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Raspberry Cheesecake Protein Balls

Raspberry Cheesecake Protein Balls for Guilt-Free Indulgence

Enjoy Raspberry Cheesecake Protein Balls, a guilt-free indulgence packed with protein and bursting with raspberry flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Chilling Time 15 minutes
Total Time 30 minutes
Servings: 10 balls
Course: Snacks
Calories: 100
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Protein Base
  • 1 cup Vanilla Protein Powder Use plant-based or whey protein
  • 1/4 cup Coconut Flour Adjust for desired dough consistency
For Sweetness and Creaminess
  • 1/4 cup Monk Fruit Sweetener Optional; can substitute with stevia or erythritol
  • 8 oz Cream Cheese Can use vegan alternatives
For the Flavor Punch
  • 1 cup Raspberries Fresh or thawed; frozen raspberries work well

Equipment

  • Mixing bowl
  • spatula
  • Whisk
  • Parchment paper
  • Baking sheet

Method
 

Step-by-Step Instructions
  1. In a medium mixing bowl, combine the vanilla protein powder, coconut flour, and optional monk fruit sweetener. Whisk thoroughly for about 1 minute.
  2. Incorporate the softened cream cheese and raspberries into the dry mixture. Blend until no large lumps remain.
  3. Knead the mixture for about 2 minutes until a homogeneous dough forms. Adjust consistency with more coconut flour if needed.
  4. Scoop out tablespoon-sized portions and roll them into smooth balls. Place on a parchment-lined tray.
  5. Refrigerate for about 15 minutes to allow them to firm up.
  6. Optionally, roll in melted white chocolate for extra indulgence.

Nutrition

Serving: 1ballCalories: 100kcalCarbohydrates: 8gProtein: 6gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 20mgSodium: 100mgPotassium: 50mgFiber: 2gSugar: 2gVitamin C: 5mgCalcium: 5mgIron: 2mg

Notes

Best enjoyed cold. Store in an airtight container in the fridge for up to a week, or freeze for up to 2 months.

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