Butterscotch Cookie Dough Cheesecake Smoothie with Strawberry Dippers

I do love breakfasts that incorporate a little (or a BIG) element of dessert, and cheesecake smoothies are no exception. I have made several cheesecake smoothies in the past, always using Laughing Cow cheese triangles and crushed Teddy Grahams as the “crust.” I daresay this cheesecake smoothie is my most supreme one yet! (Until I make the next one, of course. Then that one will be the best yet.) But this one is the first I’ve ever made with cookie dough. I LOVE adding Eat Pastry vegan cookie dough to smoothies. I used up the last of my container of chocoholic chip cookie dough to make this smoothie today. I can’t wait to grab a new one at Whole Foods! (One thing I’ve never actually done with the stuff is bake it, as it was intended to be baked into cookies. That would be so boring. I have baked it into donuts, however.)

All the flavors of this smoothie mingle together to create the sweet taste of a caramel-y butterscotch cheesecake. The crunchy pieces of Teddy Grahams and chewy cookie dough morsels add texture. And this smoothie is even interactive: I dipped sliced strawberries into the smooth decadence for a tart, fresh contrast. (Sorry for the horrible, blurry pic. I must have been shaking with excitement before depositing the contents of this spoon into my mouth!)

strawberry slice in butterscotch cookie dough cheesecake smoothie

Butterscotch Cookie Dough Cheesecake Smoothie with Strawberry Dippers

butterscotch cookie dough cheesecake smoothie parfait


  • 12 honey flavored Teddy Grahams (or one whole graham cracker if you’re too mature to eat crackers shaped like cute little teddy bears)
  • 1 banana
  • 1 Snack Pack brand butterscotch pudding snack
  • 2 wedges Laughing Cow brand spreadable cheese triangles, creamy swiss flavor
  • 1 tsp vanilla extract
  • 1/2 cup milk
  • 5-6 ice cubes
  • 1/4 cup Eat Pastry brand chocoholic chip flavored vegan cookie dough
  • optional (but highly recommended): 4-ish fresh strawberries for dipping


Wrap the Teddy Grahams in paper towel and crush on a hard surface using your hands. It’s okay if there are some bigger pieces left too after crushing. Sprinkle half to 2/3 of the crumbs on the bottom of a tall glass or big mug.

Place banana, pudding, Laughing Cow cheeses, vanilla, milk and ice in blender. Blend until smooth.

Add the cookie dough in several glops and blend until there are small morsels of cookie dough throughout the smoothie.

Pour smoothie in glass or mug and add the remainder of your Teddy Graham crumbs on top. Slice up your strawberries and you are ready for the ultimate breakfast-dessert experience!

butterscotch cookie dough cheesecake smoothie

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Chocolate Caramel Peanut Butter Cheesecake Smoothie Parfait

Chocolate Caramel Cheesecake Smoothie Parfait


3 responses

  1. That looks good. I like the idea of the crushed graham crackers!

  2. health advocation | Reply

    sounds amazing!!

  3. I like the excuse of shaking with excitement for the blurry first photo, lol. The one underneath is beautiful, so you must have managed your anticipation well.

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