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Strawberry cheesecake smoothie with cottage cheese

Cottage cheese blended until it is perfectly smooth tastes surprisingly like cheesecake filling, and here it carries frozen strawberries and a little vanilla. About 400 ml, cold and soft.

By The foodose editorial team. Nutrition calculated from USDA FoodData Central. Checked on paper on 16 October 2026; not yet cooked in a test kitchen or photographed, so the times and yield are estimates. How we develop our recipes
What still needs a real kitchen
  • Confirm one minute on high leaves no curds in a standard jug blender
  • Confirm the yield is about 400 ml
  • Photograph the finished smoothie
Time
About 5 min
estimated
Serves
1
see below
Energy
295 kcal
per serving
Protein
27 g
per serving
Jump to recipe
Not yet photographed. The panel names the dish’s main ingredients rather than showing a picture we have not taken.

Ingredients for 1 serving

1 serving

Check off ingredients as you go.

Contains milk.

Cooking steps

  1. Put the milk, cottage cheese and vanilla in the blender jug.

  2. Blend on high for a full minute, stopping once to scrape down the sides, until completely smooth with no curds left. It should look like thick cream.

  3. Add the frozen strawberries and blend for 30 to 45 seconds more, until evenly pink.

  4. Pour into a glass and drink it straight away, while it is at its coldest.

The useful detail

Blend the cottage cheese with the milk for a full minute before the fruit goes in. Curds that survive leave a grainy texture; blended alone they turn to something close to cream cheese, which is what makes it taste like cheesecake.

Make it work for you

One serving is One glass, about 400 ml. You can switch to a smaller portion in the ingredients above; it is three quarters of this, and it contains correspondingly less energy and protein. It is an option, not a goal.

  • 2% cottage cheese instead of 4%

    A little thinner and less rich; blend it for the same full minute.

    Per serving: about 35 kcal less, about 1 g less protein, about 4 g less fat.

  • Plain skyr instead of cottage cheese

    Tangier and less like cheesecake, but smooth straight away and much lower in sodium.

    Per serving: about 80 kcal less, about 2 g less protein, about 8 g less fat.

  • Fresh strawberries instead of frozen

    Thinner and not as cold. Chill the cottage cheese well first.

    Per serving: about 5 kcal less, about the same protein, about the same fat.

Estimated nutrition

Per standard serving, calculated from the ingredients above. Nutrition changes with substitutions, brands and how much oil stays in the pan.

Cottage cheese carries almost all the protein. It is salted, so this has more sodium than the yoghurt smoothies in the collection.

Nutrition per serving
Energy295 kcal
Protein27 g
Fat11 g
of which saturates5 g
Carbohydrate22 g
of which sugars16 g
Fibre3 g
Sodium700 mg
Show calculation notes

Each ingredient’s weight is multiplied by its USDA FoodData Central values per 100 g. The whole recipe is added up and divided by 1. Raw weights are used for meat, fish and vegetables; beans and lentils are drained weights. All of the oil is counted as eaten. Added salt is not included; sodium from stock, bread, cheese and tinned food is.

Calculation, whole recipe
IngredientWeight usedSourceEnergyProtein
milk83 gFDC 171267Milk, reduced fat, fluid, 2% milkfat, with added vitamin A and vitamin D41 kcal2.7 g
cottage cheese210 gFDC 172179Cheese, cottage, creamed, large or small curd206 kcal23.4 g
vanilla extract2 gFDC 173471Vanilla extract6 kcal0.0 g
frozen strawberries120 gFDC 168173Strawberries, frozen, unsweetened (Includes foods for USDA's Food Distribution Program)42 kcal0.5 g
Whole recipeDivided by 1295 kcal26.6 g

Per serving the energy is rounded to the nearest 5 kcal, grams to the nearest whole gram and sodium to the nearest 10 mg. Calculation method 1.0, September 2026. How the calculation works.

Storage and reheating

In the fridge
Best drunk straight away. If you keep it, cover it and refrigerate within 2 hours, and drink it within 24 hours; it separates, so shake or stir it first.
Reheating
Not for reheating. Serve cold.

Checked against US Food and Drug Administration, Refrigerator and Freezer Storage Chart, USDA Food Safety and Inspection Service, Leftovers and Food Safety, FoodSafety.gov, Safe Minimum Internal Temperatures and FoodSafety.gov, Cold Food Storage Chart. UK guidance from the Food Standards Agency is shorter, at two days for most leftovers.

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