen raspberries
- ½ cup ice
- ¼ teaspoon vanilla, extract
- 4 tablespoons cream cheese, softened
- 2 tablespoons sugar
- 2 tablespoons crushed graham crackers
Add all ingredients to blender. Pulse until smooth. Taste, and add sweetener if desired.
Pour into serving glasses and top with crushed graham crackers. Serve immediately.
Use whole milk for even richer/creamier results.
Use dairy-free yogurt for dairy free smoothie.
Calories: 263 kcal, Carbohydrates: 32 g, Protein: 9 g, Fat: 12 g, Saturated Fat: 6 g, Trans Fat: 1 g, Cholesterol: 34 mg, Sodium: 287 mg, Potassium: 172 mg, Fiber: 3 g, Sugar: 20 g, Vitamin A: 405 IU, Vitamin C: 10 mg, Calcium: 170 mg, Iron: 1 mg
Course: Drinks
Cuisine: American