Strawberry Cheesecake Protein Balls Recipe

Introduction

Strawberry Cheesecake Protein Balls are a delicious and nutritious snack that combines the creamy tang of cheesecake with the sweetness of fresh strawberries. These no-bake treats are perfect for a quick energy boost or a healthy dessert.

Ingredients

• 1 cup almond flour (or oat flour for nut-free)
• ½ cup vanilla protein powder
• 4 tablespoons cream cheese, softened
• ¼ cup fresh strawberries, mashed (or freeze-dried strawberries)
• 2 tablespoons cashew butter or almond butter
• 2 tablespoons honey or maple syrup
• 1 teaspoon vanilla extract
• Pinch of salt
• Optional add-ins:
  • 2-3 tablespoons white chocolate chips
  • Graham cracker crumbs for rolling
  • Extra freeze-dried strawberries, crushed
  • Lemon zest

Instructions

1. Step 1: In a large bowl, mix the almond flour, vanilla protein powder, and a pinch of salt to prevent clumping.
2. Step 2: Mash the fresh strawberries with a fork, leaving some chunks for texture.
3. Step 3: Add the softened cream cheese, nut butter, honey, and vanilla extract to the bowl. Mix vigorously until the mixture becomes thick and dough-like.
4. Step 4: Gently fold in the mashed strawberries and optional white chocolate chips if using.
5. Step 5: Scoop tablespoon-sized portions and roll them into balls using slightly damp hands or a touch of cooking spray if sticky.
6. Step 6: Optionally, roll the balls in graham cracker crumbs, freeze-dried strawberry powder, or shredded coconut for added flavor and texture.
7. Step 7: Chill the protein balls in the refrigerator for at least 20 minutes before serving to enhance the flavor and firm the texture.

Tips & Variations

• Use oat flour instead of almond flour for a nut-free option.
• Freeze-dried strawberries add a more intense strawberry flavor without extra moisture.
• Adding lemon zest gives a refreshing tang that complements the cheesecake taste.
• White chocolate chips can be included for an adult twist of sweetness.
• Rolling the balls in crushed graham crackers mimics the classic cheesecake crust flavor.

Storage

Store the Strawberry Cheesecake Protein Balls in an airtight container in the refrigerator for up to 3 days. If you live with others, they may not last that long! They can also be frozen for longer storage. To enjoy, thaw in the refrigerator and eat chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of protein powder?

Yes, vanilla protein powder works best for flavor balance, but you can substitute with any protein powder you prefer. Just be aware that flavors and texture might slightly change.

What if I don’t have fresh strawberries?

Freeze-dried strawberries are a great alternative and provide a more concentrated flavor without extra moisture, which helps maintain the perfect texture.

Strawberry Cheesecake Protein Balls Recipe

Print Recipe

★★★★★

4.7 from 135 reviews

These Strawberry Cheesecake Protein Balls are a delicious and healthy snack that combines a creamy cheesecake base with fresh strawberry flavor. They are easy to make and perfect for a quick protein boost, featuring a blend of almond flour, vanilla protein powder, and cream cheese for a rich, satisfying texture. Optional add-ins like white chocolate chips and graham cracker crumbs add extra indulgence and texture, making these no-bake protein balls ideal for on-the-go snacking or a nutritious treat.

• Author: Leo
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 30 minutes (including chilling)
• Yield: 12 balls 1x
• Category: Snack
• Method: No-Cook
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

The Cheesecake Base

• 1 cup almond flour (or oat flour for nut-free)
• ½ cup vanilla protein powder
• 4 tablespoons cream cheese, softened
• ¼ cup fresh strawberries, mashed (or freeze-dried strawberries)
• 2 tablespoons cashew butter or almond butter
• 2 tablespoons honey or maple syrup
• 1 teaspoon vanilla extract
• Pinch of salt

Optional Add-Ins

• 2–3 tablespoons white chocolate chips
• Graham cracker crumbs for rolling
• Extra freeze-dried strawberries, crushed
• Lemon zest for extra tang

Instructions

1. Mix the Dry Stuff: In a large bowl, combine almond flour, vanilla protein powder, and a pinch of salt. Stir well to prevent clumping when wet ingredients are added. If using fresh strawberries, mash them with a fork, leaving some chunks for texture.
2. Add the Creamy Components: Add softened cream cheese, nut butter, honey or maple syrup, and vanilla extract to the bowl. Mix vigorously until the mixture comes together into a thick, cookie-dough-like consistency, about one minute.
3. Strawberry Time: Gently fold the mashed strawberries into the mixture, which will turn pale pink. If desired, fold in white chocolate chips at this stage. The dough may feel slightly wet, which is normal.
4. Roll Into Balls: Scoop tablespoon-sized portions and roll between your palms to form balls. Use slightly damp hands or a bit of cooking spray if the mixture sticks. Optionally, roll the balls in crushed graham crackers, crushed freeze-dried strawberries, or shredded coconut for added flavor and appearance.
5. Chill Out: Chill the protein balls in the refrigerator for at least 20 minutes to allow the flavors to meld and the texture to firm up. They can be eaten immediately but taste best after chilling.

Notes

• Softening the cream cheese is key for easy mixing; leave at room temperature for 30 minutes or microwave for 10 seconds.
• Use oat flour instead of almond flour for a nut-free option.
• Fresh strawberries add moisture; freeze-dried strawberries provide intense flavor without extra liquid.
• Store in an airtight container in the refrigerator for up to 3 days.
• Rolling the balls in toppings enhances texture and presentation.

Keywords: Strawberry Cheesecake Protein Balls, no-bake protein balls, healthy snacks, almond flour snacks, high protein snacks, easy protein balls, gluten free snacks