These Pumpkin Cheesecake Protein Balls are a tasty treat packed with healthy ingredients. They combine creamy pumpkin, smooth cream cheese, and a hint of spice. Yum!
Making these little bites is so easy! I love having them on hand for a quick snack or dessert. Plus, they make my fall cravings feel just a bit healthier! 🎃
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree is a must for this recipe as it gives moisture and flavor. If fresh pumpkin is available, you can roast and puree it, but it may take extra time.
Cream Cheese: You need softened cream cheese for a smooth texture. For a lighter option, try Greek yogurt. It will change the flavor slightly, but still gives creaminess!
Protein Powder: Used for blending everything together and adding protein. I recommend vanilla flavor for the best taste, but chocolate or plain protein powder can work too. Adjust sweetener if using chocolate!
Spices: Ground cinnamon, nutmeg, ginger, and cloves add warmth. If you don’t have cloves, it’s okay to skip them. You could also try pumpkin pie spice for an all-in-one option!
Nuts for Coating: Almonds or pecans can provide crunch and flavor. If you need nut-free, consider sunflower seeds or omit it altogether. The dessert will still taste great!
How Can You Achieve the Perfect Dough-Like Consistency?
The key to making perfect protein balls is getting the right consistency in the mixture. It should be sticky and hold shape but not wet. Follow these simple tips:
- Mix pumpkin puree and cream cheese until very smooth. No lumps!
- Add protein powder slowly. Both your protein type and the humidity in your kitchen can impact how much you’ll need.
- Adjust the consistency: If it feels too sticky, sprinkle in a little more protein powder. If it’s too dry, consider a splash of milk or a bit more pumpkin.
Getting this step right will make rolling your protein balls much easier!
Pumpkin Cheesecake Protein Balls
Ingredients You’ll Need:
For the Protein Balls:
- 1 cup canned pumpkin puree (unsweetened)
- 4 oz cream cheese, softened
- 1 cup vanilla protein powder (whey or plant-based)
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves (optional)
- 1-2 tbsp sweetener of choice (e.g., honey, maple syrup, or stevia), adjust to taste
For Coating:
- 1/4 cup finely chopped nuts (e.g., almonds or pecans)
- 1/4 cup crushed graham crackers or low-sugar cookie crumbs
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and an additional hour to chill in the refrigerator. So, you’ll spend a quick quarter-hour mixing your ingredients, shaping the balls, and letting them firm up. Easy peasy!
Step-by-Step Instructions:
1. Mix the Base:
In a large bowl, add the canned pumpkin puree and softened cream cheese. Mix them together well using a spatula or electric mixer until the mixture is smooth and creamy. This is the base for your delicious protein balls!
2. Combine the Dry Ingredients:
Next, add the vanilla protein powder, ground cinnamon, nutmeg, ginger, cloves (if using), and your choice of sweetener to the pumpkin mixture. Stir until it reaches a dough-like consistency. It should be slightly sticky but able to hold its shape. If it feels too wet, sprinkle a bit more protein powder into the mix.
3. Prepare the Coating:
On a shallow plate, combine the finely chopped nuts and crushed graham crackers. Mix them together so they’re ready for coating your pumpkin balls!
4. Shape the Protein Balls:
Using your hands or a small cookie scoop, take portions of the mixture and roll them into 1 to 1.5-inch balls. Place them on a platter as you go.
5. Roll in Coating:
Once all the protein balls are shaped, roll each one gently in the nut and graham cracker mixture until fully coated. This adds a delicious crunch!
6. Chill to Firm Up:
Place the coated protein balls on a parchment-lined tray or plate. Refrigerate them for at least 1 hour to let them firm up. This step makes them easier to handle and enhances the flavors.
7. Serve and Enjoy:
After chilling, they’re ready to be served! Store any leftovers in an airtight container in the fridge for up to 5 days. Enjoy these healthy, seasonal snacks anytime you crave something sweet!
Snack away and enjoy the cozy flavors of fall in each bite! 🎃
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, roast and puree it until smooth. Just make sure to measure out 1 cup after it’s been cooked and cooled for the best results!
How Can I Make These Protein Balls Vegan?
You can substitute the cream cheese with a vegan cream cheese alternative or use silken tofu blended until smooth. Additionally, choose a plant-based protein powder and a vegan-friendly sweetener to keep it completely vegan!
Can I Freeze These Protein Balls?
Yes, these protein balls freeze well! Place them in a single layer on a baking sheet to freeze them individually, then transfer them to an airtight container or freezer bag. They can be stored in the freezer for up to 3 months—just thaw them in the fridge before enjoying!
What Sweeteners Can I Use?
You can use honey, maple syrup, agave nectar, or even sugar substitutes like stevia or monk fruit sweetener. Just adjust the amount based on the sweetness level you prefer!
