No-Bake Oreo Cake Pops
These No-Bake Oreo Cake Pops are an easy no-bake dessert recipe made with crushed Oreo cookies, cream cheese, and a smooth chocolate coating. They have a rich cookies-and-cream flavor, a creamy center, and a crisp chocolate shell. (How could you ask for anything more?!)
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It’s an easy bite-sized dessert with just a few simple ingredients and requires no oven, making it perfect for busy days. They’re great for birthday parties, holiday gatherings, bake sales, baby showers, potlucks, or a quick weekend treat to make with the kids.
Serve this finger food dessert on a dessert tray with cupcakes and dessert bars.
(And, if oreos are your thing, we have a whole list of oreo dessert recipes here that I think you’re going to love!)
How to Make No-Bake Oreo Cake Pops
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. Use a food processor to blend the Oreo cookies into fine crumbs.
2. Add the cream cheese and mix until a smooth dough forms. Roll the mixture into about 20 balls, each about 1 inch in diameter.
3. Place the balls on a plate and refrigerate for 20 to 30 minutes, or freeze for 10 minutes until firm.
4. Melt the chocolate in a microwave or double boiler, stirring until smooth.
5. Stir in the coconut oil if using.
6. Insert a cake pop stick or skewer into each chilled ball.
7. Dip each ball into the melted chocolate, turning to coat evenly.
8. While the chocolate is still soft, add your favorite toppings.
9. Place the cake pops on parchment paper and allow the coating to harden.
10. Serve immediately or store in the refrigerator until ready to enjoy.
Serve & Enjoy!
Important Recipe Notes
- Use regular Oreo cookies for the best texture and flavor. There is no need to remove the cream filling. (Ummm – it’s the best part!)
- Make sure the cream cheese is softened before mixing to help create a smooth, even dough.
- If the mixture feels too soft to roll, chill it for 10ā15 minutes before shaping into balls.
- Chilling the cake balls before dipping is important. This helps them hold their shape and prevents them from falling off the sticks.
- Do not overheat the chocolate when melting, as it can become thick or grainy. Heat in short intervals and stir often.
- Adding coconut oil to the melted chocolate is optional, but it creates a smoother coating and makes dipping easier.
- If using cake pop sticks, dip the tip of each stick into melted chocolate before inserting it into the cake ball. This helps secure the stick in place.
- Add sprinkles and decorations immediately after dipping while the chocolate coating is still wet.
- Store cake pops in an airtight container in the refrigerator for up to 5 days.
- For longer storage, freeze the cake pops for up to 2 months. Thaw in the refrigerator before serving.
No-bake Oreo Cake Pops
Ingredients
- 2 cups Oreo cookies crushed (250 g)
- 4.5 oz cream cheese 125 g
- 7 oz chocolate milk, dark, or white (200 g)
- 1 tbsp coconut oil optional, for a smoother coating
- Sprinkles crushed cookies, chopped nuts, or chocolate shavings for decorating
Instructions
- Use a food processor to blend the Oreo cookies into fine crumbs.
- Add the cream cheese and mix until a smooth dough forms.
- Roll the mixture into about 20 balls, each about 1 inch in diameter.
- Place the balls on a plate and refrigerate for 20 to 30 minutes, or freeze for 10 minutes until firm.
- Melt the chocolate in a microwave or double boiler, stirring until smooth.
- Stir in the coconut oil if using.
- Insert a cake pop stick or skewer into each chilled ball.
- Dip each ball into the melted chocolate, turning to coat evenly.
- While the chocolate is still soft, add your favorite toppings.
- Place the cake pops on parchment paper and allow the coating to harden.
- Serve immediately or store in the refrigerator until ready to enjoy.
Check Out More Oreo Recipe Ideas:
Soft & Chewy Chocolate Oreo Cookies
