Cream Cheese Oreo Protein Balls Recipe
Make Cream Cheese Oreo Protein Balls with cream cheese, crushed Oreos, and dark chocolate for an easy, protein-rich sweet snack.
Equipment
- Mixing bowl (medium to large)
- Hand mixer or sturdy spatula
- Food processor (for crushing Oreos) or zip-top bag + rolling pin
- Measuring cups and spoons.
- Baking tray or plate
- Parchment paper
- Small cookie scoop (optional, but helpful)
- Refrigerator or freezer
Ingredients
- 20 Oreo cookies regular, not double-stuffed
- 8 oz 225 g full-fat cream cheese, softened
- 1 cup vanilla or chocolate protein powder
- 1 –2 tablespoons milk if needed for texture
- 1 teaspoon vanilla extract optional, but lovely
- 1 cup dark or semi-sweet chocolate chips for coating, optional
- 1 teaspoon coconut oil for melting chocolate, optional
Optional toppings:
- Extra crushed Oreos
- White chocolate drizzle
- Cocoa powder dusting
- Sprinkles for a fun twist
Instructions
Step 1: Crush the Oreos
- Place the Oreos in a food processor and pulse until they turn into fine crumbs. You want them almost powdery, with just a little texture for bite. If you don’t have a processor, seal them in a zip-top bag and crush with a rolling pin.
Step 2: Mix the Base
- In a large bowl, beat the softened cream cheese until smooth and fluffy. This step is important—it prevents lumps and gives you that silky texture.
- Add the crushed Oreos and protein powder. Mix until fully combined. The mixture should look thick and slightly sticky.
Step 3: Adjust Texture
- If the mixture feels too dry, add 1 tablespoon of milk at a time until it comes together smoothly. If it feels too soft, you can chill it for 10–15 minutes before shaping.
- Step 4: Shape the Balls
- Using a small cookie scoop or spoon, portion out the mixture and roll it between your palms into smooth balls. Place them on a parchment-lined tray.
Step 5: Chill
- Refrigerate for at least 30 minutes to firm up.
Step 6: Optional Chocolate Coating
- Melt the chocolate chips with coconut oil in the microwave in 20-second intervals, stirring in between.
- Dip each chilled ball into melted chocolate, let excess drip off, and place back onto parchment paper.
Step 7: Final Chill
- Refrigerate again for 15–20 minutes until the chocolate sets.
- Now they’re ready to enjoy.