Strawberry Cheesecake Protein Balls
Enjoy these delicious Strawberry Cheesecake Protein Balls, a perfect blend of creamy cheesecake flavor and fresh strawberries, ideal for snacks or post-workout boosts.
Ingredients
Main Protein
- 1 cup Vanilla Protein Powder Ensure it's free of extra sugars for the best results.
Starch/Pasta
- ¾ cup Oat Flour (or Finely Ground Oats) Can substitute with almond flour or whole wheat flour.
Liquids/Dairy
- 4 oz Cream Cheese, Softened Ensure it’s softened enough to combine well without clumps.
- 3 tbsp Greek Yogurt (Plain or Vanilla) Opt for unsweetened varieties.
Seasoning/Spice Blend
- 2 tbsp Honey or Maple Syrup Consider using local honey for added flavor.
Optional Finishing Ingredients
- ¼ cup Freeze-Dried Strawberries, Crushed If using fresh strawberries, note that it may alter the texture.
Instructions
Mix the Base
- Combine 1 cup of vanilla protein powder, ¾ cup of oat flour, 4 oz of softened cream cheese, and 3 tbsp of Greek yogurt in a mixing bowl. Blend until smooth and creamy, ensuring all lumps are removed.
Add Sweetness
- Incorporate 2 tbsp of honey or maple syrup into the mixture and mix until well combined.
Flavor It Up
- Stir in ¼ cup of crushed freeze-dried strawberries and ½ tsp of vanilla extract.
Season It
- Add a pinch of salt to enhance the flavors, then mix until everything is evenly distributed.
Form the Balls
- Using your hands, scoop out portions of the mixture and roll them into 1-inch balls. Place the balls on a baking sheet lined with parchment paper.
Optional Coating
- If desired, roll the balls in extra crushed strawberries or pink/red sprinkles.
Chill and Enjoy
- Refrigerate the balls for at least 10 minutes to firm up before enjoying.
Notes
Store these protein balls in an airtight container in the refrigerator for up to one week. For freezing, place them in a single layer on a baking sheet for a few hours before transferring to a freezer-safe bag, where they can last up to three months.