Print

High Protein Strawberry Cheesecake Balls

High Protein Strawberry Cheesecake Balls - recipe card
Print Recipe

These no-bake cheesecake balls are creamy, tangy, and packed with protein thanks to Greek yogurt, cottage cheese, and vanilla protein powder. Rolled in crushed graham crackers and studded with fresh strawberries, they deliver all the flavor of strawberry cheesecake in a guilt-free, bite-sized treat.

Ingredients

Scale
  • 1/2 cup full-fat Greek yogurt
  • 1/2 cup low-fat cottage cheese (2%)
  • 1/2 cup fresh strawberries, finely diced
  • 2 tablespoons vanilla protein powder (whey or plant-based)
  • 1 tablespoon honey
  • 1/2 teaspoon pure vanilla extract
  • 1/4 cup graham cracker crumbs (about 2 full sheets), plus extra for rolling if desired

Instructions

  1. In a medium bowl, combine 1/2 cup full-fat Greek yogurt and 1/2 cup low-fat cottage cheese. Stir with a spatula until smooth and well blended; if you prefer a silkier texture, blend in a food processor or blender for 30 seconds. The mixture should be thick and creamy, similar to softened cream cheese.
  2. Add 2 tablespoons vanilla protein powder, 1 tablespoon honey, and 1/2 teaspoon vanilla extract to the yogurt mixture. Stir vigorously until completely incorporated and no dry pockets of protein powder remain. Taste and adjust sweetness if needed by adding a touch more honey.
  3. Gently fold in 1/2 cup finely diced fresh strawberries and 1/4 cup graham cracker crumbs. The mixture will be soft and slightly sticky; this is expected. Avoid overmixing, which can break down the strawberries and release excess liquid.
  4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 1 hour. Chilling firms the mixture so it’s easier to roll and helps the flavors meld. Do not skip this step; a cold base prevents the balls from flattening.
  5. Line a small baking sheet or plate with parchment paper. Remove the chilled mixture from the fridge. Using a tablespoon or small cookie scoop, portion out about 1 heaping tablespoon of the mixture and roll gently between your palms to form a ball, about 1 inch in diameter. If the mixture sticks to your hands, lightly dampen your palms with water.
  6. If desired, roll each ball in additional graham cracker crumbs for a coated exterior. Place the balls on the prepared sheet as you work. You should get about 12 balls total, depending on size.
  7. Freeze the balls for 20 minutes to set, or refrigerate for at least 1 hour before serving. They will firm up further. For best texture, serve slightly chilled or semi-frozen.
  8. Store leftovers in an airtight container in the refrigerator for up to 4 days, or in the freezer for up to 2 months. If frozen, let them thaw for 5-10 minutes at room temperature before eating for a creamy consistency.

Notes

For a protein boost, add an extra half scoop of protein powder, but you may need to add a tablespoon of milk or water to keep the mixture rollable. If using a plant-based protein powder, it may absorb more liquid, so adjust with a splash of unsweetened almond milk if needed. For a sweeter treat, drizzle with melted dark chocolate after rolling. These balls are best enjoyed cold; they soften quickly at room temperature. Freeze for longer storage: place in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. Reheat not recommended; thaw in refrigerator or at room temperature for 10 minutes.

Nutrition

Keywords: high protein cheesecake balls, strawberry cheesecake balls, no-bake protein balls, Greek yogurt dessert, healthy cheesecake bites, protein snack, strawberry protein balls, cottage cheese dessert, no-bake dessert, easy protein snack, cheesecake fat bombs, low carb dessert

Find it online: https://thehighproteinrecipes.com/high-protein-strawberry-cheesecake-balls-recipe/