Introduction

These Biscoff Cheesecake Protein Balls are a deliciously creamy and satisfying snack that combines the rich flavors of Biscoff spread with the smoothness of cream cheese. Packed with protein and wholesome ingredients, they make a perfect on-the-go treat or post-workout bite.

A white plate holds ten round, golden-brown fried snack balls with a crunchy, textured surface made of thin, crispy strands. The balls are arranged in a circular pattern with one in the center, and a small white bowl of thick, reddish-brown dipping sauce is placed on the side of the plate. The plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup Biscoff Spread
1/4 cup Cream Cheese
1/2 cup Vanilla Protein Powder
1 cup Oats
2 tbsp Honey or Maple Syrup
1/4 cup Almond Flour
1 tsp Cinnamon

Instructions

Step 1: Gather all your ingredients — Biscoff spread, cream cheese, vanilla protein powder, oats, honey or maple syrup, almond flour, and cinnamon — so the process goes smoothly.
Step 2: In a large mixing bowl, blend the Biscoff spread and cream cheese using a hand mixer or spatula until smooth and creamy.
Step 3: Gradually add the protein powder, oats, almond flour, and cinnamon. Stir well until fully combined. If the mixture is too dry, add a tablespoon of water or milk to reach a thick but pliable consistency.
Step 4: Mix in the honey or maple syrup evenly. Taste and adjust sweetness if desired, optionally adding a dash of vanilla extract for extra flavor.
Step 5: Scoop tablespoon-sized portions of the dough and roll between your palms to form balls. You should get about 12-15 balls.
Step 6: Place the balls on a parchment-lined baking sheet and refrigerate for at least 30 minutes to firm up.
Step 7: Transfer the chilled protein balls to an airtight container for storage.

Tips & Variations

For a nuttier flavor, lightly toast the oats before mixing.
Use flavored protein powders like chocolate or cinnamon to vary the taste.
If you prefer a sweeter bite, increase honey or maple syrup by a tablespoon.
Add crushed nuts or mini chocolate chips for extra texture.

Storage

Store the protein balls in an airtight container in the refrigerator for up to one week. For longer storage, freeze them for up to one month. To enjoy after freezing, thaw in the refrigerator for a few hours before serving. These protein balls make a convenient snack to keep on hand.

How to Serve

A white bowl lined with crumpled white parchment paper holds a stack of round, light brown balls with a smooth texture, each drizzled with caramel-colored syrup and sprinkled with crumbly biscuit crumbs on top. In the background, two rectangular biscuits lay flat on the white marbled surface, and a small white cup filled with caramel sauce sits blurred. In the foreground, a metal ice cream scoop with a chunk of the light brown mixture rests on the white marbled surface, with some crumbs scattered around. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different nut butter instead of Biscoff spread?

Yes, you can substitute Biscoff spread with peanut butter, almond butter, or any other nut butter, though the flavor will vary accordingly.

Are these protein balls suitable for a vegan diet?

Not as written, since cream cheese is dairy-based. To make a vegan version, use vegan cream cheese and ensure your protein powder is plant-based.

Biscoff Cheesecake Protein Balls Recipe

Print Recipe

★★★★★

4.7 from 149 reviews

Delicious and nutritious Biscoff Cheesecake Protein Balls that combine the rich flavor of Biscoff spread with creamy cheesecake elements and a protein-packed boost. These no-bake bites are perfect for a quick snack, pre- or post-workout fuel, or a healthy treat on the go.

Author: Kai
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 40 minutes
Yield: 12–15 protein balls 1x
Category: Snack
Method: No-Cook
Cuisine: American
Diet: Low Fat

Ingredients

Scale

Wet Ingredients

1/2 cup Biscoff Spread
1/4 cup Cream Cheese
2 tbsp Honey or Maple Syrup

Dry Ingredients

1/2 cup Vanilla Protein Powder
1 cup Oats
1/4 cup Almond Flour
1 tsp Cinnamon

Instructions

Gather Your Ingredients: Assemble all the ingredients including Biscoff spread, cream cheese, vanilla protein powder, oats, honey or maple syrup, almond flour, and cinnamon to prepare for mixing.
Mix the Wet Ingredients: In a large mixing bowl, combine the Biscoff spread and cream cheese. Use a hand mixer or spatula to blend until smooth and creamy, ensuring even texture and flavor.
Add the Dry Ingredients: Gradually add the vanilla protein powder, oats, almond flour, and cinnamon to the wet mixture. Stir thoroughly until all dry ingredients are well incorporated. Add water or milk if needed to achieve a pliable dough.
Sweeten to Taste: Mix in the honey or maple syrup evenly. Taste the mixture and adjust sweetness by adding more syrup or vanilla extract if desired.
Roll into Balls: Scoop tablespoon-sized portions of the dough and roll between palms to form balls. You should have about 12-15 protein balls depending on size.
Chill and Store: Place protein balls on a parchment-lined baking sheet and refrigerate at least 30 minutes to firm up. Transfer to an airtight container and store in the fridge for up to a week or freeze for up to a month.

Notes

Protein balls can be customized by adding chocolate chips or chopped nuts.
If mixture is too dry, add a splash of milk or water gradually to avoid making it too wet.
For a vegan option, use dairy-free cream cheese and a plant-based protein powder.
Store protein balls in the freezer for longer shelf life and thaw before eating.

Keywords: Biscoff, cheesecake, protein balls, no-bake, healthy snack, high protein, low fat