Easy Oreo Cake Pops That Taste...

If you’re anything like me, there’s something about cookies and cream that’s just irresistible. I’ve made all kinds of Oreo desserts over the years, but these Easy Oreo Cake Pops might just be my new favorite. No baking, no fuss, just a few simple ingredients and a whole lot of yum. They’ve got that perfect soft-and-fudgy center with a sweet chocolate shell, and honestly, they taste like little bites of cookies & cream heaven.

What I love most about these cake pops is how ridiculously easy they are to pull together. You only need crushed Oreos, a bit of cream cheese, and some melted chocolate to coat them, seriously, that’s it! They’re perfect when you need a last-minute treat, something fun for the kids, or just a sweet pick-me-up that doesn’t require turning on the oven (always a win in my book).

I usually make a batch, pop a few in the fridge for snacking, and share the rest with friends or family, although they tend to disappear very quickly. Whether you’re making these for a birthday party, a holiday platter, or just because you’ve got a cookie craving, they’re guaranteed to be a hit. Let’s just say, once you try them, it’s hard to stop at just one!

Ingredients

• 2 cups Oreo cookies, crushed (250 g): The star of the show, these crushed Oreos give the cake pops that rich, chocolatey cookies & cream flavor.

• 4.5 oz cream cheese (125 g): This is what binds everything together and gives the centers that dreamy, fudgy texture.

• 7 oz chocolate (milk, dark, or white) (200 g): Melted and ready to dip, choose your favorite chocolate to coat the pops and make them totally irresistible.

• 1 tbsp coconut oil (optional, for a smoother coating) (15 ml): A little coconut oil helps the melted chocolate go on silky smooth (and gives a nice shine too).

• Decorations: sprinkles, crushed cookies, chopped nuts, chocolate shavings: Go wild with toppings, this is where you can make each pop your own!

Recipe Instructions

You can find a printable recipe card at the bottom of this post.

1. Use a food processor to blend Oreo cookies into fine crumbs.

2. Add cream cheese and mix until a smooth, uniform dough forms.

3. Roll the mixture into balls, about 1 inch (3 cm) in diameter.

4. Place the balls on a plate and refrigerate for 20–30 minutes or freeze for 10 minutes to firm up.

5. Melt chocolate in a double boiler or microwave in 15–20 second intervals, stirring until smooth.

6. Stir in coconut oil, if using, for added shine and smoothness.

7. Insert a stick or skewer into each chilled ball.

8. Dip each ball into the melted chocolate, rotating to coat evenly.

9. While the chocolate is still soft, sprinkle with your choice of toppings.

10. Place the pops on parchment paper and let them set at room temperature or in the fridge.

11. Once the coating is fully hardened, serve and enjoy your no-bake Oreo cheesecake treats!

My Favorite Ways to Enjoy Oreo Cake Pops

• Straight from the fridge: I love them chilled, the centers stay perfectly fudgy and the chocolate shell has that satisfying snap. So good with an iced coffee!

• Dipped in extra chocolate: If you’re feeling extra indulgent, double dip them in a second layer of chocolate. Trust me, no one’s complaining.

• On a stick or off: Sometimes I skip the sticks and just roll them into bite-sized truffles. Less mess, same amazing flavor!

• Party platter heroes: These always steal the show at birthdays, baby showers, or any kind of gathering. They’re cute, portable, and everyone goes back for seconds.

• Late-night snack stash: I keep a secret stash in the back of the fridge for those late-night “just one more” moments. No regrets.

• Mix up the chocolate: White chocolate with a drizzle of dark, or milk chocolate topped with crushed Oreos, it’s fun to mix and match!

Serving & Storing

• Serve them chilled: These pops hold up best when they’ve had a little fridge time, just pop them out 5–10 minutes before serving if you want that perfect texture.

• Perfect for make-ahead: You can make them a day or two in advance and store them in an airtight container in the fridge, they’ll stay fresh and fudgy!

• Got leftovers? (Rare, but it happens!) Store them in the fridge for up to 5 days, or freeze them for longer. Just let them thaw a bit before biting in.

• Display tip: If you’re serving them on sticks, poke them into a foam block or fill a jar with rice or sprinkles to hold them upright. So cute for parties!

• No sticks? No problem: If you made them truffle-style, just arrange them in mini cupcake liners for an easy grab-and-go treat.

FAQs

Do I need to remove the cream filling from the Oreos?
Nope, keep the filling! It adds sweetness and helps bind everything together when you mix it with the cream cheese.

Can I use store-brand chocolate sandwich cookies instead of Oreos?
Absolutely! Any chocolate sandwich cookie will work just fine. Use what you have on hand.

What kind of chocolate works best for coating?
You can use milk, dark, or white chocolate, whatever you love most! Candy melts also work great if you want vibrant colors or an easier melt.

Why add coconut oil to the chocolate?
It’s totally optional, but a little coconut oil helps thin the chocolate for smoother dipping and gives the coating a nice glossy finish.

Can I freeze Oreo cake pops?
Yes! Freeze them in a single layer, then transfer to a sealed container. Let them sit at room temp for about 10–15 minutes before serving.

They’re too soft to roll, what can I do?
Pop the mixture in the fridge for 15–20 minutes before rolling. Chilling helps firm it up and makes shaping much easier.