Easter Cake Pops

Easter Cake Pops are a festive holiday treat made with just four ingredients! Switch out the sprinkles and you have an excuse to make these any time of year! 

This Cake Pops Recipe is ideal for any Spring occasion since they’re easy, delicious, and require no baking since the middles are filled with Oreos!

Why You Must Make

• These simple homemade cake pops are a breeze to prepare.
• You whiz up some Oreos and cream cheese in the food processor, roll the mixture into balls, then dip those balls in chocolate. Plus, I’m offering a few tips to help the procedure run smoothly.
• By switching out the sprinkles, you can make them work for any occasion!

I’m no expert, as the dipping part is always a bit of a challenge. Type A aspirations with Type B results. But my family loved these chocolate bonbons on sticks, even the rejects!

Recipe Tips

• I used the same simple filling as in my Oreo Truffles, a package of regular Oreos and an 8-ounce block of cream cheese. I noticed the ounces in a package of Oreos has decreased (surprise, surprise!) so I added a couple extra to make up for the weight discrepancy.
• PRO-Tip: If your filling mixture is too soft, just refrigerate it for a while before rolling it into balls. And you can refrigerate the rolled Oreo balls while you melt the dipping chocolate and organize your sprinkles. I don’t recommend freezing your Oreo balls, then immediately dipping as the coating will harden up quickly and your sprinkles won’t adhere.
• I was taught to dip the “pop” stick in a little of the melted chocolate before inserting it into the Oreo ball. I did a few without this time and I’m not sure there was much of a difference.
• I used Ghirardelli white chocolate melts instead of just melted white chocolate. It melts easily and will not bloom like chocolate when cooled (though it’s not as noticeable with white chocolate).
• Use a liquid measuring cup to melt the chocolate wafers. It’s a nice vessel for dipping since it’s not very wide and the chocolate will be deeper than if melted in a mixing bowl.
• Dust with colored sugars or festive sprinkles to match the holiday or celebration. I found these Easter sprinkles at Target, but they’re also available on Amazon.
• PRO-Tip: Chocolate melts dry very fast, so it’s best to add the sprinkles immediately after dipping each cake pop.

Ingredient Notes

• Oreos – A 15-ounce package (this size may not be available, but get the slightly larger size and remove enough to make 15 ounces.
• Cream Cheese – An 8-ounce brick; have it at room temperature for easy mixing.
• White Melting Wafers – I used 1 ½ packages of Ghirardelli White Melting Wafers
• Lollypop Sticks – 36-42; Find these at craft stores like Michael’s or Jo-Ann Fabrics
• Sprinkles – Optional, for garnish

Frequently Asked Questions

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The Recipe:

Easter Cake Pops

Prep Time 30 minutes

Cook Time 2 minutes

Total Time 32 minutes

Yield 18

Easter Cake Pops are a festive holiday treat made with just four ingredients! Switch out the sprinkles and you have an excuse to make these any time of year!

Ingredients

• 15 ounces Oreos
• 8 ounces of cream cheese, at room temperature
• 18 ounces White Melting Wafers (I used 1 ½ packages of Ghirardelli White Melting Wafers)
• 36-42 lollypop sticks
• Sprinkles, optional, for garnish

Instructions

1. Process Oreos in a food processor till fine crumbs form.
2. Cut the cream cheese into 6-8 pieces and add to the crumbs.
3. Process till mixture is well combined, about 1-2 minutes.
4. Shape the mixture into tightly packed 1-inch balls and set on a parchment-lined cookie sheet.
5. Chill for at least one hour or overnight.
6. Melt the Ghirardelli Melting Wafers as directed on the package.
7. Insert a stick into each ball, then dip the balls into the white coating.
8. Garnish with sprinkles before the coating hardens, if desired. Then place on a parchment-lined baking sheet to cool.
9. Refrigerate for about an hour before serving. Store covered in refrigerator.

Notes

*The latest Oreo packaging is less than 15 ounces. I added a couple extra Oreos to my food processor to make up for the shortage.

2 pops = 1 serving

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Reynolds Cookie Baking Sheets Non-Stick Parchment Paper, 25 Sheet, 4 Count
• 
  USA Pan Bakeware Half Sheet Pan
• 
  Food Processor

Nutrition Information:

Yield:

18

Serving Size:

1
Amount Per Serving: Calories: 341Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 13mgSodium: 251mgCarbohydrates: 52gFiber: 1gSugar: 28gProtein: 3g

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