Strawberry Cheesecake Protein Balls
Indulge in the luscious taste of strawberry cheesecake without the guilt with these delightful protein balls. Bursting with the natural sweetness of freeze-dried strawberries and the creamy tang of cream cheese, these no-bake treats are a perfect blend of dessert and healthy snack. They are incredibly easy to make, packed with protein, and ideal for meal prep, offering a satisfying energy boost whenever you need it.
Prep Time
15 minutes
Cook Time
0 minutes
Total Time
45 minutes
Servings
Makes 12 protein balls (approximately 6 servings)
Keywords
Why This Recipe Delivers
- Indulgent Taste, Guilt-Free: Enjoy classic strawberry cheesecake flavors in a healthy, portion-controlled bite.
- High Protein Boost: Excellent source of protein, perfect for post-workout recovery or a satisfying snack.
- No-Bake Simplicity: Requires no oven, making it quick and easy to prepare with minimal cleanup.
- Perfect for Meal Prep: Prepare a batch at the start of the week for convenient, grab-and-go snacks.
- Gluten-Free Friendly: Naturally gluten-free, catering to various dietary needs.
Ingredients
- 115 g (4 ounces) full-fat cream cheese, softened to room temperature
- 60 g (1/2 cup) vanilla protein powder (whey or plant-based for dietary preference)
- 75 g (3/4 cup) almond flour
- 15 g (1/2 cup) freeze-dried strawberries, thoroughly crushed into a fine powder or small bits, plus extra for rolling
- 30 ml (2 tablespoons) pure maple syrup (adjust to taste for sweetness)
- 5 ml (1 teaspoon) pure vanilla extract
- 1 pinch (less than 1 gram) fine sea salt
Instructions
- In a medium-sized mixing bowl, thoroughly beat the softened cream cheese using an electric mixer or a sturdy whisk until it becomes completely smooth and light, free of any lumps. This ensures a creamy base for the protein balls.
- Introduce the maple syrup and vanilla extract to the beaten cream cheese. Continue to mix on low speed or stir vigorously until these liquid components are fully incorporated, creating a uniformly flavored mixture.
- Gradually add the vanilla protein powder and almond flour to the wet mixture. Stir continuously with a spatula or mix on low speed until the ingredients combine to form a thick, cohesive dough. The consistency should be pliable but not overly sticky.
- Gently fold in most of the crushed freeze-dried strawberries into the dough. Integrate them just enough so they are evenly distributed, ensuring not to overmix, which can make the dough tough. Remember to reserve a small amount of the crushed strawberries in a separate shallow dish for coating later.
- Using a 15 ml (1 tablespoon) scoop, portion out the dough. Roll each portion between your palms to form approximately 12 uniform, bite-sized balls. Place them on a plate or baking sheet lined with parchment paper.
- Take each rolled protein ball and gently roll it in the reserved crushed freeze-dried strawberries. This creates an appealing, vibrant pink coating and adds an extra burst of strawberry flavor and texture.
- Arrange the coated protein balls on a plate or in an airtight container. Transfer them to the refrigerator and chill for a minimum of 30 minutes. This crucial step allows the balls to firm up, making them easier to handle and enhancing their texture and flavor.
Tools You’ll Need
- Medium mixing bowl
- Electric mixer or sturdy whisk
- Spatula
- 15 ml (1 tablespoon) measuring spoon or cookie scoop
- Parchment paper
- Plate or baking sheet
- Airtight container for storage
Essential Success Tips
- Ensure cream cheese is at room temperature before starting; this makes it much easier to beat smooth and prevents lumps in the mixture.
- Crush freeze-dried strawberries thoroughly; a food processor or a Ziploc bag with a rolling pin works best for a fine powder for coating.
- If the dough is too sticky, add a little more almond flour (1 tablespoon at a time) until it's easy to roll. If too dry, add a tiny bit more maple syrup or a splash of milk.
- Chilling is essential. Do not skip this step, as it helps the balls firm up and prevents them from being too soft or crumbly.
- For an extra layer of flavor and texture, consider toasting the almond flour lightly before use (allow to cool completely).
Professional Cooking Secrets
- For a truly intense strawberry flavor, use a combination of finely crushed freeze-dried strawberries within the dough and slightly larger, coarser pieces for the exterior coating. This provides textural contrast and a layered berry experience.
- To elevate the "cheesecake" aspect, add a microplane zest of half a lemon (approximately 2 grams) to the cream cheese mixture along with the vanilla. The citrus brightens the flavors without overpowering the strawberry.
- Experiment with different protein powder flavors like strawberry or unflavored, adjusting the maple syrup slightly if using an unsweetened powder.
Notes
- Storage: Store the Strawberry Cheesecake Protein Balls in an airtight container in the refrigerator for up to 1 week. They can also be frozen for up to 1 month; thaw slightly before enjoying.
- Variations: For a chocolatey twist, add 1-2 tablespoons of cocoa powder to the dough. You could also swap out freeze-dried strawberries for other freeze-dried fruits like raspberries or blueberries.
- Sweetness: Adjust the amount of maple syrup to your personal preference. Taste a small bit of the dough before rolling to ensure it's just right.
Frequently Asked Questions
Can I use a different type of protein powder?
Yes, you can use whey, casein, or plant-based protein powders (like pea or rice protein). Be aware that different protein powders absorb liquid differently, so you might need to slightly adjust the amount of almond flour or maple syrup to achieve the right dough consistency.
How do I store these protein balls?
These protein balls should be stored in an airtight container in the refrigerator. They will stay fresh for up to 7 days. For longer storage, you can freeze them for up to a month and thaw them in the fridge when you're ready to enjoy.
Are these suitable for a vegan diet?
To make them vegan, ensure you use a plant-based cream cheese alternative and a plant-based vanilla protein powder. Maple syrup is naturally vegan.
Nutrition Facts (Per Serving)
Calories: 120-140, Protein: 9-11g, Fat: 8-10g, Carbs: 6-8g (per ball, approximate values based on typical ingredients)
Allergy Information
Contains dairy (cream cheese) and tree nuts (almond flour). For a dairy-free version, use a suitable dairy-free cream cheese alternative. Always check protein powder labels for allergen information, as some may contain soy or other common allergens.
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