These Strawberry Cheesecake Protein Balls are a no-bake, grab-and-go snack that tastes like a mini cheesecake and packs a good hit of protein. They are soft, slightly chewy, and bright with fresh strawberry flavor. They make a great morning bite, post-workout treat, or sweet snack between meals.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 20 minutes (chilling time to firm up)
- Total Time: 35 minutes
- Servings: 12 balls
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving — 1 ball)
- Calories per serving: 90 kcal
- Protein: 5 g
- Carbohydrates: 12 g
- Fat: 2 g
- Fiber: 1 g
- Sugar: 7 g
- Sodium: 30 mg
Why Make This Strawberry Cheesecake Protein Balls
These protein balls combine sweet strawberries with a tangy cheesecake note from cream cheese. They are quick to make and require no baking. The oats add chew and slow-burning carbs, while the protein powder increases satiety. They smell fruity and fresh, taste creamy and sweet with a hint of vanilla, and hold a pleasant soft texture. Make them when you want a healthy snack that feels indulgent.
How to Make Strawberry Cheesecake Protein Balls
This recipe is no-bake and easy to customize. You will mash and mix fresh strawberries with oats, protein powder, cream cheese, and honey. Then you shape the mixture into balls and chill until firm. Keep strawberries dry-ish so the mix binds well. See step-by-step below.
Ingredients:
- 1 cup strawberries, chopped
- 1 cup rolled oats
- 1/2 cup vanilla protein powder
- 1/4 cup cream cheese, softened
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1/4 cup crushed graham crackers (optional)
- Pinch of salt
Directions:
Step 1: Preparation
Wash and chop the strawberries into small pieces. Pat them dry with a paper towel to remove excess moisture. Soften the cream cheese at room temperature for easier mixing.
Step 2: Mixing
In a mixing bowl, combine the chopped strawberries, rolled oats, vanilla protein powder, softened cream cheese, honey (or maple syrup), vanilla extract, and a pinch of salt. Stir until well combined and the mixture holds together. If using crushed graham crackers, fold them in now for extra texture.
Step 3: Cooking
Scoop and roll the mixture into small balls, about 1 inch in diameter. Use a cookie scoop or wet your hands slightly to prevent sticking. Press gently to compact each ball so it holds its shape.
Step 4: Finishing
Place the balls on a parchment-lined tray. Refrigerate for 15–30 minutes until they firm up. Once chilled, enjoy immediately or transfer to an airtight container for storage.
How to Serve Strawberry Cheesecake Protein Balls
- Serve chilled for the best texture and refreshing taste.
- Pair with a small glass of cold milk or unsweetened almond milk.
- Add to a snack box with fresh fruit and nuts for a balanced mini-meal.
- Top with a dusting of extra crushed graham crackers or a drizzle of melted dark chocolate for dessert-style presentation.
How to Store Strawberry Cheesecake Protein Balls
- Refrigerator: Store in an airtight container for up to 5 days. Keep chilled to maintain texture.
- Freezer: Freeze on a tray until firm, then transfer to a freezer bag for up to 3 months. Thaw in the fridge for 1–2 hours before eating.
- Tip: Place parchment between layers to stop them from sticking together.
Expert Tips for Perfect Strawberry Cheesecake Protein Balls
- Dry the strawberries well. Excess juice makes the mixture too wet and hard to roll.
- If mixture is too wet, add extra oats 1 tablespoon at a time or a tablespoon of protein powder until it firms.
- If mixture is too dry, add a teaspoon of milk or a little more honey or maple syrup.
- Chill the cream cheese slightly before mixing for a firmer, less sticky result.
- Use a small cookie scoop for uniform size and faster rolling.
- For a smoother texture, lightly pulse the oats and graham crackers in a food processor before mixing.
Delicious Variations
- Chocolate Strawberry: Add 1–2 tablespoons cocoa powder and roll in chocolate protein powder.
- Nut Butter Boost: Add 2 tablespoons almond or peanut butter for extra richness and binding.
- Vegan Version: Use vegan cream cheese, maple syrup instead of honey, and a plant-based protein powder.
- Lemon Cheesecake: Add 1 teaspoon lemon zest for a bright cheesecake twist.
- Coconut Crunch: Roll finished balls in shredded coconut for added texture.
Frequently Asked Questions
Q: Can I use frozen strawberries?
A: Yes. Thaw and drain very well, then pat dry. If they are watery after thawing, press with paper towels or strain in a sieve to remove excess liquid before mixing.
Q: What if the mixture won’t stick together?
A: Add a little more honey or 1–2 teaspoons of milk, or add extra oats/protein powder a tablespoon at a time until it binds. Chill the mixture for 10 minutes and then try rolling again.
Q: Can I swap cream cheese for Greek yogurt?
A: You can, but Greek yogurt is thinner. Use strained Greek yogurt (Greek-style or labneh) or reduce other wet ingredients to avoid a too-soft texture. Expect a slightly tangier and softer ball.
Q: How many grams of protein are in each ball?
A: Approximately 5 grams per ball, depending on the protein powder you use. Higher-protein powders will increase this number.
Q: Are these safe for kids?
A: Yes. They use simple, whole-food ingredients. For young children, cut into smaller pieces and monitor for potential allergies (dairy, protein powder ingredients). Choose a kid-friendly protein powder or omit it if needed.
Q: Can I make these nut-free?
A: The basic recipe is nut-free. If you add nut butter in a variation, substitute sunflower seed butter to keep them nut-free.
Q: Can I bake these to change the texture?
A: These are designed as no-bake energy bites. Baking will dry them out and change the flavor. Stick to chilling for best results.
Conclusion
These Strawberry Cheesecake Protein Balls are a simple, tasty way to enjoy a cheesecake-like snack without baking. They are creamy, slightly tangy, and full of fresh strawberry flavor. If you want another no‑bake take on this idea, check out Strawberry Cheesecake No-Bake Energy Bites – Jar Of Lemons for more inspiration. Give this recipe a try — they are quick to make and perfect for busy days or post-workout fuel. Enjoy!
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Strawberry Cheesecake Protein Balls
- Total Time: 35 minutes
- Yield: 12 balls 1x
- Diet: Gluten-Free
Description
These no-bake Strawberry Cheesecake Protein Balls are a quick, healthy snack that tastes like a mini cheesecake, offering a good protein boost.
Ingredients
- 1 cup strawberries, chopped
- 1 cup rolled oats
- 1/2 cup vanilla protein powder
- 1/4 cup cream cheese, softened
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1/4 cup crushed graham crackers (optional)
- Pinch of salt
Instructions
- Wash and chop the strawberries into small pieces. Pat them dry with a paper towel to remove excess moisture.
- In a mixing bowl, combine the chopped strawberries, rolled oats, vanilla protein powder, softened cream cheese, honey (or maple syrup), vanilla extract, and a pinch of salt. Stir until well combined.
- Scoop and roll the mixture into small balls, about 1 inch in diameter. Press gently to compact each ball.
- Place the balls on a parchment-lined tray. Refrigerate for 15–30 minutes until they firm up.
Notes
For a smoother texture, lightly pulse the oats and graham crackers before mixing. Store in an airtight container in the fridge for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 ball
- Calories: 90
- Sugar: 7g
- Sodium: 30mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 10mg
