Hazelnut Cheesecake Smoothie

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.

Course Drinks, smoothie

Cuisine glutenfree, vegan

Keyword cheesecake smoothie, hazelnut cheesecake

Prep Time 10

Cook Time 5

Total Time 15

Servings

Calories 500kcal

Author Gunjan

Ingredients

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)

Instructions

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

Notes

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.

Nutrition