Strawberry Cheesecake Protein Balls: Easy Healthy Snack Recipe

Introduction

These Strawberry Cheesecake Protein Balls are a delicious and healthy snack that’s easy to make. Packed with protein and natural sweetness, they’re perfect for a quick energy boost or a guilt-free treat anytime.

Ingredients

• 1 cup rolled oats
• 4 oz softened cream cheese (full-fat or reduced-fat)
• 1/2 cup freeze-dried strawberries (crushed into a fine powder)
• 1/4 cup vanilla protein powder
• 2 tablespoons honey or maple syrup
• 1/4 cup almond flour
• 1 teaspoon vanilla extract
• Optional: chia seeds or mini white chocolate chips

Instructions

1. Step 1: Soften the cream cheese and prepare all ingredients. Crush the freeze-dried strawberries into a fine powder using a food processor or by placing them in a zip-top bag and crushing with a rolling pin.
2. Step 2: In a food processor, combine the oats, almond flour, protein powder, cream cheese, crushed strawberries, honey, and vanilla extract. Blend until a dough forms that sticks together when pressed but is not overly sticky.
3. Step 3: If the dough feels too dry, add a teaspoon of water or milk at a time until it comes together. If it’s too sticky, add a bit more almond flour.
4. Step 4: Use a cookie scoop or spoon to portion out the dough. Roll between your palms to form balls about 1 inch in diameter.
5. Step 5: Place the protein balls on a parchment-lined tray and refrigerate for 30 minutes to set.

Tips & Variations

• Add chia seeds or mini white chocolate chips to the dough for extra texture and flavor.
• Use maple syrup instead of honey for a vegan option.
• If you don’t have almond flour, finely ground almonds or other nut flours can be substituted.
• For a stronger strawberry flavor, increase the amount of freeze-dried strawberries slightly.

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 cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh strawberries instead of freeze-dried?

Fresh strawberries contain moisture that will make the dough too wet and sticky, so freeze-dried strawberries are recommended for the best texture and flavor.

Can I make these balls without a food processor?

Yes, you can mix the ingredients by hand. Be sure to crush the freeze-dried strawberries finely and stir thoroughly until the mixture forms a cohesive dough.

Strawberry Cheesecake Protein Balls: Easy Healthy Snack Recipe

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4.7 from 83 reviews

These Strawberry Cheesecake Protein Balls are a delicious and healthy no-bake snack, combining the creamy taste of cheesecake with the natural sweetness of freeze-dried strawberries and protein-rich ingredients. Perfect for a quick energy boost or a guilt-free treat, they are easy to make and ideal for on-the-go snacking.

• Author: Lily
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 40 minutes
• Yield: 12–15 protein balls 1x
• Category: Snack
• Method: No-Cook
• Cuisine: American
• Diet: Low Fat

Ingredients

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Dry Ingredients

• 1 cup rolled oats
• 1/4 cup almond flour
• 1/4 cup vanilla protein powder
• 1/2 cup freeze-dried strawberries (crushed into a fine powder)
• Optional: chia seeds or mini white chocolate chips, as desired

Wet Ingredients

• 4 oz softened cream cheese (full-fat or reduced-fat)
• 2 tablespoons honey or maple syrup
• 1 teaspoon vanilla extract

Instructions

1. Prepare Ingredients: Soften the cream cheese to room temperature and measure out all ingredients. Crush the freeze-dried strawberries into a fine powder using a food processor or by placing them in a zip-top bag and crushing them with a rolling pin for even incorporation.
2. Combine Ingredients: In a food processor, blend the rolled oats, almond flour, vanilla protein powder, softened cream cheese, crushed freeze-dried strawberries, honey or maple syrup, and vanilla extract. Process until a dough forms that sticks together when pressed but is not overly sticky.
3. Adjust Dough Consistency: If the dough is too dry, add water or milk one teaspoon at a time until the mixture comes together. If too sticky, incorporate additional almond flour in small amounts to achieve workable consistency.
4. Shape Balls: Use a cookie scoop or spoon to portion the dough and roll between palms to form about 1-inch diameter balls. This size is perfect for a quick, bite-sized snack.
5. Chill: Place the protein balls on a parchment-lined tray and refrigerate for 30 minutes to firm up and set the shape.
6. Store Properly: Transfer the chilled balls into an airtight container. Store refrigerated for up to 5 days or freeze for up to 3 months to maintain freshness and texture.

Notes

• For extra texture and nutrition, add chia seeds or mini white chocolate chips into the mixture before shaping the balls.
• Adjust sweetness with honey or maple syrup according to personal preference.
• Use full-fat cream cheese for a richer cheesecake flavor, or reduced-fat for a lighter option.
• These protein balls are best kept refrigerated and can be frozen for longer storage.
• Make sure to use vanilla-flavored protein powder to complement the strawberry and cheesecake flavors.

Keywords: strawberry cheesecake protein balls, healthy snack, no-bake protein balls, easy protein balls, strawberry snacks, cheesecake flavor, protein powder snacks