No-Bake Oreo Cream Cheese Protein Balls
Soft, chewy no-bake bites packed with crushed Oreos and cream cheese that taste exactly like cookies and cream cheesecake with over 5 grams of protein in every single ball. The dough comes together in minutes, chills into a perfectly firm texture, and keeps well in the fridge all week long.
Ingredients
- 15 to 20 Oreo cookies crushed to fine crumbs (cream filling included, reserve some for rolling if desired)
- 8 oz 227g cream cheese, softened to room temperature
- 1 cup 30g vanilla or chocolate protein powder
- 2 to 3 tbsp milk
- 1 tsp vanilla extract
- 1 pinch of salt
Instructions
- Seal the Oreos in a zip-top bag and crush with a rolling pin until fine crumbs form with a few small uneven bits throughout.
- Leave the cream cheese at room temperature for 30 to 45 minutes until fully soft and easily spreadable.
- Combine the softened cream cheese and Oreo crumbs in a medium bowl and stir until completely smooth and uniform with no white streaks remaining.
- Add the protein powder in two or three additions, stirring well after each, then mix in the vanilla extract and salt.
- Check the consistency and add milk one tablespoon at a time if the dough feels dry, or a small extra scoop of protein powder if too wet, until it holds together and rolls cleanly.
- Scoop roughly one tablespoon of dough per ball and roll between your palms until smooth and round. Place on a parchment-lined tray.
- Roll in reserved Oreo crumbs if using, then refrigerate for at least one hour until completely firm before serving.
Notes
- Whey protein gives the smoothest result. Plant-based powders absorb more moisture so add your milk early and adjust as you go.
- Fully softened cream cheese is essential. Cold cream cheese will not blend properly and you will end up with white lumps throughout the finished balls.
- Do not skip the salt. It sharpens the chocolate flavor from the Oreos and stops the whole thing tasting flat.
- Roll the balls in reserved Oreo crumbs right after shaping and before chilling so the coating sticks properly to the surface.