Pumpkin Cheesecake Breakfast Smoothie
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Pumpkin Cheesecake Breakfast Smoothie—perfect for a luxurious and healthy breakfast packed with autumn flavor and protein. Take your pumpkin pie spices and baking pumpkin recipes and reimagine them for breakfast this season. Smooth cream cheese, sweet almond milk, earthy pumpkin, and your favorite pumpkin spice combine to make this a pumpkin protein shake you’ll never forget!
I love it when I can make a healthy breakfast that can also land under the dessert category. Cheesecake for breakfast? Uh-huh, that’s right! If you’ve been following I’m sure you’ve noticed my cheesecake obsession. It’s got to be one of the top things I post in one form or another.
Healthy Pumpkin Pie Smoothie
Just a few days ago I posted Pumpkin Cheesecake Cupcakes with Salted Caramel Sauce. I’m seriously loving them. We’ve been eating them every night after dinner for the last 3 nights. They have been so delicious and inspiring that I’ve decided I want a healthier version for breakfast. Who would have picked pumpkin for an amazing smoothie taste?
No, these don’t have the caramel sauce (of course I wouldn’t judge if you wanted to add a drizzle over this :) but you wouldn’t believe how amazing they are. So easy and filling, too.
If you’ve got leftover pumpkin pie filling or plain leftover pumpkin puree—this makes the perfect breakfast or snack to use it up!
Pumpkin Smoothie Substitutions
You could also add ice cubes to these if you’d prefer; I like using a frozen banana to make it cool and creamy.
If you are looking to cut back a little on the fat go with the low-fat cream cheese instead of regular cream cheese (next I’d like to try out fat-free and double the amount. I have tried full-fat and low-fat but not fat-free yet), and to reduce calories or go gluten-free just omit the graham cracker (it’s really not needed anyway. I’ll probably make these without most of the time).
You can also make this dairy-free by using a coconut yogurt or vegan yogurt option. Any non-dairy milk will work, too (I like almond milk more than oat milk or soy milk for this).
For more protein, swap your almond milk or coconut milk with full-fat milk. You can also add a scoop of vanilla protein powder!
As with any smoothie, you can add some superfoods like chia seeds, hemp seeds,
This healthy pumpkin smoothie recipe has plenty of natural sweetness, but if you want more sweetener you can try honey, stevia, vanilla extract, maple syrup, agave, or a bit of brown sugar.
I never would have thought someone could get me to drink pumpkin. It’s always just seemed too weird. Like drinking a raw pumpkin pie or something. I’m so glad I’ve finally given in and given it a chance because I know I’m going to be hooked on these.
They are unbelievably creamy (not pumpkin gooey sludgy which was the odd texture I feared), with just the right amount of pumpkin and sweetness. And of course, they are vitamin packed, with a whopping 1/2 cup of pumpkin in each serving that’s gotta be good.
This is an easy recipe I’d highly recommend trying. Start your morning off right, with cheesecake smoothies. Enjoy!
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Pumpkin Cheesecake Breakfast Smoothie
Ingredients
- 1 cup almond milk (preferably original)
- 1/2 cup pumpkin puree , cold
- 1 small frozen well ripened banana*
- 1/4 cup quick oats
- 1 oz cream cheese , regular or low-fat
- 1/4 tsp ground cinnamon
- 1 pinch ground nutmeg
- 1 pinch ground ginger
- 1 Tbsp crushed graham crackers or graham pie crust (optional)
Instructions
- Add all ingredients to a blender (except graham crackers if using). Cover and blend until well pureed then serve topped with crushed graham crackers if desired.
- *The banana is mostly what gives this smoothie it's sweetness, so I recommend using one that is speckled (not mushy though).