Description
These Strawberry Cheesecake Protein Balls are a delightful no-bake snack that combines the creamy richness of cheesecake with the natural sweetness and tanginess of freeze-dried strawberries. Packed with protein and wholesome ingredients like oat flour and Greek yogurt, these bite-sized treats are perfect for a quick energy boost or a healthy dessert alternative.
Ingredients
Scale
Dry Ingredients
- 1 cup oat flour (or finely ground oats)
- 1/2 cup vanilla protein powder
- 1/3 cup freeze-dried strawberries, crushed
- Pinch of salt
Wet Ingredients
- 1/4 cup cream cheese, softened
- 2 tablespoons honey or maple syrup
- 2 tablespoons Greek yogurt
- 1/2 teaspoon vanilla extract
- 1–2 tablespoons milk, as needed for texture
Instructions
- Combine Dry Ingredients: In a medium bowl, mix together the oat flour, vanilla protein powder, crushed freeze-dried strawberries, and a pinch of salt, ensuring they are well combined.
- Prepare Wet Mixture: In a separate bowl, whisk the softened cream cheese with honey (or maple syrup), Greek yogurt, and vanilla extract until the mixture is smooth and creamy.
- Mix Wet and Dry Ingredients: Add the wet mixture into the bowl with the dry ingredients. Stir thoroughly until a cohesive dough forms. If the mixture feels too dry or crumbly, add milk one tablespoon at a time until the dough holds together without being sticky.
- Form Balls: Using your hands, roll the dough into approximately 1-inch diameter balls, ensuring they are firm and compact.
- Chill: Place the protein balls on a parchment-lined plate or tray and refrigerate for 20 to 30 minutes to set and firm up before serving.
Notes
- Store the protein balls in an airtight container in the refrigerator for up to 5 days to maintain freshness.
- For added texture and flavor, roll the protein balls in extra crushed freeze-dried strawberries or shredded coconut before chilling.
- To make the recipe dairy-free, substitute cream cheese and Greek yogurt with suitable plant-based alternatives.
