This banana-free, Luscious Lemon Cheesecake Smoothie is the most decadent smoothie I have ever tasted. It is like dessert in a glass & tastes just like lemon cheesecake in thick, amazingly delicious, liquid form. It also happens to be super healthy!
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"Holy cow this is out of this world!! One of the best smoothie recipes I've tried...Truly life changing!" - Lacey ⭐️⭐️⭐️⭐️⭐️ More reviews →
Oh, my word! This Luscious Lemon Cheesecake Smoothie has me really excited. I mean cheesecake for breakfast? I think this may be my favourite vegan smoothie recipe yet!
It's incredibly rich, sweet, and zingy, and although it tastes like dessert it's packed with healthy ingredients.
I tried on and off for months to get this smoothie recipe just right. I knew right away that I didn't want to use a banana in it. As much as I love bananas, I am not a fan of them with citrus flavours and I didn't feel they had a place in a Lemon Cheesecake Smoothie.
This left me with a problem because bananas (in particular frozen bananas), usually give smoothies their thick creaminess. After much trial and error, I finally nailed it. Read on to find out what ingredients I ended up using and why!
Mel x
Ingredients
This is a smoothie that is packed with good-for-you ingredients! Here is what you need and why:
- Lemon - One whole lemon for so much zippy lemon flavour!
- Frozen mango - Gives the smoothie body, and an extra depth of flavour that lemon alone doesn't give while also being mellow enough to not overpower the lemon.
- Chickpeas - These make the smoothie super creamy (a trick I learned when making my New York Cheesecake recipe), and add lots of protein for staying power. It keeps you feeling full for ages.
- Light canned coconut milk - For richness because we want this to taste like dessert. Using the light version ensures you don't get an overpowering coconut flavour.
- Apple cider vinegar - For some cheesecake tang.
- Pecans & medjool dates - Our healthy "cookie" crumbles. Pecan nuts have a lovely buttery, almost cookie-like flavour. A lot of raw vegan cheesecakes use pecans in combination with dates as a crust and when blended up in this smoothie, you end up with little brown flecks that look like cookie crumbles. It also tastes pretty spot on.
- Salt - Just a pinch and this should be good quality salt, not table salt. It enhances all of those delicious flavours.
- Maple syrup - For sweetness and optional. Add to taste if you feel your smoothie needs a little extra sweetness.
- Turmeric - Optional for a bright yellow colour boost. It's also super good for you. You can omit it if you don't have any.
Yes, it's an unlikely combination of ingredients but trust me on this one. This is an incredibly delicious smoothie!
Recipe
Lemon Cheesecake Smoothie
Author:Ingredients
- 1 medium lemon
- 1 cup (240 mls) light canned coconut milk
- ¼ heaping cup (50 grams) chickpeas , canned or homecooked
- 1 to 2 medjool dates
- ¼ cup (25 grams) chopped pecan nuts
- 1 cup (150 grams) frozen mango pieces
- ¼ teaspoon ground turmeric
- ⅛ teaspoon fine sea salt
- ½ teaspoon apple cider vinegar
- 1 tablespoon maple syrup , optional for extra sweetness
INSTRUCTIONS
- Begin by zesting the lemon. Put the zest in your blender.
- Cut the remaining peel and pith (the white stuff) off the lemon. I do this by cutting off both of the pointy ends, then I stand the lemon up on the board and use a sharp knife to cut all the way around it just down far enough to remove the pith and leave the flesh intact. Once done throw the whole lemon in the blender and discard the pith and peel.
- Add all of the other ingredients except the maple syrup and blend until completely smooth. It makes quite a thick smoothie. If you prefer it thinner you can add a little more coconut milk, or a drop of water to thin it a bit.
- Taste a little bit and add the maple syrup to taste for an extra touch of sweetness. Blend on low for a second to combine then pour into a glass and enjoy.
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Lucy says
What about the lemon pips, do they go in? Lemons here always have pips. On the other hand limes don't and I have limes...
Melanie McDonald says
I just throw it all in. It’s getting blended up so you won’t know they are there. You can cut it up and remove them if you prefer though.
Lucy says
OK then!
Kilby says
This was delicious! Tasted just like lemon cheesecake! Thank you for a great recipe!
Terri says
OMG! Yum!
Adrienne Stocks says
After reading the instructions I thought this might make a nice dessert so I tried it today. I used a small tin of coconut cream and a little water. Once I’d made it I layered with crushed pistachio shortbread biscuits in a cocktail glass. It was delicious. I used the maple as I think it needed it. Got d ed both left for tomorrow.
Cynthia says
Hi Mel,
It was so delicious!😋
jane says
i was about to make this the other day but shock! no chickpeas in the cupboard. Remembered to buy. Tossed everything in the blender. Except....no pecans in the fridge!! I used walnuts (well aware it wasnt the same thing) , just slightly less than the pecan amount and.....DELICIOUS!! I would use pecans next time but honestly, so decadent!!
Lacey says
Holy cow this is out of this world!!One of the best smoothie recipes I've tried. I ended up needing the maple syrup but this is truly life changing!
Lisha says
The best smoothie recipe I've ever made. We did add a little natural yogurt as we didn't have enough coconut milk and substituted the dates for raisins.
rachel moore says
I will try this smoothie when I get a lemon. I have been missing cheesecake. I always put a handful of frozen mango in most of my smoothies. Also for added veggies I always put a handful of frozen cauliflower.
Derick Geiger El says
I added everything except the apple cider vinegar, toy surprise it was pretty good. Being that you use chickpeas instead of bananas.
Suzanne McCarthy says
Hi Melanie! This recipe was delicious! A literal cheesecake in a glass! I’ve made it to the letter, and also with a lime and matcha powder instead of the lemon and turmeric, and this version was sublime as well. Thank you for creating this gem of a recipe!
A Virtual Vegan says
Ooo lime and matcha sounds amazing! I'm going to try that. I'm so pleased you are enjoying the recipe!
Diana says
Hi there Mel,
This looks a very inviting recipe, and I am not a huge lemon lover, but I just thought I'd let you know what a fabulous inspiration you are to me...a relatively newby in veganism .
I always look forward to reading your blog , and am looking forward to getting your book.
Thank you for all the work You put into your recipes.
A Virtual Vegan says
Thank you so much Diana. That means such a lot to me!
Oh and this recipe works really well with lime or orange too, if they are more to your taste than lemon.
Matilda says
What a wonderful smoothie, Mel. I do believe it will be on my favorites list. Thank you for sharing your recipe.
A Virtual Vegan says
Thank you Matilda. It's certainly a favorite of mine!
Ashlee says
I have to say I was more than hesitant to try this smoothie because ,well, the ingredients just seemed a little out there. However, I was more than shocked when it turned out as fantastic as it did. Following the recipe it's much thicker than I prefer (which is stated in the instructions so I was prepared for this) so I added some coconut water to thin it out a little. Next time I think I'll stick to one date instead of 2 as it is further into the sweet side but overall, a homerun in my book!
A Virtual Vegan says
That's awesome Ashlee! I'm so glad you enjoyed it and that you gave it a chance despite having reservations. Thank you for stopping by to leave feedback too. It's much appreciated!
Dwb says
How far in advance can I blend this before serving? I don’t want anyone to see what’s in it before they taste it.
A Virtual Vegan says
Ha ha! I like your thinking. I have never made it in advance. I am guessing that it would thicken up a bit because of the coconut milk if left in the fridge for long. You could though make it the night/day before, store it in the fridge, then re-blend it and add a drop of extra milk to thin it a bit if need be right before serving. That way no-one would know what's in it! These ice pops ( https://avirtualvegan.com/creamy-lemon-cheesecake-pops/ ) are basically the same recipe and would be great for making even further in advance if you have an ice pop mold!
Louise says
Just made this with lime....yum!! Love the sharpness and creaminess. Didn't need any maple syrul at all - I think the dates sweeten it just enough
A Virtual Vegan says
So glad you enjoyed it Louise and thank you for stopping by to let me know. I think I have a sweeter tooth than most hence the maple syrup! ;O)
Elise Cohen Ho says
I am so excited to try this :)
A Virtual Vegan says
Let me know what you think!
F.Deziel says
Can I omit the vinegar? My stomach won't accept it.
A Virtual Vegan says
Yes you can omit it. It's there to add a bit of sharpness to help replicate the cheesecake flavour but it will still be good without it.
Lisa L says
OMG!!! Mel, this smoothie is AMAZING!!! I have just recently become fully Vegan and avoiding sugar too. I love all your recipes, but this one is SOOOOOO GOOOOOD!! I love lemon bars and this tastes so much like them without the guilt. THANK YOU!!!
A Virtual Vegan says
I am thrilled you enjoyed it so much Lisa! ???? Thank you so much for taking the time to come back and let me know.