Prep the strawberries: Add freeze-dried strawberries to a zip-top bag and crush with a rolling pin until fine and sandy with a few small bits. Set aside 1–2 tablespoons for rolling at the end if you want a pink coating.

Mix the dry base: In a large bowl, combine protein powder, almond flour, oats, most of the crushed strawberries, and a small pinch of salt. Stir to evenly distribute the ingredients.

Whisk the wet ingredients: In a separate bowl, whisk Greek yogurt, almond butter, honey, vanilla extract, and lemon juice. If using cream cheese, soften it slightly and whisk it in until smooth. The mixture should be creamy and pourable but not runny.

Combine: Pour the wet mixture into the dry ingredients. Stir with a spatula until a thick dough forms. If it’s too dry and crumbly, add 1 teaspoon yogurt at a time. If it’s too sticky, sprinkle in a little more almond flour or oats.

Add mix-ins: Fold in white chocolate or yogurt chips if using. They add a sweet “cheesecake topping” vibe.

Chill briefly: Cover and refrigerate for 15–20 minutes. This makes rolling cleaner and helps the dough set.

Roll the balls: Scoop about 1–1.5 tablespoons per ball and roll between your palms. Aim for 18–24 balls depending on size.

Coat (optional): Roll each ball in shredded coconut or the reserved crushed strawberries for a pretty finish and a light crunch.

Set: Place balls on a parchment-lined tray and refrigerate for at least 30 minutes before serving so they firm up.

Serve: Enjoy chilled for the best cheesecake texture and strawberry pop.