Strawberry Cheesecake Balls

Introduction

These Strawberry Cheesecake Balls are a delicious and nutritious snack that combines the creamy tang of cheesecake with the sweet, fruity flavor of strawberries. Easy to make and perfect for on-the-go, they offer a satisfying treat that’s also packed with protein.

Ingredients

• 1 cup rolled oats
• 4 oz softened cream cheese (full-fat or reduced-fat)
• 1/2 cup freeze-dried strawberries (crushed into a fine powder)
• 1/4 cup vanilla protein powder
• 2 tablespoons honey or maple syrup
• 1/4 cup almond flour
• 1 teaspoon vanilla extract
• Optional: chia seeds or mini white chocolate chips

Instructions

1. Step 1: Soften the cream cheese and prepare all ingredients. Crush the freeze-dried strawberries into a fine powder using a food processor or by placing them in a zip-top bag and crushing with a rolling pin.
2. Step 2: In a food processor, combine the oats, almond flour, protein powder, cream cheese, crushed strawberries, honey, and vanilla extract. Blend until a dough forms. It should stick together when pressed but not be overly sticky.
3. Step 3: If the dough feels too dry, add a teaspoon of water or milk at a time until it comes together. If it’s too sticky, add a bit more almond flour.
4. Step 4: Use a cookie scoop or spoon to portion out the dough. Roll between your palms to form balls about 1 inch in diameter.
5. Step 5: Place the protein balls on a parchment-lined tray and refrigerate for 30 minutes to set.
6. Step 6: Transfer to an airtight container and keep in the fridge for up to 5 days or freeze for up to 3 months.

Tips & Variations

• For extra texture, mix in chia seeds or mini white chocolate chips before shaping the balls.
• If you don’t have almond flour, finely ground oats can be used as a substitute.
• Adjust the sweetness by adding more honey or maple syrup to taste.
• Use flavored protein powders like vanilla or strawberry to enhance the flavor.

Storage

Store the cheesecake balls in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them for up to 3 months. To enjoy, thaw in the fridge overnight or leave at room temperature for 15–20 minutes before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh strawberries instead of freeze-dried?

Freeze-dried strawberries are best because they provide intense flavor without adding extra moisture, which helps the dough bind properly. Using fresh strawberries would make the mixture too wet.

Are these balls suitable for a vegan diet?

This recipe includes cream cheese, which is not vegan. However, you can try using a vegan cream cheese alternative and maple syrup instead of honey to make it vegan-friendly.

Strawberry Cheesecake Balls

Print Recipe

★★★★★

4.7 from 58 reviews

Delicious and nutritious Strawberry Cheesecake Balls made with rolled oats, cream cheese, and freeze-dried strawberries. These no-bake protein-packed treats are perfect for a quick snack or healthy dessert, combining the flavors of cheesecake with a fruity strawberry twist.

• Author: Elena
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 40 minutes
• Yield: 12 cheesecake balls 1x
• Category: Snack
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 cup rolled oats
• 4 oz softened cream cheese (full-fat or reduced-fat)
• 1/2 cup freeze-dried strawberries (crushed into a fine powder)
• 1/4 cup vanilla protein powder
• 2 tablespoons honey or maple syrup
• 1/4 cup almond flour
• 1 teaspoon vanilla extract

Optional Add-ins

• Chia seeds
• Mini white chocolate chips

Instructions

1. Prepare Ingredients: Soften the cream cheese at room temperature and measure out all ingredients carefully. Using a food processor or a rolling pin inside a zip-top bag, crush the freeze-dried strawberries into a fine powder for even incorporation.
2. Mix the Dough: In a food processor, combine the rolled oats, almond flour, vanilla protein powder, softened cream cheese, crushed freeze-dried strawberries, honey or maple syrup, and vanilla extract. Blend until a cohesive dough forms that sticks together when pressed but isn’t overly sticky.
3. Adjust Consistency: If the mixture feels too dry, gradually add one teaspoon of water or milk at a time until the dough holds together well. If it’s too sticky, sprinkle in a bit more almond flour to balance the texture.
4. Form Balls: Using a cookie scoop or spoon, portion out the dough and roll between your palms to create balls approximately 1 inch in diameter.
5. Chill to Set: Place the formed protein balls on a parchment-lined tray and refrigerate for 30 minutes to allow them to firm up and set properly.
6. Storage: Transfer the chilled cheesecake balls to an airtight container and store in the fridge for up to 5 days or freeze for up to 3 months for longer preservation.

Notes

• For a vegan version, substitute cream cheese with a plant-based alternative and use maple syrup instead of honey.
• Freeze-dried strawberries provide intense strawberry flavor without adding moisture; avoid using fresh strawberries.
• Optional add-ins like chia seeds or mini white chocolate chips can add texture and flavor.
• Adjust sweetness by varying the amount of honey or maple syrup according to taste.
• These protein balls make a great on-the-go snack or post-workout treat.

Keywords: Strawberry Cheesecake Balls, No-Bake Protein Balls, Healthy Snacks, Protein Snacks, Strawberry Dessert, Cheesecake Bites