Go Back
–+ servings
Blueberry lemon cheesecake smoothie bowl with toppings

Vegan Blueberry Lemon Cheesecake Smoothie Bowl

Allison Mulcahy
Cheesecake for breakfast?  Rise and shine with this healthy Vegan Blueberry Lemon Cheesecake Smoothie Bowl.  Complete with plant-based protein, antioxidant-rich blueberries, fresh lemons, and a delicious graham cracker topping.  Plus, it’s banana-free, nut-free, and dairy-free.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 0 minutes
Course Breakfast, Smoothie
Cuisine Healthy, Plant-Based, Vegan
Servings 2 Bowls
Calories 484 kcal

Ingredients
  

  • 1 ½ Cups Frozen Blueberries
  • 1¼ Cup Plant-Based Milk
  • ½ Cup Oats
  • 1 Scoop Plant-Based Vanilla Protein Powder
  • 2 tablespoon Chia Seeds
  • 2 teaspoon Nutritional Yeast (Optional)
  • Juice & Zest From 1 Lemon
  • 1 Cup Ice Cubes

Toppings

  • 4 Vegan Graham Crackers
  • 2 teaspoon Maple Syrup
  • ½ Cup Frozen Blueberries
  • Powdered Sugar (Optional)

Instructions
 

  • Add all ingredients to a blender and blend until smooth and creamy, stopping to scrape down the sides if necessary.
  • In a small bowl or baggie, crush the graham crackers. Then pour in the syrup and mix to combine.
  • Pour smoothie mixture into bowl and top with graham crackers, additional blueberries, and a dusting of powdered sugar.

Nutrition

Calories: 484kcalCarbohydrates: 73gProtein: 27gFat: 12gSaturated Fat: 1gTrans Fat: 1gSodium: 446mgPotassium: 505mgFiber: 12gSugar: 27gVitamin A: 341IUVitamin C: 25mgCalcium: 288mgIron: 4mg
Tried this recipe?Tag me @mnveghead