In a large mixing bowl, combine the protein powder, nut butter, honey, crushed strawberries, and oats. Use a spatula or your hands to mix until a sticky dough forms.

If the mixture appears too dry, add a splash of almond milk or an extra drizzle of honey until it achieves a slightly moist consistency.

Roll small portions of the mixture into bite-sized balls, about 1 inch in diameter. Aim for uniform size.

Line a baking sheet with parchment paper and place each protein ball on the sheet, ensuring enough space between them.

Chill the baking sheet in the refrigerator for about 30 minutes to allow the flavors to meld and the texture to firm up.

Serve the chilled Strawberry Cheesecake Protein Balls as a quick snack or dessert. Store leftovers in an airtight container in the fridge.