Ingredients
Scale
- 1 cup rolled oats
- 1/2 cup protein powder (vanilla or strawberry)
- 4 oz cream cheese, softened
- 1/4 cup honey
- 1/4 cup unsweetened almond milk
- 1/2 cup freeze-dried strawberries, crushed
- 2 tablespoons coconut flour
- 1/4 teaspoon vanilla extract
- Pinch of salt
Instructions
- In a large bowl, combine the rolled oats, protein powder, and coconut flour. Mix well to ensure even distribution.
- In a separate bowl, beat the softened cream cheese and honey together until smooth and creamy. Add the almond milk and vanilla extract, and mix until well combined.
- Pour the wet ingredients into the dry ingredients and mix until a dough forms. If the mixture is too dry, add a tablespoon more of almond milk at a time until it comes together. If it is too wet, add a tablespoon more of coconut flour until it reaches the right consistency.
- Gently fold in the crushed freeze-dried strawberries.
- Roll the mixture into 12 evenly sized balls. Place the balls on a parchment-lined baking sheet.
- Refrigerate for at least 30 minutes to allow the balls to firm up before serving. Enjoy your no-bake strawberry cheesecake protein balls!
Notes
Store the protein balls in an airtight container in the refrigerator for up to 5 days. For a richer flavor, use full-fat cream cheese. You can substitute the honey with maple syrup or agave nectar. If you don’t have freeze-dried strawberries, you can use fresh strawberries, but be sure to finely chop them and pat them dry with paper towels before adding them to the mixture to prevent the balls from becoming too wet. These no-bake strawberry cheesecake protein balls can also be frozen for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 ball
- Calories: 120
- Sugar: 7g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 15mg