This chilled drink features cream cheese, unsweetened almond milk, and heavy cream blended with fresh lemon juice and zest. The mixture is sweetened with a sugar-free powdered sweetener and vanilla extract, then processed with ice until it reaches a thick, velvety consistency. The result is a creamy lemon smoothie with a rich finish.

About This Recipe

To prepare the smoothie, the softened cream cheese is combined with the liquid base and aromatics in a high-speed blender to ensure a completely smooth texture without any lumps. Using fresh lemon juice and zest provides a bright acidity that balances the density of the dairy, while the addition of ice creates a cold, stable structure. It is important to blend the mixture on high for at least thirty seconds to fully incorporate the fats and achieve a consistency that echoes a traditional milkshake.

The flavor relies on the combination of tangy citrus and the rich, slightly salty profile of the cream cheese. Using erythritol or monk fruit allows the natural floral notes of the lemon and vanilla to stand out without the lingering aftertaste of refined sugar. Since the recipe uses heavy cream, the final drink has a decadent mouthfeel that provides a satisfying contrast to the sharp acidity of the lemon.

These smoothies work well for breakfast or a snack and can be prepared quickly. It’s easy to customize the blend by adding a few raspberries for a citrus-berry version or using lime juice instead of lemon for a different flavor profile. This smoothie is best served immediately in a chilled glass, offering a structured and refreshing option that emphasizes clean, bright flavors.

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Why You’ll Love This Recipe

• Tastes like a lemon cheesecake milkshake
• Keeps you full for hours
• Refreshing, tangy, and rich at the same time
• Ready in 3 minutes

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What You’ll Need for This Keto Lemon Cheesecake Smoothie

• 3.5 oz cream cheese, softened
• 1/2 cup unsweetened almond milk
• 1/4 cup heavy cream
• 2 tbsp lemon juice (fresh)
• 1/2 tsp lemon zest
• 1 tsp vanilla extract
• 1 1/2 tbsp erythritol or monk fruit sweetener (adjust to taste)
• 5–6 ice cubes
• Whipped cream & extra lemon zest for garnish (optional)

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Step-by-Step Preparation

1. Blend base: Add cream cheese, almond milk, heavy cream, lemon juice, zest, vanilla, sweetener, and ice to a blender.
2. Blend until smooth: Run on high speed until creamy and thick, about 30 seconds.
3. Taste and adjust: Add more sweetener or lemon juice if needed.
4. Serve: Pour into chilled glasses and top with whipped cream and lemon zest.

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FAQ

• Can I make it dairy-free?
  Yes — use coconut cream instead of heavy cream and vegan cream cheese.
• Can I make it thicker?
  Add a few extra ice cubes or ½ tsp xanthan gum for more body.
• Can I use bottled lemon juice?
  Fresh is much better — bottled versions tend to be harsh or bitter.
• Can I meal-prep this?
  It’s best fresh, but you can refrigerate up to 24 hours and shake before serving.

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Variations & Substitutions

• Add a few raspberries for a lemon-berry twist.
• Use lime instead of lemon for a “key lime cheesecake” vibe.
• Add unflavored whey or collagen for a higher-protein version.
• Top with crushed almonds or keto granola for crunch.

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Serving Suggestions

• Serve cold with a lemon wedge on the rim or a swirl of sugar-free whipped cream. Perfect alongside a handful of roasted nuts for a complete breakfast.

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Did you make this recipe?

I’d love to hear from you — leave a comment below and tell me how it turned out, what you liked, or if you made any tweaks!

Try these next:

• Lemon Bars
• Keto Lemon Blueberry Cheesecake Bars

New keto recipes are added every week — check back often for more low-carb inspiration!