Healthy Pumpkin Cheesecake Smoothie

ByRachael Ajmera, MS, RD Updated
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Move over, pumpkin spice latte! This Pumpkin Cheesecake Smoothie is thick, creamy, perfectly spiced, and gives delicious pumpkin cheesecake vibes, no fork needed. It’s easy to make, high in protein, and surprisingly healthy!

Healthy Pumpkin Cheesecake Smoothie

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Pumpkin cheesecake in smoothie form? Yes, please! This Healthy Pumpkin Cheesecake Smoothie is sweet, creamy, and packed with fun fall flavors. Plus, it’s sooo easy to make and comes together in just a few minutes with a quick blitz in the blender!

Not only is this smoothie absolutely delicious, but it’s also good for you. Each serving boasts 6 grams of fiber and 29 grams of protein, all thanks to a combination of nutritious ingredients like cottage cheese and yogurt. You can also make it gluten-free by skipping the graham cracker topping or buying a gluten-free brand instead.

If you love sweet breakfasts and brunches, you’ll definitely want to give this smoothie a try. It’s also a tasty snack that pulls double duty: it satisfies your sweet tooth and helps fill you up until your next meal.

Blend up a glass and be sure to let me know if you love this Healthy Pumpkin Cheesecake Smoothie as much as I do!

Why you’ll love this Healthy Pumpkin Cheesecake Smoothie

  • It packs all the delicious flavors of a pumpkin cheesecake into an easy-to-sip smoothie.
  • It’s a great source of protein, with 29 grams per serving (and no protein powder!).
  • It features festive fall ingredients like pumpkin, pumpkin pie spice, and cinnamon.
  • It’s free of refined sugars and naturally sweetened with maple syrup.
  • It’s super easy to make — just add everything to a blender and blend!
Healthy Pumpkin Cheesecake Smoothie

Healthy Pumpkin Cheesecake Smoothie ingredients

  • Pumpkin puree gives this smoothie its pumpkin flavor and color. Make sure you use plain pumpkin puree and not pumpkin pie filling, which contains added sugar and spices.
  • Banana adds sweetness and helps give the smoothie a thick, creamy texture. Use a ripe banana for the best flavor.
  • Cottage cheese might sound like an unexpected smoothie ingredient, but it’s actually really tasty! It also blends up surprisingly smooth and adds extra protein.
  • Greek yogurt makes the smoothie even creamier and provides important nutrients like protein and calcium. I like using nonfat or low-fat plain Greek yogurt, but any variety will work.
  • Soy milk is used to blend all the ingredients up. I like using soy milk because it’s high in protein, but you can swap in pretty much any type of milk.
  • Maple syrup brings just enough sweetness to give this smoothie its pumpkin cheesecake vibes. Feel free to adjust it to taste based on how sweet your banana is.
  • Vanilla extract enhances the sweet, creamy flavor of this Healthy Pumpkin Cheesecake Smoothie.
  • Pumpkin pie spice and cinnamon bring all the classic warm fall flavors to each sip.
  • Ground flaxseed sneaks in some extra fiber, protein, and healthy fats.
  • Graham cracker crumbs are optional, but highly recommended if you want to really lean into the cheesecake flavor. Sprinkle them on top for a little crunch!
  • Whipped cream is also optional, but a small dollop makes this smoothie feel like a fun fall treat.

How to serve this Healthy Pumpkin Cheesecake Smoothie

  • Enjoy it for breakfast alongside Avocado Chickpea Toast, fresh fruit, or a Southwest Tofu Scramble.
  • Serve it as a snack when you’re craving something sweet in the afternoon.
  • Make it even more festive with an extra sprinkle of pumpkin pie spice on top.
  • Sip it after hitting the gym for a quick and easy post-workout snack.
Healthy Pumpkin Cheesecake Smoothie

Substitutions & variations

  • Banana – Use frozen banana instead if you like your smoothie extra thick and creamy. You can also skip the banana and use a little extra pumpkin for a less fruity flavor (and less creamy texture).
  • Cottage cheese – Feel free to swap in additional Greek yogurt and skip the cottage cheese if you prefer!
  • Greek yogurt – Use your favorite plain yogurt, or try vanilla Greek yogurt for a sweeter, more dessert-like smoothie.
  • Soy milk – Pretty much any milk will work here, though it may change the taste, texture, and nutritional content. Almond, oat, dairy, or coconut milk are all easy swaps!
  • Maple syrup – Honey or your favorite sweetener can be used instead. You can also leave it out if you prefer your smoothie a little less sweet.
  • Pumpkin pie spice – If you don’t have pumpkin pie spice on hand, use a combination of cinnamon, ginger, nutmeg, and cloves instead.
  • Flaxseed – Chia seeds or hemp seeds are two great substitutes in a pinch!
  • Graham cracker crumbs – Skip them or swap in crushed pecans or walnuts for a little crunch.
  • Make it dairy-free – Use dairy-free yogurt and a dairy-free cottage cheese alternative, or substitute the cottage cheese with silken tofu to give this smoothie a vegan twist.

Quick recipe tips

  • Blend until completely smooth! I usually give it an extra 15-30 seconds to make sure the cottage cheese blends completely so you don’t end up with any curds.
  • Add the toppings right before serving, as graham cracker crumbs can get a little soggy if they sit on the smoothie for too long.
  • If your blender isn’t super powerful, blend the cottage cheese and soy milk first before adding the remaining ingredients. This helps create an especially smooth, cheesecake-like texture.

Step-by-step instructions

  • Healthy Pumpkin Cheesecake Smoothie
  • Healthy Pumpkin Cheesecake Smoothie
  • Blend: Add the pumpkin, banana, cottage cheese, Greek yogurt, soy milk, maple syrup, vanilla, pumpkin pie spice, cinnamon, and flaxseed to a blender. Blend until completely smooth and creamy.
  • Taste and adjust: Give the smoothie a quick taste and add a little more maple syrup or spice if desired. Blend again to combine.
  • Serve: Pour into two glasses and top with whipped cream and graham cracker crumbs, if using. Serve immediately.

Make ahead & storage

I love this Pumpkin Cheesecake Smoothie fresh from the blender, but you can always prep a few of the ingredients to save time. Here are a few make-ahead and storage tips to keep things simple.

Meal prep

  • Prep the ingredients: Measure out the pumpkin puree, flaxseed, spices, and other ingredients ahead of time and stick them in the fridge until you’re ready.
  • Make a smoothie pack: Add the pumpkin, banana, flaxseed, and spices to a freezer-safe bag or container. When you’re ready to blend, simply add the frozen ingredients along with the yogurt, cottage cheese, milk, maple syrup, and vanilla.

Storing leftovers

  • Fridge: Store leftover smoothie in an airtight jar or container for up to 1 day.
  • Shake or stir: The smoothie may separate slightly as it sits, so give it a good shake or stir before you start sipping.
  • Toppings: Hold off on adding whipped cream and graham cracker crumbs until just before serving for the best texture.

Freezing

  • Freeze for later: Pour the smoothie into an airtight freezer-safe container and freeze for up to 1 month.
  • Thaw before serving: Let it thaw in the fridge, then blend again with a splash of milk to restore its creamy texture.

FAQ

Yes! You can replace the cottage cheese with additional Greek yogurt if you’d like. The cottage cheese adds protein and creaminess, but the smoothie will still be delicious without it.

Sure. Frozen pumpkin puree works well and can help make the smoothie extra cold and thick. Freeze it in small portions so it’s easy to add to the blender.

You can, but it’s best straight from the blender. Make sure you keep it in an airtight container in the refrigerator for up to 1 day and shake or stir well before enjoying.

Yes! Use frozen banana and a little less soy milk to make the smoothie thicker. Pour it into a bowl and then load up on your favorite toppings, such as graham cracker crumbs, pumpkin seeds, chopped pecans, or a sprinkle of cinnamon.

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Healthy Pumpkin Cheesecake Smoothie
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Healthy Pumpkin Cheesecake Smoothie

Who says you can't have pumpkin cheesecake for breakfast? This Healthy Pumpkin Cheesecake Smoothie delivers all the best flavors of fall in a quick, sippable form that's high in protein, tastes amazing, and is easy enough for busy mornings.
Course Breakfast, Drinks, Snack
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 serving
Calories 415kcal

Ingredients

  • ½ cup pumpkin puree
  • ½ medium banana
  • ½ cup cottage cheese
  • ½ cup plain Greek yogurt
  • ¾ cup unsweetened soy milk or other milk of choice
  • 2 teaspoons pure maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • ¼ teaspoon cinnamon
  • 1 tablespoon ground flaxseed
  • 1 tablespoon graham cracker crumbs optional
  • whipped cream optional

Instructions

  • Add all ingredients except the graham cracker crumbs and whipped cream to a blender. Blend until smooth.
  • Pour into a glass and top with whipped cream, if desired, and graham cracker crumbs.

Notes

This recipe makes 1 large smoothie or 2 smaller servings. The nutrition information provided is for 1 large serving.

Nutrition

Calories: 415kcal | Carbohydrates: 47g | Protein: 29g | Fat: 12g | Fiber: 6g

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