These Strawberry Cheesecake Protein Balls are a tasty and healthy snack that feels like dessert! With real strawberry flavor and creamy cheese, they pack a protein punch.
Making them is a breeze—just mix, roll, and chill. Honestly, I can’t help but sneak a few while prepping! Perfect for a quick pick-me-up anytime. 🍓
Key Ingredients & Substitutions
Freeze-Dried Strawberries: These add intense strawberry flavor without the moisture. If you can’t find them, fresh strawberries work, but you’ll want to chop and dry them gently to avoid extra moisture.
Almond Flour: Great for a nutty flavor and texture. If you’re nut-free, you can substitute with oat flour or any gluten-free flour mix. Regular all-purpose flour is an option too, but it will change the texture slightly.
Protein Powder: You can use whey or plant-based protein powder. I find vanilla adds a nice touch. If you’re sensitive to dairy, look for pea protein or same-flavored alternatives. You can even skip it for a simpler treat.
Cream Cheese: This gives that cheesecake creaminess. If you need a lighter option, use Greek yogurt for a tangy flavor. Vegan cream cheese is also a solid swap for dairy-free versions.
How Do You Achieve the Perfect Dough Consistency?
The dough should feel firm enough to hold its shape but not too dry. Here’s how to get it right:
- Start by combining the dry ingredients well before adding wet ones. This ensures even mixing.
- When adding cream cheese and sweeteners, mix until just combined; overmixing may create a tough texture.
- If the mixture feels too sticky, you can add a bit more almond flour a tablespoon at a time until it’s easier to handle.
Chilling the balls also helps firm them up; be patient and refrigerate before enjoying!
Strawberry Cheesecake Protein Balls
Ingredients You’ll Need:
- 1 cup freeze-dried strawberries, crushed
- 1 cup almond flour (or finely ground almonds)
- 1/2 cup vanilla or plain protein powder (whey or plant-based)
- 4 oz cream cheese, softened
- 2 tbsp honey or maple syrup
- 1 tsp vanilla extract
- Pinch of salt
- Optional: 1/4 cup crushed white chocolate or yogurt chips (for coating)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and an additional 30 minutes to chill in the refrigerator. In total, you’ll spend about 40 minutes from start to finish—perfect for a quick and tasty treat!
Step-by-Step Instructions:
1. Prepare the Dry Ingredients:
In a mixing bowl, combine the almond flour, protein powder, and a pinch of salt. Use a whisk or spoon to stir them together well, ensuring there are no lumps.
2. Mix the Creamy Ingredients:
Add the softened cream cheese, honey (or maple syrup), and vanilla extract to the dry mixture. Mix everything together until it forms a dough-like consistency. You can use a spatula or your hands to get things well combined.
3. Add the Strawberry Flavor:
Gently fold in most of the crushed freeze-dried strawberries so they’re evenly mixed throughout. Keep a bit aside to roll the balls in later for extra flavor and color.
4. Shape the Protein Balls:
Scoop out small portions of the mixture (about 1 tablespoon each) and roll them into balls, around 1 inch in diameter. If the mixture is sticky, moisten your hands with a little water to make rolling easier.
5. Coat the Protein Balls:
Once rolled, gently roll each ball in the reserved crushed strawberries and, if using, the crushed white chocolate or yogurt chips to coat them nicely.
6. Chill Before Serving:
Place the protein balls on a plate or tray and refrigerate them for at least 30 minutes. This helps them firm up and gives them a great texture.
7. Enjoy and Store:
Once chilled, your Strawberry Cheesecake Protein Balls are ready to enjoy! Store any leftovers in an airtight container in the refrigerator for up to one week.
These delicious, fruity, and creamy protein balls make a perfect healthy snack or satisfying post-workout treat!
Can I Use Fresh Strawberries Instead of Freeze-Dried Strawberries?
Yes, you can use fresh strawberries! However, you’ll want to finely chop them and pat them dry with a paper towel to remove excess moisture, as fresh strawberries may make the mixture too wet.
How Do I Store These Protein Balls?
Store the protein balls in an airtight container in the refrigerator for up to one week. They also freeze well! Just place them in a freezer-safe container, and they’ll last about 2-3 months. Thaw in the fridge before enjoying.
Can I Make These Protein Balls Vegan?
Absolutely! Substitute the cream cheese with a vegan cream cheese or silken tofu blended until smooth, and use maple syrup instead of honey. Ensure your protein powder is plant-based as well.
What Can I Use Instead of Almond Flour?
If you need a substitute, you can use oat flour or any other gluten-free flour blend. All-purpose flour can work too, though it will change the texture slightly. Just be mindful of the moisture level in your mixture!
