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Peanut Butter Banana Cheesecake Protein Balls

Creamy, rich and completely irresistible, these Protein Balls are coated in dark chocolate for the ultimate healthy indulgence. Filled with peanut butter, banana, cream cheese and protein powder, they are soft and cheesecake-like in the centre with a crisp chocolate shell on the outside. Naturally satisfying, packed with protein and made with wholesome ingredients, they are perfect for meal prep,post-workout snacks, lunchboxes or whenever you are craving something sweet without sacrificing your health. No baking required - just mix, roll, chill and dip for a freezer-friendly treat the whole family will love. 🍌🥜
Course Dessert, Snack
Cuisine Healthy Clean Eating
Keyword banana cheesecake protein balls, banana protein ball no bake, c;lean eating snack or dessert, no bake protein ball recipe, peanut butter banana cheesecake protein balls
Servings 18

Ingredients

Cheesecake Filling

  • 1 medium ripe banana
  • 1 cup vanilla protein powder
  • 3/4 cup natural peanut butter
  • 1/2 cup almond flour
  • 1/2 cup cream cheese, softened (so it mixes easily)
  • 2 tablespoons maple syrup or honey
  • 1 teaspoon vanilla extract
  • 2 tablespoons coconut flour (optional, if mixture is soft)

Chocolate Coating

  • 1 cup dark chocolate chips
  • 1 tablespoon coconut oil

Optional Toppings

  • Chopped roasted peanuts
  • Freeze-dried banana pieces
  • Shredded coconut
  • Drizzle of peanut butter

Instructions

  • Mash the banana untilsmooth.
    To soften the cream cheese, leave out at room temperature for an hour or so, or give it a couple of 10 second bursts in the microwave.
    Add the peanut butter, cream cheese, maple syrup, vanilla and salt. Mix until creamy.
    Stir in the protein powder and almond flour until a soft dough forms.
    If the mixture feels sticky, mix in the coconut flour or refrigerate for 20–30 minutes.
    Roll into 18 evenly sized balls.
    Freeze for 30–45 minutes until firm. 

Chocolate Coating

  • Place chocolate chips and coconut oil in small dish and microwave with 20 second bursts stirring between each one until melted and smooth.
    Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.
    Working quickly, using two forks, dip one ball at a time into the bowl of melted chocolate until it is fully coated. Lift the ball from the bowl of chocolate and let any excess drip off, then place it onto a tray lined with baking paper. Repeat with the remaining bars.
    Or hold each one with a fork over the melted chocolate and spoon it over letting the excess drip back into the bowl. 
    Sprinkle with optional toppings before the chocolate sets.
    Refrigerate until firm.
    Store in fridge for up to 1 week or freezer for up to 3 months.
    Blended Bites Tips 💡
    Use a ripe banana for maximum sweetness and flavour.
    If your mixture feels a little soft, simply refrigerate it for 30 minutes before rolling. Protein powders vary considerably, so don't hesitate to add an extra spoonful if needed.
    Freeze the balls before coating them in chocolate. This makes dipping much easier and helps create that beautiful chocolate shell.
    For an extra-special finish, sprinkle the tops with chopped roasted peanuts, freeze-dried banana pieces, shredded coconut or a light drizzle of melted peanut butter before the chocolate sets.
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