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–+ servings
Strawberry Cheesecake Protein Balls

Strawberry Cheesecake Protein Balls for a Guilt-Free Treat

Delicious Strawberry Cheesecake Protein Balls combine cream cheese and strawberries for a nutritious snack.
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Prep Time 15 minutes
Chilling Time 30 minutes
Total Time 45 minutes
Servings: 12 balls
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Protein Base
  • 2 cups Rolled Oats Substitute with gluten-free oats if necessary.
  • 1 scoop Vanilla Protein Powder Any vanilla-flavored powder works great.
For the Creamy Blend
  • 1/2 cup Almond Butter Can be swapped with peanut butter or sunflower seed butter.
  • 1/4 cup Honey or Maple Syrup Adjust sweetness to taste.
  • 8 oz Cream Cheese Use vegan cream cheese for a dairy-free version.
For the Fruity Pop
  • 1 cup Fresh Strawberries Substitute with freeze-dried berries or other fruits.
For the Optional Coating
  • 1/2 cup Unsweetened Coconut Flakes Optional for coating.

Equipment

  • Mixing Bowl
  • spatula
  • Baking Sheet
  • parchment paper

Method
 

Step-by-Step Instructions
  1. Gather all your ingredients. Make sure cream cheese is softened and chop strawberries into small pieces.
  2. In a large mixing bowl, combine rolled oats and vanilla protein powder. Stir thoroughly.
  3. Pour in almond butter and honey or maple syrup. Stir until fully incorporated.
  4. Gently fold in softened cream cheese until combined. Add chopped strawberries carefully.
  5. Portion mixture into small balls, roughly 2.5 cm in diameter, yielding about 12 protein balls.
  6. If desired, roll each protein ball in coconut flakes.
  7. Arrange on a parchment-lined baking sheet and chill in the refrigerator for at least 30 minutes.

Nutrition

Serving: 1ballCalories: 120kcalCarbohydrates: 15gProtein: 5gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 15mgSodium: 35mgPotassium: 120mgFiber: 2gSugar: 5gVitamin A: 200IUVitamin C: 30mgCalcium: 50mgIron: 1mg

Notes

Store in an airtight container in the fridge for up to 5 days or freeze for longer storage.

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