Get that great cookies and cream flavor with these easy Oreo cake pops! With only 4 ingredients, this no-bake cake ball recipe is a great bite-sized dessert for parties.
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🖤 Why You'll Love This Recipe
- So easy! Nobody will believe how simple it is to make these Oreo Cake pops. They're as easy as throwing a couple of ingredients in a food processor, rolling out balls, and dipping. It's one of those recipes that looks like it takes all day!
- Perfect texture. On the outside, you're going to get a crunchy, sweet white chocolate candy shell. On the inside, there's a chocolatey, creamy, decadent cookies and cream filling. The two elements pair together to make a dessert that's totally delicious.
- Great for parties. The presentation is so much fun! Everyone loves grabbing a cake pop (that's why they're so darn popular at Starbucks). However, today, we're going to make them for a fraction of the price of the Starbucks variety.
Love chocolate? 🍫 Give this Quick Oreo Mug Cake recipe or my Easy Chocolate Fondue a try, too!
🍫 Ingredients & Variations
- 35-40 Oreo cookies - The chocolate cookie and cream filling will blend together to make a crunchy, creamy base. Of course, use any flavor Oreo cookie you'd like...more ideas below!
- 8oz cream cheese - this will bind the cookie filling together. If you're trying to lighten the recipe a little bit, you can use light cream cheese with very similar results.
- 11oz white chocolate chips or melts - This will make the crunchy coating for your cake pop. If you'd rather use milk chocolate, dark chocolate, semi-sweet chocolate, or even peanut butter chips, go for it!
- 1 tablespoon Crisco shortening - If you don't have Crisco, butter works too. The Crisco will make your white chocolate smooth and glossy.
Supplies Needed
In addition to the ingredients, you'll also want to make sure you have the following on hand:
- Food processor
- Cake pop sticks
- A block of styrofoam or floral foam (to allow the pops to stand up while setting)
- Cookie sheet
- Parchment paper or wax paper
Additions & Variations
One of the great things about this recipe is how much you can customize it. There are tons of Oreo flavors out there now - use a different flavor and add some fun elements in your filling to make these cake pops really unique! A few ideas:
- Use Golden Oreos and add ½ cup crushed freeze-dried strawberries to the mix and on top of the coating.
- Use lemon Oreos.
- Use peanut butter Oreos and top coating with crushed Reese's Pieces. You could also use Nutter Butters in place of the Oreos if you want to take out the chocolate flavor.
- Use Oreos with chocolate filling and change the coating to milk chocolate chips.
You get the idea. There are so many different flavors of Oreos - you can change that flavor to suit your needs.
🧑🍳 How to Make Oreo Cake Pops
Step 1: Add 35-40 Oreo cookies to a food processor. Pulse cookies until chocolate pieces become fine crumbs.
Step 2: Add 8oz cream cheese to the cookie crumbles in the food processor. Pulse until mixed into a thick dough-like filling.
Step 3: Remove the filling from the food processor. With your hands, roll the filling into 1" balls. Place Oreo balls on a cookie sheet lined with parchment paper. Place balls in the freezer for 30 minutes to an hour.
Step 4: Mix 11oz white chocolate and 1 tablespoon Crisco in a microwave-safe bowl. Microwave in 30-second increments, stirring in between.
(If you'd prefer, you can melt chocolate with a double boiler instead. I just think the microwave does the trick and is much faster.)
Step 5: Once the white chocolate is melted, add the cake pop stick to the balls and, using a spoon, gently cover cake pops with melted candy. Then, pick up the cake pop and very gently spin over the melted white chocolate to remove any excess chocolate.
Optional: Crush the remaining cookies and sprinkle Oreo cookie crumbs over the top.
Step 6: Stick cake pop sticks in a piece of styrofoam or floral foam to dry for about 30 minutes.
❄️ Leftover Storage
STORAGE: Because of the cream cheese filling, these Oreo cookie balls should be stored in a refrigerator. Just pop them in an airtight container and store for 3-4 days after preparing.
FREEZING: These Oreo cake balls freeze beautifully! I recommend leaving the stick out if you're planning on freezing them.
Prepare cake balls as instructed, using a spoon to coat them with white chocolate (leaving a small area exposed to put in a cake pop stick). Allow the coating on the Oreo balls to set on a piece of wax paper or parchment paper, then place them in a freezer bag once set. You can store them in a freezer for up to 6 months.
When you're ready to serve, allow the cake balls to thaw in a refrigerator. Once thawed, you can pop a stick in the bottom to make them cake pops.
💡 Helpful Recipe Tips & Tricks
- Yield: this recipe will make 20-24 cake pops, depending on size.
- These can also be served as simple Oreo cake balls. Just use a spoon to dip your cake balls and allow them to harden on a baking sheet topped with wax or parchment paper.
- When forming the balls with your hands, make sure they are no larger than about 1.5" in diameter. If they're larger, the filling tends to overtake the coating and they're more difficult to balance on the lollipop sticks.
- Don't have a food processor? Just crush your cookies in a large Ziplock bag with a rolling pin. Then, mix cookie crumbs with cream cheese in a mixer.
❔ Oreo Cake Pops FAQs
Show me those cake pops! Tag me on social media (@lambertslately) with your cake pop creations. 📸 You can also let me know how they were by commenting/rating the recipe below. ⭐️
Oreo Cake Pops
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Equipment
- A block of styrofoam or floral foam (to allow the pops to stand up while setting)
- Cookie sheet
- Parchment paper
Ingredients
- 38 Oreo cookies
- 8 oz cream cheese softened
- 11 oz white chocolate chips
- 1 tablespoon Crisco shortening
Instructions
- Add 36 Oreo cookies to a food processor. Pulse cookies until chocolate pieces become fine crumbs.
- Add cream cheese. Pulse food processor until mixed into cookie crumbs.
- Remove filling from food processor. With your hands, roll the filling into 1" balls. Place Oreo balls on a cookie sheet lined with parchment paper. Place balls in the freezer for 30 minutes to an hour.
- Mix white chocolate and Crisco in a microwave-safe bowl. Microwave in 30-second increments, stirring in between. (If you'd prefer, you can melt chocolate with a double boiler instead. I just think the microwave does the trick and is faster.)
- Once the white chocolate is melted, add cake pop stick to balls and, using a spoon, gently cover cake pops with melted white chocolate. Pick up cake pop and very gently spin over the melted white chocolate to remove any excess chocolate.
- Separate remaining 2 cookies from the cream filling and crush. Just before the white chocolate sets, sprinkle Oreo crumbs over the top of the cake pops.
- Stick cake pop sticks in a piece of styrofoam or floral foam to dry for about 30 minutes.
Notes
- These can also be served as simple Oreo cake balls. Just dip them with a spoon and let them harden on a baking sheet lined with wax or parchment paper.
- Want to make a fun display for a party? Stick cake pop sticks into a piece of styrofoam or floral foam, and wrap some fabric around the base for a cute touch.
- When forming the balls, keep them no more than 1.5" in diameter. Any larger, and the filling can overpower the coating, making them tricky to balance on the sticks.
- No food processor? No problem! Crush your cookies in a Ziplock bag with a rolling pin, then mix the crumbs with cream cheese using a stand or hand mixer.
- These Oreo cake balls freeze really well! If you're freezing them, leave the sticks out. Just pop them into a freezer bag and freeze for up to 6 months. Thaw in the fridge when you're ready to enjoy!
Nutrition Facts
Leslie Lambert is a lifestyle writer and content creator specializing in home organization, family recipes, and intentional living. With 16 years of experience in blogging and digital storytelling, she helps busy women create calm, purposeful homes they love.
