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Strawberry Cheesecake Protein Balls: The Ultimate Healthy Snack Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 49 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 45 minutes
  • Yield: 15 servings
  • Category: Snack
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Description

Strawberry Cheesecake Protein Balls are a delicious and nutritious snack combining the flavors of creamy cheesecake and fresh strawberries. These no-bake protein-packed bites are perfect for a quick energy boost or a healthy treat, made with wholesome ingredients like rolled oats, protein powder, freeze-dried strawberries, and cream cheese. They’re easy to prepare, requiring no baking, and can be customized with shredded coconut coating for extra texture and flavor.

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
  • 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

  1. 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 thoroughly.
  2. Soften Cream Cheese: Make sure the cream cheese is softened for easier mixing. Microwave for 15-20 seconds if needed, but avoid melting it.
  3. Add Wet Ingredients: Add the softened cream cheese, honey or maple syrup, melted coconut oil, vanilla extract, and almond milk to the bowl containing the dry ingredients.
  4. Mix it All Together: Stir all ingredients until well combined into a uniform, slightly sticky mixture.
  5. Check Consistency: If the mixture is too dry, add almond milk one tablespoon at a time. If it’s too wet, add rolled oats or protein powder one tablespoon at a time until the desired consistency is achieved.
  6. Chill the Dough: Refrigerate the mixture for 15-20 minutes to help it firm up and make rolling easier.
  7. Prepare Work Station: If using shredded coconut, pour it into a shallow dish. Line a plate or baking sheet with parchment paper for the shaped balls.
  8. Roll the Balls: Scoop out about a tablespoon of mixture at a time. Roll it between your palms to form smooth, round balls. Dampen your hands if the mixture sticks to them.
  9. Coating (Optional): Roll each protein ball in shredded coconut until fully coated, gently pressing the coconut to adhere.
  10. Place on Baking Sheet: Arrange the protein balls on the prepared parchment-lined baking sheet, spacing them evenly.
  11. Final Chill: Refrigerate the baking sheet with the protein balls for at least 30 minutes to set.
  12. 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 serving.

Notes

  • Use either whey or plant-based protein powder based on your dietary preference.
  • Freeze-dried strawberries provide intense strawberry flavor without moisture; do not substitute with fresh strawberries.
  • You can substitute honey with maple syrup to keep the recipe vegan-friendly.
  • Adjust the almond milk amount closely to achieve the perfect dough consistency suitable for rolling.
  • For added texture and flavor, roll the balls in crushed nuts or seeds instead of shredded coconut.
  • These protein balls make a great pre- or post-workout snack and can be customized with other freeze-dried fruits or extracts.

Find it online: https://slsrecipes.com/strawberry-cheesecake-protein-balls-the-ultimate-healthy-snack-recipe/