Strawberry Cheesecake Protein Balls Recipe

Introduction

Strawberry Cheesecake Protein Balls are a delicious and nutritious treat that combines the creamy flavor of cheesecake with the natural sweetness of strawberries. Perfect for a quick snack or post-workout boost, these no-bake bites are easy to make and packed with protein.

Ingredients

• 1 cup rolled oats
• 1/2 cup vanilla protein powder (whey or plant-based)
• 1/4 cup freeze-dried strawberries, crushed
• 1/4 cup cream cheese, softened
• 2 tablespoons honey or maple syrup
• 2 tablespoons unsweetened almond milk (or any milk)
• 1 teaspoon vanilla extract
• Pinch of salt
• Optional: Extra crushed freeze-dried strawberries for coating

Instructions

1. Step 1: For a smoother texture, pulse the rolled oats in a food processor for a few seconds until partially ground (optional).
2. Step 2: In a large mixing bowl, combine the rolled oats (or ground oats), vanilla protein powder, crushed freeze-dried strawberries, and salt. Whisk well to ensure even distribution.
3. Step 3: Add the softened cream cheese, honey (or maple syrup), almond milk, and vanilla extract to the bowl.
4. Step 4: Use a sturdy spoon or your hands to combine all ingredients until a slightly sticky dough forms. If too dry, add almond milk 1 teaspoon at a time. If too wet, add rolled oats or protein powder 1 tablespoon at a time.
5. Step 5: Use a small cookie scoop or tablespoon to portion the dough. Roll each portion between your palms to form a smooth ball.
6. Step 6: Place extra crushed freeze-dried strawberries in a shallow dish. Roll each protein ball in the crushed strawberries, pressing gently to adhere (optional).
7. Step 7: Place the finished protein balls on a parchment-lined baking sheet or plate. Refrigerate for at least 30 minutes to allow them to firm up.
8. Step 8: Transfer the chilled protein balls to an airtight container. Store in the refrigerator for up to a week or freeze for up to a month. Thaw in the refrigerator before serving.

Tips & Variations

• For added texture, try mixing in chopped nuts or seeds before rolling the balls.

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 refrigerator before eating. This helps maintain their texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh strawberries instead of freeze-dried?

Fresh strawberries have more moisture and may make the dough too wet. It’s best to stick to freeze-dried strawberries for this recipe to maintain the right texture.

What type of protein powder works best?

Vanilla-flavored whey or plant-based protein powders both work well. Choose your preferred type based on dietary needs and flavor preference.

Strawberry Cheesecake Protein Balls Recipe

Print Recipe

★★★★★

4.5 from 96 reviews

Delight in these Strawberry Cheesecake Protein Balls, a nutritious and delicious snack combining creamy cheesecake flavor with the freshness of strawberries. Packed with protein and wholesome ingredients, these no-bake, easy-to-make bites are perfect for a quick energy boost or a tasty treat on the go.

• Author: Logan
• 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: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup rolled oats
• 1/2 cup vanilla protein powder (whey or plant-based)
• 1/4 cup freeze-dried strawberries, crushed
• Pinch of salt

Wet Ingredients

• 1/4 cup cream cheese, softened
• 2 tablespoons honey or maple syrup
• 2 tablespoons unsweetened almond milk (or any milk)
• 1 teaspoon vanilla extract

Optional Coating

• Extra crushed freeze-dried strawberries for coating

Instructions

1. Prepare the Oats: For a smoother texture, pulse the rolled oats in a food processor for a few seconds until partially ground. This step is optional but helps to create a more cohesive dough.
2. Combine Dry Ingredients: In a large mixing bowl, mix the rolled oats (or ground oats), vanilla protein powder, crushed freeze-dried strawberries, and a pinch of salt. Whisk thoroughly to ensure all dry components are evenly distributed.
3. Add Wet Ingredients: Add the softened cream cheese, honey or maple syrup, unsweetened almond milk, and vanilla extract to the dry mix. These provide moisture and sweetness to the mixture.
4. Mix Thoroughly: Use a sturdy spoon or your hands to blend all ingredients until a slightly sticky dough forms. Adjust consistency if needed by adding almond milk one teaspoon at a time if too dry, or rolled oats/protein powder one tablespoon at a time if too wet.
5. Roll into Balls: Use a small cookie scoop or tablespoon to portion out the dough, then roll each portion smoothly between your palms to form balls.
6. Coat (Optional): If desired, roll each protein ball in extra crushed freeze-dried strawberries placed in a shallow dish, pressing gently so they adhere for an added burst of flavor and texture.
7. Chill: Arrange the protein balls on a parchment-lined baking sheet or plate and refrigerate for at least 30 minutes to allow them to firm up and hold their shape.
8. Store: Transfer the chilled protein balls to an airtight container. Keep refrigerated for up to one week or freeze for up to one month. Thaw in the refrigerator before serving.

Notes

• Pulse oats for a smoother texture; skip this step for more chewiness.
• Use plant-based or whey protein powder to suit dietary preferences.
• Maple syrup or honey can be substituted depending on taste and dietary needs.
• Adjust milk quantity to achieve desired dough consistency.
• Freeze-dried strawberries can be replaced with freeze-dried raspberries or other berries for a different flavor.
• Store in an airtight container to maintain freshness and prevent drying out.

Keywords: strawberry cheesecake protein balls, no-bake protein balls, healthy snacks, high protein snacks, vegetarian snacks, easy no-bake recipe, freeze-dried strawberries