Creamy Blueberry Cheesecake Protein Balls
These no-bake protein balls taste like a bite-sized cheesecake filled with fresh blueberries, perfect for a quick snack or post-workout treat.
Ingredients
For the Base
- 1 cup cream cheese, softened (about 8 oz) For a lighter version, use low-fat cream cheese.
- 1/2 cup Greek yogurt (about 4 fl oz) Nonfat Greek yogurt boosts protein and reduces fat.
- 1/2 cup protein powder (vanilla or cheesecake flavor) Vanilla works best.
For Flavor & Sweetness
- 1/4 cup honey or maple syrup For a lower-sugar option, try a zero-calorie sweetener.
- 1 tsp vanilla extract
- 1 pinch salt
For Texture
- 1/2 cup blueberries (fresh or frozen) Fresh are best; if using frozen, thaw and drain.
- 1/2 cup crushed graham crackers or almond flour Crushed graham crackers are classic; almond flour for gluten-free.
Instructions
Preparation
- In a mixing bowl, beat the softened cream cheese and Greek yogurt together until smooth and no lumps remain.
- Add the protein powder, honey or maple syrup, vanilla extract, and a pinch of salt. Mix until well combined and slightly thickened.
- Gently fold in the blueberries and the crushed graham crackers or almond flour.
- Using a small cookie scoop or your hands, roll the mixture into small balls (about 1 to 1.25 inches in diameter).
- Refrigerate the balls for at least 30 minutes to firm up.
Notes
Store finished balls in an airtight container in the fridge for up to 5 days. These freeze well for up to 2 months.