No Bake Oreo Cake Pops
User Reviews
4.7
No Bake Oreo Cake Pops
Description
No Bake Oreo Cake Pops are made by pulsing Oreo cookies into fine crumbs and mixing them with softened cream cheese until well combined. Rolled into small balls and chilled, they firm up to hold their shape during the dipping process. The balls are then skewered on sticks and dipped into melted white chocolate, which coats and seals each pop. This results in a smooth, sweet outer layer surrounding a creamy, crumbly center flavored with the distinctive Oreo taste.
The chilling step is important to ensure the balls do not lose form when dipped in warm chocolate, and tapping off excess chocolate allows for an even coating. Optional toppings like sprinkles or additional cookie crumbs offer decorative texture. These cake pops can be served as snacks or dessert bite treats that are easy to share.
Storing them in the refrigerator preserves their shape and texture for up to five days, or they may be frozen for longer storage and thawed in the fridge before serving. Handling cream cheese at nearly room temperature facilitates blending while keeping the mixture firm after chilling.
Ingredients
- 24 Oreo cookies
- 4 ounces cream cheese
- 5 ounces white chocolate melted
Instructions
- Place the cookies in a food processor and pulse it a few times, until thoroughly crumbled.
- Put the Oreo cookie crumbs into a large bowl and add the cream cheese. Then use your hands to mix everything together until it’s fully combined. You can also combine the two in the food processor directly.
- Roll the dough into 1 inch balls. You should get about 16 balls.
- Refrigerate balls for at least 10 to 15 minutes.
- Once the dough balls are chilled, you can melt the chocolate. You should melt your chocolate according to the package instructions. However, if there are no instructions you can do it in the microwave, but you need to be careful not to burn it. Just put the chocolate in a microwave-safe bowl and then microwave it in 30 seconds intervals, stirring after every 30 seconds until smooth and melted.
- Take out the cake balls and stick a lollipop stick in them, then dip them in the chocolate one by one.
- Sprinkle with more cookie crumbles or sprinkles, if desired. Refrigerate again until chocolate sets.
Notes
- Use cream cheese at nearly room temperature to ensure smooth mixing without being too soft.
- Chill the formed dough balls for at least 10 to 15 minutes to help them hold their shape during dipping.
- After dipping in melted chocolate, gently tap off excess coating to achieve an even layer.
- Store cake pops in an airtight container in the refrigerator for up to 5 days or freeze for up to 1 month; thaw in the fridge before serving.
- Do not store cake pops at room temperature as they may lose shape or texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 156 kcal
% Daily Value*
| Serving | 1cake pop | |
| Calories | 156kcal | 8% |
| Carbohydrates | 18g | 6% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 9mg | 3% |
| Sodium | 100mg | 4% |
| Potassium | 77mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 98IU | 2% |
| Vitamin C | 0.04mg | 0% |
| Calcium | 28mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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