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.
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!
Review Recipe
Pumpkin Cheesecake Breakfast Smoothie
A creamy, hearty pumpkin cheesecake flavored smoothie that’s like a treat for breakfast!
Servings: 1
Prep4 minutesReady in: 4 minutes
Ingredients1 cup almond milk (preferably original)1/2 cup pumpkin puree , cold1 small frozen well ripened banana*1/4 cup quick oats1 oz cream cheese , regular or low-fat1/4 tsp ground cinnamon1 pinch ground nutmeg1 pinch ground ginger1 Tbsp crushed graham crackers or graham pie crust (optional)
InstructionsAdd 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.*The banana is mostly what gives this smoothie it’s sweetness, so I recommend using one that is speckled (not mushy though).
Nutrition Facts Pumpkin Cheesecake Breakfast Smoothie
Amount Per Serving
Calories 371 Calories from Fat 144
% Daily Value*
Fat 16g25%Saturated Fat 6g38%Cholesterol 31mg10%Sodium 473mg21%Potassium 725mg21%Carbohydrates 55g18%Fiber 9g38%Sugar 20g22%Protein 7g14% Vitamin A 19510IU390%Vitamin C 14mg17%Calcium 360mg36%Iron 3mg17% * Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.
Course: BreakfastCuisine: AmericanKeyword: Pumpkin Smoothie Author: Jaclyn
Review Recipe
Nutrition Facts Pumpkin Cheesecake Breakfast Smoothie
Amount Per Serving
Calories 371 Calories from Fat 144
% Daily Value*
Fat 16g25%Saturated Fat 6g38%Cholesterol 31mg10%Sodium 473mg21%Potassium 725mg21%Carbohydrates 55g18%Fiber 9g38%Sugar 20g22%Protein 7g14% Vitamin A 19510IU390%Vitamin C 14mg17%Calcium 360mg36%Iron 3mg17% * Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.
Nutrition Facts
Pumpkin Cheesecake Breakfast Smoothie
Amount Per Serving
Calories 371 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 6g38%
Cholesterol 31mg10%
Sodium 473mg21%
Potassium 725mg21%
Carbohydrates 55g18%
Fiber 9g38%
Sugar 20g22%
Protein 7g14%
Vitamin A 19510IU390%
Vitamin C 14mg17%
Calcium 360mg36%
Iron 3mg17%
- Percent Daily Values are based on a 2000 calorie diet.
Course: BreakfastCuisine: AmericanKeyword: Pumpkin Smoothie
Author: Jaclyn
