Description
These bite-sized snacks are rich, creamy, and loaded with cookies-and-cream flavor—basically cheesecake vibes with a protein upgrade. No oven, no stress, just quick mixing and chilling.
Ingredients
Scale
- 8 ounces cream cheese, brought to room temperature
- 15–20 Oreo cookies, crushed into crumbs
- 1 cup protein powder (vanilla or chocolate both work)
- 2–3 tablespoons milk of choice
- 1 teaspoon vanilla extract
- Small pinch of salt
- Optional add-ins: mini chocolate chips, chopped nuts, or shredded coconut
Instructions
- Break the Oreos down into fine crumbs using a food processor or a zip-top bag and rolling pin.
- In a bowl, blend the softened cream cheese with the cookie crumbs until fully combined and smooth.
- Stir in the protein powder a little at a time so it mixes evenly.
- Add milk slowly until the mixture comes together into a soft, moldable dough.
- Mix in the vanilla, salt, and any extras you’re using.
- Scoop and roll the mixture into small balls. Place them on a lined tray.
- Refrigerate for at least 60 minutes to firm up.
- Optional: Roll the chilled balls in extra Oreo crumbs or coconut for a finished look.
Notes
- Swap in dairy-free cream cheese, plant-based protein, and non-dairy milk for a vegan-friendly version.
- Keep the protein balls stored in the fridge for up to 5 days, or freeze them for up to 2 months.
- They’re best enjoyed chilled, when the texture is dense, chewy, and slightly fudgy.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Desserts
Nutrition
- Serving Size: 1 ball
- Calories: 100 kcal
- Sugar: 6 g
- Sodium: 60 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 10 mg