Creamy, sweet and pink! These easy no-bake Raspberry Cheesecake Protein Balls are indulgent and taste like raspberry cheesecake! Perfect for a post-workout snack or an on-the-go breakfast, these protein balls are a must-try for anyone looking for a tasty and healthy treat.
I love recipes that are both easy and good-for-you. That’s why I love recipes like this one, where it’s
- no-bake
- easy to prepare
- only 5 ingredients
- high-protein
- high-fiber
- low calories
Ingredients used to make Raspberry Cheesecake Protein Balls
**I’ve linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store (usually, the natural & organic food section). They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂
- Protein Powder – You can use any protein powder for this, but in this recipe I used a vanilla plant-based protein powder, like this one below.
- Raspberries – I’ve tried using both fresh and frozen raspberries to make these protein balls with great results. Frozen raspberries give you a darker rose-pink color vs. fresh raspberries which give you a more lighter pink. Just make sure if you’re using frozen berries that they’re completely thawed.
- Cream Cheese* – I’ve tried using both dairy and vegan cream cheese made from almond milk, and both turn out delicious.
- Coconut Flour – you can use any brand of coconut flour for this recipe.
- Sugar of Choice (optional) – you can omit this ingredient in this recipe if you like, but I used monk fruit sweetener in this recipe which helps keep this recipe low-sugar and low carb
More Recipes Using Berries
Step by Step Guide
How to Make Raspberry Cheesecake Protein Balls
STEP 1
Mix the protein powder, coconut flour and monk fruit sweetener (optional) in a bowl.
STEP 2
Add raspberries and cream cheese
STEP 3
Note: I find that it’s best to use my hands to mix the dough because it takes some kneading and pressing to get the dough to come together.
STEP 4
Roll the batter into tablespoon sized balls, refrigerate for 15 minutes to set
STEP 5
Enjoy!
Recipe Variations and Optional Add Ins:
- You can use other berries for this recipe, such as strawberries, blueberries or blackberries
- Feel free to experiment with natural flavoring / extracts. Add a teaspoon of vanilla extract (I didn’t feel like it was essential so I left it out in this recipe), or other flavorings or extracts, such as lemon extract or raspberry extract
- Add a tablespoon of chocolate chips into the batter if you don’t want to have to melt and coat the protein balls in chocolate
- You can also use semi-sweet chocolate to coat these raspberry protein balls. You can also use my healthy keto chocolate recipe instead!
- To turn this into a Raspberry Cheesecake Truffle, coat the balls in white chocolate!
How to Make this Healthier
- Make this even healthier by adding a handful of nuts, seeds and old-fashioned oats to add texture and nutrition. Even better, add a tablespoon of ground flaxseed, hemp seeds, or chia seeds.
How to Store Raspberry Cheesecake Protein Balls
- Store these protein balls covered in the fridge for up to 3-5 days.
Final Tips
- Coconut flour and protein powders are all very different depending on brands, so if you find that the dough is too soft, add more coconut flour; if the dough is too thick, add a teaspoon or more of water, honey or liquid sweetener of choice.
Raspberry Cheesecake Protein Balls
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
- Mix the protein powder, coconut flour and (optional) monk fruit sweetener together in a small bowl.
- Add raspberries and cream cheese
- Note: I find that it’s best to use my hands to mix the dough because it takes some kneading and pressing to get the dough to come together.
- Add more coconut flour if the dough is too soft, add a teaspoon of almond milk or water if the dough is too thick*
- Roll the batter into tablespoon sized balls, and refrigerate for 15 minutes to set
- Enjoy!
- To turn these into protein truffles, you can also coat these protein balls in melted white chocolate.
I am obsessed with Quest Raspberry Protein Bars & these balls are the closest I’ve come to tasting like them! Delicious!
Hi Robyn, thanks so much. I’m glad you liked them! Quest Raspberry Protein Bars are one of my favorites, too! Here’s a protein bar recipe I that comes almost close to it 🙂