No-bake high protein strawberry cheesecake bites that are creamy, naturally sweet, and perfectly portioned for a healthy snack or dessert.

1 cup almond flour

1/2 cup vanilla protein powder

4 oz light cream cheese, softened

1/4 cup Greek yogurt

2 tablespoons honey or maple syrup

1/2 teaspoon vanilla extract

1/2 cup fresh strawberries, finely chopped

1 tablespoon coconut oil, melted

Pinch of salt

Optional: 2 tablespoons crushed graham crackers for coating

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In a medium mixing bowl, combine softened cream cheese and Greek yogurt. Blend until smooth and creamy.
Add honey (or maple syrup), vanilla extract, melted coconut oil, and a pinch of salt. Mix until fully incorporated.
Stir in vanilla protein powder and almond flour until a thick dough forms.
Gently fold in the finely chopped strawberries without overmixing.
Refrigerate the mixture for 20–30 minutes to firm up.
Scoop tablespoon-sized portions and roll into bite-sized balls.
Optional: Roll each bite in crushed graham crackers for coating.
Place on a parchment-lined tray and refrigerate for at least 30 minutes before serving.

Use fresh strawberries for best texture; if using frozen, thaw and drain thoroughly.

If dough is too sticky, chill longer or add a small amount of almond flour.

Store in an airtight container in the refrigerator for up to 5 days.

Freeze for up to 2 months and thaw in the refrigerator before serving.

For a dairy-free version, use plant-based cream cheese and yogurt.