I made this Smoothie creation just because I could. ;-)
A confession: I have never made or used No-bake Cheesecake before! It works so well in this recipe that I'm looking forward to making different fruit-flavored Cheesecake Smoothies with it.
It's always fun to experiment with the different food items. I like food that tastes great and is easy to prepare. Make-ahead meals are a passion of mine, so I was delighted that the no-bake cheesecake freezes so well.
Actually, the entire blended Smoothie freezes perfectly into a semi-hard Ice cream.
This easy-peasy, inexpensive Smoothie recipe makes 4 servings.
With very little effort, you'll WOW your family and friends in both flavor and presentation!
Step 1: Ingredients You'll Need:
1 Box No-Bake Cheesecake Mix
1/2 Cup Ice water (approx)
6 Caramel Candies plus 2 teaspoons water.
First, take one slice of Pineapple out of the can and grill it. I have a Jenn-aire stovetop grill so it's easy for me. Grilling the pineapple is optional, but it adds some "pretty" to the finished Smoothie.
Grill on high for a couple of minutes on each side. Remove to a bowl and put it in the freezer.
Put the rest of the Pineapple (with all of the juice) into your blender and blend on high speed for 3-4 minutes.
Fill an Ice Cube Tray with the blended Pineapple and freeze it. This may take a couple of hours.
What doesn't fit, put in a glass cup and refrigerate it.
When making a Smoothie or frozen treat, it's recommended that you use 1 part liquid to 3-4 parts frozen ingredients so you don't damage the blades or motor.
P.S. Don't forget to put your Smoothie Glasses in the freezer, too!
Step 2: Make Your Cheescake
Once it's whipped up, drop the Cheesecake by large dollops onto a cookie sheet and freeze. (Sorry. I forgot to take a picture of this step, but you get the idea.)
Next, you'll make the Graham Cracker Crust. Follow the directions on the package exactly this time. (You'll need melted Butter)
Line a plate with cling wrap, then put about 3/4 cup of crust onto the plate. Press the crust into a flat round cookie shape. Slice it with a pizza cutter and put it in the freezer. Repeat this process until you've used up the remaining crust mixture.
Keep the Graham Cracker "cookies" in the freezer until you're ready to serve the Smoothie(s).
Step 3: Simple Caramel Sauce
I already had Caramel Candy in my pantry. I put 6 caramels and 2 tsp water in a bowl and microwaved them in 15 second increments, stirring in between. It was time consuming and just before drizzling it over the Smoothie, I had to add a couple more drops of water to get the right consistency.
Caramel Sauce is now on my grocery list!
Step 4: Smoothie Prep Time!
Cut the frozen Pineapple slice into small chunks and gently separate the "cookie" wedges. Set aside.
Remove the cheesecake dollops from the freezer and put them into the blender first. Add the frozen Pineapple Cubes. Pour the refrigerated Pineapple slush on top.
Keep a glass of Ice water handy!
Begin blending on slow speed. You may need to stop the blender and tamp the ingredients down. When smoothie begins to blend well, remove the top cap. Turn the speed up to medium-high and (while the blender IS STILL RUNNING) slowly pour in just A TINY AMOUNT of ice water at a time until it's the desired consistency.
Pull your Smoothie glass from the Freezer, heap/spoon the Smoothie in and garnish with grilled pineapple chunks & Cookies. Drizzle Caramel sauce on top.
Place any leftover Smoothie mixture into a tupperware-type container and freeze it for future use. It freezes beautifully!