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Lemon Cheesecake Smoothie Glass

Featured in Irresistible Desserts.

Bright lemon with sweet mango comes together in this velvety cheesecake-style smoothie. Creamy coconut and chickpeas make it rich but not heavy, while chopped pecans add a bit of crunch. You get real lemon shine from zest and fresh fruit. Medjool dates plus maple syrup give it a gentle sweetness without being too much. A pinch of turmeric keeps things cozy, and apple cider vinegar dials up the tang. Just toss it all in the blender and get a thick treat that's both rich and super refreshing. Switch up sweetness or how thick you want it for a drink that's all yours.

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Ranah
Updated on Tue, 27 May 2025 17:23:13 GMT
Two glasses of lemonade with lemon slices on the side. Pin it
Two glasses of lemonade with lemon slices on the side. | yummyflavorsrecipes.com

You’ll get all the creamy zing of a lemon cheesecake in this smoothie, but it’s made with fresh, feel-good stuff. With a sunny citrus kick and some coconut flair, it’s way more exciting than a plain smoothie. Drink it for breakfast or a sweet pick-me-up—you’ll still be loading up on good-for-you ingredients, and it feels totally over the top.

I was hooked after the first sip—I made it for days on end! Even my pickiest kid thought of it as dessert but ate it for breakfast.

Dreamy Ingredients

  • 1 cup frozen mango: Makes it thick and naturally sweet—skip the banana and let mango do the magic. Use super ripe frozen pieces if you can.
  • 1/4 cup pecans (chopped): Adds smooth richness and good fats. Toast ’em first for extra oomph.
  • 1 medium lemon: Fresh lemon brings bold tang and plenty of vitamin C. Pick one that feels heavy and looks bright yellow.
  • 1-2 medjool dates: Give natural sweetness and help everything blend together. Squishy dates are best.
  • 1/4 cup chickpeas: They make everything super creamy and add plant power. Rinse canned ones really well to get rid of the can taste.
  • 1 cup light coconut milk: For that classic cheesecake feeling, but lighter and dairy free. Unsweetened canned coconut milk is best for a creamy texture.
  • 1/8 tsp sea salt (fine): Brings all the flavors to life. Use pure sea salt if you can.
  • 1/4 tsp turmeric (ground): For that super sunny color and a warm little kick. Grab fresh-ground turmeric for brighter flavor.
  • 1 Tbsp maple syrup (optional): Sweeten it up if you need—real maple syrup has the best flavor.
  • 1/2 tsp apple cider vinegar: Adds a subtle tang that mimics cheesecake. Choose raw unfiltered for extra goodness.

Simple Steps

Sweeten and Finish:
Give it a taste—if you want more sweetness, blend in maple syrup. Pour up and get sippin’.
Blend Until Super Smooth:
Crank the blender on high so everything’s thick and creamy, no bits left. You might need to scrape the sides so everything gets smooth.
Add Everything to Your Blender:
Dump in the coconut milk, chickpeas, pecans, frozen mango, dates, salt, turmeric, and apple cider vinegar. Pile everything in so it blends evenly.
Peel and Cut Up Lemon:
Saw off both tips so the lemon stands flat. Use a sharp knife to slice off peel plus the white stuff. Toss just the juicy flesh in your blender to keep things nice and bright, not bitter.
Zest the Lemon Right In:
Use your zester or grater to get all that punchy yellow zest into the blender before you peel it—easier that way and you’ll catch loads of flavor.
Two glasses of orange juice with lemon slices on top. Pin it
Two glasses of orange juice with lemon slices on top. | yummyflavorsrecipes.com

Fresh lemon makes every sip crazy refreshing—I still remember my little one’s first bright yellow mustache from gulping this down, eyes wide as can be.

Storage Ideas

Drink it fresh for the best taste, but if you have a bit left, cover and stick it in the fridge for up to a day. If it thickens up, just splash in more coconut milk or water and stir. Fresh citrus doesn’t freeze well, so skip the freezer.

Swaps

No dates in the pantry? A spoonful of honey or agave gets it sweet. Out of pecans? Walnuts or almonds will do the job. If you’re missing coconut milk, any creamy plant milk works, but coconut is the trick for that cheesecake punch.

How to Serve

Pour it tall with a lemon slice at breakfast or snack time. Try chopped pecans or sprinkle coconut for crunch—makes a great light after-dinner sweet too.

Two glasses of orange juice with lemon slices. Pin it
Two glasses of orange juice with lemon slices. | yummyflavorsrecipes.com

Origins and Inspiration

Taking after classic no-bake lemon cheesecakes, this drink brings those dessert flavors into a fresh, drinkable treat. Lemon goodies are a long-time favorite in American and British kitchens—blending them up means dessert vibes meet healthy habits.

Frequently Asked Questions

→ Can I substitute another nut for pecans?

Totally—try swapping in walnuts or cashews for an equally smooth, nutty twist.

→ Is there a way to make this smoothie less sweet?

If you want less sweetness, skip the maple syrup or just toss in one date instead of two.

→ How do chickpeas affect the smoothie?

Chickpeas help make the drink creamier and give it a gentle, earthy base, but the citrus flavor still pops through.

→ Can I use bottled lemon juice instead of fresh?

You'll get way more brightness and real lemon vibes from fresh lemon and zest—bottled juice doesn't quite match up.

→ Can I make this smoothie ahead of time?

It's best right after blending, but you can chill it for a bit. Just give it a shake if it settles.

→ How can I make the texture thinner?

Pour in a little more coconut milk or some water, then blend again until it's just how you like it.

Lemon Cheesecake Smoothie Glass

Mango and lemon whipped up with coconut and pecans for a creamy drink—bright and smooth thanks to chickpeas.

Prep Time
5 Minutes
Cook Time
~
Total Time
5 Minutes
By: Ranah


Difficulty: Easy

Cuisine: Contemporary

Yield: 1 Servings (1 big 550 ml smoothie)

Dietary: Vegan, Vegetarian, Gluten-Free, Dairy-Free

Ingredients

→ Smoothie Base

01 0.5 teaspoon apple cider vinegar
02 150 g frozen mango pieces
03 1 tablespoon maple syrup, optional
04 0.25 teaspoon ground turmeric
05 50 g cooked or canned chickpeas, drained and rinsed
06 1 medium lemon, zest and flesh
07 0.125 teaspoon fine sea salt
08 240 ml light canned coconut milk
09 1 to 2 medjool dates, pitted
10 25 g chopped pecan nuts

Instructions

Step 01

Once blended, taste it and toss in maple syrup if you want it sweeter. Buzz it again for a second. Pour your smoothie into a glass and drink up right away.

Step 02

Put frozen mango, chickpeas, coconut milk, turmeric, pecans, apple cider vinegar, salt, and the lemon into the blender too.

Step 03

Chop off the lemon's peel and white stuff. Save just the fruity part. Put the lemon flesh into the blender and toss the rest.

Step 04

Use a fine grater to get the lemon zest and drop it straight into the blender.

Step 05

Crank up your blender until it's all super smooth. If it's too thick, splash in more coconut milk or water and keep mixing.

Notes

  1. Trying to get a rich, smooth drink? Make sure your mango and coconut milk are really cold first.

Tools You'll Need

  • Blender
  • Fine zester or grater
  • Knife for chopping
  • Board for cutting

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Has tree nuts (pecans).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 604
  • Total Fat: 34 g
  • Total Carbohydrate: 71 g
  • Protein: 9 g