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!
Easter Cake Pops
These simple Easter cake pops are a breeze to prepare. Whiz up some Oreos and cream cheese in the food processor, roll into balls, then dip those balls in chocolate. Plus, I’m offering a few tips to help the procedure run smoothly.
I’m no expert, as the dipping part is always a bit of a challenge. Type A aspirations with Type B results. But the the family loved these chocolate bonbons on sticks, even the rejects!
Tips for Making Cake Pops:
- I used the same filling as in my Oreo Truffles, simple 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).
- 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.
Easter desserts run the gamete from super easy, to store-bought to decadent, multi-step creations! These Easter cake pops are super easy as is the Fudge Lamb that my family requires! This Berry Tiramisu was another winner and you can’t go wrong with a Perfect Vanilla Cheesecake.
More Cake Pop Posts You’ll Love:
I’ve also had my eye on these 10 Creative Cake Pops from Living Locurto and Easy Brownie Cake Pops from Barbara Bakes, plus this helpful Ruffle Cake Pop Tutorial from Pint Sized Baker. Plus check out all my Holiday Recipes for more inspiration!
- 15 ounces Oreos
- 8 ounces cream cheese, at room temperature
- 18 ounces White Melting Wafers (I used 1 1/2 packages of Ghirardelli White Melting Wafers)
- 36-42 lollypop sticks
- Sprinkles, optional, for garnish
Process Oreos in food processor till fine crumbs form. Cut cream cheese into 6-8 pieces and add to
crumbs. Process till mixture well combined, about 1-2 minutes. Shape mixture into tightly packed 1
inch balls and set on parchment lined cookie sheet.
Chill at least one hour or overnight.
Melt Ghirardelli Melting Wafers as directed on package. Dip balls and place on parchment lined cookie
sheet. Garnish with sprinkles if desired. 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
Amount Per Serving: Calories: 341 Total Fat: 14g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 13mg Sodium: 251mg Carbohydrates: 52g Net Carbohydrates: 0g Fiber: 1g Sugar: 28g Sugar Alcohols: 0g Protein: 3g