Strawberry 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
Scale
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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