Oreo Protein Balls (Cookies & Cream No-Bake Snack)
Soft, chewy, cookies-and-cream-flavored protein balls made with cream cheese, crushed Oreos, and protein powder. No baking required, about 10g of protein per ball, and ready in under 20 minutes of hands-on time.
Ingredients
- 8 oz (227g) cream cheese, softened to room temperature
- 15–20 Oreo cookies, crushed (cream filling included)
- 1 cup vanilla or chocolate protein powder
- 2–3 tablespoons milk (dairy or plant-based)
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional: mini chocolate chips, chopped nuts, shredded coconut
Instructions
- Place Oreos in a zip-top bag and crush into fine crumbs with a rolling pin. Leave a few slightly larger pieces for texture. Set aside.
- Let cream cheese sit at room temperature until soft and spreadable, about 30–45 minutes. Alternatively, microwave in 10-second intervals until soft but not runny.
- In a medium mixing bowl, combine softened cream cheese and crushed Oreos. Stir until smooth and evenly combined.
- Add protein powder gradually, a little at a time, stirring well after each addition.
- Add milk one tablespoon at a time until the mixture reaches a soft, playdough-like consistency - it should hold its shape without sticking to your hands.
- Stir in vanilla extract, salt, and any optional mix-ins.
- Scoop about 1 tablespoon of dough and roll between your palms to form smooth balls. Place on a parchment-lined tray.
- Refrigerate for at least 1 hour (or freeze for 30 minutes) until firm.
- Optional: once chilled, roll each ball in extra crushed Oreos, cocoa powder, or shredded coconut before serving.
Notes
- For dairy-free: use dairy-free cream cheese, plant-based protein powder, and non-dairy milk.
- For a lighter version: substitute Neufchâtel cheese or strained Greek yogurt for the cream cheese.
- Storage: airtight container in the fridge for up to 5 days, or in the freezer for up to 2 months.
- Best enjoyed cold straight from the refrigerator for a chewy, fudgy texture.
- If dough is too sticky to roll, refrigerate for 15 minutes before rolling.