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Strawberry Cheesecake Smoothie (Vegan, Dairy-Free, Gluten-Free)

  • Author: Emily Smith
  • Total Time: 5


If you like strawberry cheesecake, you’ll love sipping on this delicious strawberry smoothie that resembles your favourite dessert.



For Smoothie

  • 1 cup of frozen sliced strawberries
  • 1 teaspoon of cashew butter
  • 2 cups of unsweetened almond milk
  • 1/2 teaspoon of natural vanilla extract
  • 2 Tablespoons of gluten-free crumble (or gluten-free graham crackers)
  • 8 ice cubes

For Crumble

  • 1/2 cup of ground gluten-free oats (use food processor or coffee grinder)
  • 1/4 cup of virgin organic coconut oil (or softened butter)
  • 1/4 cup of coconut or raw sugar
  • 1/8 teaspoon of vanilla
  • pinch of cinnamon
  • 1/2 teaspoon of cashew butter


  1. Prepare the crumble in advance, by combining the gluten-free oats, smooth coconut oil (if it’s liquid, place in refrigerator for a little while) , natural sugar, vanilla, cinnamon and cashew butter.
  2. Mix together to form a crumble. If it’s not clumping, add a bit more creamy coconut oil or cashew butter.
  3. I kept my crumble in the fridge, so it was cold and solid when I used it – which I liked. It’s up to you, but if you would prefer it that way too, refrigerate for 30 minutes before using or prepare the night before.
  4. For the smoothie, add all ingredients to the blender, and use two Tablespoons of crumble, saving the rest for the topping.
  5. Blend on medium-high until smooth.
  6. Top each glass with the remaining crumble. Enjoy right away!


  • Alternatively, you can use gluten-free graham crackers.


  • Serving Size: 2