Why make this recipe
Biscoff Cheesecake Protein Balls are a delicious and easy snack option, bringing together the wonderful flavors of Biscoff cookies and creamy cheesecake. They don’t just taste good; they pack a nutritional punch with protein, making them a great choice for a quick energy boost. Perfect for pre or post-workout fuel, or simply as a sweet treat without the guilt.
How to make Biscoff Cheesecake Protein Balls
Ingredients:
- 90g light cream cheese, softened
- 100g Biscoff spread
- 40g vanilla protein powder
- 20g oat flour
- 20g Biscoff cookie crumbs
- Optional: extra crushed Biscoff cookies for topping
Directions:
- In a medium mixing bowl, combine the softened light cream cheese and Biscoff spread. Use a spoon or spatula to mix until smooth and creamy.
- Add the vanilla protein powder and oat flour to the bowl. Stir until everything is fully combined. The dough should start to thicken and hold its shape. If it is too soft, add a little more oat flour one teaspoon at a time.
- Stir in the crushed Biscoff cookies.
- Using a small cookie scoop or your hands, roll the mixture into bite-sized balls, about 1 inch in diameter.
- Place the protein balls on a parchment-lined tray or plate.
- Chill in the fridge for at least 30 minutes to firm up.
- Optionally, roll each ball in extra Biscoff crumbs for crunch and presentation.
- Store these protein balls in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months.
How to serve Biscoff Cheesecake Protein Balls
These protein balls can be enjoyed straight from the fridge or at room temperature. They make a great snack when you’re on-the-go. You can serve them on a platter at a party or keep them in a container for a quick bite during the day.
How to store Biscoff Cheesecake Protein Balls
Store the Biscoff Cheesecake Protein Balls in an airtight container in the refrigerator. They will stay fresh for up to 5 days. If you want to keep them for a longer time, you can freeze them for up to 2 months. Just remember to thaw them in the fridge before eating.
Tips to make Biscoff Cheesecake Protein Balls
- Ensure the cream cheese is softened before mixing for a smoother texture.
- If the mixture feels too sticky, gradually add more oat flour until it reaches the right consistency.
- For added flavor and crunch, roll the balls in extra Biscoff cookie crumbs before chilling.
Variation
You can try different flavors by using chocolate protein powder instead of vanilla. You could also add a pinch of cinnamon or nutmeg for extra warmth.
FAQs
Can I use regular cream cheese instead of light?
Yes, you can use regular cream cheese, but it will change the nutritional profile slightly and may be richer in taste.
How do I know if the protein balls are the right consistency?
The mixture should be thick enough to hold its shape when you roll it into balls. If it is too soft, add more oat flour until it firms up.
Can I use a different type of nut butter instead of Biscoff spread?
Yes, you can substitute Biscoff spread with any nut butter like almond or peanut butter, but the flavor will differ from the original recipe.
Biscoff Cheesecake Protein Balls
Ingredients
Method
- In a medium mixing bowl, combine the softened light cream cheese and Biscoff spread. Mix until smooth and creamy.
- Add the vanilla protein powder and oat flour to the bowl. Stir until everything is fully combined; the dough should thicken.
- If the dough is too soft, add more oat flour one teaspoon at a time.
- Stir in the crushed Biscoff cookies.
- Using a small cookie scoop or your hands, roll the mixture into bite-sized balls, about 1 inch in diameter.
- Place the protein balls on a parchment-lined tray or plate.
- Chill in the fridge for at least 30 minutes to firm up.
- Optionally, roll each ball in extra Biscoff crumbs for added crunch and improved presentation.