Description
Delicious and nutritious Strawberry Cheesecake Protein Balls that are easy to make and perfect for a quick snack or post-workout fuel. These no-bake protein balls combine creamy cheesecake flavor with the sweetness of freeze-dried strawberries and the protein power of vanilla protein powder, rolled into bite-sized treats.
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)
Instructions
- Combine dry ingredients: In a mixing bowl, whisk together the rolled oats, almond flour, and vanilla protein powder until thoroughly blended to ensure an even texture.
- Add wet ingredients: Mix in the softened cream cheese, crushed freeze-dried strawberries, honey or maple syrup, and vanilla extract until the mixture is fully combined and creamy.
- Adjust consistency: If the mixture feels too dry to form balls, add milk one tablespoon at a time, stirring after each addition, until a moldable consistency is achieved.
- Form protein balls: Roll the mixture into approximately 1-inch diameter balls, pressing firmly to hold their shape without crumbling.
- Chill: Place the protein balls on a parchment-lined plate and refrigerate for at least 30 minutes to let them firm up and develop flavors before serving.
Notes
- You can substitute honey with maple syrup to make the recipe vegan.
- If freeze-dried strawberries are unavailable, finely chopped fresh strawberries can be used but may alter the texture.
- Adjust the amount of milk according to the humidity and protein powder absorbency to reach the right texture.
- Store these protein balls in an airtight container in the refrigerator for up to 5 days.
- For extra texture, add a tablespoon of chia seeds or flaxseeds into the mixture.
