These strawberry cheesecake protein balls are a quick, no-bake snack that tastes like a tiny dessert with a healthy punch. They are soft, slightly tangy from the cream cheese, sweet with honey, and have little bursts of fresh strawberry. They feel creamy on the inside and slightly chewy from the oats. Make them for a post-workout boost or an easy grab-and-go treat.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 30 minutes (chilling time)
- Total Time: 45 minutes
- Servings: 12 (about 1-inch balls)
- Difficulty Level: Easy
Nutrition Information
Approximate per serving (1 ball):
- Calories per serving: 115 kcal
- Protein: 6 g
- Carbohydrates: 12 g
- Fat: 5 g
- Fiber: 1 g
- Sugar: 6 g
- Sodium: 45 mg
Why Make This Strawberry Cheesecake Protein Balls
These protein balls blend sweet strawberry flavor with tangy cream cheese for a dessert-like snack that still supports your nutrition goals. They are no-bake and quick to pull together. They work well as a portable breakfast bite, a post-workout refuel, or a healthier party treat. If you like savory stuffed bites, try a contrasting snack like Beef Bacon Jalapeno Popper Cheese Balls for another crowd-pleaser.
How to Make Strawberry Cheesecake Protein Balls
This recipe is simple: mix dry ingredients, add the creamy binder and fruit, shape, and chill. The strawberries add freshness and a light pink speckled look. Use chilled mixing and quick shaping to keep the balls firm and neat.
Ingredients:
- 1 cup rolled oats
- 1/2 cup protein powder (vanilla or strawberry flavor)
- 1/4 cup almond flour
- 1/2 cup cream cheese (softened)
- 1/4 cup honey or maple syrup
- 1/2 cup diced strawberries
- 1 teaspoon vanilla extract
Directions:
Step 1: Preparation
In a large bowl, combine the rolled oats, protein powder, and almond flour. Stir with a spoon until the dry ingredients are evenly mixed and there are no lumps. This gives a uniform base and helps the balls hold together.
Step 2: Mixing
Add the softened cream cheese, honey (or maple syrup), diced strawberries, and vanilla extract. Use a spatula or clean hands to fold everything together. Press and mix until the mixture is sticky and holds when squeezed. If the mix feels too wet, add a tablespoon more oats; if too dry, add a little extra cream cheese or a teaspoon of water.
Step 3: Cooking
Roll the mixture into small balls (about 1 inch in diameter). Use slightly damp hands to prevent sticking and to get smooth, even balls. Place each ball on a baking sheet lined with parchment paper. This step shapes the bites and prepares them to firm up.
Step 4: Finishing
Place the balls on the lined baking sheet and refrigerate for at least 30 minutes to firm up. Chilling helps the cream cheese set and makes the texture dense and chewy. After chilling, enjoy immediately or transfer to a storage container.
How to Serve Strawberry Cheesecake Protein Balls
Serve them chilled or at cool room temperature. They pair well with a cup of coffee, a cold glass of milk, or a green smoothie. For a party platter, arrange them with fresh strawberry slices and a drizzle of melted dark chocolate. They also work well packed in lunchboxes or post-gym snack bags.
How to Store Strawberry Cheesecake Protein Balls
- Refrigerator: Store in an airtight container for up to 5 days. Keep them chilled to maintain texture and freshness.
- Freezer: Freeze in a single layer on a tray for 1 hour, then transfer to a freezer-safe bag or container. Freeze up to 2 months. Thaw in the fridge for a few hours before eating.
- Tip: Place parchment between layers to prevent sticking.
Expert Tips for Perfect Strawberry Cheesecake Protein Balls
- Use cold cream cheese straight from the fridge but softened slightly to make mixing easier. Don’t overheat it.
- Dice strawberries small and pat them dry with a paper towel to avoid excess moisture.
- If your protein powder is sweet, reduce the honey by a tablespoon. If it’s unsweetened, you may want the full 1/4 cup.
- For firmer balls, refrigerate longer or add 1–2 tablespoons more oats or almond flour.
- Roll balls with slightly damp hands for a smoother surface and less sticking.
Delicious Variations
- Chocolate-Strawberry: Add 1 tablespoon cocoa powder and roll finished balls in mini chocolate chips.
- Nut Butter Boost: Replace 2 tablespoons of cream cheese with almond or peanut butter for extra richness.
- Coconut Crunch: Roll finished balls in shredded unsweetened coconut for texture.
- Lower-Sugar: Swap honey for a sugar-free maple syrup alternative and use a low-sugar protein powder.
- Vegan Option: Use a dairy-free cream cheese and plant-based protein powder; use maple syrup instead of honey.
Frequently Asked Questions
Q: Can I use frozen strawberries?
A: Yes. Thaw and drain them well, then pat dry before adding. Excess water will make the mixture too wet and hard to shape.
Q: What protein powder works best?
A: Vanilla or strawberry-flavored whey or plant-based powders both work. Choose a powder you enjoy for the best flavor. If your powder is very fine or sweet, adjust honey accordingly.
Q: How do I keep the balls from falling apart?
A: Make sure the mixture is sticky enough to hold when pressed. If it’s crumbly, add a small amount of extra cream cheese or a teaspoon of water. If too wet, add a tablespoon of oats or almond flour.
Q: Can I bake these?
A: These are meant to be no-bake. Baking will change their texture and melt the cream cheese. If you want a firmer, baked version, use a cheesecake-style recipe designed for baking.
Q: How long do they last in the fridge?
A: Stored in an airtight container, they will stay fresh for up to 5 days. For longer storage, freeze for up to 2 months.
Q: Can I make them nut-free?
A: Replace almond flour with oat flour or more rolled oats. If using a nut-free protein powder, the recipe will be nut-free but slightly different in texture.
Q: Are these suitable as a post-workout snack?
A: Yes. They provide a mix of protein and carbs that help with recovery. Pair with a source of hydration for best results.
Conclusion
These Strawberry Cheesecake Protein Balls are an easy, tasty way to enjoy a dessert-like snack that still supports your nutrition goals. They are creamy, slightly tangy, sweet, and perfect for busy days. For more inspiration on no-bake strawberry cheesecake bites, check out this similar recipe: Strawberry Cheesecake No-Bake Energy Bites – Jar Of Lemons. Give these a try — they’re simple to make and sure to brighten your snack time.
Print
Strawberry Cheesecake Protein Balls
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
No-bake strawberry cheesecake protein balls that are creamy, slightly tangy, and sweet, perfect for a quick snack or post-workout treat.
Ingredients
- 1 cup rolled oats
- 1/2 cup protein powder (vanilla or strawberry flavor)
- 1/4 cup almond flour
- 1/2 cup cream cheese (softened)
- 1/4 cup honey or maple syrup
- 1/2 cup diced strawberries
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, combine the rolled oats, protein powder, and almond flour. Stir with a spoon until evenly mixed.
- Add the softened cream cheese, honey, diced strawberries, and vanilla extract. Mix until the mixture holds together.
- Roll the mixture into small balls (about 1 inch in diameter) using slightly damp hands.
- Place the balls on a lined baking sheet and refrigerate for at least 30 minutes to firm up.
Notes
Serve chilled or at cool room temperature. Store in an airtight container for up to 5 days in the refrigerator; freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 ball
- Calories: 115
- Sugar: 6g
- Sodium: 45mg
- Fat: 5g
- Saturated Fat: 0g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 30mg
