Blueberry Cheesecake Protein Shake
Cream cheese, Greek yogurt, and a graham cracker give blueberries the cheesecake treatment.
- 7 mintime
- 1serving
- 415calories
- 43 gprotein
Cheesecake flavor needs a tangy dairy base, sweet fruit, and a cracker crust. Reduced-fat cream cheese and Greek yogurt supply the tang. A crushed graham cracker blended in supplies the crust.
Ingredients
Makes 1 serving.
- 1 scoop vanilla whey protein powder (about 30 g)
- ½ cup plain nonfat Greek yogurt
- 2 tbsp reduced-fat cream cheese
- ½ cup 2% milk
- ½ cup frozen blueberries
- 1 graham cracker sheet, crushed
- ½ tsp vanilla extract
- 1 tbsp lemon juice
Method
- Add the milk, yogurt, and cream cheese to the blender and blend for 20 seconds, until the cream cheese breaks up.
- Add the protein powder, blueberries, vanilla, lemon juice, and half the graham cracker.
- Blend until smooth, about 45 seconds.
- Crush the remaining graham cracker over the top.
Nutrition per serving
| Calories | 415 |
|---|---|
| Protein | 43 g |
| Carbohydrates | 37 g |
| Fiber | 2 g |
| Sugar | 25 g |
| Fat | 11 g |
Estimated from standard nutrition data for each ingredient, assuming about 24 g of protein per scoop of whey or casein and 22 g for plant powders. Brands vary, so check your label. Contains: milk, gluten (oats or wheat).
Tips
- Soften the cream cheese for a few minutes on the counter first. It blends in without lumps.
- The lemon juice is what makes the flavor taste like cheesecake. Do not skip it.
Swaps and variations
- Use strawberries for a strawberry cheesecake version.
- Use a gingersnap in place of the graham cracker.
