Description
Mummy Cake Pops are a fun and spooky Halloween treat made by blending Oreo cookies with cream cheese, coating them in white chocolate, and decorating with cute eyeball sprinkles. These delightful cake pops are easy to make, require just a handful of ingredients, and are perfect for parties or festive celebrations.
Ingredients
Scale
Cake Pop Base
- 36 classic Oreo cookies – centers and all (400g)
- 1 cup (8 oz) full-fat cream cheese, room temperature (226g)
Coating and Decoration
- 3 cups good-quality white chocolate chips or chopped-up white chocolate (525g)
- 2 tsp vegetable or canola oil (12g)
- 60 small eyeball sprinkles
Tools
- Large, flat plate
- Food processor
- 1 Tbsp cookie scoop
- Parchment paper
- 2 forks
- Small piping bag or Ziplock bag
Instructions
- Prepare the cookie mixture: Place the Oreo cookies in a food processor and pulse until you achieve fine crumbs. Transfer the crumbs to a mixing bowl, then add the room temperature cream cheese. Mix thoroughly until well combined and the mixture holds together when pressed.
- Shape the pops: Using a 1 Tbsp cookie scoop, portion the mixture into bite-sized balls. Place the balls onto a large flat plate lined with parchment paper. Refrigerate for about 10 minutes to firm up.
- Melt the white chocolate: In a microwave-safe bowl, combine the white chocolate chips and 2 teaspoons of vegetable or canola oil. Microwave in 30-second intervals, stirring in between, until the chocolate is smooth and fully melted.
- Dip the cake pops: Using two forks, gently dip each chilled cake ball into the melted white chocolate until fully coated. Allow excess chocolate to drip off before placing the pop back onto the parchment paper.
- Create mummy wraps: Spoon some melted white chocolate into a small piping bag or Ziplock bag with a tiny corner cut off. Pipe thin criss-cross lines over each cake pop to mimic mummy wrappings.
- Add the eyes: Place two small eyeball sprinkles on each mummy cake pop while the chocolate wrap is still wet, pressing them lightly so they stick in place.
- Set the pops: Allow the cake pops to sit at room temperature or refrigerate briefly until the chocolate hardens and the mummy decoration is set before serving.
Notes
- These mummy cake pops are quick and simple to make with only five main ingredients.
- Use a good-quality white chocolate for the best flavor and smooth coating.
- Make sure the cream cheese is at room temperature to blend smoothly with the cookie crumbs.
- Chilling the cake balls before dipping helps maintain their shape and prevents melting during coating.
- Store leftovers in the refrigerator in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 cake pop (about 20g)
- Calories: 183 kcal
- Sugar: 18 g
- Sodium: 78 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 5 mg
