Oreo Cake Pops

These No Bake Oreo Cake Pops, with a sweet candy coating and a creamy chocolate center, are a delicious and fun bite-sized dessert that’s perfect for any occasion!

Course Desserts & Sweets

Cuisine American

Keyword Oreo Cake Pops, Oreo dessert

Prep Time 10

Chilling time 1

Total Time 1 10

Servings

Calories 226kcal

Equipment

lollipop sticks

Ingredients

36 Oreo cookies
8 ounces cream cheese
16 ounces white chocolate
1/4 cup rainbow jimmies

Instructions

Use your food processor to crush the Oreo cookies into fine crumbs.
36 Oreo cookies
Add the softened cream cheese to the Oreo crumbs and process until well combined. You can do this step with an electric hand mixer or stand mixer if you’re not using a food processor.
8 ounces cream cheese
Use a small cookie scoop or a tablespoon to measure the cream cheese mixture into bite-sized portions. Roll dough into small Oreo cookie balls and place them on a baking sheet lined with parchment paper.
Chill the Oreo balls in the refrigerator for at least an hour or up to several hours.
Melt the white chocolate chips in a double boiler or in a microwave-safe bowl the microwave until smooth and melted.
16 ounces white chocolate
Insert cake pop sticks or lollipop sticks into each of the chilled Oreo balls.
Dip them into the melted chocolate, swirling to coat it evenly. Tap off any excess chocolate and return to the cookie sheet.
While the white chocolate is still soft, sprinkle candy sprinkles over the Oreo cake balls.
1/4 cup rainbow jimmies
Refrigerate the cake pops for 10-15 minutes, or until the white chocolate transforms into a hard chocolate shell. Serve the Oreo cake pops chilled. Enjoy!

Notes

If you don’t have a food processor, add the cookies to a Ziplock bag and crush them with a rolling pin until you have fine crumbs.
If your Oreo balls are falling off the stick before dipping them, dip the end of the stick into melted chocolate, then push it into the Oreo ball. The chocolate will act as a glue to hold the ball on the stick.

Nutrition