Description
This Pumpkin Cheesecake Shake is just what it sounds like – pumpkin cheesecake in milkshake form! THM S (with Fuel Pull option)
Ingredients
- 1 cup crushed ice
- 1/3 cup unsweetened almond or cashew milk
- 1/4 cup low fat cottage cheese
- 2–4 tablespoons whey protein powder or collagen
- 2 ounces reduced fat cream cheese
- 2 tablespoons canned pumpkin puree
- 2 ½ teaspoons THM Super Sweet Blend (to taste)*
- 1/4 teaspoon pumpkin pie spice
- Dash of salt
- Dash of vanilla extract
- 1/8 teaspoon glucomannan
Instructions
Add all the ingredients to a blender – I love my Vitamix! Add the glucomannan last, right before blending so it doesn’t clump.
Blend all the ingredients together until smooth. Taste and adjust if needed. Add more ice and glucomannon for a thicker shake if desired. Enjoy!
Equipment
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THM Pure Stevia Extract Powder
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*The original recipe called for 3 doonks (3/32 teaspoon) THM Pure Stevia Extract Powder as the sweetener, but I find that Sweet Blend gives it a more balanced flavor. Sweeten to taste.
If you don’t have pumpkin pie spice on hand, try using a dash each of cinnamon, nutmeg, cardamom, and ginger (to taste).
For a Fuel Pull shake, use low fat cottage cheese and omit the cream cheese.
Replace the cream cheese with 2 tablespoons heavy whipping cream for a non-cheesecake flavor.
Allergy info: gluten free, egg free, and nut free – use carton coconut milk instead of the almond milk if needed (most people with tree nut allergies can have coconut products, but confirm with your doctor first)
You can find this recipe on page 187 in my cookbook, Necessary Food.
- Prep Time: 5 mins
- Cook Time: 0 mins
- Category: Drinks
- Method: Blender
- Cuisine: THM S, low carb, sugar free
