This Hazelnut Cheesecake Smoothie is thick, rich and creamy with smooth flavors. It’s a dessert for breakfast. This smoothie is made with real and healthy ingredients with lot of ease. Therefore, I found a great and healthier way to enjoy cheesecakes.
I am into smoothies these days. Therefore, I am exploring the variety of flavors and combinations. Simply because I don’t want smoothies to be monotonous.
As for me smoothies are the easiest and the most delicious morning meal. It’s quick, easy and satisfying. Since I have a 5-month-old and a 1st grader with different schedules and requirements I am always running short of time and energy. This is the time when smoothies come handy to me.
It only takes 2 minutes to blend a smoothie. I can throw in the blender any fruits, veggies or any flavors as per my desire. However, I like to experiment and create new flavors to make it more exotic in a healthier form.
I have realized that smoothies have become my regular meal. It also substitutes for dessert and satisfies my cravings. I am completely energetic and most importantly I am nourished with healthy and natural ingredients.
Even though I have a super hectic schedule and sleepless nights smoothie has helped me in balancing my nutrition requirement especially at this time when I am nursing my baby.
However, with Hazelnut Cheesecake Smoothie I have not only included healthy ingredients but tried to create a dessert in a beverage form. Therefore, basically it is a dessert for breakfast…. that too…. guilt free.
Ingredients for Hazelnut Cheesecake Smoothie
Cream cheese plain
Toasted hazelnuts (crushed)
I devoured this smoothie with hazelnut milk. The prominent taste of hazelnut provided me with utmost pleasure and I felt absolutely content.
However, I tried this smoothie with vanilla almond milk as well. It tasted equally delicious and delightful. But I had to add one extra date to make it sweeter otherwise everything else remained the same.
So, if by any chance you run out of hazelnut milk at home you do not have to wait to go for a grocery trip. Simply blend this Hazelnut Cheesecake Smoothie with the alternate milk and devour.
I must say that by topping this smoothie with crushed toasted hazelnuts increased its taste to no extent. The smoky aroma and the chewy crunchy bites in the smoothie sometimes felt like a real cheesecake dessert.
How to toast hazelnuts for Hazelnut Cheesecake Smoothie
Just take the raw hazelnuts into a nonstick/ceramic pan. Turn on the flame at low-medium to avoid burning. Keep sauteing at intervals and let it roast until brown and aromatic. Turn off the flame and keep the pan away from the warm stove. Once slightly cooled crush in a mortar and pestle. If toasting hazelnuts in large quantity you may use food processor to crush hazelnuts by using the pulse button.
Now, all you have to do is to put all the ingredients in a high-speed blender and blend quickly. Let your whole family enjoy the flavor of this smoothie. Also, if your family do not prefer smoothies so much then I would highly recommend to start with this one.
Hazelnut Cheesecake Smoothie is a great way to start relishing smoothies and make your family a fan for this healthy and delicious beverage.
Hazelnut Cheesecake Smoothie
- 4-5 pitted dates
- 3/4 cup raw hazeluts
- 1 1/2 cups hazelnut milk (original)
- 1/4 cup vegan cream cheese
- 3/4 cup vegan vanilla yogurt (or 6 oz )
- 1/4 cup crushed ice
- 1 tbsp toasted hazelnut (crushed) (for garnishing)
- In a high-speed blender combine all the ingredients (except crushed hazelnuts) and blend it until smooth and creamy.
- Pour the smoothie in the serving glasses and top them with crushed hazelnuts.
- Serve immediately
- For the topping – saute 1 tbsp raw hazelnuts in a nonstick pan until light brown and aromatic. Let it cool down and crush it roughly in a mortar and pestle.
- If you like you smoothie to be lightly sweetened then use 4 dates.
- Vanilla Almond milk can also be used for this smoothie recipe. Make sure to use 5 dates and 2 tbsp cream cheese.
- Tastes best when served immediately. Can be refrigerated for a day and then relish it with a spoon.