Strawberry Cheesecake Protein Balls Recipe
Introduction
Strawberry Cheesecake Protein Balls are a delicious and healthy snack that perfectly combines the creamy tang of cheesecake with the sweet freshness of strawberries. These no-bake bites are easy to make and packed with protein, making them ideal for a quick energy boost or a satisfying treat.
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 for extra tang
Instructions
- Step 1: In a large bowl, stir together the almond flour, protein powder, and a pinch of salt to prevent clumping. If using fresh strawberries, mash them with a fork, leaving some small chunks for bursts of flavor.
- Step 2: Add the softened cream cheese, nut butter, honey, and vanilla extract to the dry ingredients. Mix vigorously until the mixture transforms from clumpy to a thick, cookie-dough-like consistency, about one minute of energetic stirring.
- Step 3: Gently fold in the mashed strawberries. If desired, add white chocolate chips now. The mixture will be slightly wet but will firm up later.
- Step 4: Scoop tablespoon-sized portions and roll into balls using your palms. If the mixture sticks, dampen your hands slightly or use a bit of cooking spray. For a decorative touch, roll the balls in crushed graham crackers, strawberry powder, or shredded coconut.
- Step 5: Chill the balls in the refrigerator for at least 20 minutes before serving. This resting time enhances the flavor and firms the texture, making them taste more like cheesecake.
Tips & Variations
- Swap almond flour with oat flour for a nut-free version that’s just as tasty.
- Use freeze-dried strawberries for a more intense strawberry flavor and less moisture.
- Add a handful of white chocolate chips for a sweet adult twist.
- Roll the balls in graham cracker crumbs for an authentic cheesecake crust experience.
- Try adding a bit of lemon zest for a bright, tangy note.
Storage
Store the protein balls in an airtight container in the refrigerator for up to one week. You can also freeze them for up to three months; just thaw in the fridge before eating. Enjoy them cold or at room temperature for the best texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these vegan?
Yes! Replace the cream cheese with a vegan alternative and use maple syrup instead of honey. Ensure your protein powder is plant-based for a fully vegan snack.
What if I don’t have a food scale?
Measuring cups work well for this recipe. Just use level scoops for dry ingredients and standard tablespoon and teaspoon measurements for liquids and small additions.
PrintStrawberry Cheesecake Protein Balls Recipe
Strawberry Cheesecake Protein Balls are a delightful and nutritious snack combining the creamy richness of cheesecake with fresh strawberry flavor and a protein-packed base. Made with almond flour, vanilla protein powder, cream cheese, and sweetened naturally with honey or maple syrup, these no-bake bites are perfect for a quick energy boost or a healthy dessert option. Optional add-ins like white chocolate chips and graham cracker crumbs enhance texture and flavor, making them an irresistible treat.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 30 minutes including chilling time
- Yield: 12–15 protein balls 1x
- Category: Snack
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
Ingredients
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
- 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
- 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 small chunks for flavor bursts.
- Add the Creamy Components: Add softened cream cheese, cashew or almond butter, honey or maple syrup, and vanilla extract to the dry mix. Mix vigorously until the cream cheese breaks down and the mixture forms a thick, cookie-dough-like consistency.
- Strawberry Time: Fold in the mashed strawberries gently. The mixture will turn pale pink. If desired, add white chocolate chips now and mix lightly to distribute.
- Roll Into Balls: Using a tablespoon, scoop portions of the mixture and roll between your palms to form balls. If the dough is sticky, dampen hands or use cooking spray. Optionally, roll the balls in crushed graham crackers, freeze-dried strawberry powder, or shredded coconut for extra flavor and presentation.
- Chill Out: Place the protein balls in the refrigerator for at least 20 minutes to firm up and allow flavors to meld. They can be eaten immediately but taste best chilled.
Notes
- For nut-free version, use oat flour instead of almond flour and nut-free butter substitute.
- Adjust sweetness by varying honey or maple syrup quantities according to preference.
- Store protein balls in an airtight container in the refrigerator for up to 5 days.
- Freezing is possible for longer storage; thaw before eating.
- Rolling the balls in graham cracker crumbs or freeze-dried strawberry powder adds texture and enhances presentation.
Keywords: strawberry cheesecake protein balls, no-bake protein balls, healthy snacks, almond flour protein balls, gluten free snacks, protein-rich dessert, easy protein balls
