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Drink recipe · from the recipe book

Blueberry Cinnamon Cheesecake Protein Smoothie

Thick, tangy and creamy like blueberry cheesecake, with a warm hint of cinnamon and a graham-like nuttiness from oats.

Blueberry Cinnamon Cheesecake Protein Smoothie

Ingredients

  • 1½ cups (350 ml)360 gWhole milkcold
  • 1½ cups220 gFrozen blueberries, unsweetened
  • ⅔ cup150 gCottage cheese, 2%
  • 1½ scoops30 gWhey protein powdervanilla or unflavored
  • ¼ cup20 gOld-fashioned rolled oats
  • 2½ tsp16 gMaple syrup
  • 1 tsp2 gLemon zest
  • ½ tsp1 gGround cinnamon
  • ½ tsp2 gVanilla extract

Steps

  1. Set aside 20 g of the frozen blueberries for garnish; the remaining blueberries go into the blender in step 4.
  2. Pour the cold whole milk into the blender, then add the oats and let them soften for 2 minutes.
  3. Add the whey protein powder to the milk and oats and pulse a few times to mix it in without clumps.
  4. Add the cottage cheese, maple syrup, vanilla, cinnamon, half of the lemon zest and the remaining frozen blueberries.
  5. Blend on high for 60 to 90 seconds until completely smooth and thick, with no curds of cottage cheese left.
  6. Pour into two glasses, over ice if you like, and top each with half of the reserved blueberries and half of the remaining lemon zest. Serve cold right away.

Check labels: Gluten-free when you buy whey protein powder and old-fashioned rolled oats labeled gluten-free.

Contains: Milk. Some brands contain gluten, soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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