Strawberry Cheesecake Protein Balls Recipe

Introduction

Strawberry Cheesecake Protein Balls are a delicious and nutritious snack perfect for on-the-go energy. Combining fresh strawberries with creamy cheese and protein-packed ingredients, these no-bake bites satisfy sweet cravings while fueling your day.

The image shows a close-up of three round ice cream balls in a white bowl, with small red fruit pieces mixed inside, giving a pinkish-white color with a creamy texture. The top of each ice cream ball has a light sprinkle of crushed nuts or crumbs. Around the ice cream balls, there are three bright red strawberries with visible seeds, adding a fresh look to the scene. The background has a white marbled surface, softly blurred to keep focus on the bowl. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 1 cup rolled oats
  • 1 scoop vanilla protein powder (about 30g)
  • 1/2 cup almond butter
  • 1/4 cup honey or maple syrup
  • 1 cup fresh strawberries, chopped
  • 4 oz reduced-fat cream cheese, softened
  • 1/4 cup unsweetened coconut flakes (optional)

Instructions

  1. Step 1: Gather all ingredients in a large bowl.
  2. Step 2: Mix rolled oats and protein powder until evenly combined.
  3. Step 3: Add almond butter and honey; mix until a thick dough forms.
  4. Step 4: Gently fold in chopped strawberries and softened cream cheese until well incorporated.
  5. Step 5: Roll mixture into small balls about 1 inch in diameter.
  6. Step 6: Place the balls on a parchment-lined baking sheet and refrigerate for at least 30 minutes before serving.

Tips & Variations

  • For extra texture and flavor, roll the protein balls in unsweetened coconut flakes before refrigerating.
  • Use frozen strawberries if fresh are not available; just thaw and drain excess liquid.
  • Swap almond butter with peanut or cashew butter for a different nutty taste.

Storage

Store the protein balls in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them for up to 3 months and thaw in the fridge before eating. They can be enjoyed chilled or at room temperature.

How to Serve

A white bowl holds two pink and white strawberry ice cream balls with small bits of strawberry visible inside, accompanied by two fresh red strawberries with shining seeds. The ice cream balls are smooth and slightly glossy, topped with a light sprinkle of crushed nuts or crumbs. The background is softly blurred, creating a cozy feel with a white marbled texture underneath. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different protein powder?

Yes, you can use any vanilla-flavored protein powder you prefer. Just ensure it’s a powder that mixes well with wet ingredients to maintain the right dough consistency.

Are these suitable for a vegan diet?

To make this recipe vegan, substitute the cream cheese with a dairy-free alternative and use maple syrup instead of honey.

Print
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Strawberry Cheesecake Protein Balls Recipe


  • Author: Gabriel
  • Total Time: 45 minutes
  • Yield: 12 protein balls 1x
  • Diet: Low Fat

Description

These Strawberry Cheesecake Protein Balls are a delicious and nutritious snack combining the flavors of fresh strawberries and creamy reduced-fat cream cheese with the wholesome goodness of oats and protein powder. They are easy to prepare, require no cooking, and make a perfect on-the-go treat for breakfast or dessert lovers looking for a healthy boost.


Ingredients

Scale

Base Ingredients

  • 1 cup rolled oats
  • 1 scoop vanilla protein powder (about 30g)
  • 1/2 cup almond butter
  • 1/4 cup honey or maple syrup

Flavor & Texture Add-Ins

  • 1 cup fresh strawberries, chopped
  • 4 oz reduced-fat cream cheese, softened
  • 1/4 cup unsweetened coconut flakes (optional)

Instructions

  1. Gather Ingredients: Collect all ingredients in a large mixing bowl to prepare for combining.
  2. Combine Dry Ingredients: Mix the rolled oats and vanilla protein powder thoroughly until evenly combined.
  3. Add Wet Ingredients: Incorporate the almond butter and honey (or maple syrup) into the dry mixture and stir until a thick dough forms.
  4. Fold in Strawberries and Cream Cheese: Gently fold in the chopped fresh strawberries and softened reduced-fat cream cheese, making sure they are well incorporated without overmixing.
  5. Form Balls: Roll the mixture into small balls about 1 inch in diameter for easy snacking portion sizes.
  6. Chill: Place the formed balls on a parchment-lined baking sheet and refrigerate for at least 30 minutes to set before serving.

Notes

  • For a nut-free version, substitute almond butter with sunflower seed butter.
  • Use fresh strawberries that are firm and ripe for the best flavor and texture.
  • The coconut flakes are optional but add a nice texture and flavor contrast.
  • Store these protein balls in the refrigerator in an airtight container for up to 5 days.
  • These protein balls can be frozen and thawed before serving as a quick snack option.
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Snack
  • Method: No-Cook
  • Cuisine: American

Keywords: protein balls, strawberry cheesecake, healthy snack, no bake, almond butter, cream cheese, protein powder, low fat snack

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