Cherry Cheesecake Smoothie Bowl

Two bowls with cherries and granola in them.

This is a lovely quick recipe made with cherries straight from the freezer whizzed up with creamy cottage cheese. The flavours remind me of a rich cheesecake, but a bowlful won’t give you a sugar rush followed by a sugar crash due to the protein in the cottage cheese. This cheesecake smoothie bowl is especially lovely on a hot day where you can enjoy it for breakfast, as a snack or as a quick pudding.

Cherries are little powerhouses of nutrition, naturally high in vitamin C, potassium and plant polyphenols as well as a great source of fibre. Cherries naturally contain melatonin which helps us to get to sleep, so try this smoothie bowl as a bedtime snack.

As well as being high in calcium and protein, cottage cheese contains tryptophan, a key building block for serotonin, which helps us stay happy and sleep well. Tryptophan rich foods also bolster dopamine levels which enable focus and attention. Cottage cheese is also abundant in vitamin K2 which is important for bone strength and regulating blood clotting.

All the ingredients are low in histamine, so if you are suffering with histamine intolerance this is a sweet treat you can enjoy.

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Cherry Cheesecake Smoothie Bowl

5 from 1 vote
Prep Time 5 minutes
Total Time 5 minutes
Course Breakfasts, Puddings
Servings 2 bowls
Suitable for Special Diet (or adaptable) Egg-free, Gluten-free, Grain-free, Low-histamine, Nut-free, Vegetarian


To garnish


  • Put the frozen cherries, cottage cheese and honey into a blender and whizz until smooth.
  • Pour into bowls, and top with a sprinkle of granola and some fresh or frozen cherries. Enjoy straight away!


  • Swap frozen cherries for other frozen berries.
  • Cottage cheese is low in lactose but if you are Dairy-free you could swap the cottage cheese for coconut yoghurt or almond/cashew cheese.
  • If you don’t have cottage cheese try ricotta, mascarpone, cream cheese, yoghurt or kefir. 
  • You could add any of your favourite toppings: goji berries, dried mulberries, nuts and seeds all work brilliantly.
  • This recipe lasts in the fridge for 2 days, or leftovers can be frozen and made into an ice-cream or ice lollies.
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Recipe Rating

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  1. 5 stars
    I’ve made something almost identical to this for my breakfast for the last several years. I use frozen blueberries instead of cherries and add a very small handful of almonds and often a dash of sea salt too. It’s so delicious and filling!