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!