Strawberry Cheesecake Protein Balls Recipe

Introduction

Strawberry Cheesecake Protein Balls are a delicious and nutritious snack that combines the flavors of creamy cheesecake with sweet strawberries. These no-bake bites are perfect for a quick energy boost or a healthy dessert.

This image shows several round pink dessert balls covered partly with light beige oat flakes. The outer layer is pink and crumbly with small bits of oats sticking on it. One ball is in the center, slightly lifted, showing a deeper red, rough textured inner filling. The oats and pink shell create a mix of smooth and crumbly textures. The balls are set on a white marbled texture surface in soft natural light. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • ½ cup rolled oats
  • 1 cup almond flour
  • 2 scoops vanilla protein powder
  • ¼ cup cream cheese, softened
  • ¼ cup freeze-dried strawberries, crushed
  • 2 tbsp honey or maple syrup
  • 1 tsp vanilla extract
  • 1–2 tbsp milk (as needed)

Instructions

  1. Step 1: In a mixing bowl, combine rolled oats, almond flour, and vanilla protein powder.
  2. Step 2: Add softened cream cheese, crushed freeze-dried strawberries, honey or maple syrup, and vanilla extract. Mix until combined.
  3. Step 3: If the mixture is too dry, add milk one tablespoon at a time until smooth.
  4. Step 4: Roll the mixture into 1-inch balls using your hands, pressing firmly to ensure they hold their shape.
  5. Step 5: Place the balls on a parchment-lined plate and chill in the refrigerator for at least 30 minutes before serving.

Tips & Variations

  • For a nut-free version, substitute almond flour with oat flour or sunflower seed flour.
  • Add a handful of mini chocolate chips for a sweeter treat.
  • If freeze-dried strawberries are unavailable, use finely chopped fresh strawberries and reduce or omit the milk accordingly.

Storage

Store the protein balls in an airtight container in the refrigerator for up to one week. They can also be frozen for up to one month. To enjoy, thaw in the fridge or at room temperature for about 10 minutes before serving.

How to Serve

The image shows a close-up of several round, pink energy balls with a rough texture. Each ball has a pale pink color with visible oats sprinkled on the outside giving a flaky look. The center of the visible ball shows a darker pink filling with a slightly moist texture. The energy balls appear soft and crumbly with a mix of smooth and grainy surfaces. They are stacked closely together on a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different protein powder?

Yes, you can substitute vanilla protein powder with any flavor you prefer, but keep in mind that it may slightly alter the taste of the balls.

What if the mixture is too sticky?

If the mixture feels too sticky to handle, chill it in the refrigerator for 10-15 minutes to firm up before rolling into balls.

Print
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Strawberry Cheesecake Protein Balls Recipe


  • Author: Marina
  • Total Time: 40 minutes
  • Yield: 12 protein balls 1x
  • Diet: Low Fat

Description

Delicious and nutritious Strawberry Cheesecake Protein Balls that combine the creamy taste of cheesecake with the natural sweetness of strawberries and the protein boost you need for a quick snack. These no-bake, easy-to-make protein balls are perfect for a healthy treat or post-workout energy bite.


Ingredients

Scale

Dry Ingredients

  • ½ cup rolled oats
  • 1 cup almond flour
  • 2 scoops vanilla protein powder
  • ¼ cup freeze-dried strawberries, crushed

Wet Ingredients

  • ¼ cup cream cheese, softened
  • 2 tbsp honey or maple syrup
  • 1 tsp vanilla extract
  • 12 tbsp milk (as needed)

Instructions

  1. Combine Dry Ingredients: In a mixing bowl, combine rolled oats, almond flour, and vanilla protein powder thoroughly.
  2. Add Wet Ingredients: Add softened cream cheese, crushed freeze-dried strawberries, honey or maple syrup, and vanilla extract to the dry mixture. Mix until everything is well combined into a consistent dough.
  3. Adjust Consistency: If the mixture is too dry to hold together, add milk one tablespoon at a time and mix until the dough becomes smooth and moldable.
  4. Shape the Balls: Using your hands, roll the mixture into 1-inch balls. Press firmly to ensure they hold their shape without crumbling.
  5. Chill: Place the protein balls on a parchment-lined plate, then refrigerate for at least 30 minutes to firm up before serving.

Notes

  • Freeze-dried strawberries add flavor without moisture; do not substitute with fresh strawberries as it may alter the texture.
  • If you prefer a vegan version, substitute cream cheese with a vegan cream cheese alternative and honey with maple syrup.
  • Adjust the amount of milk carefully to get the right dough consistency for rolling.
  • Store any leftovers in an airtight container in the refrigerator for up to 5 days.
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Snack
  • Method: No-Cook
  • Cuisine: American

Keywords: strawberry cheesecake protein balls, no bake protein balls, healthy snacks, protein snack, easy protein balls, low fat snack

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