Cheesecake Feast

Ingredients

• 100 g Cream Cheese
• 100 g Strawberry
• 4 piece Graham Cracker
• 150 ml Milk
• 1 tsp Vanilla

Method

1. Take cream cheese out of fridge and let it sit at room temperature for 15-20 minutes. Room-temp cheese blends smoother and prevents lumps. Cold cheese will make your smoothie chunky.
2. Wash strawberries under cold running water. Remove the green stems and cut each strawberry in half. If using frozen strawberries, let them thaw for 5 minutes.
3. Put graham crackers (or digestive biscuits) in a ziplock bag. Crush them with a rolling pin or glass bottom until you have fine crumbs. Set aside 2 tablespoons for garnish.
4. Add ingredients to blender in this order: first the milk, then the softened cream cheese. This order prevents the cheese from sticking to the blades.
5. Add the prepared strawberries and vanilla extract to the blender. Close the lid and blend on low for 15 seconds, then on high for 30-45 seconds.
6. Stop the blender and check the mixture. If there are lumps, use a spatula to scrape down the sides and blend again for 15 seconds. Consistency should be smooth and creamy.
7. Pour the mixture into glasses. Sprinkle the reserved cracker crumbs on top, garnish with a strawberry, and serve immediately. Enjoy!