Creamy, sweet and pink! These no-bake Raspberry Cheesecake Protein Balls are simple to make and taste wonderfully like raspberry cheesecake. They’re ideal as a post-workout snack or a grab-and-go breakfast, offering a treat that’s both tasty and nutritious.
I love recipes that are both easy and good for you. This recipe is:
- no-bake
- easy to prepare
- only 5 ingredients
- high-protein
- high-fiber
- low calories
Ingredients used to make Raspberry Cheesecake Protein Balls
Notes: Ingredients are commonly available at grocery stores, often in natural or organic sections.
- Protein Powder – Use your preferred protein powder. A vanilla plant-based powder works well.
- Raspberries – Fresh or thawed frozen both work. Frozen berries give a deeper pink; fresh berries yield a lighter pink. If using frozen, be sure they are fully thawed.
- Cream Cheese – Dairy or vegan cream cheese both produce delicious results.
- Coconut Flour – Any brand is fine; it helps absorb moisture and bind the mixture.
- Sweetener (optional) – If you want added sweetness, use your preferred low-carb sweetener such as monk fruit, erythritol, or stevia. You can omit it to keep sugar lower.
Step by Step Guide
How to Make Raspberry Cheesecake Protein Balls
STEP 1
Combine the protein powder, coconut flour and optional sweetener in a bowl.
STEP 2
Add the raspberries and cream cheese to the dry mix.
STEP 3
Tip: Use your hands to knead and press the mixture so it comes together into a cohesive dough.
STEP 4
Shape the mixture into tablespoon-sized balls. Refrigerate for 15 minutes to firm up.
STEP 5
Enjoy your Raspberry Cheesecake Protein Balls.
Recipe Variations and Optional Add-Ins
- Swap raspberries for strawberries, blueberries or blackberries.
- Try a teaspoon of vanilla extract or other flavor extracts like lemon or raspberry for extra flavor.
- Add a tablespoon of chocolate chips to the batter if you prefer mix-ins rather than coating the balls in chocolate.
- Coating the balls in semi-sweet or white chocolate turns them into truffles — white chocolate makes a classic cheesecake truffle.
How to Make this Healthier
- Add a handful of nuts, seeds or old-fashioned oats for extra texture and nutrients. Ground flaxseed, hemp seeds or chia seeds are easy boosts of fiber and omega fats.
How to Store Raspberry Cheesecake Protein Balls
- Keep the protein balls covered in the refrigerator for 3–5 days.
Final Tips
- Different brands of coconut flour and protein powder absorb liquids differently. If the dough is too soft, add more coconut flour. If it’s too dry or stiff, add a teaspoon of almond milk, water or a liquid sweetener until you reach the desired consistency.
Raspberry Cheesecake Protein Balls
Ingredients
- ¼ cup vanilla protein powder
- 2–3 Tbsp coconut flour
- 1 Tbsp monk fruit sweetener (optional)
- 3 Tbsp cream cheese of choice (about 1.5 oz)
- ¼ cup raspberries, fresh or thawed
Instructions
- Mix the protein powder, coconut flour and optional sweetener in a small bowl.
- Add raspberries and cream cheese.
- Knead and press the mixture by hand until it forms a cohesive dough.
- If dough is too soft, add more coconut flour. If too thick, add a teaspoon of almond milk or water.
- Roll into tablespoon-sized balls and refrigerate for 15 minutes to set.
- Enjoy!
- Optional: coat in melted white chocolate to make truffles.
Notes
*Orgain vanilla protein powder (plant-based) was used in testing. Whey works but can yield a different texture.
**You can use vegan cream cheese alternatives such as tofu-based or coconut milk cream cheese.