Strawberry Cheesecake Protein Balls Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
