I’ve been relying on this Coffee and Protein Smoothie for many months now as my go-to breakfast. I can easily prepare it pre-workout or during the weekend morning fog while I raise myself to the land of the living with my first coffee. I’ll admit it doesn’t tick the box of being the luscious or indulgent breakfast that I do enjoy, but that’s not its purpose. Its job is to keep you full and satisfied, away from the chip and cookie cupboard mid-morning, while still tasting yummy enough to go back to morning after morning.
I am a creature of habit, especially when I find something that works, and a protein smoothie certainly ticks all the boxes I need on a busy morning. However, repetition can get, well, monotonous, so it was high time I changed things up while staying true to the principles that have kept me in said routine.
And now I have not one, but three protein smoothies that I can lean on, starting with this Lemon Cheesecake Protein Smoothie and, soon to come, a Carrot Cake Protein Smoothie.
Now, if you’re reliant on the caffeine hit of my original, this one may let you down as I’ve swapped the coffee for fresh lemon juice, zest and a little cream cheese. This is more of a dessert-style smoothie (but not too sweet), while still delivering the protein and being a whole lot lighter than its namesake cheesecake.
It’s just as easy to prepare, presuming you have a blender strong enough to get that lovely smooth texture. This one also made me feel a bit brighter, and perhaps bringing fresh, bright lemons into breakfast is my way of ushering in spring.
Whatever the season for you, this Lemon Cheesecake Protein Smoothie is worth making. It will brighten your morning and make you feel like you’re ‘cheating’ and having dessert for breakfast. But I assure you, you aren’t.
Worth Making?
- Yes – if you want 40g-ish of protein without your breakfast tasting like a protein shake.
- Yes – if lemon cheesecake for breakfast sounds completely reasonable to you.
- Skip it – if you don’t like lemon, its the star of the show.
- Skip it – if you see protein shakes as something you need to just get down. This one is to be enjoyed.
Lemon Cheesecake Protein Smoothie
Equipment
- 1 blender strong enough to crush ice
Ingredients
- 170 grams greek yogurt I use full fat but can be replaced with low fat option
- 1 scoop vanilla or plain protein powder I use plant based, may need to add water or a little extra milk depending on your powder choice
- 1 small frozen banana peeled
- 30 grams light or regular cream cheese
- 150 ml almond milk (or milk of your choice)
- 1 tbsp rolled oats
- 1 tbsp chia seeds
- 1 zest of fresh lemon
- 1 tbsp lemon juice (add 2 if you prefer more pronounced lemon flavour)
- 1 tsp honey or sugar free sweetener (adjust depending on sweetness of protein powder you use)
- 1/2 tsp vanilla extract
- 1 pinch flaky sea salt
- 5-6 ice cubes
Instructions
- Add all ingredients to blender and blend on high for 60-90 seconds until smooth and well combined.
- Taste and adjust with a little more lemon juice or honey if needed.
- Pour into a chilled glass and garnish with extra lemon zest.
Make it your own way
- Add ½ cup frozen blueberries for a Lemon Blueberry Cheesecake Protein Smoothie.
- Blend in a handful of spinach for extra greens—the lemon hides the flavour well.
- Swap the banana for ½ cup frozen cauliflower rice for a lower-sugar option with a similarly creamy texture.
- Add crushed graham crackers or digestive biscuits on top if you’re serving it as a healthier dessert rather than breakfast.
