Wild Blueberry Cheesecake Smoothie

Kaleigh McMordie, MCN, RDN, LD
Total Time 5 min
Prep 5 min, Cook 0 min
Yield 1 serving (376 calories)

Smoothies are a great way to pack a lot of nutrition into a single meal, especially if you're on the go. They can also be loaded with sugary syrups and fat if you aren't careful when grabbing a smoothie away from home. For a nutritious smoothie you can feel good about, skip the shop and make this tasty version at home.

Frozen wild blueberries are extra sweet and pack a lot of flavor and antioxidants into this wild blueberry cheesecake smoothie. They also make this smoothie extra cold and frosty without having to use ice. Research suggests that daily blueberry consumption could lower blood pressure due to the production of nitric oxide.

The Greek yogurt and avocado duo lends a luxurious creamy texture and also contributes healthy fats, fiber, and plenty of protein to keep you fueled and full. Make this smoothie for a sweet breakfast treat, or split it in half for a healthy snack or dessert.


  • 1 cup wild blueberries, frozen
  • 1/2 small avocado
  • 3/4 cup nonfat plain Greek yogurt
  • 1/2 cup skim milk
  • 1 teaspoon vanilla
  • 1 teaspoon honey
  • 1/2 lemon, juiced


  1. Add all ingredients to a high powered blender and blend until smooth. You may need to add more milk to your desired consistency.
  2. Pour into a glass and enjoy.

Ingredient Variations and Substitutions

You can typically find wild blueberries in the freezer section of your grocery store. If you can’t find them, you can substitute regular frozen blueberries, but they will not be as sweet.

This is a great smoothie recipe to disguise veggies, so add a handful of spinach if you want to get a little more vegetable power.

To make this smoothie dairy-free, use dairy-free yogurt, such as Silk, and unsweetened dairy-free milk of your choice.

Cooking and Serving Tips

This recipe makes a meal-sized smoothie. For a post-workout snack or a healthy dessert, divide into two servings.

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