Let Me Tell You About These Strawberry Cheesecake Protein Balls
Alright, so picture this: it’s 3pm, you’re flagging a bit, and you don’t want to just inhale biscuits like it’s going out of style (not judging – I do it all the time). That’s pretty much how I stumbled onto these strawberry cheesecake protein balls. The first time I made these was right before a dog walk with my neighbor, Alice—she’s one of those people who always has healthy snacks, but like, the good kind you actually want to eat. I thought I’d give it a go and bring some for us to nibble, and, well, Alice basically demanded the recipe before we even got to the top of the road. Honestly, I don’t always nail recipes on the first try, but this one just came together. Go figure!
Why You'll Want to Make These Again and Again
I mean, these are such a lifesaver when I’ve got no time (which is most days). My family goes through them in, oh, six hours tops—if they last that long in the fridge I need to buy a lottery ticket. I whip these up right before a long day, or sometimes after the gym so I can at least pretend I’m on top of my protein. Oh, and if you ask my sister, it’s the cheesecake flavor—she’s convinced it’s healthier because there’s fruit (I mean, sort of?).
(Full disclosure: I once tried to use a blender I got on sale, and it basically erupted in protein powder dust, which is not as fun as it sounds.)
What You'll Need (And What You Can Swap!)
- 1 cup oat flour (sometimes I just blitz regular oats in my dodgy food processor; works fine)
- ½ cup vanilla protein powder (strawberry-flavored works too if you're feeling wild—whatever's in the cupboard, honestly)
- 4 tablespoon cream cheese (I've used both full-fat and the light stuff; both do the job)
- ⅓ cup freeze-dried strawberries (on days I can't find these, I just leave them out and use more vanilla, but it’s not quite as pink)
- 2-3 tablespoon honey or maple syrup (my gran swore by maple, I grab whatever’s open)
- 1 teaspoon vanilla extract (I once forgot this, didn't miss it that much)
- 2-3 tablespoon milk or milk alternative—just a splash at a time, not the whole lot at once! (Almond, oat, or your regular moo juice, all good)
- Pinch of salt (optional, but it does something special… can’t explain it)
How I Make Them (Give or Take)
- Sling the oat flour, protein powder, and freeze-dried strawberries (if using) into a mixing bowl. Get in there with a spatula or wooden spoon—this is the easy part. (Actually, this is where I usually sneak a taste of the powder, because why not?)
- Add the cream cheese, honey (or maple), vanilla, and a pinch of salt. (It’s gonna look weird and clumpy for a minute, promise it comes together!)
- Drizzle in the milk bit by bit, mixing as you go, until you get a hefty, kind of sticky dough. If it’s too crumbly, more milk. Too gloopy? A sprinkle more oat flour should rescue it.
- Take spoonfuls and roll between your palms into bite-sized balls. Sometimes they look wonky but they taste great, so honestly, don’t sweat it.
- Pop them onto a plate lined with baking paper and chill in the fridge for, well, as long as you can stand it—thirty minutes minimum, but who’s timing?
Little Notes Only Real-Life Cooking Teaches Ya
- The dough's stickiness depends so much on the weather (weird, I know). Don’t panic if it’s softer in summer; they firm up in the fridge.
- I used to bother with a blender, but actually, I find a sturdy spoon and a good mood is all you need.
- Once I froze them by accident; turns out they’re pretty good that way, like mini cheesecake bitesicles.
Things I've Tried: The Good, the Bad, and the Meh
- I swapped the strawberries for freeze-dried raspberries once—delish! Blueberries, though? Not so much. It just tasted… odd. Wouldn’t recommend.
- Sometimes I toss in a handful of mini chocolate chips if the mood strikes. Peanuts instead of oats? That was a whole different beast—not my best moment.
- For a vegan version, plant-based cream cheese does the trick but it’s ever so slightly tangier; not bad, just different.
Don't Have the Right Gear? No Worries
You could use a blender or a stand mixer, but honestly, a big ol' bowl and your hands is where it's at. I sometimes just use a fork if the cream cheese is soft enough. Zero fancy gadgets required (unless you count the Spotify playlist I blast in the kitchen—here’s a playlist if you want to join me).
How to Store—Or, How Not To
Pop them in an airtight container in the fridge and they’ll be good for up to a week. That said, mine are usually gone in a day... maybe two if nobody spots them behind the broccoli. If you do want to freeze a batch (like for meal prep?!) just let them thaw for a bit before snacking—they're a bit chilly otherwise.
How We Like To Eat Them
Honestly, I like mine with a cup of strong Yorkshire tea in the evening (I know, very British), but they’re also amazing as a grab-and-go breakfast or with coffee in the morning rush. My nephew loves them with a drizzle of extra honey—kid’s got a sweet tooth like you wouldn’t believe. Sometimes I roll them in extra crushed freeze-dried strawberries for a fancy touch (but who am I kidding, most days I can't be bothered).
What I'd Do Differently—So You Don't Make My Mistakes
- Don’t rush the chilling stage; I’ve tried eating them straight away and they just... fall apart. Patience, grasshopper.
- Resist adding too much syrup for sweetness, or you’ll end up with a sticky situation—literally. Learned this the messy way.
- I once used Greek yogurt when I ran out of cream cheese—not terrible, but kind of runny. Wouldn't repeat!
You Asked—Here's What I Think (And Sometimes, Guess)
- Can I use fresh strawberries? You can, but the extra water makes things weird. Texture goes wonky, but if you’re in a pinch, try to blot them dry first.
- How much protein’s in these? I always wing it, but with a good scoop of protein powder and oats, probably 4–5g per ball (don’t quote me on that, I’m not a dietitian!)
- Are these kid-friendly? Absolutely, as long as little ones aren’t off dairy (or you swap the cream cheese). My own niece grabs them off the tray like they’re treasure.
- Can I make these nut-free? Yep, no nuts in this basic recipe. If you’re using plant milks, make sure they’re nut free, too.
By the way—if you’re into more healthy snacks, check out this protein ball idea (I borrowed inspiration form them!), or if you’re a cheesecake fiend, Sally’s no-bake cheesecake bites are a game changer. Happy snacking, mate!
Ingredients
- 1 cup rolled oats
- ½ cup vanilla protein powder
- ⅓ cup freeze-dried strawberries, crushed
- ½ cup low-fat cream cheese, softened
- 2 tablespoons honey
- ⅓ cup almond flour
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
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1In a large bowl, combine rolled oats, protein powder, crushed freeze-dried strawberries, and almond flour.
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2Add softened cream cheese, honey, vanilla extract, and a pinch of salt to the dry ingredients.
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3Mix well until a sticky dough forms. If needed, chill for 5 minutes to help firm up the mixture.
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4Scoop out portions and roll the mixture into 12 evenly sized balls.
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5Refrigerate the protein balls for at least 30 minutes before serving for best texture.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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