Strawberry Cheesecake Protein Balls
Delicious no-bake protein balls combining creaminess and strawberry flavor, perfect for healthy snacking.
Ingredients
For the Base
- 1 cup vanilla protein powder Use any flavor you like; vanilla works well for cheesecake vibe.
- ¾ cup oat flour Finely ground oats can be used as a substitute.
- 4 oz cream cheese, softened Can substitute with dairy-free cream cheese.
- 3 tbsp Greek yogurt (plain or vanilla) Dairy-free yogurt can be used for a plant-based version.
- 2 tbsp honey or maple syrup For a vegan option, use maple syrup.
- ¼ cup freeze-dried strawberries, crushed Provides a burst of strawberry flavor.
- ½ tsp vanilla extract
- a pinch salt
To Serve
- as needed pink/red sprinkles or crushed strawberries Optional for coating.
Instructions
Preparation
- In a bowl, combine the protein powder, oat flour, crushed freeze-dried strawberries, and a pinch of salt.
- Add the softened cream cheese, Greek yogurt, honey (or maple syrup), and vanilla extract. Stir well until you have a thick, dough-like mixture.
- Scoop the mixture and roll into bite-sized balls, aiming for about 1 inch in diameter.
- Optional: Roll the balls in pink/red sprinkles or extra crushed strawberries.
- Refrigerate the balls for at least 30 minutes.
- Once firm, store the protein balls in an airtight container in the fridge.
Notes
Ensure your cream cheese is at room temperature for easier mixing. These protein balls can be stored in the fridge for up to 5 days. Freezing is not recommended to avoid texture alteration.