Description
Easy Oreo cake pops recipe with just 3 ingredients, Oreo cookies crumbs, cream cheesecake and a coating of chocolate (for around 20 cake pops).
Ingredients
- 24 Oreo cookies - approx. 260 g
- 70 g (1/3 cup) Cream cheese - softened
- White and semi-sweet chocolate
Instructions
- Finely blend the Oreo cookies in a food processor to a fine powder with no lumps.
- Add the cream cheese to the Oreo powder and blend with a tablespoon until smooth and compact.
- Shape 20 balls of dough into cake pops, each weighing around 20g.
- Place the Oreo cake balls in the fridge for about 20 minutes.
- Heat white chocolate in a double boiler or microwave until smooth and runny, then pour into a medium deep bowl.
- Dip the end of a lollipop stick into the melted chocolate, then insert it into the heart of a cake pop and repeat this step for the other Oreo balls.
- Then dip each cake pop completely into the melted chocolate and shake lightly to release the excess chocolate.
- Place your cake pops on a cake pop stand and let the chocolate harden completely before decorating again with melted dark chocolate and a piping bag.
- Leave the cake pops to cool completely in the fridge before serving.
Notes
Storage: Up to 5 days in the fridge, up to 3 months in the freezer.
You can replace cream cheese with mascarpone cheese, Nutella or other spreads.
- Prep Time: 20 minutes
- Category: cake pops, cake
- Cuisine: American
Nutrition
- Serving Size: 1 pop
- Calories: 24
- Sugar: 1.3 g
- Sodium: 18.1 mg
- Fat: 1.8 g
- Trans Fat:
- Carbohydrates: 2 g
- Protein: 0.3 g
- Cholesterol: 3.5 mg