Description
These Strawberry Cheesecake Protein Balls are a delicious and nutritious no-bake snack that combines the creamy flavor of cheesecake with the sweetness of strawberries and the energy boost of protein powder. Perfect for a quick breakfast, post-workout fuel, or healthy treat, they require minimal preparation and refrigeration time.
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
- 1–2 tbsp milk (as needed)
Instructions
- Combine Dry Ingredients: In a mixing bowl, whisk together the rolled oats, almond flour, and vanilla protein powder until evenly blended.
- Add Wet Ingredients: Incorporate the softened cream cheese, crushed freeze-dried strawberries, honey or maple syrup, and vanilla extract into the dry mixture, mixing thoroughly until well combined.
- Adjust Consistency: If the mixture feels too dry to work with, add milk one tablespoon at a time until the mixture reaches a moldable consistency suitable for shaping.
- Form Balls: Roll the mixture into approximately 1-inch diameter balls, pressing firmly to ensure they hold their shape and don’t crumble.
- Chill: Place the protein balls on a parchment-lined plate or tray and refrigerate for at least 30 minutes to set before serving.
Notes
- Use almond flour for a gluten-free option.
- Freeze-dried strawberries add concentrated flavor without extra moisture; fresh strawberries are not recommended as they will alter the texture.
- Adjust sweetness by varying the amount of honey or maple syrup.
- Store the protein balls in an airtight container in the refrigerator for up to a week.
- For a vegan version, substitute cream cheese with a plant-based soft cheese and use vegan protein powder and maple syrup.
