Description
These spooky Mummy Cake Pops are a fun and festive treat made from crushed Oreos combined with cream cheese, coated in smooth white chocolate, and decorated with cute eyeball sprinkles. Perfect for Halloween parties or as a delightful sweet snack, these no-bake cake pops are easy to prepare and store well for up to a week in the fridge.
Ingredients
Scale
Mummy Cake Pops
- 36 classic Oreo cookies (centers and all) – 400g
- 1 cup (8 oz) full-fat cream cheese, room temperature – 226g
- 3 cups good-quality white chocolate chips or chopped white chocolate – 525g
- 2 tsp vegetable or canola oil – 12g
- 60 small eyeball sprinkles
Instructions
- Prepare the base mixture: Line a large, flat plate with parchment paper and set aside. Place 36 Oreo cookies in a food processor and pulse until they become fine, uniform crumbs. Alternatively, crush Oreos in a ziplock bag with a rolling pin if no food processor is available.
- Mix with cream cheese: Add 1 cup of full-fat cream cheese to the processed Oreos and pulse until fully combined into a wet dough. Cut cream cheese into smaller pieces if it doesn’t blend easily. Remove the blade and scrape the mixture with a spatula.
- Form balls: Using a 1 Tbsp cookie scoop or spoon, scoop about 30 uniform-sized Oreo balls onto the parchment-lined plate. Freeze for 30 minutes to chill and firm up the balls.
- Melt white chocolate coating: Melt 2 cups (350g) of white chocolate in a short, wide heat-proof glass in 15-second intervals, stirring between each, until smooth. Stir in 2 teaspoons of vegetable or canola oil to thin the chocolate for easier coating.
- Coat the Oreo balls: Working in batches, dip each chilled Oreo ball in the melted white chocolate, gently pressing to coat fully. Use a fork to lift each ball out and tap the fork to remove excess chocolate before placing back on parchment paper.
- Add eyeball decorations: While the white chocolate coating is still wet, press two eyeball sprinkles onto the top of each coated ball to create mummy eyes.
- Drizzle with second chocolate layer: Melt the remaining 1 cup of white chocolate chips in a small piping bag by microwaving in 15-second intervals until mostly melted, then gently massage the bag to finish melting. Cut a small tip and drizzle the white chocolate over each mummy ball to create the wrapped mummy effect.
- Set and store: Let the cake pops sit at room temperature for a few hours or place them in the fridge for about 15 minutes to fully set the white chocolate. Store airtight in the fridge for up to one week.
Notes
- This recipe makes approximately 30 mummy cake pops using 1 Tbsp of dough per pop; adjust scoop size to change yield.
- You can halve or double the recipe to make fewer or more cake pops.
- If cake pops soften or fall apart during dipping, freeze them again or warm the chocolate slightly to maintain smooth dipping.
- Use a 1 Tbsp cookie scoop for uniform-sized cake pops for the best appearance.
- If eyeball sprinkles are unavailable, melting dark chocolate to pipe eyes is a great alternative.
- Let cake pops chill for 15 minutes after coating to help the white chocolate set before storing.
- Keep cake pops refrigerated in an airtight container for up to one week to maintain freshness.
Nutrition
- Serving Size: 1 cake pop
- Calories: 160 kcal
- Sugar: 15 g
- Sodium: 110 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 20 mg
