Strawberry & Banana Smoothie Cheesecake

A light and creamy cheesecake packed with strawberries and bananas, finished with a good helping of whipped cream and colourful sprinkles to make the naughtiest of all smoothies. If it tastes healthy, it means it is healthy! Right? 

I have been a busy little bee this week! Including last weeks Creme Egg Cheesecake, I have made a grand total of six, I repeat, SIX cheesecakes over the Easter holiday. Don’t worry they’ve not been just for me. I’ve made them for family parties, family friends’ parties and one for my best friend’s family. But, that doesn’t mean we (my mum, my step-dad and I) haven’t all indulged in a cheeky slice of each one. 🙈

For my sixth cheesecake I decided we needed a detox from all the chocolate filled cheesecakes we’ve been consuming. If I see one more bit of sugar coated chocolate (Mini Eggs) I may explode. Plus I needed to use up all the leftover cheesecake ingredients in the fridge before they went out of date. So I decided to make individual fruit smoothie style cheesecakes, they are refreshing and light but I can assure you they aren’t as healthy as they appear. 

To make these strawberry and banana smoothie cheesecakes you will need, four glass tumblers, a food processor, 2 piping bags, Wilton 2D piping nozzle, 1 gold and white striped straw (I got a multi pack from Tiger) and four peacock cocktail sticks (from Primark). 

Ingredients

For filling:

• 8 digestive biscuits
• 200 grams of strawberries
• 100 grams of banana 
• 180 grams light soft cheese
• 100 grams of icing sugar
• 2 tbsp skimmed milk, chilled
• 200 ml double cream, chilled
• couple of drops of red food colouring

For decoration: 

• 200 ml double cream 
• 1 dessert spoon of icing sugar
• sprinkles of your choice
• 1 gold stripe straw, cut into 
• 4 peacock cocktail sticks (Primark) 
• strawberries for decoration 

Method 

Step 1: Roughly chop the banana and strawberries, place in the food processor along with the soft cheese. Pulsate the food processor until thoroughly combined, it should all be pink in colour when done.

Step 2: Pour the cheese smoothie mix into your mixer. Then add the sugar and vanilla, mix on a medium-low speed. 

Step 3: Next tip in the double cream and milk, add a couple of drops of red food colouring, make sure you are using the whisk attachment on your mixer, whip until thick.

Step 4: Crush one digestive into each glass. Pour half of your cheesecake smoothie mixture in to a piping bag, then evenly distribute it between the four glasses. Piping it makes it a lot less messy. Again, crush one biscuit into each of the four glasses. Tip the other half of your cheesecake mixture into the same piping bag, and evenly distribute between the glasses. 

Step 5: Pour the double cream and icing sugar into your clean mixer, mix on a medium speed until thick. Scoop it into a piping bag with the 2D nozzle, and pipe the whipped cream on top of each smoothie. Decorate with sliced strawberries and sprinkles.

Step 6: Cut one gold and white striped straw into four evenly sized mini straws. Place into each cheesecake smoothie, along with peacock cocktail sticks. 

I hope you enjoy these not so healthy fruity layered smoothie cheesecakes.

B x

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