Strawberry Cheesecake Protein Balls Recipe

Introduction

Strawberry Cheesecake Protein Balls are a delightful, healthy snack that combines creamy cheesecake flavor with fresh strawberries and a protein boost. Perfect for a quick bite on-the-go or a satisfying treat after a workout.

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

1. Step 1: In a large bowl, mix almond flour, vanilla protein powder, and a pinch of salt to combine and prevent clumping. If using fresh strawberries, mash them with a fork, leaving some small chunks for bursts of flavor.
2. Step 2: Add softened cream cheese, nut butter, honey or maple syrup, and vanilla extract to the bowl. Mix vigorously until the ingredients come together into a thick, cookie-dough-like mixture.
3. Step 3: Gently fold in the mashed strawberries. If using white chocolate chips, add them now and mix gently. The mixture may feel slightly wet but will firm up later.
4. Step 4: Scoop tablespoon-sized portions and roll them into balls between your palms. If the mixture sticks, dampen your hands slightly or use a bit of cooking spray.
5. Step 5: Chill the balls in the fridge for at least 20 minutes to let the flavors meld and texture firm up for a true cheesecake experience.

Tips & Variations

• Swap almond flour with oat flour to make the recipe nut-free without sacrificing texture.
• Add graham cracker crumbs on the outside for a crunchy “crust” effect and extra flavor.
• Use freeze-dried strawberries instead of fresh for a more intense fruity taste and less moisture.
• Incorporate lemon zest to brighten the flavor with a fresh, tangy twist.
• White chocolate chips add a rich sweetness – perfect if you want an indulgent touch.

Storage

Store the protein balls in an airtight container in the refrigerator for up to 3 days. They can also be frozen for longer storage. When ready to eat, thaw in the fridge and enjoy cold or at room temperature. Avoid leaving them out for more than a few hours as cream cheese is perishable.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these protein balls vegan?

Yes, substitute cream cheese with a vegan cream cheese alternative and use maple syrup instead of honey to keep the recipe fully vegan.

How do I prevent the protein balls from sticking to my hands?

Dampening your hands with a little water or lightly spraying them with cooking spray helps prevent sticking while rolling the balls.

Strawberry Cheesecake Protein Balls Recipe

Print Recipe

★★★★★

4.9 from 63 reviews

These Strawberry Cheesecake Protein Balls are delicious, bite-sized snacks combining creamy cheesecake flavor with fresh strawberries and protein-packed almond flour. Easy to make with no baking required, they offer a perfect post-workout treat or grab-and-go snack with a hint of sweetness and creamy texture reminiscent of classic cheesecake.

• Author: Marco
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 30 minutes (including chilling)
• Yield: Makes about 12 protein 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 the almond flour, vanilla protein powder, and a pinch of salt. Stir thoroughly to prevent clumping when wet ingredients are added. If using fresh strawberries, mash them now with a fork, leaving some chunks for texture and bursts of flavor.
2. Add the Creamy Components: Add the softened cream cheese, nut butter, honey (or maple syrup), and vanilla extract to the bowl. Mix vigorously by hand until the cream cheese breaks down and the mixture resembles thick cookie dough, which usually takes about a minute of aggressive stirring.
3. Strawberry Time: Gently fold in the mashed strawberries. The batter will turn a pale pink color. If using white chocolate chips, fold them in now, resisting the temptation to eat them all before they go into the mixture. The mixture may feel slightly wet but will firm up later.
4. Roll Into Balls: Scoop tablespoon-sized portions of the mixture and roll between your palms to form balls. If the mixture sticks, dampen your hands slightly or use a little cooking spray on your palms to help with rolling.
5. Chill Out: These protein balls can be eaten immediately but are best after chilling in the refrigerator for 20 minutes. This helps firm up the texture and melds the flavors, giving them a more authentic cheesecake taste.

Notes

• Use oat flour instead of almond flour for a nut-free version.
• Softening cream cheese makes mixing easier; leave it out for 30 minutes or microwave for 10 seconds.
• Freeze-dried strawberries can be used for a more intense strawberry flavor.
• Optional rolling in graham cracker crumbs adds a delightful cheesecake crust texture.
• Store in refrigerator and consume within 3 days for best freshness.
• Adjust sweetness by varying honey or maple syrup quantities to taste.
• These protein balls make a quick, healthy snack or post-workout fuel.

Keywords: Strawberry Cheesecake Protein Balls, No-Bake Protein Snacks, Healthy Cheesecake Snack, Post-Workout Protein, Gluten Free Protein Balls