Oreo Cake Pops (No‑Bake)
I discovered this no‑bake Oreo cake pop recipe with leftover Oreos, cream cheese, and some white chocolate. They’re quick, impressive, and require no oven — just a bit of chill time, lollipop sticks and basic tools for assembly. Perfect for parties, snacks, or a quick sweet fix.
Quick highlights
- No‑bake: ready in about an hour (including chill time).
- Simple ingredients: Oreos, cream cheese, white chocolate.
- Easy steps: crush, mix, roll, chill, dip, decorate.
- Store in the fridge (up to 5 days) or freeze (up to 1 month).
Why this recipe works
- Texture: cookie crumbs with a soft, tangy center.
- Flavor: sweet Oreos tangy cream cheese chocolate coating.
- Speed: minimal hands-on time and no oven required. For a full step-by-step version with photos, see the detailed Oreo cake pop recipe.
Ingredients
- 24 Oreos (filling included)
- 4 oz (about 1/2 cup) cream cheese, room temperature
- 12 oz white chocolate or candy melts (for coating)
- Dark chocolate or colored melts (for drizzle, optional) — for tips on glossy chocolate finishes, try the ganache and chocolate topping guide.
- 24 lollipop sticks
- Sprinkles or toppings (optional)
How to make Oreo cake pops — step by step
- Crush the cookies: pulse Oreos in a food processor until fine. No processor? Use a zip-top bag and rolling pin.
- Mix with cream cheese: combine crumbs and room-temp cream cheese until a firm, dough-like mixture forms.
- Shape: scoop and roll into balls (golf-ball size or smaller). Place on a lined tray.
- Chill: refrigerate at least 30 minutes so balls firm up.
- Insert sticks: dip each lollipop stick tip in melted chocolate and insert halfway into a chilled ball; return to chill briefly. For simple finishing and presentation ideas without special tools, review the easy cake decorating techniques.
- Dip & decorate: dip pops in melted white chocolate, let excess drip off, then add sprinkles or a dark chocolate drizzle before the coating sets. If you want a thinner, smoother coating, the simple glaze tips can be adapted for candy melts.
- Set: stand upright in a foam block or tall glass until coating firms.
Tip: If the coating cracks, chill the centers longer — troubleshooting ideas for common coating problems are covered in the cake baking blunders and fixes guide.
Handy tips
- Use room‑temperature cream cheese for smooth mixing.
- Anchor the stick with a dab of melted chocolate to prevent it from falling out.
- Thin thick coating chocolate with a little neutral oil for smoother dipping — glazing guides can help you judge the right consistency.
- Work quickly — chocolate sets fast. Have toppings ready.
- Chill between steps for cleaner dips.
Fun variations
- Mint Oreo: use mint Oreos; drizzle with dark chocolate.
- Peanut butter: fold 1 tbsp peanut butter into the filling; top with chopped peanuts.
- Double chocolate: add cocoa powder to crumbs and use dark coating — pair with the ganache method for extra shine.
- Birthday: color the coating and use bright sprinkles.
- Mini pops: make smaller balls for bite-size treats.
Storage
- Fridge: airtight container, up to 5 days. Layer with parchment between rows.
- Freezer: airtight, freeze-safe box, up to 1 month. Thaw in the fridge before serving.
- Room temp: not recommended beyond a few hours—they soften quickly in warm conditions.
Serving ideas
- Serve with cold milk — classic pairing.
- Pair with coffee for adults.
- Plate with fresh fruit to add brightness.
FAQ
Q: What are the core ingredients?
A: Oreos, cream cheese, white chocolate for coating; optional dark chocolate for drizzle and lollipop sticks.
Q: How long does it take?
A: About 1 hour including chill time. Active prep is much shorter.
Q: Can I make them ahead?
A: Yes — refrigerate up to 5 days or freeze up to 1 month.
Q: My coating cracked. What went wrong?
A: The centers were too warm/soft. Chill the balls longer before dipping — see common fixes in the troubleshooting guide.
Leave a comment
I read and reply to comments — share your twist or ask a question.
Form fields (example)
- Comment
- Name
- Email (won’t be published)
- Website (optional)
- Save my details for next time (checkbox)
Recent posts
- I Turned Olive Oil Into Cake — a moist bake using oil.
- I Bake Juicy Cakes With Frozen Fruit — frozen fruit tips.
- My Banana Oat Lunchbox Cake Scoop — a healthy snack: easy banana cake for overripe bananas.
- I Bake Fluffy Cakes By Hand — no mixer needed.
Conclusion
This no‑bake Oreo cake pop recipe turns a few spare ingredients into a crowd‑pleasing treat. They’re quick, customizable, and store well. Chill the centers, anchor the sticks with melted chocolate, dip with care, and enjoy. For more kitchen experiments and recipe ideas, browse the collection of all posts.
