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Strawberry Cheesecake Smoothie with Nutella Fudge Sauce

Recipe for Strawberry Cheesecake Smoothie with Nutella Fudge Sauce

My smoothies are thick and creamy like a milk shake, sometimes I have to eat them with a spoon because they’re too thick for a straw. In fact, if you reduce the milk in this recipe, it’s almost the same consistency as soft-serve ice cream or frozen yogurt.

Strawberry Cheesecake Smoothie with Nutella Fudge Sauce
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  • 4 oz. (about 1/2 cup) sliced, frozen bananas
  • 8 to 10 oz. (1 to 1 1/2 cups) sliced, frozen strawberries
  • 3 oz. low fat cream cheese or Greek cream cheese
  • 1 tbsp. honey, or more to taste
  • 1/2 cup low fat milk
    Nutella Fudge Sauce (2 servings)
  • 2 tbsp. nutella
  • 2 tsp. chocolate syrup
  • 2 to 3 tsp. low fat milk
  1. In a small bowl, stir together nutella and chocolate syrup. Add milk, a teaspoon at a time, until the mixture is a thinner, pourable sauce. Set aside.
  2. Add frozen fruit, cream cheese, honey and milk to a food processor or blender. Process until smooth. Add more milk if you want a thinner consistency. Pour into glasses and top with fudge sauce. Serve immediately.

Recipe and Photo: Emily Carlin / CC BY-NC-ND

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