Description
These no-bake Strawberry Cheesecake Protein Balls combine the creamy tang of cheesecake with the sweet, vibrant flavor of freeze-dried strawberries. Packed with protein powder and oat flour for wholesome energy, these bite-sized treats are perfect for a healthy snack or post-workout fuel. Quick to prepare and requiring no cooking, they offer a delicious and convenient way to satisfy your sweet tooth while sticking to your nutrition goals.
Ingredients
Scale
Protein Ball Mixture
- 1 cup (approximately 80g) vanilla protein powder (whey or casein recommended)
- 4 oz (approximately 1/2 cup) reduced-fat cream cheese, softened
- 1/2 cup (approximately 40g) freeze-dried strawberries, crushed into fine powder
- 1/4 cup (approximately 30g) oat flour (certified gluten-free if needed)
- 2-3 tablespoons maple syrup or honey (to taste)
- 1 teaspoon vanilla extract
- Pinch of salt
Optional Coatings
- Extra crushed freeze-dried strawberries
- Shredded unsweetened coconut
- Powdered sugar substitute
- Graham cracker crumbs
Instructions
- Preparation & Setup: Ensure the cream cheese is at room temperature for easy mixing. Crush freeze-dried strawberries into a fine powder using a food processor or rolling pin. Measure all dry and wet ingredients accurately. Line a baking sheet or plate with parchment paper to chill the protein balls later.
- Cream the Cheesecake Base: In a medium bowl, beat the softened cream cheese for 1-2 minutes until smooth and lump-free. Add the maple syrup or honey, vanilla extract, and a pinch of salt. Mix well until fully combined and slightly glossy, scraping down the bowl sides as needed.
- Infuse Strawberry Flavor: Add the crushed freeze-dried strawberry powder to the cream cheese mixture. Mix thoroughly until the powder is fully incorporated, transforming the mixture to a vibrant pink color and releasing a fruity aroma.
- Incorporate Dry Binders: Add the vanilla protein powder and oat flour to the bowl. Using a spatula, press and fold the mixture until a thick, uniform dough forms. Adjust consistency by adding a splash of milk if too dry or more oat flour/protein powder if too wet. Taste and adjust sweetness if desired.
- Form the Protein Balls: Using a small cookie scoop or spoon, portion out the dough. Roll each portion between your palms to form smooth, compact balls about 1 to 1.5 inches in diameter, applying gentle pressure to shape them firmly.
- Apply Optional Coating (Optional): Roll each protein ball in your choice of coating—extra crushed freeze-dried strawberries, shredded unsweetened coconut, powdered sugar substitute, or graham cracker crumbs—then place on the parchment-lined sheet, spacing them out.
- Chill to Perfection: Place the baking sheet in the refrigerator and chill for at least 30-60 minutes to firm up. For best texture and flavor, chill for 2-3 hours or overnight. Alternatively, freeze for 15-20 minutes to speed firming, avoiding freezing solid.
- Serve and Store: Enjoy the protein balls once well chilled. Store leftovers in an airtight container in the refrigerator for up to one week. For longer storage, freeze in a freezer-safe container for 1-2 months, thawing before serving.
Notes
- Use whey or casein protein powder for best texture and flavor.
- If oat flour is not available, finely ground oats can be substituted.
- Adjust sweetness by adding more or less maple syrup/honey according to taste.
- Store protein balls properly to maintain freshness and texture.
- You can customize coatings for different flavors and appearances.
- Ensure cream cheese is properly softened for a smooth mixture.
- These are a great no-bake, high-protein snack option suitable for on-the-go.
