Pumpkin Cheesecake Breakfast Smoothie

10.03.2013

I love when I can make a healthy breakfast that can also land under the dessert category. Cheesecake for breakfast? Uh huh, that’s right! If you’ve been following I’m sure you’ve noticed my cheesecake obsession. It’s got to be one of the top things I post in one form or another. Just a few days ago I posted Pumpkin Cheesecake Cupcakes with Salted Caramel Sauce. I’m seriously loving them. We’ve been eating them every night after dinner for the last 3 nights. They have been so delicious and inspiring I’ve decided I want a healthier version for breakfast. No these don’t have the caramel sauce (of course I wouldn’t judge if you wanted to add a drizzle over this :) but you wouldn’t believe how amazing they are. So easy and filling too.

Pumpkin Cheesecake Breakfast Smoothie | Cooking Classy

You could also add ice to these if you’d prefer. If you are looking to cut back a little on the fat go with the low-fat cream cheese instead of regular cream cheese (next I’d like to try out fat free and double the amount. I have tried full fat and l0w-fat but not fat free yet), and to reduce calories omit the graham cracker (it’s really not needed anyway. I’ll probably make these without most of the time).

I never would have thought someone could get me to drink pumpkin. It’s always just seemed too weird. Like drinking a raw pumpkin pie or something. I’m so glad I’ve finally given in and given it a chance because I know I’m going to be hooked on these. They are unbelievably creamy (not pumpkin gooey sludgy which was the odd texture I feared), with just the right amount of pumpkin and sweetness. And of course they are vitamin packed, with a whopping 1/2 cup of pumpkin in each serving that’s gotta be good. This is an easy recipe I’d highly recommend trying. Start your morning off right, with cheesecake smoothies. Enjoy!

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Pumpkin Cheesecake Breakfast Smoothie | Cooking Classy

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Pumpkin Cheesecake Breakfast Smoothie

Yield: 2 small servings or 1 large

Prep Time: 4 minutes

Ingredients

  • 1 cup almond milk (preferably original)
  • 1/2 cup chilled pumpkin puree
  • 1 small peeled and frozen well ripened banana*
  • 1/4 cup quick oats
  • 1 oz cream cheese , regular or low-fat
  • 1/4 tsp ground cinnamon
  • 1 pinch ground nutmeg
  • 1 pinch ground ginger
  • 1 Tbsp crushed graham crackers or graham pie crust (optional)

Instructions

  1. Add all ingredients to a blender (except graham crackers if using). Cover and blend until well pureed then serve topped with crushed graham crackers if desired.
  2. *The banana is mostly what gives this smoothie it's sweetness, so I recommend using one that is speckled (not mushy though).
  3. Recipe Source: Cooking Classy

26 comments

  • Michael: This sounds delicious but I’m skeptical on adding the oats to it. Do you think it would still be delicious without the oats? March 4, 2017 at 11:15am Reply

  • Maija: I highly recommend peeling and cutting brown bananas into rounds and freezing in a single layer (either on a sheet and contain when hard or just place in a freezer bag and lay flat). When you need your smoothie cold but not watery just pop in some frozen banana rounds, and they don’t take long to puree because they’re in small chunks as opposed to a whole frozen banana. My son is on a horrible food supplement powder and he loves when I make it into a smoothie with frozen bananas! :) November 3, 2015 at 6:15pm Reply

  • Jen: If I wanted to reduce the cream cheese and swap with vanilla greek yogurt, what ratio would you suggest to maintain the original flavor as much as possible? September 21, 2015 at 7:14pm Reply

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