Description

These Strawberry Cheesecake Protein Balls are a delicious and nutritious snack perfect for a quick energy boost. Combining the creamy texture of cream cheese with the sweet flavor of freeze-dried strawberries and vanilla protein powder, these no-bake protein balls are easy to make and ideal for on-the-go. They are naturally gluten free and packed with protein and healthy fats, making them a great post-workout treat or a wholesome snack anytime.

Ingredients

Scale

Dry Ingredients

½ cup rolled oats
1 cup almond flour
2 scoops vanilla protein powder
¼ cup freeze-dried strawberries, crushed

Wet Ingredients

¼ cup cream cheese, softened
2 tbsp honey or maple syrup
1 tsp vanilla extract
1–2 tbsp milk (as needed)

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Instructions

Combine Dry Ingredients: In a mixing bowl, stir together the rolled oats, almond flour, and vanilla protein powder until well blended and evenly mixed.
Add Wet Ingredients: Add the softened cream cheese, crushed freeze-dried strawberries, honey or maple syrup, and vanilla extract to the dry mixture. Mix thoroughly until all ingredients are well combined and the mixture begins to come together.
Adjust Consistency: If the mixture feels too dry and crumbly, add milk one tablespoon at a time, stirring after each addition, until the mixture reaches a moldable consistency that holds together easily without sticking excessively.
Shape the Balls: Using your hands, roll the mixture into approximately 1-inch diameter balls. Press firmly as you shape them to ensure they hold their form and don’t crumble.
Chill: Place the protein balls onto a parchment-lined plate or tray, spacing them evenly. Refrigerate for at least 30 minutes to allow them to firm up before serving.

Notes

For a vegan version, substitute cream cheese with a plant-based alternative and use maple syrup instead of honey.
If freeze-dried strawberries are unavailable, you can finely chop fresh strawberries and slightly reduce the milk added, though texture may vary.
Store protein balls in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.
Adjust sweetness by varying honey or maple syrup to taste.