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!
Oh my word! I get excited about all of my recipes, but this Luscious Lemon Cheesecake Smoothie has me really excited. It is so amazingly delicious. I could literally bathe in it, it's so good. I mean cheesecake for breakfast? It's like a dream come true!
I love cheesecake ♡. I would eat it every day if I could, and ever since I created my New York Cheesecake and tasted the batter before baking it, I have wanted to emulate its flavour in a lemon cheesecake smoothie.
Banana-free smoothie
I have been trying on and off for months to get this smoothie right. I knew right away that I didn't want to use a banana in it. As much as I love banana, I am not a fan of it with citrus flavours and I really didn't feel it had a place in my Lemon Cheesecake Smoothie. This left me with a problem because banana (in particular frozen banana), is often what gives smoothies their thick creaminess.
Mango for the win!
I started playing around with different combinations of ingredients and just couldn’t get it quite right. I drank so many imperfect, mildly unpleasant smoothies for breakfast along the way and thought I would never get there. Without the banana it needed something to give it some substance and I particularly wanted to use something that wouldn’t impart much flavour and that couldn’t be detected over the lemon. I discovered that frozen mango did the trick perfectly. The flavour was totally undetectable against the lemon. I was halfway there!
A boost of protein from chickpeas
To give it creaminess (and an added protein boost), I also added some chickpeas. I think they give this smoothie some staying power, which otherwise it would not have. You really don’t know they are there. They do their job tastelessly in the background. I used them in my New York Cheesecake too to get that characteristic cheesecake texture. They work brilliantly and are definitely my favourite ingredient of the moment.
I already had the cheesecake tang kind of worked out after making my New York Cheesecake, so once I had perfected the lemon flavour, I then had to inject the cookie crust flavour. I could have added one of my digestive biscuits. I am sure that would have worked but we don’t always have them on hand and I really didn’t want to have to ask you to cook a batch of cookies before making a smoothie for breakfast. That would be a bit too much to ask!
Instead, I used a combination of pecan nuts and dates. Pecan nuts have a lovely buttery, almost cookie-like flavour. A lot of raw vegan cheesecakes use them 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.
This Luscious Lemon Cheesecake Smoothie is incredibly rich, sweet and zingy all at the same time. It is absolutely packed with nutrition. I mean, it is really good for you. The combination of lemon, mango, chickpeas, nuts, turmeric, apple cider vinegar and coconut contains so much goodness. What an amazing combo!
If you aren't a fan of rich foods or desserts then it might not be for you, but if you are, then you will love it, especially if you are a bit of a cheesecake freak like me!
So what are you waiting for? Get that blender on stand-by and whip yourself up some Luscious Lemon Cheesecake Smoothie magic!
Love Lemon?
If you try this recipe, let me know how you like it by leaving a comment and rating below! And be sure to join my mailing list for more deliciousness!
Recipe
Luscious Lemon Cheesecake Smoothie
Author:Ingredients
- 1 medium juicy lemon
- 1 cup (240 mls) light canned coconut milk
- ¼ heaping cup (50 grams) cooked chickpeas
- 1 to 2 medjool dates
- ¼ cup (25 grams) chopped pecan nuts measured in pieces not whole
- 1 cup (150 grams) frozen mango pieces
- ¼ teaspoon ground turmeric
- ¼ teaspoon salt
- ½ teaspoon apple cider vinegar
- 1 tablespoon maple syrup optional
INSTRUCTIONS
- Begin by zesting the lemon. Put the zest in the blender then cut the remaining peel and pith (the white stuff) off the lemon. I do this by cutting both of the pointy ends, then I stand the lemon up on the board. Then I 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.
- Blend until completely smooth. It makes quite a thick smoothie. If you prefer it a bit thinner you can add a little more coconut milk, or a drop of water to thin it out a bit.
- Taste a little bit and add the maple syrup if you want a touch more sweetness. I like it with the maple syrup. Blend on low for a second to distribute then pour into a glass and enjoy.
Cynthia says
Hi Mel,
It looks so delicious 😋 might try tomorrow or another day. I don't have cooked chickpeas so I will half banana and half mango and coconut yoghurt Greek style. I don't have dates but have collagen caramel vanilla flavour.
Thank you so much for sharing ❤️ 💕
Kind regards,
Cynthia
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!! I only had old, small lemons so I used two. And I used flax milk that I had on hand. I ended up needing the maple syrup but this is truly life changing! Perfect escape in the middle of a snow storm!
Lisha says
One of the best smoothie recipes I've tried. 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.
Marla says
HI Mel,
Just a note to let you know that I have chosen your post as one of my features for this weeks Real Food Fridays blog hop that goes live every Thursday @ 7pm EST. Thank you for sharing your valuable information with Real Food Fridays and helping to make this a healthier world.
A Virtual Vegan says
That's awesome, thank you Marla. I will be sure to share it!
Mary Ellen @ VNutrition says
I thought i commented on this already (because I love it) but that must have been on Instagram. Anyway, lemon cheesecakes are one of my favorites (or at least used to be before going vegan) - good thing I have your NY cheesecake and this tasty looking recipe to keep me happy!
Thanks so much for linking up with us for Healthy Vegan Fridays! I’m Pinning and sharing!
A Virtual Vegan says
Thank you Mary Ellen. I am a cheesecakeoholic so you can expect many more to come in the future! ????
kimmythevegan says
Oh yummy. I just bookmarked this to try it soon! Although I like bananas, I do try and find banana-free smoothies from time to time as it's good to switch it up. I really like lemon-flavoured things, especially combined with mango. This sounds super refreshing =)
A Virtual Vegan says
Thanks Kimmy. I love bananas too but the flavour does tend to always come through no matter what else you add. That's why I kept this one banana free and it's so fresh and lemony because of it. You would love it I am sure!
Mar;a says
Hi Mel
Smoothie are always such great snack or whole meals and this one is a sure winner. Its sounds delicious with a wonderful combination of flavors and healthy. Welcome to Real Food Fridays and hope to see you each and every week. Thanks for sharing on Real Food Fridays. Pinned & tweeted!
A Virtual Vegan says
You're welcome and thank you. I am glad to have found you!
The Vegan 8 says
This looks so bright and colorful! Mango is my secret to my cheesecake too! It gives an extra depth of flavor that lemon alone doesn't give. I could drink this up in like 5 minutes, flat, lol!
A Virtual Vegan says
Thank you Brandi. It's like sunshine in a glass!