Oh So Heavenly Oreo Cake Pops

1 Jul


Oh my God….! That is all I really need to say because these are just amazing! They taste like an oreo cheesecake on a stick covered in rich, silky white chocolate. They are the most heavenly (Hence the name!) sweet treat I think I have ever made/tasted/known of. They are also so easy to serve and would be a great party food. Although be warned, it may be hard to resist them enough to actually leave any for the guests.


You can’t even imagine the level of restraint that I have been exercising all evening to stop myself from scoffing every last one of them. If you don’t want cake pops you can leave out the skewers and just serve them as scrumptious truffles. You can decorate them with lots of things such as melted dark chocolate, coconut, chopped nuts, crushed m&m’s… the list could go on. But seriously, if you like oreos at all, just give these a chance and you will never look back! They are also great packed in a pretty bag to give as a gift.


Oh So Heavenly Oreo Cake Pops (Makes 24-36)

35 oreos

225g light cream cheese, softened

200g white chocolate, you may need more

2 extra oreos, finely crushed in the food processor, to decorate

  • Put all the oreos in a food processor and whizz until it resembles fine bread crumbs.
  • Tip into a large bowl and add the cream cheese, mix together with a wooden spoon or just use your hands to crush, smush and combine the two.
  • Shape into little balls and place on a baking sheet lined with greaseproof paper. I made 24 but if you make small ones you could easily make 36.
  • Stick short wooden skewers into each ball and place in the freezer for about 10mins to firm up.
  • Melt the chocolate in the microwave in 30sec bursts stirring between each interval.
  • There is two ways you can do the next step. Either dip the cake pops in the chocolate and allow the excess to drip off or use a pastry brush to brush the chocolate on.
  • While the chocolate is still wet, sprinkle with some crushed oreo.
  • Allow to dry at room temperature (See note) then store in the fridge until you want them.

Note: To allow the cake pops to dry without messing up the chocolate coating, I get a steamer basket or colander with a flat bottom and turn it upside down and then I slot the skewers into that until dry. You could also use an upside down shoe box with holes made in the bottom.



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