Name: Strawberry Cheesecake Protein Balls
Prep time: 10 min
Total time: PT-489830H55M24S
Cuisine: American
Ingredients: 1 cup almond flour; 1/2 cup freeze-dried strawberries, crushed; 1/4 cup vanilla protein powder; 1/4 cup oat flour; 3 tablespoons cream cheese (dairy-free or regular); 2 tablespoons maple syrup or honey; 1 teaspoon vanilla extract; Pinch of salt; 1–2 tablespoons almond milk (as needed)

These Strawberry Cheesecake Protein Balls are a no-bake, creamy, and fruity snack that I love keeping on hand for quick energy. They’re packed with oats, almond flour, protein powder, and crushed freeze-dried strawberries, delivering the nostalgic flavor of cheesecake in a healthy, bite-sized form. Whether I’m looking for a sweet treat or a post-workout pick-me-up, these protein balls check every box.

Why You’ll Love This Recipe

I love how easy and quick these are to make—just mix, roll, and chill. With no oven required, they’re ideal for warm days or busy weeks. The combination of vanilla protein, creamy cream cheese, and tart strawberry makes each bite taste indulgent, even though it’s made with wholesome ingredients. These are also gluten-free and can be made dairy-free, making them a flexible option for different dietary needs.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup almond flour

1/2 cup freeze-dried strawberries, crushed

1/4 cup vanilla protein powder

1/4 cup oat flour

3 tablespoons cream cheese (dairy-free or regular)

2 tablespoons maple syrup or honey

1 teaspoon vanilla extract

Pinch of salt

1–2 tablespoons almond milk (as needed)

Directions

I start by combining the almond flour, crushed freeze-dried strawberries, protein powder, oat flour, and a pinch of salt in a large bowl.

Then I mix in the cream cheese, maple syrup (or honey), and vanilla extract.

I stir everything until a dough forms. If it seems too dry, I add almond milk one tablespoon at a time until the mixture sticks together easily.

Once the dough is ready, I roll it into small bite-sized balls using my hands.

I place the balls on a tray lined with parchment paper and refrigerate them for 20 to 30 minutes so they can firm up.

Servings and timing

This recipe makes about 12 protein balls and takes just 10 minutes to prepare with zero cooking time. Each ball is around 85 kcal, making them a light yet satisfying snack.

Variations

I sometimes switch things up by using chocolate protein powder instead of vanilla for a chocolate-covered strawberry twist. Swapping out the strawberries for freeze-dried raspberries also works beautifully. If I want a nut-free version, I use sunflower seed flour and oat milk instead of almond-based ingredients.

Storage/Reheating

I store these in an airtight container in the fridge for up to one week. For longer storage, I freeze them—just let them thaw for a few minutes before enjoying. No reheating needed since these are no-bake.

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FAQs

Can I use fresh strawberries instead of freeze-dried?

I don’t recommend it—fresh strawberries add too much moisture, which can make the dough sticky and unstable.

What kind of protein powder works best?

I use a vanilla-flavored protein powder with a smooth texture. Both whey and plant-based options work well, but I prefer one without artificial sweeteners.

Can I make these vegan?

Yes! I just use dairy-free cream cheese and maple syrup instead of honey for a fully vegan version.

Are these suitable for kids?

Absolutely. They’re naturally sweetened and don’t contain any harsh ingredients, so I find them to be a great snack for kids too.

How do I keep the protein balls from drying out?

I make sure to store them in an airtight container, and I adjust with almond milk during mixing if the dough feels too dry.

Conclusion

These Strawberry Cheesecake Protein Balls are one of my go-to snacks for a reason—they’re quick, nourishing, and packed with flavor. Whether I’m meal prepping for the week or craving a clean dessert, these little bites always hit the spot.

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