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Blueberry Cheesecake Smoothie

Prep Time:

Cook Time:



About the Recipe


  • For the cheesecake biscuits

  • 250g plain flour

  • 100g rice flour

  • 250g salted butter, softened

  • 100g caster sugar

  • 1 free range egg yolk

  • 100g cream cheese

  • 1 tablespoon icing sugar

  • 1 teaspoon vanilla extract

  • 2 tablespoons blueberry jam

  • For the smoothie

  • 250g blueberries

  • 3 tablespoons runny honey

  • 50g cream cheese

  • 150ml coconut milk

  • Handful ice cubes

  • 2 digestive biscuits, crushed


Step 1

Sift the flours into a pile on a clean work surface. Make a well in the centre and add the butter, sugar and egg yolk. Gradually work into the flour with your fingertips until the mixture comes together to form a soft dough. Cover with clingfilm and chill for 30 minutes until firm.

Step 2

Dust the work surface with a little flour and roll out the dough to a thickness of 5 millimetres. Cut into discs with a 4 centimetre round cutter and transfer to a baking sheet lined with greaseproof paper. Refrigerate for 30 minutes until firm. For the biscuits preheat the oven to 150°C. Bake the biscuits for 25 to 30 minutes until a pale gold colour then transfer to a wire rack to cool.

Step 3

Mix the cream cheese, icing sugar and vanilla extract together until smooth. Spread half of the biscuits with the cream cheese mixture and spoon a small amount of jam into the middle. Sandwich with the remaining plain biscuits. Pour the ingredients for the smoothie, except the digestives, into a liquidiser and blend until smooth. Divide between chilled serving glasses and top with the crushed biscuits. Unwrap the straws and cut to length with a hot knife. Serve the smoothies with the cheesecake biscuits.


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