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A closeup view of hazelnut cheesecake smoothie

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 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 2
Calories 500kcal
Author Gunjan


  • 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.


Calories: 500kcal | Carbohydrates: 48g | Protein: 11g | Fat: 40g | Saturated Fat: 2g | Sodium: 199mg | Potassium: 55mg | Fiber: 2g | Sugar: 11g | Vitamin A: 370IU | Calcium: 240mg | Iron: 0.6mg