Strawberry Cheesecake Protein Balls | No Bake & 8g Protein (Print Version)
Strawberry Cheesecake Protein Balls - a delicious no-bake snack with 8g protein per serving. Easy to make, perfect for meal prep or a healthy treat.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 50 minutes
Servings: 12 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Creamy Cheesecake Core
01 -
4 oz light cream cheese, softened
02 -
1 cup vanilla protein powder (whey or plant-based)
03 -
1/4 cup almond flour
04 -
1/4 cup pure maple syrup
05 -
1 tsp vanilla extract
06 -
1 tsp fresh lemon juice
07 -
Pinch of sea salt
→ Strawberry & Crumb Infusion
08 -
1/4 cup crushed freeze-dried strawberries
09 -
1/4 cup graham cracker crumbs
→ Sweet & Tangy Coating
10 -
1/4 cup graham cracker crumbs
11 -
2 tbsp freeze-dried strawberry powder
# Instructions:
01 -
In a medium bowl, beat 4 oz light cream cheese until smooth. Add 1 cup vanilla protein powder, 1/4 cup almond flour, 1/4 cup pure maple syrup, 1 tsp vanilla extract, 1 tsp fresh lemon juice, and a pinch of sea salt. Mix until a thick, uniform dough forms for your Strawberry Cheesecake Protein Balls | No Bake & 8g Protein.
02 -
Gently fold 1/4 cup crushed freeze-dried strawberries and 1/4 cup graham cracker crumbs into the cream cheese mixture. Ensure the strawberry pieces and crumbs are evenly distributed throughout the dough, adding texture and flavor to your protein balls.
03 -
Cover the bowl and refrigerate the dough for at least 15-20 minutes. This chilling step is crucial as it helps firm up the mixture, making it much easier to roll into perfect, non-sticky Strawberry Cheesecake Protein Balls | No Bake & 8g Protein.
04 -
Once chilled, scoop out approximately 1.5 tablespoons of dough for each ball. Roll the mixture between your palms to form 12 evenly sized, smooth balls. If the dough is too sticky, lightly dampen your hands.
05 -
In a shallow dish, combine 1/4 cup graham cracker crumbs and 2 tbsp freeze-dried strawberry powder. Stir well to create a vibrant, sweet, and tangy coating that will perfectly complement the creamy interior of your protein balls.
06 -
Roll each formed protein ball gently in the strawberry-graham cracker coating, ensuring it's fully covered. Press lightly to help the coating adhere. This final touch makes your Strawberry Cheesecake Protein Balls | No Bake & 8g Protein visually appealing and adds an extra layer of flavor.
07 -
Place the coated protein balls on a plate or in an airtight container. Refrigerate for another 10-15 minutes to allow them to firm up completely before serving. Enjoy these delicious and nutritious no-bake treats!
# Notes:
01 -
Feel free to use your preferred vanilla protein powder (whey or plant-based). Adjust maple syrup slightly if your protein powder is unsweetened or very sweet.
02 -
Store your Strawberry Cheesecake Protein Balls in an airtight container in the refrigerator for up to 5-7 days, or freeze for up to 1 month for longer freshness.
03 -
If the dough becomes too sticky while rolling, pop it back into the fridge for 5-10 minutes, or lightly moisten your hands with water.
04 -
For an extra burst of lemon, add a tiny bit of lemon zest to the core mixture, or a few drops of cheesecake flavoring.
# Tools You'll Need:
01 -
Mixing bowls
02 -
Spatula
03 -
Measuring cups and spoons
04 -
Food processor (optional)
05 -
Parchment paper
# Nutrition Facts (Per Serving):
Calories: 99 kcal
Total Fat: 3 g
Total Carbohydrate: 11 g
Protein: 9 g