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No-Bake Blueberry Cheesecake Protein Bites

No-bake blueberry cheesecake protein bites with a thick protein dough and bursts of freeze-dried blueberry. Rolled into bite-sized balls and chilled so they hold shape—great for meal prep or post-workout snacking.
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Prep Time 15 minutes
Chill 30 minutes
Total Time 45 minutes
Servings: 18 servings
Course: Dessert, Snack
Cuisine: American
Calories: 104
Ingredients Method Notes

Ingredients
  

Base protein bites
  • 1 cup vanilla protein powder
  • 1 cup oat flour
  • 4 oz reduced-fat cream cheese
  • 0.33 cup Greek yogurt
  • 0.25 cup honey
  • 0.5 tsp vanilla extract
  • 0.75 cup freeze-dried blueberries crushed
  • 2 tbsp fresh blueberry puree
  • 2 tbsp graham cracker crumbs
  • 1 tbsp lemon juice
  • 0.125 salt pinch
Optional coating
  • 2 tbsp freeze-dried blueberries crushed
  • 1 tbsp graham cracker crumbs

Method
 

Make the dough
  1. Combine vanilla protein powder, oat flour, graham cracker crumbs, and salt in a large bowl until evenly mixed, then keep the bowl level so dry ingredients disperse.
  2. Mix reduced-fat cream cheese, Greek yogurt, honey, vanilla extract, lemon juice, and fresh blueberry puree in a separate bowl until smooth and lump-free, then scrape the sides for an even texture.
  3. Add the wet mixture to the dry ingredients and stir until a thick dough forms, with no dry pockets remaining.
  4. Fold in crushed freeze-dried blueberries so the dough shows evenly distributed purple specks.
Shape and coat
  1. Roll the dough into 18 bite-sized balls using gentle pressure so each one holds together without cracking.
  2. Mix optional coating ingredients—crushed freeze-dried blueberries and graham cracker crumbs—in a shallow bowl, then roll the balls in the coating if desired for a speckled finish.
Chill and serve
  1. Refrigerate the protein bites for at least 30 minutes before serving so they firm up and keep their shape.
  2. Store the bites in an airtight container in the refrigerator for up to 5 days for best freshness.

Notes

For the smoothest, most scoopable dough, make sure the reduced-fat cream cheese is fully softened before mixing. Chill longer (up to 1 hour) if your balls feel slightly soft. Refrigerate in an airtight container for up to 5 days; freezing is not recommended because the coating and blueberry texture can change after thawing. If you want a dairy-light option, use a high-protein Greek-yogurt alternative in the same amount.