Oreo Cake Pops

These Oreo cake pops couldn’t be easier to make if you tried and are bursting with Oreo flavor. With just 4 ingredients, these come together quickly, effortlessly, and the end result is both professional and tasty. Oreo cake pops are perfect for parties, holidays, birthdays, or just because- making them perfect for anytime of the year!

What are Oreo Cake Pops?

While they aren’t technically made from cake, Oreo cake pops have been coined with the name, due to the end result having a cake-like taste and texture that is similar to most other cake pops. They are made with crushed Oreos and cream cheese blended together in a mixer, then rolled into balls and submerged into candy coating.

What You’ll Need

• 1 family sized bag of Oreos (you’ll need all 48 of them).
• 1 8 oz block of cream cheese softened to room temperature.
• 1 1/2 bags of vanilla or chocolate candy melts (you can also use almond bark, which comes in squares that you break off).
• Cake pop sticks. These are 6 inches and you can find them here.
• Shortening or oil (1 to 2 teaspoons) to thin out the melted candy melts.
• Sprinkles for decorating (optional)

How to Make Oreo Cake Pops

• In a food processor, blitz 48 Oreos (filling and all) until they are turned into crumbs. Make sure to get the regular Oreos and not the double stuf, as it will change the texture of the cake pop and will not hold shape as well.
• Transfer to a stand mixer with paddle attachment (or mixing bowl with hand mixer), then add the room temp cream cheese and mix until completely combined. It will pull off from the sides pretty easily.
• Roll into 1 1/2 inch balls, then place in the freezer for about 30 min (or fridge for an hour).
• In a microwave safe bowl (I like to use a glass mixing bowl), melt the candy melts in 30 second intervals, mixing each time, until it’s completely melted. Add shortening or oil (you can use canola, vegetable, olive oil) a little at a time to thin out the consistency a bit. You don’t want it coated too thick, which makes it hard to roll.
• Roll each ball into the melted candy mixture until fully coated, dip a stick into the candy mixture, then insert the stick into the cake pop. Dipping the stick first helps to keep it from coming out of the cake pop, since the candy coating dries quickly.
• Once the cake pop is coated and stick is inserted, quickly add your Oreo crumbs, sprinkles, etc before it dries.
• I place mine on a parchment lined baking sheet after coating the pops, but you could also put them on a cake pop stand or Styrofoam block if you don’t want them to have “feet.” You will want to let it dry first, though, so the coating doesn’t drip off.

Tips and Tricks

• There are a few different methods to thinning out the melted candy melts. You can use Wilton’s EZ Thin Dipping Aid, which is designed to thin out candy coating, and you can find it here. The next best option is to use a little bit of shortening to thin it out. In a pinch, you can use canola, vegetable, or olive oil. I’ve seen it mentioned elsewhere to not use olive oil, but I had zero problems with it. It didn’t change the consistency, didn’t tint it another color, and didn’t give it a weird taste. It was all I had one time, tried it out to experiment, and it worked out fine.
• As you’re in the process of dipping the balls in the coating, the balls will start to soften as they warm back up, and the coating will start to turn solid (you have a little more time for the coating). I would take out about half the balls at a time, and keep the other ones in the refrigerator until you’re ready for them. This will keep them from softening up, making it harder to roll them.
• When the bowl of melted candy coating starts to thicken and dry back up, you can pop it back into the microwave for about 20-30 seconds to turn it back into a thinner, liquid form. Once the coating starts to thicken back up, it becomes very hard to roll the balls, and they look like they’re coated in a thick glob, which isn’t a pretty scene.
• When the cake pops are coated, you can either sit them on a parchment lined baking sheet, which will give them a flat bottom (feet), or you can set them upside down on a cake pop stand or Styrofoam block. When standing them up, make sure they are at least mostly dry so that the coating doesn’t start dripping down.
• Make sure to use regular filled Oreos and not Double Stuf. The extra filling will change the consistency and texture of the cake pops.
• You will definitely need a food processor or blender to crush the Oreos. I am not a fan of the Ziploc bag/rolling pan method. It will take you all day and will quickly turn this easy recipe into a hard one.

FAQ

Oreo Cake Pops

5 from 2 votes

These Oreo cake pops couldn't be easier to make if you tried, and are bursting with Oreo flavor. With just 3 ingredients, they come together quickly, and the end result is both professional and tasty.

Print Recipe Pin Recipe

Prep Time:10 minutes mins

Cook Time:0 minutes mins

Chill:1 hour hr

Total Time:1 hour hr 10 minutes mins

Course: Dessert, party

Cuisine: American

Keyword: cake pops, no bake desserts, oreo cake pops, oreo desserts, oreo truffles

Servings: 28 Cake pops

Calories: 130kcal

Author: Ally

Equipment

• Cake pop sticks
• Food Processor
• Stand Mixer (or hand mixer)
• Baking sheet

Ingredients

• 48 Oreo cookies 1 family sized bag
• 1 8oz Block of cream cheese softened to room temp
• 1 1/2 Bag of vanilla or chocolate candy melts
• 1 1/2 Tsp shortening or oil canola, vegetable, or olive oil
• Sprinkles for decorating optional

Instructions

• In a food processor, blitz 48 Oreos (filling and all) until they are turned into crumbs. Make sure to get the regular Oreos and not the double stuf, as it will change the texture of the cake pop and will not hold shape as well.
• Transfer to a stand mixer with paddle attachment (or mixing bowl with hand mixer), then add the room temp cream cheese and mix until completely combined. It will pull off from the sides pretty easily.
• Roll into 1 1/2 inch balls, then place in the freezer for about 30 min (or fridge for an hour).
• In a microwave safe bowl (I like to use a glass mixing bowl), melt the candy melts in 30 second intervals, mixing each time, until it's completely melted. Add shortening or oil (you can use canola, vegetable, olive oil) a little at a time to thin out the consistency a bit. You don't want it coated too thick and hard to roll.
• Roll each ball into the melted candy mixture until fully coated, dip a stick into the candy mixture, then insert the stick into the cake pop. Dipping the stick first helps to keep it from coming out of the cake pop, since the candy coating dries quickly.
• Once the cake pop is coated and stick is inserted, quickly add your Oreo crumbs, sprinkles, etc before it dries.
• I place mine on a parchment lined baking sheet after coating the pops, but you could also put them on a cake pop stand or Styrofoam block if you don't want them to have "feet." You will want to let it dry first, though, so the coating doesn't drip off.

Notes

• There are a few different methods to thinning out the melted candy melts. You can use Wilton’s EZ Thin Dipping Aid, which is designed to thin out candy coating, and you can find it here. The next best option is to use a little bit of shortening to thin it out. In a pinch, you can use canola, vegetable, or olive oil. I’ve seen it mentioned elsewhere to not use olive oil, but I had zero problems with it. It didn’t change the consistency, didn’t tint it another color, and didn’t give it a weird taste. It was all I had one time, tried it out to experiment, and it worked out fine.
• As you’re in the process of dipping the balls in the coating, the balls will start to soften as they warm back up, and the coating will start to turn solid (you have a little more time for the coating). I would take out about half the balls at a time, and keep the other ones in the refrigerator until you’re ready for them. This will keep them from softening up, making it harder to roll them.
• Make sure to use regular filled Oreos and not Double Stuf. The extra filling will change the consistency and texture of the cake pops.
• You will definitely need a food processor or blender to crush the Oreos. I am not a fan of the Ziploc bag/rolling pan method. It will take you all day and will quickly turn this easy recipe into a hard one.
• When storing these Oreo cake pops, you can freeze them for up to two months, then thaw overnight in the fridge before use. They can also be left at room temperature for up to a week in an airtight container.