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Creamy blueberry cheesecake protein balls on a wooden table

Creamy Blueberry Cheesecake Protein Balls

A delightful snack that combines the creamy texture of cheesecake and the burst of blueberries, perfect for post-workout boosts or a sweet treat.
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Prep Time 15 minutes
Total Time 30 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 80
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup cream cheese, softened Ensure it's at room temperature for easy mixing.
  • 1 cup blueberries Fresh blueberries work best, but thawed frozen blueberries can be used.
  • ½ cup protein powder (vanilla or cheesecake flavor) Can be replaced with additional graham cracker crumbs if absent.
  • ¼ cup honey or maple syrup Maple syrup is already vegan.
  • ½ cup graham cracker crumbs Add more if the mixture is too sticky.
  • 1 tsp vanilla extract
  • Pinch salt

Method
 

Preparation
  1. In a large mixing bowl, mix together the softened cream cheese, honey (or maple syrup), and vanilla extract using an electric mixer or whisk until smooth.
  2. Gently fold in the blueberries, taking care not to crush them.
  3. Add the protein powder and fold until it is well combined.
  4. Mix in the graham cracker crumbs and a tiny pinch of salt, stirring until a dough forms.
  5. Roll the mixture into small, bite-sized balls about 1 inch in diameter.
  6. Place the protein balls on a tray lined with parchment paper and refrigerate for at least 30 minutes to firm them up.

Notes

Store in an airtight container in the refrigerator for about a week. Can be frozen for longer storage; thaw in the fridge before consuming.