Strawberry Cheesecake Protein Balls: Indulge Guilt-Free Today

These Strawberry Cheesecake Protein Balls are a guilt-free treat packed with protein and flavor.

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Prep Time 10

Chill Time 30

Total Time 40

Servings: 12 balls

Course: Snacks

Cuisine: American

Calories: 100

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Batter

1 cup almond flour substitute with oat flour for gluten-free
1 scoop vanilla protein powder use any preferred protein powder
4 ounces cream cheese low-fat or dairy-free works great
½ cup Greek yogurt opt for plain or lightly flavored
1 cup fresh strawberries frozen can be used if thawed and drained
2 tablespoons maple syrup or honey agave nectar is a perfect substitute
½ cup graham cracker crumbs crushed nuts are a gluten-free alternative

Equipment

mixing bowl
Whisk
cookie scoop
parchment paper

Method

Step-by-Step Instructions

Wash and hull 1 cup of fresh strawberries, then mash until smooth in a mixing bowl (3-4 minutes).
In a separate bowl, whisk together 1 cup of almond flour, 1 scoop of vanilla protein powder, and ½ cup of graham cracker crumbs (about 2 minutes).
Add 4 ounces of softened cream cheese, ½ cup of Greek yogurt, and 2 tablespoons of maple syrup or honey to the dry mixture. Fold in the mashed strawberries gently (1-2 minutes).
Scoop portions and roll into 1-inch balls, placing them on a parchment-lined tray.
Refrigerate for at least 30 minutes to firm up.
Serve chilled, optionally garnished with fresh strawberry slices or a drizzle of maple syrup.

Nutrition

Serving: 1ballCalories: 100kcalCarbohydrates: 10gProtein: 5gFat: 4gSaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 10mgSodium: 50mgPotassium: 120mgFiber: 1gSugar: 5gVitamin A: 200IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

Store in an airtight container for up to a week. For longer storage, freeze on a baking sheet and transfer to a container for up to 3 months.

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