Here’s a Vegan Strawberry Cheesecake Smoothie recipe that tastes like pie in a glass. Serve this healthy blended drink for an easy breakfast or dessert. You only need six ingredients for this dairy-free treat!

Vegan Strawberry Cheesecake Smoothie in a handled mason jar with two straws.

If you’ve been reading my blog for a while, then you know I am a big fan of smoothies. I consider myself a bit of a smoothie connoisseur at this point!

One reason I’m so passionate about sharing smoothie recipes is because they’re a great way to get more fruit into your diet.

Plus, they’re great for helping kids to eat more whole fruits. One study showed that teenagers who were offered fruit smoothies at school resulted in an increase of the likelihood of eating one fruit serving a day from 4% to 45%.

Why You Need This Recipe

  • Made with wholesome ingredients with absolutely no dairy or gluten, this smoothie is perfect for vegan, paleo, and real food diets.
  • You’ll get both the creaminess and slight tartness of cheesecake in this copycat smoothie.
  • Adapt this recipe to your needs. Add protein powder to make it a meal replacement. See my favorite clean protein powders or the best protein powders for pregnancy.

Key Ingredients

Ingredients to make Strawberry Cheesecake Smoothie on a white surface.
  • Cashews help add volume and creaminess to this recipe. Most vegan cheesecakes use cashews to replicate the texture of cream cheese, and they work well in this cheesecake smoothie recipe, too.
  • Lemon juice adds the tartness that comes along with cream cheese. It also adds a nice boost of vitamin C!
  • Frozen fruit including strawberries and bananas make this a yummy fruit smoothie that everyone will love. Feel free to use fresh strawberries instead of frozen, but you may need to add some ice to help make it thick.
  • Vanilla wafer cookies help add the texture and flavor or a cheesecake crust. Look for vegan cookies if you are on a vegan diet. Be sure to use gluten-free cookies if you’re on a gluten-free diet. You can also use crushed vegan graham crackers.
  • Plant milk such as almond milk or oat milk helps the mixture blend. You could also use coconut milk to make it even richer.

Be sure to check the full recipe card at the end of this post for the exact measurements.

Recipe Steps

Blender jar filled with ingredients to make Strawberry Cheesecake Smoothie.

Step One

Soak your cashews in very hot water for 15 minutes to soften them. Then, rinse and drain them in a fine-mesh strainer.

Combine your plant milk, cashews, cup of frozen strawberries, frozen banana, lemon juice, and vanilla extract in the base of a high-speed blender like a Vitamix.

Be sure to check out my tutorial on the best way to freeze bananas. And, check the recipe card at the end of this post for the exact measurements.

Step Two

Blend on high for about 30 seconds, or until the mixture is smooth and creamy.

Top view of a blender jar full of pink blended smoothie.

Step Three

Once you’ve blended your strawberry cheesecake smoothie, then you can serve it right out of the blender.

I put some rice milk whipped cream and crushed gluten-free vanilla wafer cookies on top to help replicate the taste and texture of a cheesecake crust.

I hope your family agrees that this is their new favorite dessert smoothie!

A Strawberry Cheesecake Smoothie being poured into a mason jar from a blender.

Recipe Tips

  • You can easily double or triple this recipe depending on how many servings you want.
  • Feel free to add 1/2 cup of frozen cauliflower rice if you want even more nutrition (see how to steam and freeze cauliflower for smoothies).
  • Add 1/4 teaspoon of beet powder to make this smoothie even pinker in color.
  • Or, swap out the strawberries with frozen blueberries to make a blueberry smoothie that tastes like a blueberry cheesecake. Or, use your favorite fruit.
  • If you aren’t on a dairy-free diet, you can use dairy products like cottage cheese, cream cheese, vanilla yogurt, or plain Green yogurt to add thickness.

Recipe FAQs

I don’t have a Vitamix. Can I make this in a regular blender?

Yes, you can! It may not be as smooth, but it will still be delicious.

I’m not dairy-free or vegan, can I use regular milk?

Yes, you can use regular dairy milk to make this recipe.

Are vanilla wafers vegan?

No, you will need to buy an allergy-friendly wafer cookie that is specifically made without any animal products like dairy.

Strawberry Cheesecake Smoothie in a handled mason jar with two straws.

More Healthy Smoothie Recipes You Might Like

Or, check out my entire list of healthy smoothies, all made with no dairy!

I hope you make this recipe! If you do, please leave a comment and a starred review below.

And, consider following me on social media so we can stay connected. I’m on Facebook, Pinterest, Instagram, and YouTube!

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Strawberry Cheesecake Smoothie in a handled mason jar with two straws.

Vegan Strawberry Cheesecake Smoothie (6-Ingredients)

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5 from 1 review

Here’s a Vegan & Dairy-Free Strawberry Cheesecake Smoothie recipe that tastes like pie in a glass. Serve this healthy blended drink for an easy breakfast or dessert. You only need six ingredients!

  • Total Time: 7 minutes
  • Yield: 2 1x

Ingredients

Units Scale
  • 1/4 cup cashews, soaked in very hot water for 15 minutes, then rinsed and drained
  • 1 cup unsweetened plant milk, I like oat milk or almond milk
  • 1 1/4 cup frozen strawberries
  • 1 frozen banana, broken into chunks
  • 1/2 lemon, juiced
  • 1 teaspoon vanilla extract
  • 4 gluten-free wafer cookies, crushed (optional, for topping)
  • rice milk or coconut milk whipped cream (optional, for topping)

Instructions

  1. Combine your plant milk, cashews, frozen strawberries, frozen banana, lemon juice, and vanilla extract in the base of a high-speed blender like a Blendtec or a Vitamix.
  2. Blend on high for about 30 seconds, or until the mixture is smooth and creamy.
  3. Once you’ve blended your strawberry cheesecake smoothie, then you can serve it right out of the blender. I put some rice milk whipped cream and crushed gluten-free vanilla wafer cookies on top to help replicate the taste and texture of a cheesecake crust.

Notes

  1. You can easily double or triple this recipe depending on how many servings you want.
  2. Feel free to add 1/2 cup of frozen cauliflower rice if you want even more nutrition (see how to steam and freeze cauliflower for smoothies).
  3. Use a high-speed blender to ensure that the smoothie gets very creamy and fully blended.
  4. Add 1/4 teaspoon of beet powder to make this smoothie even pinker in color.

Nutrition

  • Serving Size: 1/2 of recipe
  • Calories: 215
  • Sugar: 13.5 g
  • Sodium: 97.1 mg
  • Fat: 10.2 g
  • Saturated Fat: 1.5 g
  • Carbohydrates: 28.3 g
  • Fiber: 4.1 g
  • Protein: 5.5 g
  • Cholesterol: 0 mg

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About the Author: Carrie Forrest has a master’s degree in public health with a specialty in nutrition. She is a top wellness and food blogger with over 5 million annual visitors to her site. Carrie has an incredible story of recovery from chronic illness and is passionate about helping other women transform their health. Send Carrie a message through her contact form.