Strawberry Cheesecake Protein Balls Recipe

Introduction

Strawberry Cheesecake Protein Balls are a delicious and nutritious snack that combines the creaminess of cheesecake with the fruity brightness of strawberries. Easy to make and perfect for on-the-go energy, these no-bake bites satisfy sweet cravings while fueling your day.

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 distribute evenly.
3. Step 3: Add the softened cream cheese, honey or maple syrup, almond milk, and vanilla extract to the dry ingredients.
4. Step 4: Mix thoroughly with a sturdy spoon or your hands until a slightly sticky dough forms. If the mixture is 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 smooth balls.
6. Step 6: For an extra pop of flavor and texture, roll each ball in the extra crushed freeze-dried strawberries, pressing gently to help them stick (optional).
7. Step 7: Place the protein balls on a parchment-lined baking sheet or plate and refrigerate for at least 30 minutes to firm up.
8. Step 8: Transfer chilled balls to an airtight container.

Tips & Variations

• For a dairy-free version, substitute cream cheese with a vegan cream cheese alternative.
• Add a tablespoon of chia seeds or flaxseeds for extra fiber and omega-3s.
• Use any flavor of protein powder to customize the taste, such as chocolate or plain.
• If you don’t have freeze-dried strawberries, finely chop fresh strawberries but keep in mind the texture will be softer.

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; thaw in the refrigerator before serving. Eating them cold helps maintain their shape and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh strawberries instead of freeze-dried?

Fresh strawberries can be used but will add moisture and change the texture, making the mixture softer and less firm. If you use fresh, finely chop them and adjust the dry ingredients accordingly.

Are these suitable for a vegan diet?

To make this recipe vegan, replace the cream cheese with a plant-based alternative and use a vegan protein powder. Also choose maple syrup instead of honey.

Strawberry Cheesecake Protein Balls Recipe

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4.8 from 58 reviews

Strawberry Cheesecake Protein Balls are a delicious and nutritious no-bake snack combining the creamy richness of cheesecake with the natural sweetness of freeze-dried strawberries. These protein-packed bites are perfect for a quick energy boost or a healthy dessert, featuring rolled oats, vanilla protein powder, and a hint of honey for balanced flavor and texture.

• Author: Jeannette
• 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
• 1/2 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

• 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 (optional).
2. Combine Dry Ingredients: 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. Add Wet Ingredients: Add the softened cream cheese, honey (or maple syrup), almond milk, and vanilla extract to the bowl.
4. Mix Thoroughly: Use a sturdy spoon or your hands to combine all ingredients until a slightly sticky dough forms. If the dough is too dry, add almond milk 1 teaspoon at a time. If too wet, add additional rolled oats or protein powder 1 tablespoon at a time until desired consistency is reached.
5. Roll into Balls: Use a small cookie scoop or tablespoon to portion the dough. Roll each portion between your palms to form a smooth ball.
6. Coat (Optional): Place extra crushed freeze-dried strawberries in a shallow dish. Roll each protein ball in the crushed strawberries, pressing gently to adhere.
7. Chill: 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. Store: 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.

Notes

• You can substitute cream cheese with a vegan cream cheese alternative to make this recipe dairy-free.
• Freeze-dried strawberries can be replaced with other freeze-dried berries like raspberries or blueberries for a different fruit flavor.
• Adjust the amount of honey or maple syrup according to your preferred sweetness level.
• Store protein balls in an airtight container to maintain freshness.
• For added texture, consider adding a tablespoon of chopped nuts or seeds.

Keywords: strawberry cheesecake protein balls, no bake protein balls, healthy snack, protein snack, frozen strawberry treats, easy protein bites