Go Back
No Bake Strawberry Cheesecake Protein Balls

No Bake Strawberry Cheesecake Protein Balls

Indulge in guilt-free sweetness with these No Bake Strawberry Cheesecake Protein Balls, a quick and easy recipe perfect for a healthy snack or dessert. Packed with protein and bursting with strawberry cheesecake flavor, these little bites will satisfy your cravings without derailing your wellness goals.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 0 minutes
Chill Time 30 minutes
Total Time 45 minutes
Course: Dessert, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup rolled oats gluten-free if needed
  • 1/2 cup unsweetened freeze-dried strawberries crushed into a powder
  • 1/4 cup strawberry protein powder whey, plant-based, or your favorite
  • 1/4 cup cream cheese softened
  • 2-3 tablespoons honey or maple syrup adjust to sweetness preference
  • 1 tablespoon almond butter or cashew butter for creaminess and binding
  • 1 teaspoon vanilla extract
  • Pinch salt
  • 1-2 tablespoons milk dairy or non-dairy, if the mixture is too dry
  • 1-2 tablespoons extra crushed freeze-dried strawberries or shredded coconut for rolling (optional)

Equipment

  • Food Processor
  • Mixing bowl
  • - Parchment Paper

Method
 

  1. If you have whole rolled oats, pulse them a few times in a food processor or blender until they are slightly broken down but not completely turned into flour. This helps with the texture of the protein balls. If you're using quick oats, you can skip this step.
    1 cup rolled oats
  2. In a medium mixing bowl, add your rolled oats, powdered freeze-dried strawberries, strawberry protein powder, and a pinch of salt. Stir these dry ingredients together thoroughly to ensure the protein powder and strawberry powder are evenly distributed.
    1 cup rolled oats, 1/2 cup unsweetened freeze-dried strawberries, 1/4 cup strawberry protein powder, Pinch salt
  3. To the dry ingredients, add the softened cream cheese, honey or maple syrup, almond or cashew butter, and vanilla extract.
    1/4 cup cream cheese, 2-3 tablespoons honey or maple syrup, 1 tablespoon almond butter or cashew butter, 1 teaspoon vanilla extract
  4. Begin mixing everything together with a spoon or spatula. As the ingredients combine, the mixture will start to become a bit sticky and cohesive.
  5. Continue mixing until all ingredients are well incorporated. The mixture should hold together when you gently squeeze it. If it feels too dry and crumbly, add 1-2 tablespoons of milk (dairy or non-dairy) at a time, mixing after each addition, until the dough is moist enough to roll into balls without falling apart. Be careful not to add too much liquid, or the balls will be too soft.
    1-2 tablespoons milk
  6. Take about 1 to 1.5 tablespoons of the mixture at a time and roll it between your palms to form a small ball. If the mixture is sticking to your hands, you can lightly wet your hands or use a small cookie scoop.
  7. If desired, you can roll the finished protein balls in extra crushed freeze-dried strawberries for a beautiful pink hue and added strawberry flavor, or in shredded coconut for a lovely texture.
    1-2 tablespoons extra crushed freeze-dried strawberries or shredded coconut
  8. Place the rolled protein balls on a plate or baking sheet lined with parchment paper. Cover and refrigerate for at least 30 minutes to allow them to firm up. This step is crucial for their texture.

Notes

Store in an airtight container in the refrigerator for up to one week. Can be frozen for up to 2-3 months.
QR Code linking back to recipe