Cheesecake used to be my guilty pleasure—especially those cherry-topped slices at family get-togethers. But after shifting to cleaner eating, I still craved that creamy-tangy-sweet combo. That’s when this Cherry Cheesecake Milkshake came to life. It hits all the right notes, keeps my energy steady, and totally satisfies that dessert craving (without the sugar coma!).

Ingredients:

• 1 frozen banana

• 1/2 cup frozen cherries (pitted)

• 1/2 cup unsweetened almond milk (or milk of choice)

• 1/4 cup plain Greek yogurt (or dairy-free yogurt)

• 1–2 teaspoons maple syrup or 1 soft Medjool date (optional)

• 1/2 teaspoon vanilla extract

• 1 tablespoon cashew butter or cream cheese (dairy or dairy-free)

• Pinch of sea salt

• Optional: 1 scoop vanilla protein powder

• Optional topping: crushed graham crackers or extra cherry on top

Instructions:

1. Add all ingredients to a high-speed blender.

2. Blend until thick, smooth, and creamy.

3. Taste and adjust sweetness or tartness as desired.

4. Pour into a glass and garnish with crushed graham cracker or cherry if you'd like.

5. Enjoy that rich cherry cheesecake flavor—guilt-free!

Tips & Substitutions:

• Use cashew butter for a dairy-free cheesecake flavor, or cream cheese for a more classic taste.

• Want it thicker? Add a few ice cubes or reduce the almond milk.

• Use frozen cherries for the best texture and chill.

Nutrition (Per Serving – makes 1 milkshake):

• Calories: ~240

• Protein: 8–12g (with protein powder)

• Carbs: 26g

• Fat: 8g

• Fiber: 4g

• Sugar: 15g (from fruit and optional sweetener)