Creamy, thick, and packed with protein—even without protein powder—this strawberry cheesecake smoothie tastes like dessert but is made with simple, nourishing ingredients. Cottage cheese, Greek yogurt, strawberries, and almond butter create a rich cheesecake-like texture that works for breakfast, snack, or a healthier sweet treat.
I originally created this cheesecake smoothie recipe as a spin-off of my cottage cheese smoothie recipe, but with a little extra cheesecake-inspired flavor and texture. It’s currently part of my maternity leave smoothie rotation because it packs in a ton of protein without relying on protein powder. And honestly, it really does taste like strawberry cheesecake.
What I love most is that it’s not overly sweet or heavy. The dates add just enough natural sweetness while also sneaking in extra fiber, which has been very appreciated these days. Between the cottage cheese, yogurt, strawberries, and healthy fats, it ends up being one of those smoothies that actually keeps me full and feeling nourished.
Ingredients & Benefits
Please be sure to scroll down to the recipe card below for the complete ingredient list and instructions!
Non-dairy milk – Almond, oat, or cashew milk all work well. Using a full-fat non-dairy milk creates a richer, creamier smoothie.
Cottage cheese – The key ingredient for that cheesecake flavor and creamy texture while naturally boosting protein. Use 2% or Full-fat cottage cheese for a richer cheesecake taste and texture.
Nutrition Tip: Cottage cheese is naturally rich in casein protein, a slow-digesting complete protein that contains all nine essential amino acids. Because it digests more slowly, it helps provide a steady release of amino acids over time, which may support muscle recovery, satiety, and sustained energy. (source)
Greek yogurt or non-dairy yogurt – Adds creaminess, extra protein, and a subtle tang that mimics classic cheesecake filling. Yogurt also provides beneficial probiotics that may support gut health.
Swap: Make it dairy-free: Replace the cottage cheese and Greek yogurt with ¾ cup non-dairy yogurt or the thickened portion of canned coconut milk. To keep the smoothie higher in protein while remaining dairy-free, add a scoop of your favorite vanilla plant-based protein powder.
Strawberries – Naturally sweet and packed with vitamin C and antioxidants. Use frozen strawberries (versus fresh strawberries) to create a thicker smoothie.
Almond butter – Adds healthy fats and helps create a silky, balanced texture.
Swap: Nut-free option: Use sunflower seed butter or omit entirely.
Vanilla extract – Enhances the cheesecake flavor.
Dates – Naturally sweeten the smoothie while adding fiber and a caramel-like flavor that tastes similar to cheesecake crust. Deglet dates have a lighter caramel flavor and mild sweetness, while Medjool dates are softer, richer, and naturally sweeter.
Optional Smoothie Mix-ins & Toppings
Fresh strawberries and a sprinkle of crushed gluten-free graham crackers or granola clusters add texture and that classic cheesecake crust flavor. Feel free to customize the toppings with your favorites or whatever you have on hand!
Boost protein by adding a scoop of vanilla protein powder for an even higher protein smoothie. Most vanilla powders already add sweetness, so you may not need extra honey or maple syrup.
How to Make a high protein strawberry Cheesecake Smoothie
Add ingredients to a blender.
Add the non-dairy milk, cottage cheese, yogurt, strawberries, vanilla extract, almond butter, and dates to a high-speed blender.
Blend until creamy
Blend on high for 45–60 seconds, or until smooth and creamy. If using protein powder, add it during this step and blend again until fully combined.
Taste and adjust
Taste and add maple syrup or honey if you’d like the smoothie sweeter.
Serve
Pour into one large glass or two smaller glasses. Top with extra strawberries and crushed gluten-free graham crackers or granola before serving.
Smoothie Freezer Packs (Meal Prep Option)
This prep method also works great for creating thicker smoothies and smoothie bowls.
Freeze the yogurt or canned coconut milk plus the almond butter in an ice cube tray. Add the cubes to a zip-top freezer bag along with frozen strawberries.
When ready to blend, simply add the milk, cottage cheese, and dates.
Freezing the yogurt and nut butter creates an extra thick smoothie with an even creamier cheesecake-like texture. Which makes a great smoothie bowl or milk shake texture.
More of Our Favorite
High Protein Smoothie Recipes
Strawberry Cheesecake Smoothie (High-Protein Smoothie)
- Total Time: 0 hours
- Yield: 1 large smoothie (16–18 oz) or 2 smaller smoothies 1x
- Diet: Gluten-Free, Vegetarian
Description
This strawberry cheesecake smoothie is thick, creamy, and packed with protein. Made with cottage cheese, berries, and simple ingredients, it tastes like dessert but works as a balanced breakfast or post-workout snack—no protein powder required.
Ingredients
- 1 to 1 ¼ cups non-dairy milk (full-fat for a richer taste)
- ½ cup cottage cheese
- ¼ cup plain or vanilla Greek yogurt or non-dairy yogurt (see notes for substitute)
- 1 cup fresh frozen strawberries, plus extra for topping (use frozen for thicker texture)
- 1 teaspoon vanilla extract
- 1 tablespoon creamy almond butter
- 2–3 pitted Deglet dates (about 18-24g total) or 1–2 Medjool dates (about 20-40g total), depending on desired sweetness *See notes
- Optional- Maple syrup or honey, to taste
- Optional- 1 serving (20-25 grams) vanilla protein powder (Thicker + higher protein)
Optional Topping:
- Crushed gluten-free graham crackers or granola
Instructions
- Add the non-dairy milk, cottage cheese, yogurt, strawberries, vanilla, almond butter, and dates to a high-speed blender.
- Blend on high for 45–60 seconds, or until smooth and creamy. If using protein powder, add it during this step and blend again until fully combined.
- Taste and adjust sweetness as needed with maple syrup or honey.
- Pour into one large glass or two smaller glasses. Top with extra strawberries and crushed gluten-free graham crackers or granola before serving.
Notes
Deglet dates have a more subtle caramel flavor and mild sweetness, while Medjool dates are softer, richer, and noticeably sweeter. Greek yogurt adds extra tang and protein, while coconut milk creates a richer, creamier texture.
If using banana instead of dates, substitute 1 small ripe banana for a naturally sweeter smoothie with a softer texture.
For a nut-free option, swap the nut butter for sunflower seed butter or omit it entirely.
For a dairy-free option, use ¾ cup non-dairy yogurt or the thickened portion of canned coconut milk (richer taste and texture) in place of the cottage cheese and yogurt combination. To keep this high protein, add a plant based protein powder.
Smoothie Prep Option: Freeze the full fat yogurt or canned coconut milk plus the nut butter in an ice cube tray. Add the cubes to a ziplock bag along with frozen strawberries. When ready to blend, just add the milk, cottage cheese, and dates. Freezing the yogurt and nut butter creates an extra thick smoothie as well!
- Prep Time: 5 minutes
- Cook Time: n/a
- Category: Breakfast, drink, smoothie
- Method: blend
- Cuisine: American
Nutrition
- Serving Size: 1 large smoothie (16–18 oz)
- Calories: 375
- Sugar: 20 -22 g
- Sodium: 400 mg
- Fat: 14 -15 g
- Saturated Fat: 2 -3 g
- Carbohydrates: 36 -37 g
- Fiber: 7 g
- Protein: 22-24 g
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