Strawberry Cheesecake Protein Balls Recipe

Introduction

These Strawberry Cheesecake Protein Balls are sweet, creamy, and no-bake bites that taste just like cheesecake. Packed with protein and natural strawberry flavor, they make a perfect healthy snack or dessert to fuel your day.

Ingredients

• 1 cup / 120g vanilla protein powder
• ¾ cup / 70g oat flour (or finely ground oats)
• 4 oz / 113g cream cheese, softened
• 3 tbsp / 45g Greek yogurt (plain or vanilla)
• 2 tbsp / 30ml honey or maple syrup
• ¼ cup / 10g freeze-dried strawberries, crushed
• ½ tsp vanilla extract
• Pinch of salt
• Pink/red sprinkles or extra crushed freeze-dried strawberries (optional, for coating)

Instructions

1. Step 1: In a medium mixing bowl, whisk together the vanilla protein powder, oat flour, crushed freeze-dried strawberries, and a pinch of salt until evenly combined.
2. Step 2: Add the softened cream cheese, Greek yogurt, honey or maple syrup, and vanilla extract to the dry ingredients.
3. Step 3: Stir vigorously with a spatula or spoon until a thick, cohesive dough forms. If the mixture is too dry and crumbly, add milk 1 teaspoon at a time until the desired consistency is reached.
4. Step 4: Scoop out about 1 tablespoon of dough and roll it between your palms to form smooth, bite-sized balls.
5. Step 5: Optionally, roll each ball in pink or red sprinkles or additional crushed freeze-dried strawberries for extra flavor and decoration.
6. Step 6: Place the protein balls on a plate or in an airtight container and refrigerate for at least 30 minutes to firm up.

Tips & Variations

• Use truly softened cream cheese to achieve a smooth, lump-free dough.
• Taste the dough before rolling and add more honey or maple syrup if you prefer a sweeter bite.
• Different protein powders absorb liquids differently; add milk gradually to get the perfect texture.
• For a dairy-free version, substitute vegan cream cheese, dairy-free Greek yogurt, and plant-based protein powder.
• Add a pinch of lemon zest for a brighter cheesecake flavor or mix in mini white chocolate chips for extra indulgence.
• Incorporate 1-2 tablespoons of almond or cashew butter for added richness and protein boost.
• Ensure oats are certified gluten-free if you need a gluten-free snack.

Storage

Store these protein balls in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them individually on a baking sheet, then transfer to a freezer-safe bag for up to 1 month. Thaw in the fridge before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh strawberries?

Fresh strawberries contain too much moisture, which can make the dough wet and difficult to handle. Freeze-dried strawberries provide intense flavor and the right texture for this recipe.

What if my dough is too sticky?

If the dough is sticky, gradually add small amounts of oat flour or protein powder, about 1 teaspoon at a time, until it becomes easier to work with.

Strawberry Cheesecake Protein Balls Recipe

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★★★★★

4.8 from 52 reviews

These Strawberry Cheesecake Protein Balls are sweet, creamy, no-bake treats that taste just like cheesecake and provide a healthy boost of protein. Made with vanilla protein powder, oat flour, cream cheese, and freeze-dried strawberries, they’re a perfect snack, dessert, or pre/post-workout bite that’s easy to prepare and delicious to enjoy.

• Author: Nethan
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 40 minutes
• Yield: 12–14 protein balls 1x
• Category: Snack, Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup / 120g vanilla protein powder
• ¾ cup / 70g oat flour (or finely ground oats)
• ¼ cup / 10g freeze-dried strawberries, crushed
• Pinch of salt

Wet Ingredients

• 4 oz / 113g cream cheese, softened
• 3 tbsp / 45g Greek yogurt (plain or vanilla)
• 2 tbsp / 30ml honey or maple syrup
• ½ tsp vanilla extract

Optional Coating

• Pink/red sprinkles or extra crushed freeze-dried strawberries

Instructions

1. Combine Dry Ingredients: In a medium mixing bowl, vigorously whisk together the vanilla protein powder, oat flour, crushed freeze-dried strawberries, and a pinch of salt until well combined and uniform.
2. Add Wet Ingredients: Spoon in the softened cream cheese, Greek yogurt, honey or maple syrup, and vanilla extract directly into the dry mixture.
3. Mix Thoroughly: Stir the mixture vigorously with a sturdy spatula or strong spoon until a thick, cohesive, dough-like mixture forms. If the mixture feels too dry or crumbly, add 1 teaspoon of milk at a time, stirring until the perfect consistency is reached.
4. Roll into Balls: Using about 1 tablespoon of dough per portion, scoop and gently roll between your palms to form smooth, bite-sized balls.
5. Optional Coating: To enhance strawberry flavor and add a pretty touch, roll each ball in pink/red sprinkles or additional crushed freeze-dried strawberries.
6. Chill: Arrange the balls on a plate or airtight container and refrigerate for at least 30 minutes to firm up and develop their signature cheesecake texture.
7. Serve & Store: Enjoy immediately after chilling, or store in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze individually then transfer to a freezer-safe bag.

Notes

• Ensure cream cheese is fully softened for a smooth, lump-free mixture.
• If dough is too dry, slowly add milk 1 teaspoon at a time.
• If dough is too sticky, add a little extra oat flour or protein powder.
• A small amount of lemon zest brightens the cheesecake flavor if desired.
• Keep refrigerated in an airtight container for best freshness up to 5 days, or freeze for up to 1 month.

Keywords: Strawberry Cheesecake Protein Balls, no-bake, healthy snack, protein recipe, meal prep, cheesecake bites, strawberry dessert, high protein, easy snack