Description
Strawberry Cheesecake Protein Balls are little no-bake bites that taste like cheesecake filling — but take under 20 minutes to make. Ready? Let’s do this.
Ingredients
Base
- 1 cup almond flour (swap oat flour if you need nut-free)
- ½ cup vanilla protein powder
- 4 tbsp cream cheese, softened (leave at room temp 30 minutes)
- ¼ cup mashed fresh strawberries (or 2 tbsp freeze-dried powder for extra punch)
- 2 tbsp cashew or almond butter
- 2 tbsp honey or maple syrup
- 1 tsp vanilla extract
- Pinch of salt
Optional finishers / mix-ins
- 2–3 tbsp white chocolate chips
- Graham cracker crumbs for rolling
- Extra crushed freeze-dried strawberries
- Zest of lemon for a bright lift
Instructions
Step 1 — Combine the dry ingredients.
In a large bowl, stir together the almond flour, protein powder, and salt. This keeps the protein powder from clumping later and gives you a smooth base.
Step 2 — Prep the strawberries.
If using fresh berries, mash them with a fork but leave a few small pieces for tiny bursts of fruit in each bite.
Step 3 — Add the creamy bits.
Spoon in the softened cream cheese, nut butter, sweetener, and vanilla. Mix vigorously until the mixture turns thick and dough-like. If the cream cheese fights you, keep stirring — it will surrender.
Step 4 — Fold in the strawberries and extras.
Gently fold the mashed strawberries into the dough. Toss in white chocolate chips now if you’re using them. The batter will go a soft pink — cute, right?
Step 5 — Shape into balls.
Scoop roughly a tablespoon of dough and roll between your palms into a ball. If it sticks, wet your hands slightly or spray them with a bit of neutral oil.
Step 6 — Coat & chill (optional but pro-level).
Roll finished balls in crushed graham crackers, freeze-dried strawberry dust, or shredded coconut for texture and presentation. Chill for 20 minutes — the fridge firms them up and makes the flavor pop.
Notes
- Quick fixes & pro tips
- Too wet? Add 1 tbsp almond flour at a time until the texture firms up.
- Too dry? Stir in a tsp of water, milk, or an extra tbsp of cream cheese.
- Cream cheese won’t blend? It wasn’t soft enough — microwave 5–10 seconds and try again.
- Want a stronger fruit flavor? Use freeze-dried strawberry powder — it’s concentrated and low-moisture.
- Bold tip: For easiest rolling, chill the dough 10 minutes before shaping.
- Storage
- Keep the balls in an airtight container in the fridge for up to one week. Freeze extras in a single layer, then transfer to a bag for up to 2 months — thaw in the fridge. FYI: frozen ones taste like mini cheesecake bites. Yum.
Nutrition
- Serving Size: 1 ball
- Calories: 75-85
- Sugar: 3g
- Fat: 4g
- Carbohydrates: 6g
- Fiber: 1.5g
- Protein: 5g