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Biscoff Cheesecake Protein Balls Recipe

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★★★★★

4.8 from 108 reviews

These Biscoff Cheesecake Protein Balls are a deliciously creamy, protein-packed snack that combines the tangy richness of cream cheese with the caramel-cinnamon flavor of Biscoff spread and cookies. Perfect for a quick energy boost or a sweet treat, these no-bake protein balls have a satisfying crunchy coating and a smooth, dense texture reminiscent of cheesecake.

Ingredients

Scale

The Basics

  • 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 (divided for mixing and rolling)
  • 2 tbsp (30 ml) honey or maple syrup
  • 1 tsp vanilla extract (optional)
  • A pinch of salt

Instructions

  1. Soften the Cream Cheese: Let the cream cheese sit at room temperature for about 30 minutes to soften. If you’re short on time, microwave it for 10–15 seconds, taking care not to melt it completely.
  2. Crush the Biscoff Cookies: Place the Biscoff cookies in a zip-lock bag and crush them using a rolling pin or pulse in a food processor until you get small crumbs—avoid grinding into powder to maintain texture.
  3. Combine Cream Cheese and Biscoff Spread: In a large mixing bowl, stir the softened cream cheese and Biscoff spread together until smooth and fully blended, using a rubber spatula or spoon to manage stickiness.
  4. Add Sweetener and Vanilla: Stir in the honey or maple syrup and the optional vanilla extract. Taste the mixture and add a little more sweetener if desired, balancing sweetness with the cheesecake tang.
  5. Incorporate Protein Powder: Gradually fold in the whey protein powder until the mixture is uniform and slightly thick. If the mixture becomes too dry or crumbly, add a splash of milk (any kind) to achieve the right texture.
  6. Fold in Crushed Cookies: Reserve about ¼ cup of the crushed cookies for rolling. Mix the remaining crushed cookies into the batter until speckled throughout. The dough should be sticky but firm enough to hold its shape.
  7. Form the Balls: Using a cookie scoop or tablespoon, portion the mixture and roll each into a neat ball between your palms. Aim for about 12–14 balls from the batch.
  8. Roll in Cookie Crumbs: Spread the reserved crushed cookies in a shallow dish. Roll each protein ball gently in the crumbs, coating all sides to create a crunchy exterior.
  9. Chill: Place the coated balls on a parchment-lined tray or plate. Refrigerate for at least 30 minutes to set. For faster setting, freeze for 15–20 minutes. For a firmer texture, chill overnight.

Notes

  • If you prefer a dairy-free version, substitute cream cheese with a suitable dairy-free alternative, noting that texture may vary slightly.
  • Adjust the sweetness to your preference by varying honey or maple syrup amount.
  • Using vanilla-flavored protein powder enhances the dessert-like flavor.
  • Store the protein balls in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.
  • For softer protein balls, reduce chill time; for firmer texture, chill overnight.

Keywords: Biscoff, cheesecake, protein balls, no-bake, snack, protein-packed, healthy treat

Find it online: https://leofoster.com/biscoff-cheesecake-protein-balls-recipe/