Description
Strawberry Cheesecake Protein Balls are a delicious and nutritious no-bake snack combining the flavors of creamy cheesecake with fresh strawberries. Packed with protein, oats, and a touch of natural sweetness, these easy-to-make bites are perfect for a healthy energy boost any time of day.
Ingredients
Scale
Dry Ingredients
- 1 cup rolled oats
- 1/2 cup vanilla protein powder (whey or plant-based)
- 1/4 cup freeze-dried strawberries, crushed
- Pinch of salt
Wet Ingredients
- 1/4 cup cream cheese, softened
- 2 tablespoons honey or maple syrup
- 1 tablespoon coconut oil, melted
- 1/4 cup unsweetened almond milk (or any milk)
- 1/4 teaspoon vanilla extract
Optional
- 1/4 cup shredded coconut for rolling
Instructions
- Combine Dry Ingredients: In a large mixing bowl, add the rolled oats, vanilla protein powder, crushed freeze-dried strawberries, and a pinch of salt. Whisk to combine evenly.
- Soften Cream Cheese: Ensure the cream cheese is softened for easy mixing. Microwave for 15-20 seconds if necessary, taking care not to melt it.
- Add Wet Ingredients: Add the softened cream cheese, honey or maple syrup, melted coconut oil, vanilla extract, and almond milk to the bowl with the dry ingredients.
- Mix it All Together: Thoroughly mix all ingredients until the mixture is uniform and slightly sticky in texture.
- Check Consistency: If the mixture is too dry, add almond milk one tablespoon at a time. If too wet, add additional rolled oats or protein powder, one tablespoon at a time, until desired consistency is reached.
- Chill the Dough: Place the mixture in the refrigerator and chill for 15-20 minutes to firm up.
- Prepare Work Station: Pour shredded coconut into a shallow dish if using and line a plate or baking sheet with parchment paper.
- Roll the Balls: Scoop about one tablespoon of the mixture at a time and roll between your palms to form smooth, round balls. Dampen your hands if the mixture sticks.
- Coating (Optional): Roll each ball in the shredded coconut until fully coated, pressing gently to adhere.
- Place on Baking Sheet: Arrange the finished protein balls on the lined baking sheet, leaving space between each.
- Final Chill: Refrigerate the protein balls on the baking sheet for at least 30 minutes to set.
- Storing: Transfer the protein balls to an airtight container. Store in the refrigerator for up to one week or freeze for up to one month. Thaw in the refrigerator before consuming.
Notes
- You can substitute maple syrup with honey or your preferred liquid sweetener.
- Use plant-based protein powder to keep this recipe vegan-friendly.
- For a nut-free option, use oat milk instead of almond milk.
- Freeze-dried strawberries provide intense flavor without adding moisture; avoid fresh strawberries.
- Adjust sweetness and texture to taste by modifying honey/maple syrup and milk quantities.
- Wetting your hands helps prevent sticking when rolling the balls.
- These protein balls are great for pre- or post-workout snacks, or as a healthy on-the-go treat.
