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Raspberry Lemon Cheesecake Smoothie

Raspberry Lemon Cheesecake Smoothie

Yield 2


  • 1 cup coconut water
  • 1/2 tsp probiotic powder optional
  • 3/4 cup raw unsalted cashews soaked
  • 1 handful spinach or kale optional
  • 1 cup raspberries fresh or frozen
  • 1/2 banana
  • 3 tbsp fresh squeezed lemon juice
  • 1 tbsp pure maple syrup
  • 1 tsp pure vanilla extract
  • 1 pinch lemon zest, more to taste
  • 1 pinch sea or Himalayan salt
  • 1 cup ice cubes, more if using fresh berries


  1. Put all ingredients into your blender and process on high for about 1 minute or on "Smoothie" setting, until smooth and creamy.


Soaking the cashews for several hours in warm filtered water with a pinch of natural salt will yield the most nutritional benefits. Drain and rinse thoroughly before using. Forget to do that? Cover cashews with boiling water in a bowl for a quick 10-minute soak. Don't even have 10 minutes? Just make the smoothie. It's still so good and way more nutritious than cheesecake! ;)

Source: Tess Masters: The Blender Girl