Strawberry Cheesecake Protein Balls (No-Bake, 15 Minutes) Recipe
Introduction
Strawberry Cheesecake Protein Balls are a delicious, no-bake snack that comes together in just 15 minutes. These bite-sized treats combine the creamy taste of cheesecake with fresh strawberries and a protein boost, perfect for a quick energy pick-me-up.
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: 2-3 tablespoons white chocolate chips
- Optional: Graham cracker crumbs for rolling
- Optional: Extra freeze-dried strawberries, crushed
- Optional: Lemon zest
Instructions
- Step 1: In a large bowl, stir together almond flour, protein powder, and a pinch of salt to combine and prevent clumping.
- Step 2: Add softened cream cheese, nut butter, honey, and vanilla extract. Mix vigorously until the mixture comes together into a thick, cookie-dough-like consistency.
- Step 3: Gently fold in mashed strawberries and white chocolate chips if using, allowing the mixture to turn a pale pink color.
- Step 4: Scoop out tablespoon-sized portions and roll them into balls using slightly damp hands or a touch of cooking spray to prevent sticking.
- Step 5: For a finishing touch, roll the balls in crushed graham crackers, freeze-dried strawberry powder, or shredded coconut if desired.
Tips & Variations
- Use oat flour to make this recipe nut-free and just as tasty.
- Freeze-dried strawberries give a more intense strawberry flavor than fresh.
- Rolling the balls in graham cracker crumbs adds a delightful cheesecake crust texture.
- Adding lemon zest brightens the flavor and adds a fresh tang.
Storage
Store the protein balls in an airtight container in the refrigerator for up to 3 days. If you want to keep them longer, freeze them for up to a month and thaw in the fridge before eating. They can be enjoyed cold or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these vegan?
Yes, substitute the cream cheese with a vegan cream cheese alternative and use maple syrup instead of honey. Ensure your protein powder is plant-based as well.
Can I use frozen strawberries?
Yes, just thaw and drain any excess liquid before mashing. Using fresh or freeze-dried strawberries will yield the best texture and flavor.
PrintStrawberry Cheesecake Protein Balls (No-Bake, 15 Minutes) Recipe
Strawberry Cheesecake Protein Balls are a quick and easy no-bake snack packed with protein and delicious strawberry flavor. Made with almond flour, vanilla protein powder, cream cheese, and fresh strawberries, these bite-sized treats combine the creamy tang of cheesecake with a sweet strawberry twist. Perfect for a healthy snack or post-workout boost, they come together in just 15 minutes with minimal ingredients and no oven required.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 12 protein balls 1x
- Category: Snack
- Method: No-Cook
- Cuisine: American
- Diet: Low Fat
Ingredients
The Cheesecake Base:
- 1 cup almond flour (or oat flour for nut-free)
- ½ cup vanilla protein powder (such as Orgain)
- 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 protein clumping later. If using fresh strawberries, mash them now with a fork, leaving some small chunks for bursts of flavor.
- Add the Creamy Components: Add the softened cream cheese, nut butter, honey or maple syrup, and vanilla extract to the dry mix. Use vigor to mix everything together – the cream cheese will initially resist, but after about a minute of aggressive mixing, the mixture will come together into a thick, cookie-dough-like consistency.
- Strawberry Time: Gently fold in the mashed strawberries into the mixture. The batter will take on a pale pink color. If using, fold in white chocolate chips carefully, resisting the temptation to eat them all before adding.
- Roll Into Balls: Scoop tablespoon-sized portions of the dough and roll them between your palms into balls. If the dough is sticky, dampen your hands slightly or use a small amount of cooking spray. For a fancy finish, roll the balls in crushed graham crackers, freeze-dried strawberry powder, or shredded coconut.
Notes
- For a nut-free version, substitute almond flour with oat flour and use seed butter instead of nut butter.
- Softening cream cheese is essential for smooth mixing; leave it at room temperature for 30 minutes or microwave in 10-second increments.
- These protein balls can be stored in the refrigerator for up to 3 days if kept in an airtight container.
- Freeze-dried strawberries add a more intense strawberry flavor and are a great pantry-friendly option.
- Adjust sweetness by varying the amount of honey or maple syrup according to taste.
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