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Strawberry Cheesecake Protein Balls

Rich, glossy, no-bake protein balls that taste exactly like a slice of decadent strawberry cheesecake. Perfect for healthy snacking and meal prep.
Print Recipe
Prep Time 20 minutes
Total Time 35 minutes
Servings: 12 balls
Course: Dessert, Snack
Cuisine: American, Healthy
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

Protein Dough
  • 0.5 cup cream cheese softened to room temperature
  • 0.5 cup vanilla protein powder whey or plant-based
  • 0.25 cup almond flour blanched
  • 0.5 cup freeze-dried strawberries crushed into powder/small pieces
  • 2 tbsp maple syrup or honey
  • 1 tsp vanilla extract
Glossy Strawberry Glaze & Topping
  • 0.5 cup white chocolate chips sugar-free optional
  • 1 tsp coconut oil
  • 1 tbsp freeze-dried strawberry powder or a drop of pink food coloring
  • 2 tbsp graham cracker crumbs for sprinkling

Equipment

  • Mixing bowls
  • Baking sheet
  • Parchment paper
  • Food processor or rolling pin
  • Microwave-safe bowl

Method
 

  1. Crush the freeze-dried strawberries into a fine powder with small pieces using a food processor or rolling pin.
  2. In a mixing bowl, beat the softened cream cheese, maple syrup, and vanilla extract until completely smooth.
  3. Add the vanilla protein powder, almond flour, and 1/2 cup of the crushed freeze-dried strawberries to the wet mix. Fold until a thick dough forms.
  4. Scoop out tablespoon-sized portions of the dough and roll them into smooth balls between your palms.
  5. Place the balls on a parchment-lined baking sheet and freeze for 15-20 minutes to firm up.
  6. While chilling, microwave white chocolate chips and coconut oil in 30-second intervals until melted and smooth. Stir in strawberry powder to tint the glaze pink.
  7. Dip each chilled protein ball into the pink chocolate glaze to coat completely, letting excess drip off.
  8. Immediately sprinkle the wet glaze with graham cracker crumbs before the chocolate sets.
  9. Refrigerate for 10 minutes to allow the shell to harden completely. Store leftovers in the fridge.

Notes

If the protein dough is too dry to roll, add almond milk 1 teaspoon at a time. If it is too sticky, add a sprinkle of extra almond flour.