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!

Easter Cake Pops displayed in a ceramic pitcher.

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.
Easter Cake Pops resting on a square plate

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

What’s the Secret to Dipping Cake Pops?

Chill the pops first. You can even chill them with the stick inserted, since this makes them less likely to fall off. Use a candy coating versus real chocolate which can bloom when it cools. Also, don’t make your cake balls too big. About 1-inch in diameter works well.

What Makes Cake Balls Fall Apart?

If you make your cake balls too big, they can fall apart. Aim for 1-inch balls.

How Do You Store Cake Pops?

Keep your cake pops in an airtight container in the refrigerator.

How Long Can You Keep Cake Pops?

Cake pops will stay fresh for up to a week if they’re stored properly.

Easter Cake Pops in shot glasses on a porcelain tray.

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Easter Cake Pops resting on a square plate

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!


  • 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


  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.


*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

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Nutrition Information:



Serving Size:


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


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