Description
These Mummy Cake Pops combine the classic flavor of Oreo cookies with creamy full-fat cream cheese, all dipped in rich white chocolate for a spooky Halloween treat. Perfectly sized and decorated with eyeball sprinkles, these no-bake cake pops are fun to make and great for parties or festive celebrations.
Ingredients
For the Cake Pops
- 36 classic Oreo cookies – centers and all (400g)
- 1 cup (8 oz) full-fat cream cheese, room temperature (226g)
For the Coating and Decoration
- 3 cups good-quality white chocolate chips or chopped white chocolate (525g), divided
- 2 tsp vegetable or canola oil (12g)
- 60 small eyeball sprinkles
Instructions
- Prepare the Surface: Line a large, flat plate with parchment paper and set it aside to place the cake pops later.
- Crush the Oreos: Place the 36 Oreo cookies in a food processor and pulse until they become fine, uniform crumbs. If you don’t have a food processor, crush the Oreos inside a ziplock bag with a rolling pin.
- Mix with Cream Cheese: Add 1 cup of full-fat cream cheese to the Oreo crumbs in the food processor. Pulse again until the mixture is fully combined and looks like wet dough. If needed, cut the cream cheese into smaller pieces for easier mixing.
- Scoop and Chill: Remove the blade attachment and scrape down the bowl with a spatula. Use a 1 tablespoon cookie scoop or similar spoon to form about 30 uniform balls and place them onto the prepared parchment-lined plate. Freeze for 30 minutes to chill and firm up.
- Melt White Chocolate: Melt 2 cups (350g) of white chocolate chips in a short, wide, heatproof glass. Heat in 15-second intervals, stirring between, until smooth. Stir in 2 teaspoons of vegetable or canola oil to thin the chocolate for easier coating.
- Coat the Cake Pops: Take half of the chilled Oreo balls from the freezer to prevent them from softening. Dip each ball into the melted white chocolate, pressing gently to coat fully. Lift with a fork, tapping to remove excess chocolate, then place back onto the parchment-lined plate.
- Decorate with Eyes: While the chocolate is still wet, press two eyeball sprinkles on top of each coated ball. Repeat the dipping and decorating with the remaining Oreo balls. Note that the coating will get a bit ‘dirty’ with crumbs, creating an aged mummy effect.
- Drizzle White Chocolate: Melt the remaining 1 cup of white chocolate chips in a small piping or ziplock bag in 15-second bursts until mostly melted. Massage the bag to smooth out any lumps. Cut a small opening (about 1/4 inch) at the tip and drizzle over each cake pop to create mummy bandage lines.
- Set and Store: Let the cake pops sit at room temperature for a few hours if serving immediately. Then place them in the fridge for about 15 minutes before transferring to an airtight container to fully set the chocolate. Store refrigerated for up to one week.
Notes
- Use a short, thick glass to melt chocolate for better heat retention and easier dipping.
- Freezing the cake pops in batches helps maintain their firmness during coating.
- The ‘dirty’ white chocolate coating with crumbs adds to the authentic mummy look.
- Store cake pops in an airtight container in the refrigerator due to the cream cheese in the mixture.
- These cake pops do not require baking and are perfect for a quick, no-cook festive dessert.