Lemon Cheesecake Protein Balls
Creamy, bright, and lightly sweet, these lemon cheesecake protein balls are a no-bake snack that feels like dessert. They come together quickly with protein powder, almond flour, cream cheese, and fresh lemon for a soft, tangy bite.
Ingredients
Scale
- 1 cup vanilla protein powder
- 1 cup almond flour
- 4 ounces light cream cheese, softened
- 2 tablespoons honey
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1/4 cup graham cracker crumbs
Instructions
- Line a small tray or plate with parchment paper and make space in the fridge for chilling.
- In a medium mixing bowl, stir together the vanilla protein powder, almond flour, softened light cream cheese, honey, lemon zest, fresh lemon juice, vanilla extract, and graham cracker crumbs until a soft dough forms.
- If the mixture feels too soft, chill it for 10 minutes. If it feels too dry, add a very small splash of lemon juice and stir again.
- Scoop the mixture into 12 portions, about 1 tablespoon each, and roll into balls.
- Place the balls on the prepared tray and chill for 20 minutes, until firm.
- Roll lightly in extra graham cracker crumbs if desired.
- Serve cold or store in the fridge until ready to eat.
Notes
- Use fine almond flour for the smoothest texture.
- Fresh lemon juice and zest give the brightest flavor.
- Dampen your hands slightly before rolling if the mixture sticks.
- Store in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.
Find it online: https://dishmio.com/lemon-cheesecake-protein-balls/
