Strawberry Cheesecake Protein Balls Recipe

Introduction

These Strawberry Cheesecake Protein Balls are a delicious and healthy snack that combines the sweetness of freeze-dried strawberries with creamy cheesecake flavor. Packed with oats and protein powder, they make a perfect on-the-go treat or post-workout bite.

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 measure out 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. It should stick together when pressed but not be overly sticky.
3. Step 3: If the dough feels too dry, add a teaspoon of water or milk at a time until it comes together. If it’s too sticky, add a bit more almond flour.
4. Step 4: Use a cookie scoop or spoon to portion out the dough. Roll between your palms to form balls, about 1 inch in diameter.
5. Step 5: Place the protein balls on a parchment-lined tray and refrigerate for 30 minutes to set.
6. Step 6: Transfer to an airtight container and keep in the fridge for up to 5 days or freeze for up to 3 months.

Tips & Variations

• Add chia seeds or mini white chocolate chips for extra texture and flavor.
• For a vegan version, substitute cream cheese with a plant-based alternative and use maple syrup instead of honey.
• Adjust sweetness by varying the amount of honey or maple syrup to your taste.

Storage

Store the protein balls in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them for up to 3 months. Thaw in the refrigerator or at room temperature before eating. They make a convenient and nutritious snack when stored properly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh strawberries instead of freeze-dried?

Freeze-dried strawberries provide concentrated flavor and a dry texture that helps the dough come together. Fresh strawberries have too much moisture and are not recommended for this recipe.

How can I make these protein balls nut-free?

Replace the almond flour with oat flour or sunflower seed flour and ensure your protein powder does not contain nuts. This will keep the texture similar while avoiding nuts.

Strawberry Cheesecake Protein Balls Recipe

---

★★★★★

4.5 from 110 reviews

• Author: Julian
• Total Time: 40 minutes
• Yield: 12 protein balls 1x
• Diet: Low Fat

Pin Recipe

Print Recipe

Description

Delicious and nutritious Strawberry Cheesecake Protein Balls made with rolled oats, cream cheese, and freeze-dried strawberries. These no-bake, easy-to-make protein snacks are perfect for a quick energy boost or a healthy treat, combining creamy, fruity, and sweet flavors with added protein powder for extra nutrition.

---

Ingredients

Scale 1x2x3x

Main 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 Add-ins

• Chia seeds
• Mini white chocolate chips

---

Instructions

1. Prepare Ingredients: Soften the cream cheese at room temperature and measure out 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 to ensure even distribution and flavor.
2. Combine Ingredients: In a food processor, blend together the rolled oats, almond flour, vanilla protein powder, softened cream cheese, crushed freeze-dried strawberries, honey or maple syrup, and vanilla extract until a cohesive dough forms. The dough should stick together when pressed but not be too sticky.
3. Adjust Dough Consistency: If the mixture is too dry, add one teaspoon of water or milk at a time until the dough holds together. If it’s too sticky, gradually add more almond flour to reach the perfect consistency.
4. Form Balls: Using a cookie scoop or spoon, portion out the dough and roll it between your palms to create balls approximately 1 inch in diameter. This size is ideal for a quick, bite-sized snack.
5. Chill and Set: Place the rolled protein balls on a parchment-lined tray and refrigerate them for 30 minutes to allow them to set and firm up.
6. Store Properly: Once set, transfer the protein balls to an airtight container. Store them in the refrigerator for up to 5 days or freeze for up to 3 months to maintain freshness and flavor.

Notes

• You can substitute honey with maple syrup for a vegan option.
• Use full-fat cream cheese for the creamiest texture, or reduced-fat to cut calories.
• Freeze-dried strawberries should be crushed finely for an even mixture without sticky chunks.
• Optional chia seeds add extra fiber and omega-3 fatty acids.
• Mini white chocolate chips bring a touch of sweetness and texture but add extra calories.
• Adjust sweetness by modifying the amount of honey or maple syrup.
• These protein balls are best stored in the fridge but can be frozen for longer storage.

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Category: Snack
• Method: No-Cook
• Cuisine: American

Keywords: Strawberry cheesecake protein balls, no-bake protein snacks, healthy energy bites, protein balls recipe, freeze-dried strawberries, cream cheese snacks, easy protein balls