Description
Strawberry Cheesecake Protein Balls are a delicious and healthy snack perfect for on-the-go energy. Combining rolled oats, vanilla protein powder, freeze-dried strawberries, and cream cheese, these no-bake treats offer a creamy cheesecake flavor with a boost of protein. They are easy to prepare and make for an ideal post-workout snack or midday pick-me-up.
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
- 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 to combine all the dry ingredients evenly.
- Soften Cream Cheese: Make sure the cream cheese is softened for easy mixing. If necessary, microwave it for 15-20 seconds, being careful not to melt it completely.
- 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 ingredients until well combined into a fairly uniform and slightly sticky mixture. Ensure no dry patches remain.
- Check Consistency: Adjust the mixture if needed. Add almond milk one tablespoon at a time if the mixture is too dry, or add rolled oats or protein powder if it’s too wet, until the right dough-like consistency is achieved.
- Chill the Dough: Place the mixture in the refrigerator and chill for 15-20 minutes, which helps it firm up and makes rolling easier.
- Prepare Work Station: If using shredded coconut for coating, pour it into a shallow dish. Line a plate or baking sheet with parchment paper to place the finished balls.
- Roll the Balls: Scoop out about one tablespoon of the chilled mixture at a time. Using dampened hands to prevent sticking, roll each scoop into a smooth, round ball.
- Coating (Optional): Roll each protein ball in shredded coconut until fully coated. Press gently to ensure the coconut adheres well.
- Place on Baking Sheet: Arrange the formed balls on the parchment-lined baking sheet with some space between each.
- Final Chill: Refrigerate the protein balls on the baking sheet for at least 30 minutes to set completely.
- Storing: Transfer the chilled protein balls into an airtight container. Store in the refrigerator for up to one week or freeze for up to one month. Thaw in the refrigerator before serving.
Notes
- Use either honey or maple syrup as a natural sweetener depending on preference or dietary needs.
- Cream cheese should be softened but not melted to maintain the right texture.
- Dampening hands prevents the mixture from sticking when rolling the balls.
- These protein balls can be customized by swapping freeze-dried strawberries with other freeze-dried fruits.
- For a vegan version, choose plant-based protein powder and vegan cream cheese alternatives.
- Adjust the almond milk quantity based on the consistency needed for shaping the balls.
- To add extra texture, consider mixing in chopped nuts or seeds.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Snack
- Method: No-Cook
- Cuisine: American
