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 and cream cheese!
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 (affiliate link) 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 (affiliate link) 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 (affiliate link) – 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 and a smoother filling. If you remove it from the box, you can put it into a container of very warm water to help soften it. Leave the foil wrapper on.
- White Melting Wafers (affiliate link) – I used 1½ packages of Ghirardelli White Melting Wafers.
- Lollypop Sticks (affiliate link) – 36-42; Find these at craft stores like Michael’s or Jo-Ann Fabrics.
- Sprinkles (affiliate link) – Optional, for garnish.
Frequently Asked Questions
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 (which results in pale gray streaks and blotches) when it cools. Also, don’t make your cake balls too big. About 1-inch in diameter works well.
If you make your cake balls too big, they can fall apart. Aim for 1-inch balls.
Keep your cake pops in an airtight container in the refrigerator.
Cake pops will stay fresh for up to a week if they’re stored properly.
You May Also Like:
- For a bridal shower, I created these luscious Cheesecake Pops.
- By request, these Oreo Truffles made it down to my son’s college hovel, I mean apartment.
- Fudge Lamb is a required Easter treat.
- Berry Tiramisu is a tasty twist on the Italian classic.
- Perfect Vanilla Cheesecake
- 10 Creative Cake Pops from Living Locurto
- Ruffle Cake Pop Tutorial from Pint Sized Baker
- Plus check out all my Holiday Recipes for more inspiration!
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!
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
- Process Oreos in a food processor till fine crumbs form.
- Cut the cream cheese into 6-8 pieces and add to the crumbs.
- Process till mixture is well combined, about 1-2 minutes.
- Shape the mixture into tightly packed 1-inch balls and set on a parchment-lined cookie sheet.
- Chill for at least one hour or overnight.
- Melt the Ghirardelli Melting Wafers as directed on the package.
- Insert a stick into each ball, then dip the balls into the white coating.
- Garnish with sprinkles before the coating hardens, if desired. Then place on a parchment-lined baking sheet to cool.
- 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.
Nutrition Information:
Yield:
18Serving Size:
1Amount Per Serving: Calories: 341Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 13mgSodium: 251mgCarbohydrates: 52gFiber: 1gSugar: 28gProtein: 3g
28 Comments on “Easter Cake Pops”
These are super cute Liz, I love them and want to eat them all. Different decorations mean different flavors right 😉 Great tips too!
Who doesn’t like a pop? These cake pops look like so much fun. And flavorful! The most important part. Great for kids of all ages. 🙂 Thanks!
I love cake pops, Liz! They’re so fun, and always a hit with kids. These are too cute, and I just know my nieces would go bananas for them!!
My grandkids would love these. These are great for the Easter season.
I can’t wait for Easter sweets, and these are so cute! Sprinkles are the best–for all occasions.
These are super cute and so springy!
So cute! Perfect for a lovely little something sweet 🙂
Absolutely charming bites, dear! xoxo
What an awesome easter treat, and so pretty too! I just love all your tips, thank you!
It looks like everyone is a winner with these! How cute. They have sprinkles and Oreos! I am in!
Very pretty! I would love them with carrot cake inside too.
They’re beautiful! I love that they’re made with Oreos!!
I love these Easter cakes pop Lizzy ! Looks wonderful! and cute!!
Love how easy these sweet adorable treats come together. Your topping are so festive and perfect for this spring holiday. White chocolate is so dainty. Adults and kids alike are going to love these. Pinning!
These cake pops are so cute for Easter. I think I’ll try to make them with my girls as they look like fun (I have not yet made cake pops!).
So fun! My grandkids would go crazy for these.
Your cake pops are adorable Liz! After all these years… I still haven’t made them-gotta get on that:@) What a fun give-away, My favorite Easter sweet has to be Coconut Custard Pie.
These are so pretty Liz, they’d make a beautiful centerpiece for the Easter table!
These are so adorable
Happy Spring, Liz! These delicious cake pops are perfect for the celebration!