Oreo Cake Pops
Get that great cookies and cream flavor with these easy Oreo cake pops! With only 4 ingredients, this no-bake cake ball recipe is great bite-sized treat for parties.
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 or candy melts
- 1 tablespoon Crisco shortening
Instructions
- Crush the Oreos (filling included) in a food processor until fine crumbs form. No large chunks. (No processor? Just crush in a zip-top bag with a rolling pin.)
- Mix with softened cream cheese until a smooth, thick dough forms. If the mixture feels too sticky, chill for 10-15 minutes.
- Roll into 1-inch balls and place on a parchment-lined baking sheet. Freeze 30–60 minutes until firm but not frozen solid.
- Melt white chocolate and shortening in 30-second microwave intervals, stirring between each, until smooth. Do not overheat. Chocolate should drip easily from a spoon. (Make sure bowls and utensils are completely dry.)
- Dip stick tips in melted chocolate and insert halfway into each chilled ball. Let sit a few minutes to secure.
- Dip each cake pop fully into melted chocolate. Lift straight up, gently tap your wrist to remove excess, and lightly spin to smooth coating.
- Decorate immediately with sprinkles or crushed Oreos before coating sets.
- Let set upright at room temperature for about 30 minutes. Avoid immediate refrigeration to prevent cracking or condensation.
Notes
- Use softened cream cheese for the smoothest filling and easiest mixing.
- Crush the Oreos into very fine crumbs to prevent lumps and make rolling easier.
- Roll cake balls about 1–1½ inches in diameter to prevent them from falling off the sticks.
- Chill until firm but not frozen solid - overly cold centers can cause the chocolate coating to crack.
- Make sure bowls and utensils are completely dry when melting chocolate to prevent seizing.
- The melted chocolate should be smooth and fluid, dripping easily from a spoon. If it’s too thick, stir in a tiny bit more shortening.
- Dip the stick tip in melted chocolate before inserting into the cake ball - this helps secure it in place.
- Let cake pops set at room temperature first to prevent condensation and cracking.
- Store in an airtight container in the refrigerator for up to 3–4 days, or freeze (without sticks inserted) for longer storage.
Nutrition Facts
Calories: 168kcalCarbohydrates: 21gProtein: 3gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 4mgSodium: 148mgPotassium: 106mgFiber: 1gSugar: 16gVitamin A: 9IUVitamin C: 0.1mgCalcium: 63mgIron: 2mg
