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Mummy Cake Pops Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 133 reviews
  • Author: Megane
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 30 treats
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Description

These adorable Mummy Cake Pops are a fun and spooky treat perfect for Halloween or any festive occasion. Made with crushed Oreo cookies mixed with cream cheese, then dipped in creamy white chocolate and decorated with cute eyeball sprinkles, they’re easy to make and irresistibly delicious. With no baking required, these bite-sized delights combine rich cookie flavor with smooth chocolate and a playful presentation that kids and adults will love.

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

  1. 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 broken down into fine, uniform crumbs. Add 1 cup of full-fat cream cheese and pulse until fully combined into a wet dough consistency. Scrape mixture as needed.
  2. Form cake pops: Using a 1 Tbsp cookie scoop, form about 30 uniform balls from the Oreo-cream cheese mixture. Place them onto the parchment-lined plate and freeze for 30 minutes to chill and firm up.
  3. Melt white chocolate: Melt 2 cups (350g) of white chocolate in a short, wide, heat-proof glass by heating in 15-second intervals stirring between until smooth. Stir in 2 tsp vegetable or canola oil to thin the chocolate for easier coating.
  4. Coat cake pops: Remove half of the chilled Oreo balls from the freezer. Dip each ball into the melted white chocolate, fully coating it. Use a fork to lift and tap off excess chocolate, then transfer back onto the parchment paper. Quickly press two eyeball sprinkles onto each coated ball while the chocolate is still wet. Repeat with remaining balls in batches.
  5. Decorate with drizzle: Place the remaining 1 cup of white chocolate chips into a small piping or Ziplock bag. Warm in the microwave in 15-second intervals until mostly melted, then gently massage to melt any lumps. Cut a small tip opening and drizzle the white chocolate over each cake pop to mimic mummy bandages.
  6. Set and store: Let the coated cake pops sit at room temperature for a few hours or place in the fridge for about 15 minutes to allow the chocolate to set. Store them in an airtight container in the fridge for up to one week.

Notes

  • This recipe yields approximately 30 mummy cake pops using a 1 Tbsp scoop per pop. Adjust the size to increase or decrease yield.
  • If cake pops soften during dipping, refreeze briefly or reheat the white chocolate for easier coating.
  • A 1 Tbsp cookie scoop ensures uniformly sized cake pops for best appearance.
  • If eyeball sprinkles are unavailable, use melted dark chocolate to create eyes.
  • Refrigerate the cake pops for 15 minutes after coating to help the chocolate fully set before storing.
  • Keep cake pops in an airtight container in the fridge for up to one week to maintain freshness.

Nutrition

  • Serving Size: 1 cake pop
  • Calories: 150
  • Sugar: 15g
  • Sodium: 70mg
  • Fat: 9g
  • Saturated Fat: 5g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 16g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 15mg

Find it online: https://comfortplates.com/mummy-cake-pops-recipe/