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Strawberry Cheesecake Protein Balls Recipe

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4.4 from 149 reviews

These Strawberry Cheesecake Protein Balls are a quick and delicious no-bake snack that combines the creamy flavor of cheesecake with the sweetness of freeze-dried strawberries. Packed with protein and wholesome ingredients, they make an ideal treat for a post-workout boost or a healthy on-the-go snack.

Ingredients

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

  1. Combine Dry Ingredients: In a large mixing bowl, add the rolled oats, almond flour, vanilla protein powder, and crushed freeze-dried strawberries. Mix these ingredients thoroughly to ensure an even distribution of flavors.
  2. Add Wet Ingredients: Add the softened cream cheese, honey or maple syrup, and vanilla extract to the dry ingredients. Begin mixing to combine into a dough-like consistency.
  3. Adjust Consistency with Milk: Gradually add 1 to 2 tablespoons of milk as needed to help bind the mixture, making it easier to roll into balls without being too sticky or dry.
  4. Form Protein Balls: Using your hands, roll the mixture into small, bite-sized balls, approximately 1 inch in diameter. Place each ball on a tray or plate lined with parchment paper.
  5. Chill to Set: Refrigerate the protein balls for at least 30 minutes to firm up and allow the flavors to meld. Once chilled, they are ready to enjoy or store for later.

Notes

  • For a vegan option, substitute cream cheese with a plant-based alternative and use maple syrup as the sweetener.
  • These protein balls can be stored in an airtight container in the refrigerator for up to 5 days.
  • Feel free to add a tablespoon of chia seeds or flaxseeds for an extra fiber boost.
  • If the mixture is too crumbly, add more milk a teaspoon at a time until desired consistency is reached.