These Pumpkin Cheesecake Protein Balls are a tasty and healthy treat! With creamy pumpkin and a hint of spice, they’re perfect for a snack or dessert.
I love that they’re packed with protein but still super delicious. Plus, they’re bite-sized, so you can pop one (or two!) whenever you need an energy boost. Enjoy the fall flavors!
Key Ingredients & Substitutions
Canned Pumpkin Puree: This is the star of the recipe, providing moisture and pumpkin flavor. If you don’t have canned, you can use freshly roasted pumpkin that’s been pureed. Just make sure it’s smooth!
Cream Cheese: Softened cream cheese gives that cheesecake flavor and creaminess. For a dairy-free version, try using a vegan cream cheese or cashew cream instead.
Vanilla Protein Powder: This adds protein and sweetness. Plant-based protein powders can work too; just ensure they’re unflavored or vanilla for the best results. If allergies are a concern, consider using a pea protein or rice protein.
Graham Crackers: These give a nice crunch and cheesecake vibe. If you’re gluten-free, use gluten-free graham crackers or almond meal. Crushed oats can also be a great alternative!
How Do You Get the Perfect Texture for Protein Balls?
Getting the right texture is essential for delicious protein balls. Start by combining the cream cheese and pumpkin well; this helps everything blend smoothly. Be cautious when adding protein powder—mix thoroughly but watch for it becoming too dry.
- If the mixture feels too sticky, sprinkle in more protein powder, a tablespoon at a time.
- If it’s too crumbly or dry, add more pumpkin or a touch of maple syrup to moisten.
- When rolling the balls, aim for about 1 inch in diameter for even bites.
Keeping them in the fridge helps firm them up, making them easier to handle and more enjoyable to eat!
How to Make Pumpkin Cheesecake Protein Balls
Ingredients You’ll Need:
- 1 cup canned pumpkin puree
- 4 oz cream cheese, softened
- 1 cup vanilla protein powder (whey or plant-based)
- 1/2 teaspoon pumpkin pie spice
- 1 tablespoon maple syrup or honey
- 1/2 teaspoon vanilla extract
- 1 cup crushed graham crackers or almond meal (for rolling)
- Optional: a pinch of salt
- Optional: 1-2 tablespoons chia seeds or finely chopped nuts for added texture
How Much Time Will You Need?
This recipe will take about 10-15 minutes to prepare, plus at least 1 hour for chilling in the fridge. It’s a quick and easy snack that’s well worth the wait while they firm up!
Step-by-Step Instructions:
1. Combine the Base:
In a mixing bowl, start by combining the softened cream cheese and canned pumpkin puree. Use a spatula or whisk to mix until the mixture is completely smooth and creamy. This is the foundation of your delicious protein balls!
2. Add the Flavor:
Next, add the vanilla protein powder, pumpkin pie spice, maple syrup or honey, vanilla extract, and a pinch of salt if you like. Mix everything together until it’s well combined and thick. If the mixture feels too sticky, sprinkle in a bit more protein powder. If it’s too dry, add a touch more pumpkin or sweetener.
3. Texture Time:
If you’re using chia seeds or nuts, stir those in now. They’ll add a lovely texture to your protein balls. This is where you can customize your snack a bit!
4. Shape the Balls:
Now it’s time to roll! Use your hands or a small cookie scoop to shape the mixture into small balls, about 1 inch in diameter. Enjoy the fun of getting a bit messy!
5. Coat the Balls:
Take each ball and roll it in the crushed graham crackers or almond meal. This gives them that tasty, crumbly crust that feels just like cheesecake!
6. Chill Out:
Place the balls on a plate or tray and pop them in the fridge. Let them chill for at least 1 hour so they can firm up nicely.
7. Enjoy!
Once chilled, grab one (or more!) and enjoy these tasty Pumpkin Cheesecake Protein Balls as a healthy snack or post-workout treat. They’re perfect for fall or any time you want a boost of flavor and energy!
Can I Use Different Sweeteners in This Recipe?
Absolutely! You can substitute maple syrup with honey, agave nectar, or coconut sugar for a different flavor. Just remember to adjust the amount if you use a sweeter or less sweet option to maintain the right texture.
How Do I Store Leftover Protein Balls?
Store any leftover protein balls in an airtight container in the refrigerator. They’ll stay fresh for about a week. You can also freeze them for up to 3 months; just thaw in the fridge overnight before enjoying!
Can I Make These Protein Balls Vegan?
Yes! To make this recipe vegan, use dairy-free cream cheese and a plant-based protein powder. Ensure your sweetener is also vegan; agave or maple syrup works well!
What If I Don’t Have Protein Powder?
If you don’t have protein powder, you can replace it with ground oats for a more traditional energy ball texture. Just keep in mind that the protein content will be lower, so you may want to add some nut butter for extra protein.
