Introduction

Raspberry Cheesecake Protein Balls are a delicious and nutritious snack, combining the creamy richness of cheesecake with the fresh tartness of raspberries. These bite-sized treats are perfect for a quick energy boost or a sweet, guilt-free indulgence.

Six round, pale pink balls with tiny red specks are placed on a piece of white parchment paper, arranged in a loose cluster on a white marbled surface. One small bright green leaf rests near the balls, adding a contrast of color. In the top right corner, there is a small white bowl filled with fresh, deep red raspberries, along with another green leaf. The overall look is soft and light, featuring smooth textures with a few grainy spots on the pink balls. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 cup vanilla protein powder
2-3 Tbsp coconut flour
1 Tbsp monk fruit sweetener (optional; can omit or use stevia or erythritol instead)
3 Tbsp cream cheese of choice (about 1.5 oz)
1/4 cup raspberries (fresh or thawed from frozen)

Instructions

Step 1: In a small bowl, mix the vanilla protein powder, coconut flour, and optional monk fruit sweetener until combined.
Step 2: Add the raspberries and cream cheese to the dry ingredients.
Step 3: Use your hands to mix and knead the dough thoroughly, pressing until it comes together. This ensures even distribution of ingredients.
Step 4: If the dough feels too soft, add more coconut flour a little at a time. If it feels too thick or dry, add a teaspoon of almond milk or water to loosen it.
Step 5: Roll the dough into tablespoon-sized balls and place them on a tray or plate.
Step 6: Refrigerate the balls for 15 minutes to let them set and firm up.
Step 7: Enjoy your Raspberry Cheesecake Protein Balls as a tasty snack!

Tips & Variations

To make these into protein truffles, try coating the balls in melted white chocolate before chilling for a decadent twist.
Use fresh or thawed raspberries to avoid adding extra moisture to the dough.
Adjust sweetness by experimenting with different sweeteners like stevia or erythritol.

Storage

Store the protein balls in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them in a sealed container for up to a month. Thaw in the fridge before enjoying. If coated with chocolate, keep refrigerated to maintain firmness.

How to Serve

The image shows three round, light pink balls with small darker pink specks inside, arranged on a piece of white paper on a white marbled texture surface. One ball is in the middle and is bitten to show a soft, crumbly texture with some small air holes, while the other two are whole and smooth. In the background, slightly out of focus, is a white bowl filled with bright red raspberries and a green leaf. The overall setting is bright and minimal. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other berries instead of raspberries?

Yes, you can substitute raspberries with similar berries like strawberries or blueberries, but keep in mind that moisture content may vary and affect the dough consistency.

What if I don’t have coconut flour?

You can try using almond flour, but the texture and absorption will differ, so start with a smaller amount and add gradually until the dough holds together well.

Raspberry Cheesecake Protein Balls Recipe

Print Recipe

★★★★★

4.5 from 77 reviews

These Raspberry Cheesecake Protein Balls are a delicious and easy-to-make snack that combines the refreshing taste of raspberries with creamy cheesecake and a boost of vanilla protein powder. Perfect for a quick, healthy treat, these no-bake balls are low in sugar and can be customized with your preferred sweetener.

Author: Elias
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 25 minutes
Yield: 8 protein balls 1x
Category: Snack
Method: No-Cook
Cuisine: American
Diet: Low Sugar

Ingredients

Scale

Dry Ingredients

1/4 cup vanilla protein powder
2–3 Tbsp coconut flour
1 Tbsp monk fruit sweetener (optional; can omit or substitute with stevia or erythritol)

Wet Ingredients

3 Tbsp cream cheese of choice (about 1.5 oz)
1/4 cup raspberries (fresh or thawed from frozen)

Instructions

Mix dry ingredients: In a small bowl, combine the vanilla protein powder, coconut flour, and monk fruit sweetener if using. Mix thoroughly to distribute the ingredients evenly.
Add wet ingredients: Gently fold in the raspberries and cream cheese into the dry mixture. Use your hands to mix the dough, kneading and pressing to help it come together into a workable consistency.
Adjust dough texture: If the dough is too soft and sticky, add additional coconut flour a little at a time. If it becomes too thick or dry, add a teaspoon of almond milk or water to loosen it slightly.
Form balls: Roll the dough into tablespoon-sized balls, ensuring they are compact and well-shaped for best texture.
Chill: Place the protein balls on a plate or tray and refrigerate for 15 minutes to set and firm up.
Serve and enjoy: Enjoy the protein balls as a quick and satisfying snack whenever you need an energy boost.
Optional truffle coating: For a decadent twist, coat the balls in melted white chocolate to turn them into protein truffles.

Notes

If fresh raspberries are unavailable, frozen raspberries thawed completely work well.
Use clean hands to mix the dough for the best texture and even blending.
Adjust the amount of coconut flour and liquid carefully to get the perfect dough consistency.
Store completed protein balls in an airtight container in the refrigerator for up to 3 days.
To keep them vegan, use dairy-free cream cheese alternatives.

Keywords: protein balls, raspberry cheesecake, healthy snacks, no-bake snacks, protein snacks, low sugar, keto friendly, easy snack