Rhubarb Cheesecake Smoothies

Total Time
Prep 20 mins
Cook 0 mins

Cream cheese adds an extra special touch to this yummy concoction that our friends and family just love.


  1. In a large saucepan, bring the rhubarb, water and 2 tablespoons honey to a boil. Reduce heat; cover and simmer for 5-10 minutes or until rhubarb is tender. Remove from the heat; cool to room temperature.
  2. In a blender, combine the ice cream, milk, rhubarb mixture, strawberries, cream cheese, yogurt, confectioners' sugar, ice cubes and remaining honey; cover and process for 1 minute or until smooth. Pour into chilled glasses; serve immediately.
Most Helpful

This was delicious! I used reduced fat cream cheese (Neufchatel) and lowfat yogurt, and I used fresh strawberries instead of frozen sweetened strawberries. It was plenty sweet, more a shake than a smoothie. It had a rich flavor and a smooth, creamy texture. We all loved it (my toddler barely paused for breath!). Thanks, tazdevilfan!

Halcyon Eve July 02, 2006