Cottage Cheese Smoothie

This creamy strawberry cheesecake cottage cheese smoothie has become my secret weapon for protein-packed breakfasts and snacks! With 20 grams of protein, it’s the perfect solution when you need something quick, nutritious, and delicious.

Welcome to my favorite way to add protein to smoothies—cottage cheese! While I typically add Greek yogurt to smoothies to make a creamy base, with cottage cheese on a major trend of course I had to try it.

This cottage cheese smoothie comes out so creamy, fruity, and irresistible, and the strawberry cheesecake flavor makes it that much more fun! The cheese makes a luxuriously creamy texture while adding a good amount of protein. I often whip up this smoothie for my kids (who are obsessed, naturally), but I love it just as much.

5 Star Review

“Whipped up the strawberry cheesecake smoothie as a breakfast for my kids and they loooooved it! I had a sip, and mmmm so creamy and dreamy. It’s delicious!” -Tanvee

Ingredient notes for a cottage cheese smoothie

If you’ve never tried cottage cheese in a smoothie before, you might be skeptical. I wasn’t though, because after making our cottage cheese pancakes and cottage cheese mac and cheese, I know what cottage cheese can do! Here are a few ingredient notes for this smoothie:

Full-fat cottage cheese is best: It creates the creamiest, most cheesecake-like flavor. Low-fat works in a pinch but doesn’t deliver quite the same luscious texture.
Frozen strawberries are essential: Fresh strawberries make a thinner smoothie that lacks that milkshake-like consistency.
Ripe banana is the texture secret: Beyond adding natural sweetness, the banana contributes to the smooth texture that makes this smoothie so special.

Pro blending tips

I usually make my cottage cheese smoothie in a large blender (Vitamix), but it also works great in a small blender. Here’s what to do to ensure easy blending:

Add ingredients in the right order: Place the liquid (milk) at the bottom of your blender, followed by soft ingredients (cottage cheese, banana), then frozen ingredients (strawberries, ice).
Blend thoroughly: Start on low speed for about 10 seconds to break down the frozen ingredients, then increase to high until completely smooth—usually about 30-45 seconds.
Taste and adjust: After blending, take a quick taste. If you prefer a sweeter smoothie, add a bit more maple syrup. If it’s too thick, add a splash more milk. You can also try using Medjool dates as a sweetener if you like.

Make it your own—easy variations

Of course, you can adapt this smoothie to different preferences and dietary needs—and make fun new flavors! Here are some of my favorite variations:

Berry Swap: Replace strawberries with frozen blueberries, raspberries, or a mixed berry blend for different cheesecake flavors. I mean, who wouldn’t want blueberry cheesecake smoothie?

Protein Boost: Add a half scoop of vanilla protein powder for an additional 10-15g of protein.

Tropical Twist: Swap half the strawberries for frozen pineapple chunks and use coconut milk instead of milk.

Chocolate: Add a tablespoon of cocoa powder or use chocolate protein powder for a chocolate-covered strawberry flavor. You may need to increase the sweetener a bit to offset the bitterness of the chocolate.

Storage and make ahead tips

Store the smoothie in an airtight jar. It will keep in the refrigerator for up to 24 hours. The texture will thicken, so you may need to add a splash of milk and give it a quick shake or stir before enjoying.

Dietary notes

This cottage cheese smoothie is vegetarian and gluten-free. For vegan, go to these vegan smoothie recipes instead.