It truly is amazing how time seems to be flying by these days. I’ve been feeling like this entire month has gotten away from me–Blogging-wise, it has. I’d intended to post about the blender giveaway last week (there’s still plenty of time to enter!), but over the weekend, a friend and I held a garage sale, so I spent the bulk of my time getting things ready for that. 8 years’ worth of toddler and infant clothes. And other random crap I was hoping to unload. We weren’t as successful as we’d’ve liked, but I walked away with more money that I started with, so that’s a good thing. One of the many recipes I’ve had on the back-burner has been this Strawberry-Swirl Cheesecake Smoothie.
Cream cheese, frozen strawberries, and even graham crackers make this smoothie more like a milk shake or dessert. It’s not at “heavy” or rich as you might expect, given that there’s cream cheese and graham crackers in there.
The bambino asked for seconds on this, after inhaling the little glass there, and Jay polished off the larger one. Both agreed this smoothie is a delicious summer treat! Blend cream cheese, milk, 3 Tbsp. sugar, vanilla and 6 crackers in blender until smooth. *Make sure the strawberries sit out for 10-15 minutes before trying to blend, otherwise it may take longer to completely blend them.
Pour all but about 1/2 cup of the cream cheese mixture into liquid measuring cup. Reserve for later use.
Add strawberries and remaining sugar to remaining cream cheese mixture in blender; blend until smooth. Pour into 4 glasses.
Pour reserved cream cheese mixture gently over strawberry mixture in glasses. Crumble remaining cracker; sprinkle over smoothies.
Blend cream cheese, milk, 3 Tbsp. sugar, vanilla and 6 crackers in blender until smooth.
*Make sure the strawberries sit out for 10-15 minutes before trying to blend, otherwise it may take longer to completely blend them.