Light, sweet, and impossibly kid-friendly, Oreo cake pops turn two pantry staples — Oreo cookies and cream cheese — into bite-sized party magic. No oven required, just a few minutes of mixing, shaping, and dipping to make irresistible white‑chocolate‑coated truffles on sticks that disappear fast at birthday parties, potlucks, or an indulgent weeknight movie night. If you enjoy simple Oreo desserts, you might also like a larger, shareable option like this Oreo dirt cake for crowds.
Why you’ll love this dish
"These were the easiest party trick — even my five-year-old helped. Creamy, crunchy, and they vanish within an hour." — a satisfied baker
Oreo cake pops are special because they deliver maximum Oreo flavor with minimal fuss. They’re:
- No-bake: perfect when you don’t want to fire up the oven.
- Budget-friendly: a single cookie packet and one block of cream cheese go a long way.
- Crowd-pleasing and portable: easy to hand out and kid-approved.
Great occasions: birthday parties, classroom treats, holiday cookie swaps, or a quick homemade candy when you crave something sweet.
How this recipe comes together
This recipe follows a straightforward three-part rhythm: crush, bind, and coat. First you pulverize Oreos into fine crumbs; then you loosens those crumbs into a dough with cream cheese and chill so the mixture firms; finally you shape and dip each ball into melted white chocolate, letting it set until glossy and hard. Expect about 30 minutes of active time, plus chilling.
Key ingredients
- Oreo cookies — 1 (14.3 oz) pack (about 36 cookies). You can use regular or a flavored Oreo for variety.
- Cream cheese — 8 ounces (one block), softened slightly so it mixes easily.
- White chocolate — 8–12 ounces (melting wafers, white chocolate chips, or couverture). Add a teaspoon of neutral oil or coconut oil if you need to thin the coating.
- Optional: lollipop sticks, sprinkles, chopped Oreos, or melted dark/milk chocolate for drizzles.
Ingredient notes: swap regular Oreos for gluten‑free sandwich cookies to make a GF version. If you prefer a less tangy center, use 6 ounces of cream cheese and 2 tablespoons of mascarpone or frosting to adjust texture.
Step-by-step instructions
- Crush the Oreos: Place cookies in a food processor and pulse to fine crumbs, or seal them in a heavy-duty zip bag and crush with a rolling pin until evenly fine.
- Mix with cream cheese: Transfer crumbs to a bowl. Add the softened cream cheese and stir until uniformly combined into a thick, moldable paste. Taste and adjust if you want more cookie intensity.
- Chill briefly: Cover and chill the mixture 15–20 minutes — it firms up and is easier to shape.
- Form balls: Roll the chilled mixture into 1‑inch balls (about teaspoon-sized). Place them on a parchment-lined baking sheet. For cake pops on sticks, insert a lollipop stick about halfway into each ball; chill again 10–15 minutes so the stick anchors.
- Melt the white chocolate: Use a microwave in 20–30 second bursts, stirring between intervals, until smooth. Or melt over a double boiler, stirring constantly. Add a teaspoon of oil if it’s too thick.
- Dip and coat: Hold each ball by the stick (or use a fork for stickless), dip into the melted chocolate until fully coated, gently tap off excess, and place back on parchment. If you want sprinkles, add them immediately before the chocolate sets.
- Set: Let the pops rest at room temperature until the coating hardens, or speed it up in the fridge for 10–15 minutes.
What you’ll need
- Mixing bowl and spoon or food processor
- Measuring cups and spoons
- Baking sheet and parchment paper
- Microwave-safe bowl or double boiler
- Lollipop sticks or skewers (optional)
Substitutions inline: use dairy-free cream cheese and vegan white chocolate for a vegan version; swap white chocolate for milk or dark chocolate for a different flavor profile.
How to prepare it
Follow the directions above, but remember these quick workflow tips: crush first, then soften cream cheese to room temperature so it blends smoothly. If you’re making a large batch, work in batches for dipping to keep the chocolate at the right consistency. Chill between stages — that’s the secret to clean shapes and fewer coating drips.
Best ways to enjoy it
Serve cake pops upright on a foam block, in a decorated jar, or laid out neatly on a platter. They’re stunning with simple decorations: a drizzle of contrasting chocolate, crushed Oreos on top, or a scatter of colorful sprinkles. For a brunch spread, these bite-size sweets pair surprisingly well with warm cinnamon buns or pancakes — try serving alongside a stack of cinnamon swirl pancakes for a decadent, crowd-pleasing table.
Storage and reheating tips
- Fridge: Store in an airtight container in the refrigerator for up to 5 days. Place parchment between layers to avoid sticking.
- Freezer: Freeze on a tray until solid, then transfer to a zip bag or airtight container for up to 3 months. Thaw in the refrigerator overnight, then bring to room temperature 15–30 minutes before serving.
- Food safety: Because of the cream cheese, don’t leave cake pops at room temperature more than 2 hours (1 hour in hot environments). Discard if left out longer.
Pro chef tips
- Texture matters: aim for cookie crumbs fine enough to bind evenly but not turned into a paste of dough — a uniform, slightly sandy texture is ideal.
- Chill for success: always chill the shaped balls before dipping to prevent them from falling off the stick or dissolving into the chocolate.
- Smooth coating: if white chocolate seizes or is too thick, stir in a teaspoon of coconut oil or vegetable oil to loosen it.
- No-stick setting: insert sticks into a small dot of melted chocolate on each ball before chilling — it acts like glue.
- Double dip trick: for extra-smooth, uniform coatings, dip twice: a quick initial dip to seal crumbs, chill to set, then a second dip to finish.
Creative twists
- Chocolate lovers: swap the white chocolate for milk or dark chocolate, or drizzle contrasting chocolate over the white coating.
- Flavor mix-ins: fold a tablespoon of peanut butter or cream-cheese frosting into the crumb mixture for a new dimension.
- Toppings: roll freshly dipped pops in chopped Oreos, crushed nuts, toasted coconut, or colored sugar.
- Seasonal spins: use red and green sprinkles for holidays, pastel candy in spring, or mini candy canes crushed on top for winter.
- Dietary swaps: make them vegan with dairy-free “Oreos” (many Oreos are accidentally vegan), vegan cream cheese, and dairy-free melts.
Your questions answered
Q: How many pops does this make?
A: With one 14.3‑oz pack of Oreos and 8 oz cream cheese, you’ll typically get 30–36 small 1‑inch pops, depending on how large you roll them.
Q: Can I skip the sticks and just make truffles?
A: Yes — follow the same steps but roll slightly smaller balls and chill thoroughly; dip with a fork and set them directly on parchment.
Q: Why did my coating crack after setting?
A: Rapid temperature changes (going straight from freezer to warm room) or overly thick filling can cause cracking. Let pops chill gently and bring them to room temperature before serving. Also avoid handling the coating until fully set.
Q: Can I use crushed cookies beyond Oreos?
A: Absolutely — sandwich cookies, chocolate wafers, or even graham crackers with a bit of cocoa can work; adjust cream cheese to get a moldable consistency.
Q: Will the white chocolate stick to the sticks?
A: To help anchoring, dip the tip of the stick in melted chocolate before inserting into the ball, and chill to set. This creates a stronger bond and prevents slips while dipping.
If you want more no‑bake Oreo inspiration or party dessert ideas, the tips and pairings in the sections above should help you customize these cake pops to fit any event or craving.
Oreo Cake Pops
Ingredients
For the cake pops
- 1 pack Oreo cookies (14.3 oz) Regular or flavored Oreos can be used.
- 8 oz Cream cheese Softened slightly for easy mixing.
- 8-12 oz White chocolate Use melting wafers or chips; add oil if needed.
- optional Lollipop sticks, sprinkles, chopped Oreos, or melted dark/milk chocolate For decoration and drizzling.
Instructions
Preparation
- Crush the Oreos by placing them in a food processor or sealing in a heavy-duty zip bag and crushing with a rolling pin.
- Transfer the crumbs to a bowl, add softened cream cheese, and mix until combined into a thick paste.
- Cover and chill the mixture for 15-20 minutes to firm it up.
- Roll the chilled mixture into 1-inch balls and place on a parchment-lined baking sheet. For cake pops, insert a lollipop stick halfway into each ball.
- Chill the balls again for 10-15 minutes.
Coating
- Melt the white chocolate using a microwave in 20-30 second bursts or over a double boiler.
- Dip each ball into the melted chocolate until fully coated, gently tapping off excess, then place back on parchment.
- If adding sprinkles, do it immediately before the chocolate sets.
Setting
- Let the pops rest at room temperature or refrigerate for 10-15 minutes until the coating hardens.