Cream Cheese Oreo Protein Balls Recipe

Introduction

Cream Cheese Oreo Protein Balls are soft, chewy treats that taste like cookies and cream cheesecake with a serious protein boost. These no-bake snacks come together quickly, making them perfect for a post-workout snack or a satisfying sweet craving.

Ingredients

• 8 oz (227 g) cream cheese, softened
• 15-20 Oreo cookies, crushed (including cream filling)
• 1 cup (30 g) vanilla or chocolate protein powder
• 2-3 tablespoons milk (dairy or plant-based)
• 1 teaspoon vanilla extract (optional)
• Pinch of salt
• Optional mix-ins: mini chocolate chips, chopped nuts, or shredded coconut

Instructions

1. Step 1: Place the Oreos in a zip-top bag and crush them into fine crumbs using a rolling pin or pulse in a food processor. Leave some small bits for added texture.
2. Step 2: Soften the cream cheese by bringing it to room temperature or microwaving in 10-second bursts until spreadable but not runny.
3. Step 3: In a medium bowl, mix the softened cream cheese with the crushed Oreos until smooth and uniform.
4. Step 4: Gradually add protein powder, stirring thoroughly after each addition. If the mixture is too dry, add milk one tablespoon at a time until a pliable dough forms. Stir in vanilla extract, salt, and any optional mix-ins.
5. Step 5: Scoop about one tablespoon of the mixture and roll into smooth balls with your hands. Place on a parchment-lined tray.
6. Step 6: Refrigerate for at least one hour (or freeze for 30 minutes) to firm up the balls and improve texture.
7. Step 7 (Optional): For a bakery-style finish, roll chilled balls in extra crushed Oreos, cocoa powder, or shredded coconut before serving.

Tips & Variations

• Use room-temperature cream cheese for easier mixing and better texture.
• If the mixture is too wet, add more protein powder; if too dry, add a bit more milk.
• Try whey protein for a creamy taste or plant-based protein for a dairy-free option.
• Substitute gluten-free Oreos for dietary needs or peanut butter cookies for a nutty twist.
• Add two tablespoons of peanut butter or a sprinkle of espresso powder for flavor variations.
• Use Neufchâtel cheese for a lighter option or strained Greek yogurt for tanginess and lower fat.

Storage

Store protein balls in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them for up to 2 months. Enjoy chilled for a chewy, fudgy texture. If frozen, thaw in the fridge before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

How long do Cream Cheese Oreo Protein Balls last?

They keep well in the fridge for up to 5 days and can be frozen for up to 2 months.

Can I make them without protein powder?

Yes, but protein powder adds texture and nutritional benefit. Without it, the mixture may be softer and less protein-rich.

Cream Cheese Oreo Protein Balls Recipe

Print Recipe

★★★★★

4.4 from 76 reviews

Delicious and easy-to-make Cream Cheese Oreo Protein Balls that combine the indulgent flavor of cookies and cream cheesecake with a serious protein boost. These no-bake, soft, and chewy bites are perfect as a snack, dessert, or post-workout treat, blending creamy softened cream cheese with crushed Oreos, protein powder, and optional mix-ins.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 1 hour 15 minutes
• Yield: 20 protein balls 1x
• Category: Snack
• Method: No-Cook
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Main Ingredients

• 8 oz (227 g) cream cheese, softened
• 15–20 Oreo cookies, crushed (including the cream filling)
• 1 cup (30 g) vanilla or chocolate protein powder
• 2–3 tablespoons milk (dairy or plant-based)
• 1 teaspoon vanilla extract (optional)
• Pinch of salt

Optional Mix-ins

• Mini chocolate chips
• Chopped nuts
• Shredded coconut

Instructions

1. Crush the Oreos: Place the Oreo cookies in a zip-top bag and crush with a rolling pin or pulse in a food processor until mostly fine crumbs form, leaving some small bits for texture.
2. Soften the Cream Cheese: Bring the cream cheese to room temperature or microwave in 10-second bursts until soft and spreadable to avoid clumping or excessive runniness.
3. Combine the Ingredients: In a medium mixing bowl, stir together the softened cream cheese and crushed Oreo crumbs until smooth and uniform. Gradually add protein powder, mixing after each addition. If mixture feels dry, add milk a tablespoon at a time until a pliable dough forms. Stir in vanilla extract, salt, and any optional mix-ins.
4. Shape the Balls: Use about one tablespoon of mixture per ball, rolling between your palms to create smooth, round balls. Arrange them on a parchment-lined tray.
5. Chill: Refrigerate the shaped balls for at least one hour to firm up and develop texture. If in a hurry, freeze for 30 minutes instead.
6. Optional Coating: For a bakery-style finish, roll each chilled ball in extra crushed Oreos, cocoa powder, or shredded coconut before serving.

Notes

• Use room-temperature ingredients for easier mixing and better texture.
• Aim for a soft, pliable dough with a playdough-like texture: soft but not sticky.
• Add more protein powder if the mixture is too wet, or a bit more milk if it feels dry.
• Store finished protein balls in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months.
• Enjoy these protein balls cold for the best chewy, fudgy bite.
• For a vegan version, use plant-based cream cheese, milk, and protein powder alternatives.

Keywords: protein balls, cream cheese, Oreo, no bake, snack, high protein, dessert, easy recipe, post-workout snack