It’s time to kill your sweet tooth in 5 minutes or less! These no bake Protein Cheesecake Balls are absolutely delicious, you don’t need that many ingredients, and they come packed with 75 grams of protein in the whole recipe!
The best part? All you need for this one is a large bowl to make them, no oven or even a microwave needed.
Take out your large bowl and add into it 8 ounces of cream cheese, 1/2 teaspoon of vanilla extract, 2 scoops of your choice flavor protein powder, 1 tablespoon sweetener, 1 tablespoon of a brown sugar substitute, 3 tablespoons of coconut flour, and 1 tablespoon of melted butter.
To easily change up the flavor of these up you can use whatever flavor protein powder you want!
You can also change up the macros of your cheesecake balls by using fat free, reduced fat, or full fat cream cheese.
Mix everything together until your “batter” is smooth and thickens up. I like using a hand mixer here but using your hands will work just as good and comes with a free workout!
This part is optional but once your batter is ready you can add in whatever you want into it. I’m using chocolate chips today but nuts, dried fruits, and so on all work great for these cheesecake balls.
Now that your batter is ready, it’s time to shape your balls! Grab some of your mix and roll it around until a ball forms.
You can make your balls however big or small you want to.
Place your cheesecake balls onto a baking sheet or in/on something you can easily move around.
Cheesecake Ball Variations
- Eat them as-is (still delicious!).
- Press something into them (like a pretzel).
- Roll them around in graham cracker crumbs (my favorite)!
Place your protein cheesecake balls in the fridge for an hour or so and they’ll have an even better texture!
If you liked these balls, try The Best Protein Energy Balls Ever next!
5 Minute Protein Cheesecake Balls
What We Used
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Ingredients
- 8 Ounces Cream Cheese - Fat Free or Reduced/Full Fat
- ½ Teaspoon Vanilla Extract
- 2 Scoops Protein Powder
- 1 Tablespoon Sweetener
- 1 Tablespoon Brown Sugar Substitute
- 3 Tablespoons Coconut Flour
- 1 Tablespoon Butter - or Butter Alternative
- 1-2 Tablespoons Chocolate Chips - Nuts, Dried Fruit, etc
- 1 Serving Graham Cracker - Crumbs
Instructions
- Melt your Butter and add all of your ingredients aside from your optional ones into a large bowl
- Mix everything together for 1-2 minutes or until it’s not “clumpy” anymore
- Add in Chips, Nuts, Fruits, etc and lightly mix
- Roll your mix into balls then roll them around in your Graham Cracker Crumbs
Video
Notes
- Calories: 599
- Fat: 19g
- Saturated Fat: 10g
- Sodium: 1089mg
- Carbs: 40g Net Carbs: 32g
- Fiber: 8g
- Sugar: 15g
- Protein: 75g
Nutrition
11 Comments
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Can the ingredients be increased to make a large cheesecake dish (like a 8″ round pan)?
Absolutely!
I played around and did a higher fat version by blending melted coconut oil with the cream cheese. This allowed me to have a mixture that was thin so I could add more protein powder. From the base, I made lemon coconut, chocolate peanut butter, and chocolate mint flavors. I rolled in unsweetened coconut, nuts, and added a chocolate coating to the mint ones
Can you use almond flour?
Absolutely!
Have a recipe for a high protein & fiber peanut butter bars
No bake, using natural peanut butter, protein and fiber
I make some but they are always sticky. I want to take them to the gym and to work.
It’s helps to do the balls with spoons instead to grab the preparation with your hands. Take an amount with the soup spoon and with another spoon start to roll it in the same spoon. You can get same results as you do it with your hands.
hey dude, love your videos/site…just recently bought some of your powder and was excited to use it for this recipe!
quick question…how’d you get the balls to not stick to your hands? i tried rolling it up but it felt impossible…even after dipping my hands in some coconut flour first
Thanks Brad! Make sure you mix everything together REALLY good. If this doesn’t fix the issue you could always wet your hands a little bit and nothing should stick, just make sure to throw them in the fridge for a bit. Some cream cheese is stickier than others too (as weird as that sounds), full fat is usually always the stickiest.
perfect, thanks for the tips, i’ll try again! also, have you ever thought about submitting your recipes to MFP? sometimes it’s hard to know how exactly you add up to all your calories, thanks!