Begin by crushing about 10 Biscoff cookies into fine crumbs using a food processor or by placing them in a zip-top bag and rolling with a rolling pin.

Add 8 ounces of softened low-fat cream cheese, 1 scoop of vanilla protein powder, and 1 cup of oats into the bowl with the crushed cookies. Mix everything together until a cohesive dough forms.

Evaluate the texture of your dough. If too dry, add a splash of water or milk, mixing until well combined.

Scoop out portions and roll them into 1-inch balls. Place each ball onto a parchment-lined tray.

Chill the balls in the refrigerator for at least 30 minutes to firm them up.

Serve the Biscoff Cheesecake Protein Balls chilled as a snack or with a protein shake.