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Strawberry Cheesecake Protein Balls Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 31 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes plus 30 minutes chilling
  • Yield: 12 protein balls
  • Category: Snack
  • Method: No-Cook
  • Cuisine: American
  • Diet: Low Fat

Description

These Strawberry Cheesecake Protein Balls are a delicious and nutritious no-bake snack, combining the creamy tang of cream cheese with the sweet fresh flavor of freeze-dried strawberries. Perfect for a quick energy boost, they are easy to prepare with wholesome ingredients like rolled oats, protein powder, and almond milk, coated with extra crushed strawberries for added flair and taste.

Ingredients

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
  • 2 tablespoons unsweetened almond milk (or any milk)
  • 1 teaspoon vanilla extract

For Coating

  • Extra crushed freeze-dried strawberries

Instructions

  1. Prepare the oats: Optionally pulse the rolled oats in a food processor for a few seconds until partially ground to achieve a smoother texture, or leave them whole for a chewier texture.
  2. Mix dry ingredients: In a large mixing bowl, whisk together the rolled oats (whole or ground), vanilla protein powder, crushed freeze-dried strawberries, and a pinch of salt to combine the flavors evenly.
  3. Add wet ingredients: Add the softened cream cheese, honey or maple syrup, unsweetened almond milk, and vanilla extract to the dry ingredients. Ensure the cream cheese is softened by letting it sit at room temperature for about 30 minutes before mixing.
  4. Combine into dough: Use a sturdy spoon or your hands to mix everything thoroughly until a slightly sticky dough forms. If the mixture is too dry, add almond milk one teaspoon at a time; if too wet, add more rolled oats or protein powder until the dough holds shape.
  5. Shape the balls: Using a small cookie scoop or a tablespoon, portion out the dough and roll it between your palms to form smooth, round balls. Imperfect shapes are acceptable.
  6. Coat the protein balls: Roll each protein ball in extra crushed freeze-dried strawberries to add flavor and an attractive coating. Alternative coatings can include shredded coconut, chopped nuts, or cocoa powder.
  7. Chill: Place the protein balls on a parchment-lined baking sheet or plate to prevent sticking, then refrigerate for at least 30 minutes to firm up and allow flavors to meld.
  8. Store: After chilling, transfer the protein balls to an airtight container and refrigerate for up to one week. For longer storage, freeze in a freezer-safe container for up to one month and thaw before eating.

Notes

  • For smoother texture, pulse oats before mixing; for chewier texture, use whole rolled oats.
  • Ensure cream cheese is softened to facilitate easy mixing.
  • Adjust almond milk gradually to control dough consistency.
  • Store refrigerated protein balls up to 1 week; freeze for up to 1 month.
  • Alternative coatings can be used to vary flavor and presentation.
  • Choose plant-based protein powder to keep the recipe vegan except for cream cheese.

Find it online: https://slsrecipes.com/strawberry-cheesecake-protein-balls-recipe/