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High Protein Strawberry Cheesecake Protein Balls

High Protein Strawberry Cheesecake Protein Balls - recipe card
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These no-bake strawberry cheesecake protein balls deliver a creamy cheesecake flavor with a bright strawberry finish, all while packing 12 grams of protein per serving. They come together in one bowl with no baking required, making them the perfect grab-and-go snack for meal prep or post-workout recovery.

Ingredients

Scale
  • 1 cup (80g) old-fashioned rolled oats
  • 1/2 cup (113g) full-fat Greek yogurt (or 1/2 cup (113g) plain Greek yogurt)
  • 1 scoop (30g) vanilla or strawberry protein powder
  • 2 tbsp (42g) honey or pure maple syrup
  • 1/4 cup (30g) freeze-dried strawberries, finely crushed
  • 2 oz (56g) reduced-fat cream cheese, softened
  • 1/2 tsp (2g) pure vanilla extract
  • 1/4 tsp (1g) fine sea salt

Instructions

  1. In a medium bowl, combine 1 cup rolled oats, 1 scoop protein powder, 1/4 cup crushed freeze-dried strawberries, and 1/4 teaspoon fine sea salt. Stir with a fork until evenly distributed. This ensures no clumps of protein powder remain, which can make the balls taste chalky.
  2. Add 1/2 cup Greek yogurt, 2 ounces softened cream cheese, 2 tablespoons honey, and 1/2 teaspoon vanilla extract to the dry ingredients. Mix with a sturdy spoon or spatula until a thick, uniform dough forms. The mixture should hold together when pressed; if it’s too sticky, add 1 tablespoon more oats; if too dry, add 1 teaspoon water.
  3. Cover the bowl and refrigerate for 10 minutes to firm up the dough. Chilling makes it easier to roll and prevents sticking. Meanwhile, line a small baking sheet or plate with parchment paper.
  4. Scoop about 2 tablespoons of dough per ball (a small cookie scoop works well) and roll between your palms into 1-inch spheres. You should get 8 balls total. If the dough sticks to your hands, lightly dampen your palms with water.
  5. Place the rolled balls on the prepared sheet and refrigerate for at least 30 minutes to set. For a firmer texture, freeze for 15 minutes. Store in an airtight container in the refrigerator for up to 5 days.
  6. Optional: Roll the balls in extra crushed freeze-dried strawberries or a light dusting of protein powder for a decorative finish. Serve cold.

Notes

Storage: Keep in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze in a single layer on a baking sheet, then transfer to a freezer-safe bag; freeze for up to 3 months. Thaw in the refrigerator overnight or at room temperature for 10-15 minutes before eating. These balls are best enjoyed cold. For a protein boost, substitute the Greek yogurt with 1/2 cup cottage cheese blended smooth, adding about 3g protein per serving. To make vegan, use plant-based protein powder, coconut yogurt, and maple syrup, and omit cream cheese (note: protein content will be lower).

Nutrition

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