Introduction

Biscoff Cheesecake Protein Balls are a delicious, no-bake treat that combines the creamy tang of cheesecake with the warm, caramel flavors of Biscoff. Perfect for a quick snack or post-workout boost, these bites are packed with protein and easy to make at home.

The image shows round Biscoff cheesecake protein balls with a textured, crumbly light brown outer layer. One of the balls is cut open to reveal three distinct layers inside: a creamy, pale beige cheesecake center in the middle, a thin, darker brown gooey Biscoff spread layer beneath it, and the crumbly brown outside shell that surrounds the whole ball. Several whole balls are stacked and scattered on a white marbled surface in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz (about 225 g) cream cheese, softened to room temperature
¼ cup (60 g) Biscoff spread
1 cup (100 g) vanilla or unflavored whey protein powder
1 cup (100 g) crushed Biscoff cookies
2 tbsp (30 ml) honey or maple syrup
1 tsp vanilla extract (optional)
A pinch of salt

Instructions

Step 1: Soften the cream cheese by leaving it out for about 30 minutes or microwaving it for 10–15 seconds until just soft but not melted.
Step 2: Crush the Biscoff cookies into small crumbs using a zip-lock bag and rolling pin or a food processor. Reserve about ¼ cup for rolling later.
Step 3: In a large bowl, stir the softened cream cheese and Biscoff spread together until smooth and well blended.
Step 4: Add honey (or maple syrup) and vanilla extract, mixing well. Adjust sweetness if needed but keep the cheesecake tang.
Step 5: Gradually fold in the protein powder until the mixture is uniform and slightly thick. If too dry, add a splash of milk.
Step 6: Fold in the crushed cookies (except the reserved crumbs) until specks are evenly distributed and the dough is slightly sticky but holds shape.
Step 7: Scoop about a tablespoon of mixture and roll gently between your palms into balls. Repeat until all mixture is used, yielding 12–14 balls.
Step 8: Roll each ball in the reserved cookie crumbs to coat thoroughly for a crunchy exterior.
Step 9: Arrange the balls on a parchment-lined tray and chill in the refrigerator for at least 30 minutes (or freezer for 15–20 minutes) to set.

Tips & Variations

For a dairy-free version, substitute the cream cheese with a dairy-free alternative; texture may vary slightly but flavor remains great.
If the mixture feels too crumbly, add a little more honey or a splash of milk to help bind it.
Use vanilla protein powder for the best flavor balance, but any unflavored protein will work as well.
Chill overnight for firmer balls or enjoy after 30 minutes for a softer bite.

Storage

Store these protein balls in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them for up to one month and thaw briefly before eating. Reheat is not necessary as they are best enjoyed cold or at room temperature.

How to Serve

The image shows a close-up of a cookie with a bite taken out, revealing its inside. The cookie has two outer layers that are rough and crumbly, with a warm brown color. Inside, there is a soft, creamy white filling layer that looks smooth and thick. The cookie is stacked on top of another cookie, and more cookies are blurred in the background. The background surface is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cookie spreads instead of Biscoff?

Yes, you can experiment with similar spreads like cookie butter or peanut butter, but Biscoff offers a signature caramel and cinnamon flavor that is unique to this recipe.

Will these protein balls taste chalky because of the protein powder?

Using a good quality vanilla or unflavored protein powder helps avoid a chalky taste. Mixing the powder gradually and balancing with sweetener and cream cheese ensures a creamy, cheesecake-like texture.