Description
These Blueberry Cheesecake Protein Balls are a delicious and nutritious no-bake treat, blending the creamy tang of cheesecake with the sweetness of blueberries and the boost of protein powder. Perfect for a quick snack or post-workout energy, they are easy to make and require minimal ingredients.
Ingredients
Scale
Dry Ingredients
- ½ cup vanilla or plain protein powder
- ½ cup coconut flour
- 3 tbsp granulated sugar of choice (monk fruit, coconut sugar, or stevia recommended)
Wet Ingredients
- 4 tbsp cream cheese (regular or dairy-free)
- ¼ cup blueberry puree (preferably wild blueberries for a deeper purple color)
Instructions
- Combine Dry Ingredients: In a mixing bowl, thoroughly mix the protein powder, coconut flour, and granulated sugar until evenly distributed.
- Add Wet Ingredients: Incorporate the cream cheese and blueberry puree into the dry mix.
- Form Dough: Stir all ingredients until a cohesive dough forms, adding a splash of milk if the mixture feels too dry to shape.
- Shape Balls: Roll the dough into small, bite-sized balls and arrange them on a tray.
- Chill: Refrigerate the balls for 10–15 minutes to firm up and achieve the best texture before serving.
Notes
- Use vanilla or plain protein powder to maintain balanced flavor.
- Choose a granulated sugar substitute like monk fruit, coconut sugar, or stevia for a lower glycemic index.
- For a richer color and flavor, wild blueberry puree is ideal.
- If the mixture is too crumbly, add milk gradually until it reaches a moldable consistency.
- Store the protein balls refrigerated and consume within 3-4 days for best freshness.
