Description

These Healthy No-Bake Strawberry Cheesecake Protein Bites are a delicious and nutritious snack that combines the creaminess of cheesecake with the freshness of strawberries. Perfectly portioned and packed with protein, they require no baking and are simple to prepare, making them ideal for a quick energy boost or dessert.

Ingredients

Scale

For the base:

1 cup (90 g) quick oats or rolled oats, finely ground
1/4 cup (30 g) almond flour or finely ground almonds
2 scoops (about 60 g) vanilla or unflavored whey/plant protein powder
2 tbsp (24 g) coconut sugar, light brown sugar, or granulated sweetener of choice
1/4 tsp fine sea salt
3 tbsp (45 g) plain Greek yogurt (or thick dairy-free yogurt)
2 tbsp (30 ml) unsweetened almond milk (or milk of choice), plus 1–3 extra if needed
1 tsp pure vanilla extract

For the strawberry cheesecake layer:

1 cup (140 g) finely diced fresh strawberries (plus extra for garnish if desired)
4 oz (115 g) reduced-fat cream cheese or dairy-free cream cheese, softened to room temperature
1/3 cup (80 g) plain or vanilla Greek yogurt (or thick dairy-free yogurt)
1 –2 tbsp (15–30 ml) honey, maple syrup, or agave syrup, to taste
1 1/2 scoops (about 45 g) vanilla protein powder
1 tsp lemon juice
1/2 tsp pure vanilla extract
Pinch of fine sea salt

For rolling or topping (optional):

3 –4 tbsp (15–20 g) finely crushed freeze-dried strawberries
2 –3 tbsp (15–20 g) finely ground oats, almond flour, or coconut flour
Extra diced fresh strawberries, for pressing on top
A drizzle of melted white chocolate or yogurt chips, for decoration (optional)

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Instructions

Prepare tools and pan: Line a small baking sheet or flat container with parchment paper for chilling the bites.
Grind oats: If your oats are whole rolled oats, pulse them in a food processor or blender until you get a fine, flour-like texture.
Make the base mixture: In a medium bowl, combine ground oats, almond flour, vanilla or unflavored protein powder, coconut sugar (or sweetener), and salt. Whisk to evenly distribute the dry ingredients. Add Greek yogurt, almond milk, and vanilla extract. Stir with a spoon or spatula until a thick, slightly sticky dough forms. If it seems too dry or crumbly, add extra almond milk 1 teaspoon at a time; if too wet, add 1–2 tbsp more oat flour or protein powder until it holds together when pressed.
Chill the base briefly: Place the base mixture in the refrigerator for about 10–15 minutes while you prepare the cheesecake layer. This helps it firm up and makes rolling easier later.
Prepare the strawberry cheesecake mixture: In a separate medium bowl, add the softened cream cheese. Beat with a spoon, spatula, or hand mixer until smooth and creamy. Add Greek yogurt, honey or maple syrup, lemon juice, vanilla extract, and salt. Mix until smooth and well combined. Add vanilla protein powder and mix again. The mixture should be thick, like a soft frosting or thick dip. If it is runny, add 1–2 tbsp extra protein powder; if it becomes too thick and chalky, add 1–2 tsp yogurt or a splash of milk. Gently fold in the finely diced strawberries so they are evenly distributed without smashing them completely.
Combine base and cheesecake components (Option 1 – Swirled bites): Take the base mixture out of the fridge. Add about half of the strawberry cheesecake mixture to the base and gently fold to create a marbled effect; avoid overmixing so you can still see streaks of white and pink. Reserve the remaining cheesecake mixture for filling the centers or spooning on top.
Combine base and cheesecake components (Option 2 – Filled “truffle” style bites): Keep the base and cheesecake mixtures separate. You will wrap the base mixture around small dollops of the cheesecake mixture to create a filled center.
Portion the cheesecake filling (for filled bites): If making filled bites, line a plate with parchment. Using a teaspoon, scoop small mounds (about 1/2 tsp to 1 tsp each) of the cheesecake mixture onto the plate. You want roughly 16–20 little mounds. Place the plate in the freezer for 15–20 minutes to firm up the centers so they are easier to wrap.
Shape the base balls: Scoop about 1 1/2 to 2 tbsp of the base mixture for each bite. Roll between your palms to form a ball. If it sticks too much, very lightly oil your hands or dust them with oat flour. If you made swirled bites (Option 1), you can fully shape them at this step and skip to chilling and coating. If you are planning to fill them, flatten each ball into a disc about 2–2.5 inches (5–6 cm) in diameter and set aside on a parchment-lined tray.
Fill the bites (for truffle style): Remove the cheesecake mounds from the freezer; they should be firm but not rock-hard. Place one cheesecake mound in the center of a flattened disc of base mixture. Carefully fold the edges of the base up and around the filling, pinching to seal completely. Roll gently between your palms to form a smooth ball, ensuring no filling is exposed. Repeat until all the base mixture and centers are used. If you have some leftover cheesecake mixture, you can serve it as a dip, spoon a tiny bit on top of each bite, or enjoy it on the side with fruit.
Prepare coatings or toppings: Place crushed freeze-dried strawberries in a shallow bowl. In another bowl, place a few tablespoons of finely ground oats, almond flour, or coconut flour. If using, melt a small amount of white chocolate or yogurt chips in the microwave in 15–20 second bursts, stirring between each, until smooth. Allow to cool slightly before drizzling.
Coat the bites: Roll some bites in crushed freeze-dried strawberries for a vibrant pink coating. Roll others in the oat or almond flour mixture for a more neutral, “classic cheesecake” look. You can leave a few plain or mix coatings for variety. If desired, lightly drizzle with melted white chocolate or yogurt chips and top with a small piece of fresh strawberry for extra flair.
Chill to set: Arrange all finished bites on the parchment-lined tray, ensuring they do not touch. Refrigerate for at least 1–2 hours to allow the flavors to meld and the texture to firm up. For a slightly firmer, more “fudgy” bite, you can freeze them for 30–45 minutes.
Serve: Serve chilled, straight from the fridge. If stored in the freezer, let sit at room temperature for 5–10 minutes before eating so they soften slightly and taste more cheesecake-like.
Storage: Store in an airtight container in the refrigerator for up to 4–5 days. For longer storage, freeze in a single layer until solid, then transfer to a freezer-safe bag or container. They will keep well for about 2 months when frozen.

Notes

Use finely ground oats if you want a smoother texture in the base.
Adjust the sweetness in both the base and cheesecake layers to your preference by adding more or less sweetener.
For dairy-free versions, substitute cream cheese and yogurt with plant-based alternatives.
Keep the strawberry pieces diced finely to avoid crushing and keep a pleasant texture in the cheesecake layer.
If the base mixture feels sticky, lightly dust your hands or rolling surface with oat flour to prevent sticking.
Store bites in an airtight container, and allow frozen bites to soften slightly before serving for best flavor.
Optionally, decorate with melted white chocolate or yogurt chips for a festive touch.
Freezing the cheesecake mounds before assembling filled bites makes wrapping easier.