Crush the strawberries. If using freeze-dried strawberries, place them in a zip-top bag and smash with a rolling pin until they become a fine pink powder. Alternatively, pulse them in a spice grinder or blender. You want a texture similar to confectioners’ sugar
Blend the wet base. In a food processor or high-speed blender, combine the cottage cheese, peanut butter, maple syrup, and vanilla extract. Pulse until completely smooth — no lumps. This step is crucial for that silky cheesecake texture
Add dry ingredients. Toss in the rolled oats, crushed strawberry powder, salt, and any optional protein powder or seeds. Pulse a few times until everything comes together into a thick, sticky dough. If it looks too dry, add 1 teaspoon of water or milk. If it’s too wet, add an extra tablespoon of oats
Scrape and rest. Scrape down the sides of the processor and let the dough sit for 5 minutes. This gives the oats time to absorb moisture, making the mixture easier to roll
Chill the dough. Transfer the mixture to a bowl, cover it, and refrigerate for 15–20 minutes. This step firms it up so the balls hold their shape
Lightly wet your hands. Run your hands under cold water and shake off the excess. This prevents the sticky dough from clinging to your palms as you roll
Roll into balls. Scoop about 1 heaping tablespoon of dough (roughly 20–25 g) and roll between your palms into a smooth ball. Place on a parchment-lined tray. Repeat until all the dough is used (you should get 14–16 balls)
Final chill. Pop the tray into the fridge for at least 30 minutes. This is the hardest step — I know you want to taste one now — but trust me, the texture improves dramatically
Optional coating. For an extra cheesecake touch, roll each ball in a mix of crushed freeze-dried strawberries and shredded unsweetened coconut, or just dust with a little powdered erythritol