These Pumpkin Cheesecake Protein Balls are a tasty treat packed with protein goodness! They mix pumpkin, cream cheese, and spices to create a delicious bite-sized snack.
Perfect for on-the-go munching, they satisfy sweet cravings without guilt. I love popping a couple before my workout—they’re like little energy boosters disguised as dessert!
Key Ingredients & Substitutions
Canned Pumpkin Puree: This is the star of the show! Use 100% pure pumpkin puree, not pumpkin pie filling, which has added sugar and spices. You can also use homemade pumpkin puree if you have the time!
Cream Cheese: For a lighter option, you could substitute with Greek yogurt. It won’t have the same creamy texture, but it will still taste great and add protein.
Protein Powder: I like using vanilla protein powder for extra flavor. If you’re vegan or dairy-free, look for plant-based protein options like pea, hemp, or rice protein.
Maple Syrup or Honey: Both work well for sweetness. If you’re looking for a lower-calorie option, agave syrup or a sugar substitute can be used.
Crushed Graham Crackers: If you’re avoiding gluten, use gluten-free graham crackers or crushed nuts for rolling. They add a nice crunch!
How Do You Make the Mixture Not Stick?
A common challenge when making these protein balls is dealing with a sticky mixture. Here’s what to do:
- Mix the cream cheese and pumpkin until smooth. If it’s too wet, gradually add the protein powder to thicken it.
- If the mixture is still sticky after incorporating all ingredients, pop it in the fridge for 15-20 minutes. Chilling helps firm it up.
- When forming the balls, wet your hands slightly or coat them in a bit of cooking spray. This prevents sticking.
These helpful tips will make rolling out your protein balls much easier, giving you those perfect little bites every time!
How to Make Pumpkin Cheesecake Protein Balls
Ingredients You’ll Need:
- 1 cup canned pumpkin puree
- 4 oz cream cheese, softened
- 1 cup vanilla or unflavored protein powder
- 1 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 2 tbsp maple syrup or honey
- 1 tsp vanilla extract
- 1 cup crushed graham crackers or finely ground digestive biscuits (for rolling)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and an additional 1 hour to chill in the fridge. So, in total, you’re looking at about 1 hour and 15 minutes before you can enjoy these tasty bites!
Step-by-Step Instructions:
1. Prepare the Creamy Base:
In a mixing bowl, start by combining the softened cream cheese and canned pumpkin puree. Use a fork or an electric mixer to blend them until the mixture is smooth and creamy. This will be the delicious foundation of your protein balls!
2. Combine the Dry Ingredients:
Next, add the protein powder, pumpkin pie spice, cinnamon, maple syrup, and vanilla extract to the pumpkin-cream cheese blend. Use a spatula or mixer again to mix everything together until fully incorporated and you have a thick, dough-like consistency.
3. Forming the Balls:
If your mixture seems a bit sticky, don’t worry! Just place it in the fridge for about 15-20 minutes to firm it up. Once it’s easier to handle, use your hands or a small cookie scoop to shape the mixture into 1-inch balls.
4. Coat with Graham Crackers:
Now comes the fun part! Roll each ball in crushed graham crackers until it’s fully coated. This will give them a nice crunch and add to the delicious pumpkin cheesecake flavor.
5. Chill and Serve:
Place the coated protein balls on a plate or tray and pop them into the fridge for at least 1 hour. This chilling time helps them hold their shape. Once they’re ready, serve them chilled as a healthy snack or dessert!
Enjoy your homemade Pumpkin Cheesecake Protein Balls! They are perfect for fall and great for a nutritious snack anytime you want a little treat!
Can I Use a Different Sweetener?
Absolutely! While maple syrup or honey adds a wonderful flavor, you can use agave syrup, coconut sugar, or a sugar substitute if you’re looking for a lower-calorie option. Just adjust the amount based on your sweetness preference!
Can I Make These Protein Balls Vegan?
Yes, you can! Substitute the cream cheese with vegan cream cheese or thickened coconut yogurt, and use a plant-based protein powder to keep them completely dairy-free.
How Long Can I Store These Protein Balls?
These protein balls can be stored in an airtight container in the refrigerator for up to one week. They also freeze well, so you can keep them in the freezer for up to three months. Just let them thaw in the fridge before enjoying!
What Other Flavors Can I Add?
Feel free to get creative! You can mix in chocolate chips, dried fruit, or nuts for added texture and flavor. Just make sure to adjust the quantities of other ingredients slightly if you’re adding substantial extras!
