Looking for a snack that feels like dessert but still supports your health goals? These Strawberry Cheesecake Protein Balls are sweet, creamy, and packed with protein, the kind of bite-sized indulgence you can grab after the gym, between Zoom calls, or when late-night cravings hit. They’re no-bake, ready in under 15 minutes, and versatile enough to work as breakfast-on-the-go, a post-workout refuel, or even a fun party treat.
Ingredients You’ll Need
- ½ cup rolled oats
- 1 cup almond flour (or oat flour for nut-free)
- 2 scoops vanilla protein powder (whey or plant-based)
- ¼ cup cream cheese, softened (or Greek yogurt for lighter option)
- ¼ cup freeze-dried strawberries, crushed (not fresh — too much moisture)
- 2 tbsp honey or maple syrup
- 1 tsp vanilla extract
- 1–2 tbsp milk of choice (almond, oat, dairy — as needed for texture)
Optional Add-Ins:
- Lemon zest for brightness
- Mini dark chocolate chips
- Chia seeds or flaxseeds for extra fiber
How to Make Strawberry Cheesecake Protein Balls
- Mix the dry base:
In a large bowl, combine oats, almond flour, and protein powder. - Add the creamy flavor:
Stir in softened cream cheese, crushed strawberries, honey (or maple), and vanilla. Mix until it starts forming a dough. - Adjust consistency:
If the mixture feels crumbly, add milk one tablespoon at a time until smooth and moldable. If too sticky, add a bit more almond flour. - Roll into balls:
Scoop about 1 tablespoon of dough and roll firmly into 1-inch balls. - Chill & set:
Place on a parchment-lined tray and refrigerate for 30 minutes before serving.
That’s it — no oven, no fuss, just protein-packed cheesecake bites ready to go.
Tips & Tricks for Perfect Protein Balls
- Always use room temperature cream cheese for smoother mixing.
- Don’t skip the chill time — it helps them firm up and taste more like cheesecake.
- For a dessert vibe, drizzle with melted dark chocolate before chilling.
- Meal prep hack: make a double batch and freeze half for later.
Variations & Substitutions
- Vegan: Swap cream cheese for vegan cream cheese or thick coconut yogurt, honey for maple syrup, and use plant-based protein powder.
- Nut-Free: Replace almond flour with oat flour and check your protein powder for nut-free certification.
- Low-Carb/Keto: Use almond flour, a keto-friendly protein powder, and a sugar-free syrup like monk fruit or allulose.
- Flavor Twists: Try blueberry cheesecake protein balls, or fold in cocoa powder for a chocolate-strawberry version.
How to Serve Strawberry Cheesecake Protein Balls
- Straight from the fridge as a grab-and-go snack.
- With Greek yogurt for a protein-packed breakfast.
- On top of smoothie bowls for crunch + creaminess.
- As a healthier party treat on a platter (kids love them too).
Frequently Asked Questions
Can I use fresh strawberries instead of freeze-dried?
Not recommended — fresh strawberries add too much moisture, making the balls soggy. Stick to freeze-dried for the best texture and flavor.
How long do they last in the fridge?
Up to 5 days in an airtight container. Place parchment paper between layers if stacking.
Can I freeze them?
Yes! Lay them flat on a tray, freeze until solid, then transfer to a freezer bag. They’ll keep for up to 3 months.
What’s the best protein powder to use?
Vanilla works best for the cheesecake vibe, but chocolate or strawberry protein powder adds fun twists. Both whey and plant-based powders work fine.
Nutrition & Health Benefits (per ball, approx.)
- Calories: 120
- Protein: 7g
- Carbs: 12g
- Fiber: 3g
- Fat: 6g (mostly healthy fats from almond flour)
- Sugar: 5g
Why they’re healthy: The oats and almond flour add fiber, protein powder boosts satiety and recovery, and cream cheese delivers that creamy, indulgent cheesecake texture, without needing a whole slice of cake.
Final Thoughts
These Strawberry Cheesecake Protein Balls strike that rare balance between indulgent and nutritious. They’re creamy, sweet, and satisfying, yet simple enough for meal prep. Whether you’re fueling up after a workout, sneaking in a mid-afternoon bite, or treating yourself at night, these no-bake snacks hit the spot.
If you make them, let me know how they turned out, and don’t be shy about experimenting with flavors. Cheesecake is endlessly customizable, and these little bites are proof.
Strawberry Cheesecake Protein Balls (No-Bake, High-Protein Snack)
Ingredients
- ½ cup rolled oats
- 1 cup almond flour (or oat flour for nut-free)
- 2 scoops vanilla protein powder (whey or plant-based)
- ¼ cup cream cheese, softened (or Greek yogurt for lighter option)
- ¼ cup freeze-dried strawberries, crushed (not fresh — too much moisture)
- 2 tbsp honey or maple syrup
- 1 tsp vanilla extract
- 1–2 tbsp milk of choice (almond, oat, dairy — as needed for texture)
Optional Add-Ins:
- Lemon zest for brightness
- Mini dark chocolate chips
- Chia seeds or flaxseeds for extra fiber
Instructions
- Mix the dry base: In a large bowl, combine oats, almond flour, and protein powder.
- Add the creamy flavor: Stir in softened cream cheese, crushed strawberries, honey (or maple), and vanilla. Mix until it starts forming a dough.
- Adjust consistency: If the mixture feels crumbly, add milk one tablespoon at a time until smooth and moldable. If too sticky, add a bit more almond flour.
- Roll into balls: Scoop about 1 tablespoon of dough and roll firmly into 1-inch balls.
- Chill & set: Place on a parchment-lined tray and refrigerate for 30 minutes before serving.
Notes
- Use freeze-dried strawberries, not fresh, for the best texture.
- If the dough feels too sticky, add a little more almond flour. If it’s too dry, add a splash of milk.
- These protein balls taste best after chilling for at least 30 minutes.
- For extra flavor, try mixing in lemon zest, chia seeds, or mini chocolate chips.
- Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
- Make a double batch if you’re meal prepping — they disappear fast!