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Chocolate cake pops coated in white chocolate and chocolate sprinkles, each with a stick, arranged on a white plate.

5-Ingredient Oreo Cake Pops Recipe

Author: Jessica Haggard
Crushed Oreos, cream cheese, and a smooth chocolate coating come together in these no-bake Oreo cake pops that taste like cookies-and-cream truffles on a stick. Just 5 simple ingredients are all you need for a fun, customizable treat that's perfect for birthdays, holiday boxes, gifting, or any time you want something everyone will reach for first.
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Prep Time 25 minutes
Chill Time 20 minutes
Total Time 45 minutes
Course Desserts
Cuisine American
Servings 20 cake pops
Calories 156 kcal

Ingredients
 
 

  • 2 cups Oreo cookies crushed
  • 4 ½ ounces cream cheese
  • 7 ounces white chocolate
  • 1 tablespoon coconut oil optional
  • Chocolate sprinkles

Instructions
 

  • Blend Oreo cookies in a food processor until finely crushed.
    Three bowls on a tiled surface: one with chocolate crumbs and cream cheese, one with white chocolate pieces, and one with chocolate sprinkles.
  • Add cream cheese and mix until a smooth dough forms.
    Three bowls on a white tiled surface: one with chocolate dough, one with chocolate sprinkles, and one with white chocolate pieces.
  • Roll into 1-inch (3 cm) balls. Place on a plate and refrigerate for 20 to 30 minutes, or freeze for 10 minutes until firm.
    Spaghetti, chocolate balls on a plate, white chocolate pieces, and two bowls of chocolate sprinkles.
  • In a double boiler or microwave, melt the chocolate in short bursts, stirring until smooth. Add coconut oil for a glossy finish, if using. While the chocolate melts, remove the cake balls from the fridge or freezer. Insert sticks or skewers into each ball.
    A plate of round chocolate cake balls with toothpicks next to a bowl of white melted coating on a white tiled surface.
  • Dip each cake pop into the melted chocolate, turning to coat evenly.
    Overhead view of cake pops on sticks, a bowl of white coating, a cooling rack with parchment paper.
  • While the chocolate is still soft, dip each ball into a small bowl of sprinkles and roll it to coat. Place on parchment paper to set.
    Three cake pops coated in white chocolate with chocolate sprinkles, served on a white plate with a beige napkin underneath.
  • Serve immediately upon setting or store for later. If storing, cover loosely with plastic wrap in the refrigerator until ready to serve.
    A white plate with Oreo cake pops covered in white chocolate and chocolate sprinkles.

Notes

  • Don’t skip the chill time. Cold cake pop dough rolls more easily and holds its shape better.
  • Use a cookie scoop for even, uniform pops.
  • Decorate immediately. Add sprinkles before the coating sets so they stick onto each ball.
Serve:  Enjoy with milk, hot chocolate, or a creamy latte, whipped chocolate milk or peppermint hot chocolate during the holidays. You can also pair them with cookies, fudge, and chocolate bark.
Store: Keep in an airtight container in the fridge for up to 5 days or freeze for up to 1 month. Thaw in the fridge for 30 to 60 minutes before serving and avoid letting them sit out too long so the filling stays firm and the coating doesn’t sweat.

Nutrition

Serving: 1cake popCalories: 156kcalCarbohydrates: 18gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 9mgSodium: 91mgPotassium: 74mgFiber: 0.5gSugar: 13gVitamin A: 89IUVitamin C: 0.05mgCalcium: 29mgIron: 2mg
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