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Strawberry Cheesecake Protein Truffles

Strawberry Cheesecake Protein Truffles - featured image
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Sweet, creamy, and packed with protein, these Strawberry Cheesecake Protein Truffles are a quick, no-bake snack that tastes like dessert but fits a healthy lifestyle. Perfect for on-the-go, post-workout, or anytime you crave a guilt-free treat.

Ingredients

Scale
  • 1 cup (240g) cottage cheese (low-fat or full-fat, small-curd preferred)
  • 1/2 cup (75g) fresh strawberries, diced small (or thawed and drained if frozen)
  • 1/2 cup (60g) vanilla protein powder (whey or plant-based)
  • 1/4 cup (30g) oat flour (or almond flour for gluten-free)
  • 2 tbsp (30ml) honey or maple syrup (or agave nectar for vegan)
  • 1 tsp (5ml) vanilla extract
  • Pinch of salt
  • 1/4 cup (40g) white chocolate chips or yogurt chips (optional, for dipping or drizzling)
  • Crushed graham crackers or almond meal (optional, for rolling)

Instructions

  1. Add cottage cheese to a food processor or blender. Blend for 1-2 minutes until completely smooth. If watery, strain briefly with cheesecloth.
  2. Transfer blended cottage cheese to a mixing bowl. Add vanilla protein powder, oat flour, honey or maple syrup, vanilla extract, and a pinch of salt. Stir until fully incorporated. If too loose, add more oat flour.
  3. Gently fold in diced strawberries. Avoid overmixing to prevent the dough from getting watery.
  4. Cover the bowl and refrigerate for 10-15 minutes (or freeze for 5 minutes) to firm up the dough.
  5. Using a cookie scoop or spoon, portion out 1-inch balls (about 20g each). Roll between your palms to smooth. Place onto a parchment-lined baking sheet.
  6. Optional: Roll each truffle in crushed graham crackers or almond meal. For extra indulgence, melt white chocolate chips and drizzle or dip half the truffles.
  7. Return the tray to the fridge for 10 minutes to set the coating. Serve cold, straight from the fridge.

Notes

Blend cottage cheese until ultra-smooth for the best cheesecake texture. If dough is too wet, add more oat flour; if too dry, add a splash of milk. Fold in strawberries last to avoid a mushy dough. For gluten-free, use almond or coconut flour. Store in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.

Nutrition

Keywords: strawberry cheesecake protein truffles, high protein snack, no bake, healthy dessert, cottage cheese, protein powder, gluten free, low sugar, easy snack, meal prep

Find it online: https://blairrecipes.com/strawberry-cheesecake-protein-truffles-easy-high-protein-snack-recipe/