Cheesecake Smoothie

For the crust at the bottom

I used crushed bran flakes a handful and mixed melted butter just to make it coarse like wet sand. You can also use either Graham crackers biscuits or walnut instead of bran flakes.

For the cream cheese

1/2 cup cream cheese
1/4 cup whipping cream
1 tsp vanilla
1/8 cup sugar
1/4 cup lemon juice
1 tbsp lemon zest

To make your cheesecake filling:
*In a medium bowl whip the cream cheese by hand or using an electric hand mixer until light and fluffy.

*Add in the cream, sugar, vanilla extract, lemon juice and zest then whip until thick, fluffy and all of the sugar has dissolved. Set aside.

Lemon curd

1/2 cup white sugar

1 tablespoon cornstarch

1/2 cup milk

1/4 cup fresh lemon juice

2 teaspoons lemon zest

1/8 teaspoon turmeric (optional for colour)

- In a small pot, whisk together the sugar and cornstarch.

-Then mix in the milk, lemon juice, lemon zest, and turmeric.

-Put over medium heat, whisking frequently, until the curd thickens, about 5 minutes. You may need to whisk vigorously as it thickens to ensure a smooth curd.

-Remove from heat and pour into a bowl and cool it in fridge.

Now assembling in a glass cup

First add some bran flakes mixture or graham crackers mixture

Secondly add the cream cheese filling 1 or 2 spoons as per your desire

Third, add the lemon curd, 1 spoon or as per your taste & the height of glass cup.

Fourth step, add blueberry either frozen or fresh. I used frozen

Fifth, add again the cream cheese filling

On top I just add the shredded almonds. You can add blueberry or pipe some whipping cream or some lemon zest or some biscuit mixture which you added at the bottom.