Description
Delicious and nutritious Strawberry Cheesecake Protein Balls that combine the flavors of strawberries and creamy cheesecake with a protein-packed boost. These no-bake, easy-to-make snacks are perfect for a healthy treat any time of day, offering a perfect balance of oats, protein powder, and natural sweeteners with a creamy texture from cream cheese.
Ingredients
Scale
Dry Ingredients
- 1 cup rolled oats
- 1/2 cup vanilla protein powder (whey or plant-based)
- 1/4 cup freeze-dried strawberries, crushed
- Pinch of salt
Wet Ingredients
- 1/4 cup cream cheese, softened
- 2 tablespoons honey or maple syrup
- 1 tablespoon coconut oil, melted
- 1/4 cup unsweetened almond milk (or any milk)
- 1/4 teaspoon vanilla extract
Optional Coating
- 1/4 cup shredded coconut for rolling
Instructions
- Combine Dry Ingredients: In a large mixing bowl, add the rolled oats, vanilla protein powder, crushed freeze-dried strawberries, and a pinch of salt. Whisk everything together to ensure even distribution of all the dry elements.
- Soften Cream Cheese: Make sure your cream cheese is softened for easy mixing. If needed, microwave it for 15-20 seconds but be careful not to melt it completely, as this will affect the texture.
- Add Wet Ingredients: Add the softened cream cheese, honey or maple syrup, melted coconut oil, vanilla extract, and almond milk to the bowl with the dry ingredients.
- Mix it All Together: Stir all the ingredients thoroughly until you have a fairly uniform and slightly sticky mixture. This ensures that each protein ball will hold together well.
- Check Consistency: If the mixture feels too dry and crumbly, gradually add almond milk one tablespoon at a time until it reaches a sticky, rollable consistency. If too wet, add extra rolled oats or protein powder one tablespoon at a time to absorb excess moisture.
- Chill the Dough: Place the mixture in the refrigerator and chill for 15-20 minutes. This firms up the dough, making it easier to handle.
- Prepare Work Station: If you’re using shredded coconut for coating, pour it into a shallow dish. Line a plate or baking sheet with parchment paper where you will place the formed balls.
- Roll the Balls: Using about a tablespoon of mixture at a time, roll it between your palms to form smooth, round balls. Slightly dampen your hands if the mixture sticks too much.
- Coating (Optional): Roll each protein ball in shredded coconut until fully coated. Press gently so the coconut adheres well to the surface.
- Place on Baking Sheet: Lay the finished protein balls on the lined baking sheet spaced apart to avoid sticking together.
- Final Chill: Refrigerate the protein balls on the baking sheet for at least 30 minutes to fully set and firm up before serving.
- Storing: Store in an airtight container in the refrigerator for up to one week. For longer storage, freeze the balls for up to one month and thaw in the refrigerator before eating.
Notes
- Use plant-based protein powder to make this recipe vegan-friendly, but omit cream cheese or substitute with vegan cream cheese for a fully vegan option.
- Freeze-dried strawberries add intense flavor without moisture; avoid fresh strawberries as they will make the mixture too wet.
- Honey can be replaced with maple syrup to keep the recipe vegan.
- Adjust sweetness and protein powder according to your taste and dietary needs.
- Protein balls are great as a grab-and-go snack, quick breakfast, or post-workout fuel.
- Chilling times are important to get the right texture for rolling and coating.
