Name: Strawberry Cheesecake Protein Balls Recipe
Prep time: 10 min
Total time: PT-488185H46M50S
Cuisine: American
Ingredients: 3 cups gluten-free oats (or oat flour); 1 cup vanilla protein powder; 2 Tbsp ground cinnamon; ½ tsp pink Himalayan sea salt; 1 cup pure maple syrup; 1 ½ cup nut butter (such as almond or peanut butter); ½ cup coconut oil (half melted); 1 tsp vanilla extract; ¼ – ½ cup white chocolate chips; ¼ – ½ cup freeze dried strawberries

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If you’re searching for a delightful little snack that combines indulgence with a health boost, these Strawberry Cheesecake Protein Balls are about to become your new favorite treat. They capture the luscious essence of strawberry cheesecake in a bite-sized form that’s packed with protein and wholesome ingredients. Soft yet chewy, sweet but balanced with a hint of cinnamon and sea salt, these balls will satisfy your cravings while fueling your day. They’re perfect for a on-the-go snack, a post-workout pick-me-up, or a yummy way to sneak in some good nutrients whenever you need a quick bite.

Strawberry Cheesecake Protein Balls Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are simple but essential, each playing a critical role in creating the perfect balance of flavor, texture, and nutrition in your Strawberry Cheesecake Protein Balls. You’ll find familiar pantry staples paired with some special touches that bring it all together beautifully.

Gluten-free oats (3 cups): Ground into a fine flour base, these provide wholesome fiber and help bind everything together with a natural, nutty flavor.
Vanilla protein powder (1 cup): Adds a creamy sweetness along with muscle-repairing protein, enhancing both nutrition and taste.
Ground cinnamon (2 Tbsp): Brings a warm spice note that balances the sweetness and adds extra depth.
Pink Himalayan sea salt (½ tsp): Just a pinch to elevate the flavors and create that irresistible cheesecake contrast.
Pure maple syrup (1 cup): A natural sweetener that binds and adds rich, caramel hints perfect for this recipe.
Nut butter (1 ½ cup): Your choice of almond, cashew, or peanut butter adds creaminess, healthy fats, and a wonderful texture.
Coconut oil (½ cup, half melted): Provides moisture and firmness as the protein balls set, plus a subtle tropical note.
Vanilla extract (1 tsp): Enhances the overall dessert-like flavor, rounding out every bite.
White chocolate chips (¼ – ½ cup): Melt-in-your-mouth sweetness that mimics the cream cheese element in cheesecake.
Freeze dried strawberries (¼ – ½ cup): Adds bursts of tangy strawberry flavor and beautiful flecks of color throughout.

How to Make Strawberry Cheesecake Protein Balls

Step 1: Prepare the Oat Flour

Start by placing the gluten-free oats in a food processor and pulse until you achieve a fine, flour-like consistency. This will create the perfect base to hold all your ingredients together and keep the texture delightfully smooth yet hearty.

Step 2: Combine Dry Ingredients

To the oat flour, add in the vanilla protein powder, ground cinnamon, and pink Himalayan sea salt. Pulse once or twice to mix these dry components well so that each ball will have a balanced flavor in every bite.

Step 3: Add the Wet Ingredients

Next, pour in the pure maple syrup, nut butter, half-melted coconut oil, and vanilla extract. Blend everything in the food processor until you get a sticky, dough-like consistency that holds when pressed together. This step is where your Strawberry Cheesecake Protein Balls start to come alive with creamy, sweet goodness.

Step 4: Fold in the Mix-Ins

Remove the blade from your processor and gently fold in the white chocolate chips and freeze-dried strawberries. This ensures your little bursts of strawberry flavor and creamy pockets of white chocolate are evenly distributed without breaking up.

Step 5: Shape the Balls

Use a tablespoon measuring spoon or a small cookie scooper to portion out the mixture. Roll each portion between your palms to create perfectly round protein balls. This hands-on step is so satisfying because you can immediately see how your Strawberry Cheesecake Protein Balls take shape!

How to Serve Strawberry Cheesecake Protein Balls

Garnishes

For an extra touch of flair and texture, try rolling your finished protein balls in crushed freeze-dried strawberries, shredded coconut, or finely chopped nuts. These garnishes add a lovely visual pop and a bit of crunch that contrasts beautifully with the soft interior.

Side Dishes

Serve these protein balls alongside a small bowl of Greek yogurt or a fresh fruit salad for a well-rounded snack or breakfast. Their rich texture goes wonderfully with tangy or juicy sides that brighten the palate.

Creative Ways to Present

If you’re packing these for a party or gifting them, arrange the Strawberry Cheesecake Protein Balls in pretty mini paper liners or stack them in a clear jar tied with a ribbon. You can drizzle them with a bit of melted white chocolate or a light dusting of powdered sugar to make them look even more irresistible.

Make Ahead and Storage

Storing Leftovers

Once made, you can keep your Strawberry Cheesecake Protein Balls fresh by storing them in an airtight container in the refrigerator. They’ll last for up to a week, making them an excellent prep-ahead snack to have ready whenever cravings strike.

Freezing

These protein balls freeze beautifully. Simply place them on a baking sheet in a single layer and freeze until solid. Then transfer to a freezer-safe bag or container and keep them frozen for up to 3 months. When you want a quick treat, just thaw a few at room temperature.

Reheating

While these are best enjoyed chilled or at room temperature, if you prefer a slightly softer texture, allow your Strawberry Cheesecake Protein Balls to warm for 10 minutes outside the fridge or microwave them gently for 10 seconds. Just be careful not to melt the white chocolate chips too much.

FAQs

Can I use other types of protein powder?

Absolutely! Whether plant-based, whey, or collagen, feel free to use your favorite protein powder. Just keep in mind that flavor and texture might shift slightly depending on the type.

Are these suitable for people with nut allergies?

If you substitute with a seed butter like sunflower or pumpkin seed butter, these Strawberry Cheesecake Protein Balls can be nut-free. Just double-check all ingredients for any cross-contamination.

How do freeze-dried strawberries compare to fresh strawberries?

Freeze-dried strawberries add concentrated flavor and a chewy texture without adding moisture, which is essential to keep the protein balls firm. Fresh strawberries would release too much water and change the consistency.

Can I make these vegan?

Yes! Using a plant-based protein powder, maple syrup, nondairy nut butter, and ensuring the white chocolate chips are dairy-free will make them vegan-friendly and just as tasty.

What if I want a different flavor variation?

Try swapping cinnamon for pumpkin pie spice or adding lemon zest for a citrus twist. You can also mix in dried cranberries or chopped nuts to customize your Strawberry Cheesecake Protein Balls.

Final Thoughts

Making and enjoying Strawberry Cheesecake Protein Balls is one of those simple pleasures that add a burst of joy and nourishment to your day. Their delightful flavor, combined with wholesome ingredients, makes them a snack worth sharing and savoring. Give this recipe a try—you might just find yourself making them on repeat because once you taste that perfect strawberry cheesecake vibe packed into a protein ball, it’s hard to go back!

Strawberry Cheesecake Protein Balls Recipe

★★★★★

4.8 from 10 reviews

Author: lilan
Total Time: 10 minutes plus chilling time
Yield: Approximately 24 protein balls 1x
Diet: Gluten Free

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Description

These Strawberry Cheesecake Protein Balls are a delicious and nutritious snack perfect for on-the-go energy. Combining the flavors of creamy cheesecake, sweet strawberries, and a hint of vanilla, these gluten-free protein balls are packed with wholesome ingredients like oats, nut butter, and protein powder. They are easy to make, naturally sweetened with maple syrup, and include white chocolate chips for a delightful texture contrast. Ideal for a pre- or post-workout boost or a guilt-free treat.

Instructions

Prepare Oats: Place the gluten-free oats in a food processor and blend until it reaches a flour-like consistency. This step ensures the protein balls have a smooth and consistent texture.
Combine Ingredients: Add the vanilla protein powder, ground cinnamon, pink Himalayan sea salt, pure maple syrup, nut butter, melted coconut oil, and vanilla extract to the food processor with the oat flour. Process until all ingredients are fully combined into a thick dough.
Fold in Add-ins: Remove the dough from the processor and gently fold in the white chocolate chips and freeze-dried strawberries, evenly distributing these tasty bits throughout the mixture.
Form Balls: Using a 1 tablespoon measuring spoon or cookie scooper, portion out the dough and roll each portion between your hands to form smooth balls.
Chill and Serve: Place the protein balls on a lined tray or dish and refrigerate for at least 30 minutes to firm up. Once set, they are ready to enjoy as a nutritious snack.

Notes

You can substitute nut butter with sunflower seed butter for a nut-free version.
For a dairy-free option, ensure white chocolate chips are dairy-free or omit them.
Store protein balls in an airtight container in the refrigerator for up to one week or freeze for longer storage.
Adjust sweetness by adding more or less maple syrup according to your preference.
Feel free to roll the protein balls in extra crushed freeze-dried strawberries or shredded coconut for a decorative finish.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Snack
Method: No Bake
Cuisine: American