Strawberry Cheesecake Protein Balls Recipe

Introduction

These Strawberry Cheesecake Protein Balls are a delicious, healthy snack perfect for on-the-go energy. Combining creamy cheesecake flavor with the natural sweetness of strawberries, they’re easy to make and packed with protein.

Ingredients

• 1 cup rolled oats
• 4 oz softened cream cheese (full-fat or reduced-fat)
• 1/2 cup freeze-dried strawberries (crushed into a fine powder)
• 1/4 cup vanilla protein powder
• 2 tablespoons honey or maple syrup
• 1/4 cup almond flour
• 1 teaspoon vanilla extract
• Optional: chia seeds or mini white chocolate chips

Instructions

1. Step 1: Soften the cream cheese and prepare all ingredients. Crush the freeze-dried strawberries into a fine powder using a food processor or by placing them in a zip-top bag and crushing with a rolling pin.
2. Step 2: In a food processor, combine the oats, almond flour, protein powder, cream cheese, crushed strawberries, honey, and vanilla extract. Blend until a dough forms that sticks together when pressed but is not too sticky.
3. Step 3: If the dough is too dry, add water or milk one teaspoon at a time until it comes together. If too sticky, add more almond flour gradually.
4. Step 4: Use a cookie scoop or spoon to portion the dough, then roll between your palms to form 1-inch diameter balls.
5. Step 5: Place the protein balls on a parchment-lined tray and refrigerate for 30 minutes to firm up.
6. Step 6: Transfer the set balls to an airtight container and store in the fridge.

Tips & Variations

• For extra texture, add chia seeds or mini white chocolate chips to the dough before shaping.
• Use either honey or maple syrup depending on your preferred sweetness or dietary choice.
• Freeze the protein balls for longer storage and thaw before eating.

Storage

Store the protein balls in an airtight container in the refrigerator for up to one week. For longer storage, freeze them for up to one month and thaw in the fridge before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh strawberries instead of freeze-dried?

Fresh strawberries have high moisture content and will alter the dough’s texture, making it too wet. Freeze-dried strawberries are best for maintaining the right consistency.

What protein powder works best for this recipe?

Vanilla-flavored protein powders like whey, pea, or mixed plant-based varieties work well, adding sweetness and flavor to the protein balls.

Strawberry Cheesecake Protein Balls Recipe

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★★★★★

4.8 from 55 reviews

These Strawberry Cheesecake Protein Balls are a delicious and nutritious no-bake snack combining the creamy richness of cream cheese with the fresh flavor of freeze-dried strawberries and the protein boost of vanilla protein powder. Perfect for a quick energy bite or post-workout snack, these protein balls are easy to make and store well in the fridge.

• Author: Isabella
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 40 minutes
• Yield: 12 protein balls 1x
• Category: Snack
• Method: No-Cook
• Cuisine: American
• Diet: Low Fat

Ingredients

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Dry Ingredients

• 1 cup rolled oats
• 1/4 cup almond flour
• 1/4 cup vanilla protein powder
• 1/2 cup freeze-dried strawberries (crushed into a fine powder)

Wet Ingredients

• 4 oz softened cream cheese (full-fat or reduced-fat)
• 2 tablespoons honey or maple syrup
• 1 teaspoon vanilla extract

Optional Add-ins

• Chia seeds (optional)
• Mini white chocolate chips (optional)

Instructions

1. Prepare Ingredients: Soften the cream cheese and gather all ingredients. Crush the freeze-dried strawberries into a fine powder using a food processor or by placing them in a zip-top bag and crushing with a rolling pin.
2. Combine Ingredients: In a food processor, combine the rolled oats, almond flour, vanilla protein powder, softened cream cheese, crushed strawberry powder, honey or maple syrup, and vanilla extract. Blend until the mixture forms a dough that sticks together but is not overly sticky.
3. Adjust Consistency: Check the dough’s consistency. If it is too dry, add water or milk one teaspoon at a time until it holds together well. If the dough is too sticky, sprinkle in a bit more almond flour and mix.
4. Form Balls: Using a cookie scoop or spoon, portion out the dough. Roll each portion between your palms to form 1-inch diameter balls. If desired, incorporate optional chia seeds or mini white chocolate chips during rolling for extra texture and flavor.
5. Chill: Place the formed protein balls onto a parchment-lined tray or plate. Refrigerate for at least 30 minutes to allow them to set and firm up.
6. Store: Transfer the chilled protein balls into an airtight container and store them in the refrigerator. They will stay fresh for up to one week, making them convenient grab-and-go snacks.

Notes

• Freeze-dried strawberries can be replaced with other freeze-dried berries for varied flavor.
• Use full-fat cream cheese for a richer texture or reduced-fat for a lighter option.
• Adjust sweetness by varying the amount of honey or maple syrup.
• For a vegan version, substitute cream cheese with a vegan alternative and use maple syrup instead of honey.
• If you don’t have almond flour, finely ground nuts or oat flour can be used as a substitute.
• These protein balls are best stored in the refrigerator to maintain their shape and freshness.

Keywords: strawberry protein balls, no bake protein snacks, cheesecake protein balls, healthy snacks, post-workout snack