Description
These Strawberry Cheesecake Protein Balls are a delicious and healthy snack, perfect for a quick energy boost or a post-workout treat. Packed with protein and natural sweetness from freeze-dried strawberries and honey, they combine creamy cheesecake flavors with a wholesome oat base. No baking required, these easy-to-make protein balls are ideal for meal prep and convenient snacking.
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.
- Soften Cream Cheese: Ensure the cream cheese is softened by microwaving it for 15-20 seconds if needed, being careful not to melt it.
- 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: Mix all ingredients until well combined. The mixture should be fairly uniform and slightly sticky.
- Check Consistency: If the mixture is too dry, add almond milk one tablespoon at a time. If too wet, add more rolled oats or protein powder one tablespoon at a time until the desired consistency is achieved.
- Chill the Dough: Place the dough in the refrigerator for 15-20 minutes to firm up.
- Prepare Work Station: If using shredded coconut, pour it into a shallow dish. Line a plate or baking sheet with parchment paper.
- Roll the Balls: Scoop out about a tablespoon of mixture at a time. Roll between your palms to form smooth, round balls. Dampen hands if the mixture sticks.
- Coating (Optional): Roll each protein ball in shredded coconut until coated, gently pressing the coconut into the balls.
- Place on Baking Sheet: Arrange the protein balls on the parchment-lined baking sheet, spacing them apart.
- Final Chill: Refrigerate the balls for at least 30 minutes to set.
- Storing: Transfer the protein balls to an airtight container. Store in the refrigerator for up to one week or freeze for up to one month. Thaw in the refrigerator before eating.
Notes
- Use plant-based protein powder for a vegan option, but ensure cream cheese is substituted with a vegan alternative.
- Freeze-dried strawberries give intense flavor without moisture; do not substitute with fresh strawberries to avoid wet mixture.
- Adjust sweetness to taste by varying honey or maple syrup quantity.
- Dampening hands helps prevent sticking when rolling the balls.
- Protein balls freeze well and make convenient grab-and-go snacks.
