Strawberry Cheesecake Protein Balls Recipe

Introduction

These Strawberry Cheesecake Protein Balls are a delightful, no-bake treat that combines rich cheesecake flavors with a healthy protein boost. Perfect for a quick snack or a sweet pick-me-up, they’re easy to make and taste deliciously fresh with real strawberries.

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 for extra tang

Instructions

1. Step 1: In a large bowl, mix the almond flour, vanilla protein powder, and a pinch of salt to prevent clumping. If using fresh strawberries, mash them with a fork, leaving some small chunks for bursts of flavor.
2. Step 2: Add the softened cream cheese, nut butter, honey, and vanilla extract to the dry ingredients. Mix vigorously until the mixture becomes thick and dough-like, about one minute.
3. Step 3: Gently fold in the mashed strawberries. If using white chocolate chips, add them now. The dough may feel slightly wet but will firm up later.
4. Step 4: Scoop tablespoon-sized portions and roll them into balls using slightly damp hands or a bit of cooking spray to prevent sticking. For a finishing touch, roll the balls in crushed graham crackers, freeze-dried strawberry powder, or shredded coconut.
5. Step 5: Chill the balls in the refrigerator for at least 20 minutes before serving to enhance the flavors and firm up the texture.

Tips & Variations

• Use oat flour instead of almond flour for a nut-free version.
• Add a teaspoon of lemon zest for a bright, tangy twist.
• Roll the balls in crushed graham crackers or freeze-dried strawberry powder for extra texture and flavor.
• White chocolate chips add a sweet, creamy note—feel free to sneak a few while mixing!

Storage

Store the cheesecake balls in an airtight container in the refrigerator for up to 3 days. They’re best enjoyed chilled but can be softened slightly at room temperature before eating. For longer storage, freeze them and thaw in the fridge before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Fresh or freeze-dried strawberries work best for this recipe. If using frozen, thaw and drain excess liquid before mashing to avoid making the dough too wet.

Can I make these vegan?

Yes! Substitute cream cheese with a vegan alternative and use maple syrup instead of honey. Make sure your protein powder is also plant-based.

Strawberry Cheesecake Protein Balls Recipe

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★★★★★

5 from 125 reviews

These Strawberry Cheesecake Protein Balls are a delicious, no-bake snack combining the creamy tang of cheesecake with fresh strawberries and a boost of protein. Made with almond flour, vanilla protein powder, and cream cheese, they’re perfect for a quick energy-boosting treat that feels indulgent but is packed with nutrition. Customize with optional add-ins like white chocolate chips or graham cracker crumbs for added texture and flavor.

• Author: Grace
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 30 minutes (includes chilling time)
• Yield: Makes about 12 balls 1x
• Category: Snack
• Method: No-Cook
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

The Cheesecake Base:

• 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 Add-Ins:

• 2–3 tablespoons white chocolate chips
• Graham cracker crumbs for rolling
• Extra freeze-dried strawberries, crushed
• Lemon zest for extra tang

Instructions

1. Mix the Dry Stuff: In a large bowl, combine almond flour, vanilla protein powder, and a pinch of salt. Stir well to prevent protein clumping when wet ingredients are added. If using fresh strawberries, mash them lightly, leaving some chunks for bursts of flavor.
2. Add the Creamy Components: Add softened cream cheese, nut butter, honey, and vanilla extract to the dry mix. Mix vigorously for about a minute until a thick, cookie-dough-like consistency forms, ensuring all ingredients are well incorporated.
3. Strawberry Time: Gently fold in the mashed strawberries and, if desired, white chocolate chips. The mixture will become a pale pink and may feel slightly wet. This is normal and will firm up during chilling.
4. Roll Into Balls: Scoop tablespoon-sized portions of the mixture. Using damp hands or a little cooking spray, roll them into smooth balls. For an extra touch, roll the balls in crushed graham crackers, freeze-dried strawberry powder, or shredded coconut.
5. Chill Out: Refrigerate the balls for at least 20 minutes before serving. This step enhances flavor melding and firms up the texture, making them taste more like cheesecake.

Notes

• Softening the cream cheese is key for easy mixing; leave out at room temperature for 30 minutes or microwave for 10 seconds.
• If nut allergies are a concern, substitute almond flour with oat flour and use sunflower seed butter instead of nut butter.
• Store these protein balls in the fridge for up to 3 days to maintain freshness.
• For a vegan variation, use vegan cream cheese and maple syrup instead of honey.
• Adjust sweetness by altering honey or maple syrup to taste.

Keywords: Strawberry cheesecake protein balls, no-bake snack, high protein snack, healthy dessert, energy balls